The Pizza Therapy Forum and Pasta Therapy Forum

[ccarnes]

In my restaurant we have a large stone lined pizza oven w/ 4 levels that rotate counterclockwise while cooking. We start off w/fresh dough that has already been rolled out and place it in a screen before filling w/ toppings and sauce. We leave the dough on the screen and place it in the oven (which is always 450-500 degrees). After about 12-15 mins. we pull the pizza off the screen and put it back directly onto the stone for another 2-3 mins. I am curious what kind of differences using the screen for more or less time would create? Do I even need the screen?