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Using pizza screens

 
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ccarnes



Joined: 06 May 2010
Posts: 2
Location: Northern California

PostPosted: Thu May 06, 2010 6:27 pm    Post subject: Using pizza screens Reply with quote

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?
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