What is Reddit's opinion of Winco Winware 16-Inch Seamless Aluminum Pizza Screen, 16 Inch?

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I use this one here Winco Winware 16-Inch Seamless Aluminum Pizza Screen, 16 Inch https://www.amazon.com/dp/B001CI8VHS/ref=cm_sw_r_cp_api_glt_fabc_FZZC922NZ3D8QDGQHM34

I don’t always use this. It’s just for those instances where the bottom is going to burn before the top is done. It saves the day for those instances where you can’t get the timing right.

uuf. Been fucking there.

I got pretty good ad avoiding this, but just started building directly on parchment for years because I didn't want to risk it. Last year I got some pizza screens from the restaurant supply store, and they're pretty great (after a small amount of seasoning. I did have two catastrophic sticks on brand new ones, but it's all good now.)

This aluminum mesh pizza pan is one of the best purchased i made. Cooks frozen pizza just like its on the oven rack, but the edges of the pizza can't roll over the oven rack and make a mess.

(Note: no cardboard...)

https://www.amazon.com/gp/product/B001CI8VHS/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1

This is what I used. Full disclosure: I did about 5 min or research so there may be better ones out there. Winco Winware 16-Inch Seamless Aluminum Pizza Screen, 16 Inch https://www.amazon.com/dp/B001CI8VHS/ref=cm_sw_r_em_apa_glt_fabc_MZ8H541GMJE8JBSTM2JH?_encoding=UTF8&psc=1

Some cheap aluminum pizza screen from amazon.

pizza screen

I’d worry though if you’re having trouble with your pizza sticking to the peel it’ll stick to the screen. You may want to use parchment paper. Are you using enough flour during shaping? What’s your doughs hydration? I too had trouble moving peel to steel at first. I think it was a matter of practice, using more flour during shaping, and making sure my gluten structure was developed enough to have a strong dough. Best of luck.

I do pizza on my pellet grill a lot. Use a perforated pizza pan and you don't have to worry about moving the pizza around while cooking. pizza pan on amazon

> How did your great grandmother bake her pizza? Did she use a stone or did she use a pan?

Honestly? I Have no idea. I know the recipe specifies it being 16" in diameter though, so that's why I'm assuming it isn't grandma style. I never saw her bake it, my relationship with her was when she was in her late 80s to early 90s. I just assumed that a stone would be the best way to do this

I'll look in to the steel option as well, thank you.

Would I be able to bake this on just standard aluminum pizza pans? Something like this?

Thank you for the extremely detailed answer

FYI publix pizza dough is over twice as much as Walmart. It's essentially the same stuff. Have you tried a pizza screen? I bought one on amazon and others at GFS. They are all the same. Before that I grilled the dough by itself till it looked like a giant pita, the added sauce & toppings, then oven. The screen is much easier and better.

http://www.amazon.com/gp/product/B001CI8VHS?psc=1&redirect=true&ref_=oh_aui_search_detailpage

I don't even know what a pizza steel is. After years of trial & error, this is my go-to : https://www.amazon.com/Winco-APZS-16-Winware-Seamless-Aluminum/dp/B001CI8VHS

If you finish your pizza under the broiler that should take care of the issue. Also, just take care not to overload the pizza with toppings.

You could also bake the pizza on a pizza screen at 550 on the top rack of the oven so it's close to the top. By the time it's done, there won't be much moisture from the veggies and they'll actually dry out a bit. That's what I do and this is how it turns out.

If you're using veggies or fruits like olives, jalepenos, or pineapple that have a lot of water, squeeze them out in towel or paper towel and this also helps. Don't rinse your mushrooms before topping them on a pizza. They're like sponges. Just use a damp towel to wipe them off.

I make a lot of pizzas and used to work at a pizza place.

A pizza screen is a good solution if you want something you can throw over the kettle during the boil to keep leaves out.

Why are you adding anything after fermentation? Follow these next steps and you should have no problem with making a decent pie.

1. Don't add too much yeast. This can fuck your shit up. The less amount of time you plan on fermenting your dough, the more yeast you need and vice versa. So if your dough sits for a long time use a very small amount of yeast. 1/2 Tsp should be enough for most batches.

2. Make sure your dough is completely smooth and ball shaped. Stay with 60% hydration levels until you can get the hang of making a good pizza. You might need a scale for knowing hydration levels, if you don't have one. Although personally it doesn't matter much, you just need to keep adding either water or flour until you make yourself a smooth dough ball (no imperfections, or ripples).

3. Buy yourself either a pizza screen or a pizza steel and preheat your oven to max temp for an hour

Try and make your pizza as simple as possible to find variables.

As far as baking a pie in the house, I use the Baking Steel ( https://shop.bakingsteel.com/products/modernist-cuisine-special-edition ) It's a metal version of the pizza stone which mimics the deck of wood and coal fired ovens in pizzerias.. Personally I think using a stone or steel in the oven is kinda intermediate to advanced level of pizza making. You are making the dough, placing it on a pizza peel, sliding it off onto a very hot stone/steel (around 500°) and cooking it directly on that surface (and it cooks pretty fast so you have to insure that it doesn't burn on the bottom). I've screwed up more than my share of pies trying to slide it off that peel, only to have it stick or fold like a calzone, or shake the toppings onto the steel while the dough remains on the peel. It definitely takes some practice. An easier way that is more beginner friendly is to bake the pizza on a pizza screen ( https://www.amazon.com/Winco-APZS-16-Winware-Seamless-Aluminum/dp/B001CI8VHS ). You stretch the dough, place it on top of the screen, add toppings and bake directly on the screen, no stone or steel necessary. How you cook the pizza is one of the easier things to consider. Making the dough is one of the more complicated things to do. Now in a simple form, you can find good dough recipes on the internet that just use all purpose flour, salt, yeast and water. And you can make a good pizza using a recipe like that. The advanced method has you using baker's percentages when you weigh ingredients in grams and know things like percent of yeast and salt and the hydration of the dough. Like I said thats way advanced stuff. You should be able to get a basic dough recipe, and a stone, steel or screen and have a lot of fun cranking out tasty pies in no time. Warning...it's very addictive.

Winco Winware 16-Inch Seamless Aluminum Pizza Screen, 16 Inch https://www.amazon.com/dp/B001CI8VHS/ref=cm_sw_r_cp_api_i_Xz-xFb0A0H2YY

https://www.amazon.com/Winware-16-Inch-Seamless-Aluminum-Screen/dp/B001CI8VHS

Corn Meal, Parchment or get some pizza screens

Get yourself a pizza screen. You'll never have to worry about your dough sliding off the peel.

[pizza screen] https://www.amazon.com/dp/B001CI8VHS/ref=cm_sw_r_cp_api_RUDyybHFGPH7Q)

I traded in my stone for a screen. I like it.

Once you have dough done a pizza screen really helps too. Both for good crust out of the oven and to get a perfect circle. http://www.amazon.com/Winware-16-Inch-Seamless-Aluminum-Screen/dp/B001CI8VHS