Winco Winware 16-Inch Seamless Aluminum Pizza Screen, 16 Inch

I bought a new pizza oven that gets much hotter than my old one. I used to use parchment paper to keep the pizza from sticking to the pizza peel but it burns. Someone suggested one of these. I was sceptical because I was afraid the dough would sink into the screen and cause a mess. I ordered one anyway. First if your pizza is turning black on the bottom, are you using 00 flour? If you're using 00 flour, is it from Italy? Huge difference. The Italian flour doesn't burn as fast. Order it here on Amazon. So I stretched my crust and placed it on the screen. One bonus it holds the crust so you can stretch and form it. Topped the pizza and took it out and sat it on the hot stone. I use a long fork to lift the edge of the pizza so I can see when it sets. Once it sets I use a thin metal peel and slide it between the pizza and the screen. Lifts right off. Remove the screen and return the pizza directly to the stone to finish. Perfection. Be careful that screen is screaming hot. Here's a magic tip for you. Ever had your pie stick to the peel and refuse to launch? You panic and wonder what to do? Don't panic. Take the pizza and peel back in the house. Put a pizza pan over the top and over the toppings. Hold your hand on it and quickly flip it upside down. Lift off the peel and you're looking at the bottom of your pie. You can reflour it then flip it back over and it should launch. Or put it on this screen and finish your prized creation! Bon Appetit!

Launching my pizzas into the our pizza oven is a challenge. Some toppings always escape and burn on the stone. We now use these screens to place the pizza, after a minute or so (wait for crust to set) we then remove pizza from oven, take off the screen and put back on stone. It is another step in the process of great pizza, but has made cleanup of oven so easy. I think the original problem is that the dough gets "warm" as you add toppings and no matter what we put on peel, semolina, rice, corn meal- the pizza never launches easily. These screens really make that problem go away and also we do not have burnt flower on our stone.

These things are perfect for a large pizza.I use these on the grill to get a nice crisp crust. Plus, they're inexpensive, so I feel less bad about chucking them in my 500-700 degree grill.They are a bit of a pain to clean, especially if any dough gets charred into the gaps of the mesh. I just leave them on the grill and hit them with a wire brush to knock off any burnt bits.Because they're so cheap, they're also pretty flimsy. But if they get a bit bent up, just bend it back.If you're okay with all of that, and I totally am, these are awesome for getting that good pizza crust!

I'm with the other reviewers who gave this product 5 stars. It is absolutely fantastic. With PROPERLY prepared pizza dough, dusted with white corn meal, the cooked pizza slides right off of it with absolutely no fuss. Just invest in a good pizza peel. I have read reviews complaining about how it gets badly dented after cutting a pizza on it?! A pizza wheel will dent a cast iron pizza pan. Why? Is it because the cast iron must be made in China? LOL! NO! Because a pizza wheel is made of stainless steel...which is harder than cast iron, therefore it will make an indentation where you cut. Do I really have to explain how much more damage stainless steel will do to aluminum? Its simple...slide the pizza off the screen with a peel, and cut it right there on a clean countertop. What's the problem?I ordered two of these screens, and they were carefully packed...arrived absolutely flawless.Don't use oil or cooking spray on these. They don't need it, and stuff like that only builds up on it, and will damage a pizza stone. Just buy a can of white corn meal to dust it with and you won't have any issues. The only cleanup should be with hot water (no soap), and a little scrub with a brass brush in the areas you may have dribbled a little cheese or sauce on during the prep process. Don't put this thing in the dishwasher! Heh...if you have the 16 inch pans, they won't fit anyway. Just use a little care and common sense. Its thin aluminum, people...it has fantastic qualities for cooking, as it has very little influence in the heating process that makes a great pizza, but it also needs to be treated much more carefully than steel. Its the laws of nature...and not anything to do with being "cheap". Will it leave your fingers black? I haven't seen that yet, but as a guy who regularly works with aircraft aluminum, I can tell you that if you handle THAT a lot, it leaves your fingers black...its not due to any "residue" they put on it, its just a chemical reaction with your finger oils.I hope this helps dispel some of the myths. These are GREAT pizza screens!

Back 100 years ago, i worked in a pizza delivery place in Tacoma WA, and this type of screen was an intrical part of the pizza making and cooking process, forget pizza stones, one drop and they are done, forget pizza pans, too much time to heat up and they never really do the job. this screen is the best way. it fits on your oven rack, it's made of aluminum and is non stick, durable and dishwasher safe. put your pizza or dough right on it, add your toppings, toss it in the over and bake. easy, peasy, beautiful pizza! and thats the goal, its good for thin, thick or medium crust, you can also use it for any baking or reheating. DONT put it in the microwave unless you want to meet your local fire department. metal + microware = fire. we all should know that by now. you can use it on the grill too.

I put the homemade pizza on this ..it works well for browning the bottom no stone needed