Muse
Lifer
- Jul 11, 2001
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I can't say no to this, because I have no experience with them. I have seen much online about them, however, and I have serious doubts concerning them. Various reasons:You should invest in a pizza stone... it will change your life!
1. I read that the results can be disappointing. The crusts can come out soggy, certainly relative to using pizza screens.
2. My impression is that you need a very hot oven and on top of that, obviously, you have to heat that stone real hot before you shovel on the unbaked pizza, which in itself is a challenge, takes some time and uses a lot more gas (I'm not about to shop for another cooking accessory, I see mention of various ovens, grills that people are using for pizza... I'm using the oven in my ~50+ year old O'Keefe and Merritt range).
3. After the bake you have to manage the removal process from the stone, presumably using a peel or a pizza spatula.
4. Then you are faced with what to do with the stone. I read you let it cool in the oven.
5. After cooling, what do you do with the stone?
6. Plus, for me, pizza is a once a week thing. As long as I love my results I'm not going to build my culinary life around pizza if that's a hassle.
Feh! Why bother????? A pizza screen achieves the crispy crust with 1/6th the bother. What say you?
One more tidbit: The top review of the screen I just bought...
The All-Seeing I
TOP 50 REVIEWER VINE VOICE
5.0 out of 5 stars Crispier Crusts Than Pizza Stones OR Solid Pizza Pans
Reviewed in the United States on June 19, 2019 Verified Purchase
By buying this pizza screen, we swapped out our pizza stone's limp crusts for cracker-crisp crusts: Its porous grid exposes the crust's bottom to dry, rising heat, leading to excess moisture burn-off -- just like using only the oven rack would, but this keeps the crust's form and rigidity intact as you're moving the pie in and out of the oven.
We will never, ever go back to the myths of a pizza stone or a solid metal pizza pan. Just sayin'.
NOTE: When comparison shopping, this pizza screen accommodates a crust of up to 12 inches, while many, many competing products are deceptively far smaller and family-unfriendly. Great product, great value.
I do have something that might be roughly equivalent to a pizza stone. One day, riding my bicycle down by the train tracks in the industrial part of my town, I spotted a big piece of evidently discarded steel. It's probably about 1/16" thick and it fits on one of my two oven racks, a perfect fit. I have it on the top rack. I could try shoveling a pizza on it. I have never tried it. I have it in there because it seemed to improve the results I was getting when I was baking a certain cookie recipe that I made on a daily basis for some years, and still do, occasionally. I don't put the cookie dough on that sheet. I place teflon coated cookie sheets on it. It's remained in that oven for around 30 years. It weighs 5.5 pounds.
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