Winco 14" Aluminum Pizza Screen

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!

Pretty cool product. Seasoned easily with some crisco, just like cast iron would. I seasoned 3 times before putting dough on it and it didn't stick at all. Great way to keep a perfectly round shape when going from the peel to the steel. I let the pizza set up on the screen and then finished directly on the steel. Started at max capacity on the 17 inch screen and ended at about a 15 inch pie after cooking. The screen cools down super fast too in case you want to do multiple pizzas back to back. Highly recommended for anyone getting into the home pizza game

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!

We chose to purchase these pizza screens (12 & 17 inch) for 2 main reasons. 1. We own another one also Winco brand and it worked well. 2. The description says made by WincoUSA and country of origin is USA, but the tag on it clearly states Made in China. That was a big disapointment and should be corrected.

As I stood in a highly rated pizzeria, I noticed that they pulled pizzas out of the brick oven on these wire meshed pans. I thought, so that's how they get their pizzas so crispy on the bottom (high temp brick oven not withstanding). I looked for one everywhere, but only found one here on Amazon. Without being able to closely examine it, I took the chance and purchased one. I've had this one for 2 years. I make pizza once a week (at least). It works perfectly for my thin crispy crust pizzas. I make my dough, allow it to rise one time, shape it and pre-bake it for 3 or 4 minutes on this pan on the bottom rack of my oven at 450 F convect bake. Take it out assemble toppings and bake again on bottom rack for 5 minutes or so depending on how thin my dough is. Sometimes I need to move the pizza to the middle rack. Best pizza I've had anywhere.I did season my pan well and keep it that way.

I got a pizza screen because many of the youtube videos I watched on making pizza a home recommended using a pizza screen to get a crispy bottom to the pizza. I measured my oven and the best fit wouls be the 13 in screen. after seasoning the screen three times it got this golden color. I didn't spread out the pizza dough on the screen. I first spread it out on a regular pizza pan and then transferred it to th pizaa screen. I believe that some of the reviews that show the crust sticking to the screen is a result of spreading out the dough directly on the screen. so after spreading out the dought I then flipped it over onto the screen. and put the toppings on it. baked in oven for 13mins at 550 degrees. came out great. the crust was perfect. and I small spot where it stuck to the screen. I baked another pizza this time for only 10 mins. crust wasn't as crispy. and had some more sticking to screen. I think this was because I pushed on the dough into the screen when I flipped it over. I'm happy with the results I have so far. will continue to try different methods to see if impacts the pizza. Im going to buy another one. at the time of this review the screen was less the $4.00

I’m new at making pizza in an Ooni pizza oven so I bought this pizza screen to help as I continue to have problems launching my pizza from the peel to the stone in the oven. The screen helps you shape the pizza as well as holding it in place while it’s cooking. I found that the pizza takes longer to cook on both the bottom and center of the pizza when using a screen. It was a little tough to remove the pizza from the screen as well. I had the best luck getting the pizza started on the screen and then launching it onto the stone without the screen. It’s easier to manipulate the pizza once the pizza has formed up a little. However, as I make more pizza, the best results come from launching the pizza from the peel to the stone. I now use corn meal and make sure the raw pizza slides easily before trying to launch it. Keep practicing, it really makes a better pizza than using the screen, although the screen does work