Adcraft PZ-18712 12" OD, Aluminum Pizza Screen

I own 2 of these Pizza screens. I purchased the 12" size because it fits perfectly in my B&D Toaster Oven. A note on using these: If you rub your fingers on this screen you will find its surface slides better on one side or the other because of the way they are made. Also on that side you will find it slides better on the long orientation of the diamonds. I have mine labeled "up" with a set of directional arrows so I know the best way to slide the pizza off. You do not need a baking stone. All they are good for is to drive up your electric bill as you are pre heating them. I know, a lot of you own these and swear by them, but if you don't own one try this first. If it works as well as mine does you will find yourself asking why waste money on a stone? I roll my crust out on parchment paper to a little larger than the 12" screen. Don't use a wet, sticky dough. Then, place the screen on the dough and cut the edges off with a pizza cutter to match the circle. Remove the screen and spray it with canola spray. Use a docker or fork on the crust to prevent bubbles. No sense reaching into a hot oven with a special tool to pop them. Then, carefully slide the crust onto the greased screen. Roll the edges you cut off and form your pizza's edge with this. You do not need to pre cook the crust.now, sauce it (I prefer a light saucing to prevent sogginess) with a light touch using a soft brush. You do not want to press down on this screen with any of your toppings as it will cause the dough to penetrate the screen and make it hard to remove. You can press the edge in place on the metal rim, that will not stick. And do use the rim. now a sprinkle of parmesan and a little oregano. Next, top in order of what is easiest to cook and ending up with your raw ingredients like sausage. Raw should go over pepperoni. Top with Mozzarella, and place in an COOL oven or toaster oven. Set to 450°F. Use convection if you have it. Keep an eye on it as ovens vary. When the oven signals it is preheated, let the pizza cook one minute and if it is brown, test the largest piece of meat you can find with an instant read thermometer. If that is at least 170°F and the pizza is brown enough to suit you, good. Otherwise, keep cooking and watching and record your particular time for future reference. Happy Cooking.

I ordered different sizes and different brands to see which would work best with my new Bakerstone pizza oven. The pizza screens all arrived timely and all seem to be well built. My only gripe with this 12 inch is that it arrived as a 14" with a 12" sticker on it. So I don't have a true 12" to do a review on.As it is, I am very happy using the wooden pizza peel provided with the Bakerstone Pro to slide the pizza into the oven, the round peel provided with the Bakerstone Pro to turn the pizza and to pull it out, and an 14" X 16" aluminum pizza peel to pull the pizza onto and cut it up on. So I only use these pizza screens to hold my dough in a stretched out position until I need it (it has a tendency to shrink after I press it out on my pizza press) and so they all do the job nicely. I know what you are thinking, who buys a $1,000 pizza press for homemade pizza? I'm crazy like that.TIP: I use that Mexican corn flour that they sell at Sam's Club to make tamales with to help slide the pizza off the wooden peel and into the oven - it works better than corn meal or wheat flour.

I bought 2 12" screens, a little over 3 years ago, make pizza about once every 2 weeks, cooked at 550F on stone, then 2 min on screen sitting on stone, to prevent over cooking bottom while top finishes. I also use in weber pizza kettle at 800-1000F, 1 min on stone 1-2min on screen on stone. The screens hold up, I highly recommend. Sadly the price has climbed $3 since 1st purchased.

Meh

Works just fine! This was a good buy because it works well and was inexpensive.Jim

I like to make simple pizzas for the kids using prepared crusts or large tortillas. This screen gets my crusts much crispier than a pan, and simplifies the logistics versus trying to use an oven grid directly.Be careful how you put the cheese on and how you put the completed pizza in the oven. Otherwise some cheese could fall on on your oven floor and scorch. I leave a half inch or so around the edge with no cheese to make this less likely.

Well worth the price. Discover for yourself that using this pizza screen helps bake the underside of a pizza. Not using a product like this and just laying a pizza on a flat surface inhibits the ability for heat to bake the bottom of a pizza and therefore becomes soggy and unappetizing. Also works great as a cooling rack for any baked goods.

This was the second Pizza Screen I ordered from the company...wondering why? Well, for starters, it has done and with this new screen, will continue to do what it was designed to do...make great pizza on the oven stone without the usual problems associated with removing the pizza when finished. If you're into making pizza at home, having this item is a no-brainer.