American Metalcraft 18712 Pizza Screen, 12" Length, 12" Width, Silver

I have a very large one for family pizza, but needed a smaller on for just 2 people. Not only is this a great item to have, but your pizza cooks faster too and gets an even bake on the underside of the pizza. I also use it for biscuits too. I love it, and this is a must have for every kitchen.

I bought 3x of these pans as I regularly do pizza parties and the oven I have has a very small opening to slide pizzas in and out, resulting in major issues if the pizza is heavily topped. I got it on sale and now see why, ha. I saw online someone using parchment paper so that was my immediate fix, but toxic, and not ideal long term After doing a bunch of research I decided a pizza screen would be my best bet. I purchased these because they were affordable and had very fast shipping. They came next day, looked good quality. I seasoned the screens 2 ways, first being in the pizza oven which took a very long time. But worked! Attached is my video of the test pizza before I proceeded with the other screens The other 2 I seasoned in the oven, resulting in my smoke detectors going off but was more efficient and easier I scrubbed and dried the screens thoroughly. I used a brush to LIGHTLY oil before each round of seasoning, did 3 rounds of 500 degrees for 40 minutes, and let cool completely between rounds NO sticky residue left after the final seasoning, and I used a very light brushing of oil and dusting of screen with semolina before my first test pizza which was an 80% hydration dough (I wanted to be SURE these worked before my next party, typically I use a 70% dough) Worked great, will never worry about ruining a pizza again. DONT purchase, imo, unless you’re willing to do the above.

This changed my pizza making skills over night. I kinda went crazy trying to reproduce making New York style pizzas in a home oven. I watched every youtube video and tried dozens of recipes. After finally solving the dough, sauce, toppings, and temps, I struggled to get the dough onto my pizza steel. So I build my raw pizza on the screen and cook it for a couple of minutes to get a slight crust. Pull it out, then add my toppings then using my peel, I can get that authentic leopard skin texture and bubbly cheese by placing on my steel for another couple minutes. Perfect 16" large thin crust New York pizzas every time. As a bonus, I can build a pizza on the screen and put it in the freezer, then when i'm hungry, just throw it in the oven. Takes slightly longer to cook (maybe 7mins at 500) but it's almost as good. Great screen, It now never needs washing because it is seasoned. Restaurant grade. Love it.

Works well in our pizza oven. Allows air to circulate and allows dough to cook evenly. My only complaint is that it’s very difficult to clean.

Why did you pick this product vs others?: Yes. This. I was a bit skeptical at first because it felt kind of flimsy, like should be used in an Easy bake oven but I was wrong, wrong, wrong. Pizza came out ridiculously crispy. I sprayed the screen (not sure if that’s a no-no) but I’m still here so you do you! Price was great especially for the quality of the pizza. Would definitely recommend!

Baked many 18" -3 topping pizzas with these screens without trouble, so much better than directly on top of the oven rack. Some buying customers complained of cleaning, warping, and sticking crust trouble; no issues with these here. For those concerned about these afore mentioned problems, first "season" or temper the screens or use light cooking oil spray with each use. Most pizza screen using pizzeria chains "season" their screens with cooking oil spray and then run them through the oven to prevent sticking, much like seasoning iron cookware, but if UR still concerned of dough becoming caught in the screen "holes" use parchment paper. Next, most pizza chains don't wash their screens because the screens will lose the "seasoning" and the heat from the oven (450-475F) makes bacteria not much of an issue. Remember we boil water at 212F to kill bacteria. For those concerned about the screen(s) bending use a suitable pizza peel (a very large oversized looking spatula) when oven placing and removing your pizza.

It's crucial to "prime" this baking screen before use. To do so, set your overn to 450 degrees. Place the screen in the oven for 30 minutes, then turn the oven off. Take the screen out after 30 more minutes. Why? Priming the aluminum like this kills all lingering bacteria and chemicals that are wedged tightly between the aluminum corners and under the rim of the lip. It also kills off the odd flavor you will get the first time you bake a pizza or anything else directly on the screen. I baked my first pizza on it and it tasted horrible. While well-cooked, there was a strange metallic, acidic aftertaste burnt into the crust. Do not use Canola Oil to lubricate this screen. Canola Oil interacts with Aluminum in negative ways, emitting a flavor and smell that will leave you retching. In general, it does a fantastic job, though. When paired with a Pizza Stone, it bakes any frozen pizza (or thawed/freshly made pizza) perfectly.

I gave them 5 star because they looked good and no problems but were smaller than I thought and unusable for us so I returned them

Todo en orden he probado las charolas y el tipo de rejilla deja la base con un acabado doradito y crocante sin llegar a galleta, conservando lo dusve de la masa, muy prácticas, estoy muy contento

Make pizza on a pizza stone with it every week , gives me the crispy crust of a pizza cooked on a stone without the mess of a pizza sticking to the stone . No more swearing ( while cooking pizza )

L annonce est mal expliquer il envois 1 pour ce prix ses cher

I bought this to put in my Cast Iron Dutch Oven because every time I cook a loaf of sourdough bread the bottom of the loaf came out way too dark. I tried many things without success, but this pizza screen works wonderfully. The bottom of the bread comes out a nice golden brown now.