New Star Foodservice Restaurant-Grade Aluminum Pizza Baking Screen, Seamless (20-Inch (Pack of 1))

PRO TIP: these work WAY better when you spray them with cooking spray first haha. Don't try to make pizza on these without spraying them 😅😅 or it will be impossibly stuck.This is our second time buying these. We had the first set for 6 years. Served us well!We have used them for everything from pizza to nuggets to hot sandwiches to cookies to reheating leftovers. They are versatile and lightweight, and help the bottoms of things get evenly cooked and crispy.They don't do well with cutting ONTO the screen (like with a pizza cutter).They look nice, it's the perfect size for pizza, and they are sturdy enough to one-hand. I don't love that it's aluminum, wish they had a stainless steel version.

I use in my pizza oven to cook subs on. Works well to keep them from burning. Just remember they are very large so check that they will fit in your oven before ordering.

I have a couple of similar screens I used in my regular oven to make pizza.I have since purchased a Breville Smart Oven Pro and wanted to make fresh pizza in it. These fit perfectly and work well.Here is my process (same as I used in my regular oven). I would make my dough and when I was ready, I would take some parchment paper and divide the dough between two sheets. I made a little less dough than I usually would for my 16" screens due to the smaller size of these screens.I took these screens and trimmed my parchment to be slightly bigger around than the screens. I then put the screens under the parchment and pushed my dough out until it was the same size as the screen. Then I did my toppings on and got the Smart oven up to temp. Cooked my pizzas at 480 for 14 minutes with fan on the marked pizza level in the oven. I used a regular baking tray to slide them in and then slide under (when done) the screen to lift out enough I could get with the oven mitt.Worked a treat!!! The advantage to the parchment is that I don't have to worry about the dough sinking and attaching itself to the screen. Plus makes it easier to spread the dough out. The advantage to cooking on the screen is that I get even, great heat to the bottom of the dough that gives me a great crust.I've used pizza stones before. They are fine and I have had some great pizzas off of them, but then I have the extra faff of semolina or flour under the dough to get them to slide, getting them heated enough for first pizza and then recovery for additional pizzas and then the storage and potential breakage of them. These screens make is simple! Just get oven to temp and go. Storage super simple and because I use parchment, zero clean up after. Just throw the parchment away and screens are ready to go or store.Definite good purchase and would recommend!

It does the job. I used it and was pleased. I greased it with olive oil, slapped my dough on it, placed my toppings on the dough and had a darn good pizza! I put it directly on the oven rack and the pie didn’t stick to it. It’s not the best quality. It seemed a little flimsy but it does the job and I’m pleased. So long as it doesn’t rust, I’ll be using this for awhile.

As a pretty good hobby chef I have always aspired to make good pizza at home. I have come to realize that this seemingly simple food is actually really hard to prepare right. My biggest problem has been that a thin crust with toppings doesn't slide well of the pizza peel (despite lots of cornmeal) and I ended up with a mess on the 500 degree pizza stone in the oven. Lots of smoke, and not a nice looking pizza. Next problem has been getting the pizza off the stone and out of the oven.This is where a pizza screen makes your job so much easier and delivers perfect pies. Roll the dough out, put it on the sreen, sauce and decorate it. It's a snap putting it in the oven. I still use the pizza stone. It is super easy turning the pizza once during baking. And getting the pizza out of the oven is likewise easy because nothing sticks. The baked crust easily comes off the screen and you can prepare the next pie. Super easy, great results. The pizza crust is baked perfectly.It is best to have two of these screens so you can bake one pie and prepare the next. Cleanup is easy, just soak screen in the sink for a few hours and anything that's baked on comes right off with a dish brush. And no more cornmeal all over the kitchen!This is the best thing for making pizza at home. Measure your oven before you order. This product is inexpensive and should last for a very long time.

I bought the 16” screens and have only cooked 1 pizza so far, but it was impressive. Having become used to using a 16x16” pizza steel with great results, albeit slow with the 45 minute to 1 hour heat soak before launching the pizza, I began wondering if there wasn’t a little less time consuming way to get a pizzeria quality pizza on busy weeknights.I watched a video by Vito locapelli on making NY style pizza and he did it on one of these screens. Bam! This is the answer. Just roll out the dough lay it on the screen and pull the dough to the outer edge to make it round, rub a little olive oil on the dough then spoon some hand crushed Dinapoli San marzano pizza sauce, some mozzarella, provel and a little feta with sone fresh basil leaves, dried oregano and a sprinkle of sea salt. Throw it in the very lowest rack in the lowest slot over the heating element and cook at 500 or 550 if your oven will do it and cook for around 12 minutes or somewhere around there until it looks the way ya want.The pizza in the pic was made just like this and was absolutely delicious. As delicious as any I have ever eaten actually. The pizza pops right off the screen with a little coaxing with a spatula. The little bit of dough seen in the pic got stuck because I let my dough get too thin in that spot and the sauce soaked through. If you roll your dough out evenly, and don’t get near break through thin spots like this, the screen would be clean as a whistle afterwards.