Winco Winware 16-Inch Seamless Aluminum Pizza Screen, 16 Inch

Launching my pizzas into the our pizza oven is a challenge. Some toppings always escape and burn on the stone. We now use these screens to place the pizza, after a minute or so (wait for crust to set) we then remove pizza from oven, take off the screen and put back on stone. It is another step in the process of great pizza, but has made cleanup of oven so easy. I think the original problem is that the dough gets "warm" as you add toppings and no matter what we put on peel, semolina, rice, corn meal- the pizza never launches easily. These screens really make that problem go away and also we do not have burnt flower on our stone.

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!

Perfect for when you're taking a pizza out of the oven or off your pizzazz that doesn't have a cardboard.

I'm with the other reviewers who gave this product 5 stars. It is absolutely fantastic. With PROPERLY prepared pizza dough, dusted with white corn meal, the cooked pizza slides right off of it with absolutely no fuss. Just invest in a good pizza peel. I have read reviews complaining about how it gets badly dented after cutting a pizza on it?! A pizza wheel will dent a cast iron pizza pan. Why? Is it because the cast iron must be made in China? LOL! NO! Because a pizza wheel is made of stainless steel...which is harder than cast iron, therefore it will make an indentation where you cut. Do I really have to explain how much more damage stainless steel will do to aluminum? Its simple...slide the pizza off the screen with a peel, and cut it right there on a clean countertop. What's the problem?I ordered two of these screens, and they were carefully packed...arrived absolutely flawless.Don't use oil or cooking spray on these. They don't need it, and stuff like that only builds up on it, and will damage a pizza stone. Just buy a can of white corn meal to dust it with and you won't have any issues. The only cleanup should be with hot water (no soap), and a little scrub with a brass brush in the areas you may have dribbled a little cheese or sauce on during the prep process. Don't put this thing in the dishwasher! Heh...if you have the 16 inch pans, they won't fit anyway. Just use a little care and common sense. Its thin aluminum, people...it has fantastic qualities for cooking, as it has very little influence in the heating process that makes a great pizza, but it also needs to be treated much more carefully than steel. Its the laws of nature...and not anything to do with being "cheap". Will it leave your fingers black? I haven't seen that yet, but as a guy who regularly works with aircraft aluminum, I can tell you that if you handle THAT a lot, it leaves your fingers black...its not due to any "residue" they put on it, its just a chemical reaction with your finger oils.I hope this helps dispel some of the myths. These are GREAT pizza screens!

Bought my first one in 2014 and it gets used daily since then. Still in great condition, no degradation of material. Just bought a 2nd one as a spare for large family. Highly recommend this item on durability.

I put the homemade pizza on this ..it works well for browning the bottom no stone needed

I have 2 of these screens, the first one has lasted 4 years so far. I don't know if my pizza methods are different than some of those who think these screens don't work well. I have never seasoned them, and never had anything stick to them- except the one time I tried to repair torn dough and accidentally pushed some dough through the holes. A spatula after cooking fixed that problem. Otherwise I cook my pizza, it easily slides off the screen to the pan, and I put the screen away. Don't even wash or "season" it. I guess if you burn cheese to it, it might be hard to clean up. But same if you burn cheese to a pan or pizza stone.

Very nice