I ordered some out of the blue and was like…I wonder if you have to do anything with there before you slap a pizza on them. Boom this video comes up when I search. Awesome, thank you.
I need to get a couple of these. Just starting making pizzas in my Blackstone pizza oven and getting them from The peel to the stone is a challenge. Lol Thanks for the tutorial
Now that I've obtained all of your secrets, I can open a pizza place, but I won't. I'll enjoy my pizza oven at home. And ty for all the knowledge. It's really helped. We just like pizza here.
@@garyeastwood3627 Pam is not quite as high temp as cooking spray is designed for and with pizza the higher temp the better, sorry I’m late replying, I just saw this, But Pam will Work 👍
I'm brand new to your channel. I really think your work ethic is what we're missing in our society today. I admire you and your staff's commitment to providing your community with a quality product that people may not need but definitely want! People forget there's a lot of hard work and dedication to becoming successful. Thank you for giving us examples of what it takes!! Plus, if I was ever to make a pizza on my own, I'd know where to go.
I’m a bit baffled by this process.. avavado has the highest smoke point at 500f and my pizza oven typically runs at 700f+. Isn’t this just gonna burn the oil?
Thanks for the video, Preston. Not sure if you've already addressed this, but once the screen has been seasoned, do you ever need to do anything else to it? Specifically, do you need to spray it each time you use it, or is it permanently seasoned after the first seasoning cycle, which you demonstrated? Thanks.
At my pizza joint, we stored our doughs on these in a dough cabinet. We then removed them from there onto a floured up plate of the same size. We would put on the toppings, then slide the pizza off of the plate onto the belt. I have never worked with an oven like yours
Deck ovens give you control over the way the bake looks in a more precise way you can cook the bottom you can put a screen under it to reduce the cook time on the bottom the walls are hotter then the ambient air so you put it against the wall or in a corner to cook the sides of it spinning it occasionally and you can just hold it up in the oven or dome it (though deck ovens don't have a dome) to cook the toppings without cooking the bottom
Hello, I was wondering...the pizza press or roller that you use...what make and model is that machine and would you ever use or recommend an automatic dough ball machine?
@onlyparadise we were storing ours vertically in a metal 1/2 pan on the counter and they would warp into an oval. We realized it was because we stored them back hot. So we got a rack made specially for the screens and no more warping.
My local pizza manager told me, don't season it at all, just put it in oven for 5 minutes and let it cool and then use it. But even the screen paper says to season it, I don't know man, maybe the pizza manager know a trick.
I bake my pizza on a Lodge cast iron pizza pan in my gas oven. Can I use these screens to prep the pizza on instead of parchment paper, then add the screen with pizza onto the cast iron pan? It’s makes easier to transfer. New subscriber here, great videos!
@@Rob_430 I use a screen for the first 3 minutes, and then remove the screen. By then, the bottom has become stiff. If you don't do that, then yes, it will be hard to get the pizza bottom sufficient browned/leopard-spotted.
my suggestion dont scrub everyday because in the long run the pizza screen will damage like us here we over clean the pizza screen have already to much scratch if we dont put oil it will sticky now clean atleast 3 times a week base on my experience soak with hot water in 12hours
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I ordered some out of the blue and was like…I wonder if you have to do anything with there before you slap a pizza on them. Boom this video comes up when I search. Awesome, thank you.
I need to get a couple of these. Just starting making pizzas in my Blackstone pizza oven and getting them from
The peel to the stone is a challenge. Lol
Thanks for the tutorial
Now that I've obtained all of your secrets, I can open a pizza place, but I won't. I'll enjoy my pizza oven at home. And ty for all the knowledge. It's really helped. We just like pizza here.
You planning on using those dominoes style grates at home?
@@Seegie16 yeah I used them. I have a 720 degree oven.
Great video! Have been looking at buying these to use in my pizza oven. And i 100% would have tried to use them without seasoning lol.
Glad to help.
you are killing it man, good luck with the social media stuff
great vid thanks, would this be that same as Pam cooking spray?
@@garyeastwood3627 Pam is not quite as high temp as cooking spray is designed for and with pizza the higher temp the better, sorry I’m late replying, I just saw this,
But Pam will
Work 👍
I'm brand new to your channel. I really think your work ethic is what we're missing in our society today. I admire you and your staff's commitment to providing your community with a quality product that people may not need but definitely want! People forget there's a lot of hard work and dedication to becoming successful. Thank you for giving us examples of what it takes!! Plus, if I was ever to make a pizza on my own, I'd know where to go.
Thank you
Im binging on your videos ❤ please keep them coming , best channel out there for pizzas and entertaining as well rock on ❤❤
Rock on!
What is "pan coating"? And can we use regular ol olive oil instead?
You can, but I prefer the Pan coating as it has better “sticking” properties
I wouldn’t use olive oil. You need an oil,with a higher burn temperature like canola or avocado oil.
I’m a bit baffled by this process.. avavado has the highest smoke point at 500f and my pizza oven typically runs at 700f+. Isn’t this just gonna burn the oil?
Thanks for the video, Preston. Not sure if you've already addressed this, but once the screen has been seasoned, do you ever need to do anything else to it? Specifically, do you need to spray it each time you use it, or is it permanently seasoned after the first seasoning cycle, which you demonstrated? Thanks.
This is what I'm wondering after watching the video too.
As long as nothing sticks, just maybe wipe them like cast iron.
Wish i would have watched this about 12 hours ago..
thanks!
@@conradmitchell1015 I gotchu
Do you only have to use the spray that first time or every time you want to use it
At my pizza joint, we stored our doughs on these in a dough cabinet. We then removed them from there onto a floured up plate of the same size. We would put on the toppings, then slide the pizza off of the plate onto the belt. I have never worked with an oven like yours
Lol conveyor belt pizza. Man thats shitty. Those grates are shitty too. Pizza should go on the oven no pan or papa hohn grates
Deck ovens give you control over the way the bake looks in a more precise way you can cook the bottom you can put a screen under it to reduce the cook time on the bottom the walls are hotter then the ambient air so you put it against the wall or in a corner to cook the sides of it spinning it occasionally and you can just hold it up in the oven or dome it (though deck ovens don't have a dome) to cook the toppings without cooking the bottom
Hello, I was wondering...the pizza press or roller that you use...what make and model is that machine and would you ever use or recommend an automatic dough ball machine?
How do you prevent it from warping? Mine is not straight anymore and the baked pizza gets stuck.
Repeat steps one and 2 again, if you need to wash, use an aluminum screen cleaner and by hand
@onlyparadise we were storing ours vertically in a metal 1/2 pan on the counter and they would warp into an oval. We realized it was because we stored them back hot. So we got a rack made specially for the screens and no more warping.
how do you know what the top or bottom is? And should the pizza exceed not exceed the screen part that leads to the outer edge?
@@catnapgee5357 don’t matter top or bottom it’s universal and you can go all the way to the edge, just don’t want to overhang.
@@PizzaStopLLC thanks!
Great information here! 🍕👍
Thanks for watching! Glad to help!
Love your videos
My local pizza manager told me, don't season it at all, just put it in oven for 5 minutes and let it cool and then use it.
But even the screen paper says to season it, I don't know man, maybe the pizza manager know a trick.
Thanks so much! I appreciated your info!
I bake my pizza on a Lodge cast iron pizza pan in my gas oven. Can I use these screens to prep the pizza on instead of parchment paper, then add the screen with pizza onto the cast iron pan? It’s makes easier to transfer. New subscriber here, great videos!
That should work as long as it fits and solid contact is made with bottom of the pan
@@ChemistryLemur I noticed on a video I saw the under crust of pizza does not brown well using a screen. Maybe no contact with a surface?
@@Rob_430 I use a screen for the first 3 minutes, and then remove the screen. By then, the bottom has become stiff. If you don't do that, then yes, it will be hard to get the pizza bottom sufficient browned/leopard-spotted.
making pizzas fun this way
Been so long since I've used a screen id totally forgotten
Basically I made the same thing at home but when it’s professional and there’s government hygiene checks
Where can we buy these?
Webstaurant
Dominoes or papa johns
Walmart sells them cheap. I just two 16 inch screens for $5 each.
carboon free screen
my suggestion dont scrub everyday because in the long run the pizza screen will damage like us here we over clean the pizza screen have already to much scratch if we dont put oil it will sticky now clean atleast 3 times a week base on my experience soak with hot water in 12hours
He addresses all that in the video.
@inhim7777777 ok boss
I totally agree with the demonstration
Lol @ pizza screens. Thats for hockey rink pizza