50936 Restaurant-Grade Aluminum Pizza Baking Screen, Seamless, 8-Inch, Pack of 6

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.

Great pizza screens. Really helps cut down on messes and the time it takes getting pizzas in and out of the oven. Perfectly suited for the pre-made thin crusts you can buy at the supermarket. Makes for an extra crispy bottom. Nice size; I can fit two in my oven at once. Pizzas come right off, and it helps keep things like melted cheese and topping from falling to the bottom of the oven (for those of you “directly-on-rack” pizza chefs who, like me, were looking for a better way).

I use these in my food trailer for 7 inch personal pizza's. They are perfect. I wire brush my pizza screens and keep them clean and dry.

I've been trying a new diet for the last month to shed some lbs. and one of the go to meals for me has been cauliflower crust pizzas. I tried making them on regular pizza pans but the crusts always came out mushy and I had to eat them with a knife and fork plus the texture wasn't the best (I heard that it was ok if you flipped the crust half way through but I could never get it to work without the crust falling apart). I heard that it was better to make them with pizza pans that were vented so I took a shot with this one. I'm super glad I took a chance on it. This get's the crusts much more firm and a little crispy around the edges. It's very easy to clean and is super lightweight. My only complaint is that it is a little thin so I am worried about its durability. But it's not very expensive so I didn't ding the rating too hard.

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!

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 some 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. * The pizza stone has been relegated to cutting pizza on and to serve on the table after the pizza rests for a 3 minute cool-down on a elevated rack after coming out of the oven.

These work great, but I found the when using fresh dough the dough gps down into the screen and makes removal difficult

First, these will technically work as a pizza screen. Although they are round and dimensions are correct, the screen is not the type we used in a commercial pizzeria. I found the screen in the ring to have sharp raised edges that caught on the bottom of the dough when placing it on the screen and when I tried to move the dough to reposition or center it, the sharp screen would tear the dough in places or put small holes in it. The real real commercial screens use stainless screen that resembles your window screen, providing a smooth working surface for the dough to sit on without tearing if it needs a little repositioning. Except for being round, these screens are not close to real-commercial pizza screens. I tried a couple work-arounds; first, I tried to stretch the dough to the size I was going for (in my case 10"), then I would lay the screen on top to see if the dough was the correct size. Once it was the correct size, I put the screen on top of the dough and quickly turned the dough and screen over, the problem was the flour on the bottom of the pizza was now on the top of the pizza, not what I was looking for. The second work-around seemed to work best; I used the pie crust around the rolling pin technique to roll the dough onto the pin, flour side up, then onto the screen. After a little practice I was able to position the dough in the center of the screen so I wouldn't have to reposition it and risk tearing it. Regarding cleaning, I did make some pizzas in the beginning that had a few small tears that i didn't see so the sauce leaked through the dough onto the screen and on to the pizza stone. The screens did clean up pretty well with soap and water and a small scrub brush. I wasn't able to find any of the real stainless steel commercial pizza screens on Amazon, but with the right technique these can work.