Winware 16-Inch Seamless Aluminum Pizza Screen
Winware 16-Inch Seamless Aluminum Pizza Screen
- Dimensions: 16-inch
- Seamless design for more ventilation to produce a more evenly baked pizza crust
- Professional quality
The pizza crust is an integral part of the perfect pizza. To ensure a more evenly baked pizza crust, this professional-quality aluminum pizza screen incorporates a seamless design to allow for more ventilation.
List Price: $ 11.99
Price: $ 2.51
Betty Crocker Pizza Crust Mix, 6.5-Ounce Pouches (Pack of 24)
- Case of 24 6.5-ounce packages (total of 156 ounces)
- Made with a blend of enriched wheat, malted barley, and soy flours
- Low fat; zero cholesterol
- Just add water; makes 1 crust per pouch
- Crowd-pleasing treats from the kitchen; made in the United States
Easy prep. Simply add water. Makes 1 crust. Made in U.S.A.
List Price: $ 23.76
Price: $ 21.89
why didnt i buy one sooner!!!,
These pizza screens work great! For the price, I bought 2 since I usually make more than 1 pizza at a time.
The first time using the screen, wash it to get all the oils off an then spray with some pam. after you are done, do not wash these…just knock any chunks off and leave it in the oven. If you wash the screen, the crust will start to stick.
If your dough is ‘oozing’ between the screens, you probably need more flour
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|finally a great home pizza!,
Some people may not understand the idea of having a pizza screen. If you want to make a good pizza at home, you probably already have a pizza stone. You heat it up to the highest possible temperature, you set you oven to broil to go even higher and then you have to somehow place your carefully built pizza onto the stone.
Because the oven is small and not efficient, you have to do it as soon as possible so that you dont loose the precious heat. Sure, you can mess with the pizza peel, but you will quickly learn this is easier said than done.
This is when the pizza screen comes to help – you build the pizza on the screen and then quickly and easily transfer it on the hot stone or even directly in the oven.
The pizza screen will bring your home made pizza to the next level.
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|Works well and solves the crisping problem, could be better,
My new toaster oven (Euro-Pro TO251 Convection 6-Slice Toaster Oven with Pizza Pan) came with a pizza bulge and a 12″ round pan. Usually when I make thin crust pizza (using an already-made lavosh or wrap or flour tortilla), I have to crisp the crust first so that the bottom of the final product is not too flabby and soggy. Also we like to melt cheese on tortillas with other things (chopped up onion, avocado, leftover meat), and the tortillas too can have a soggy flabby bottom. So I bought this pizza screen to see if I could skip the pre-crisping step when making pizza and tortilla melts.
It does the job. If heated with only bottom heat (“bake”), both tortillas and pizzas come out with pleasantly crisped, but not too crisped, bottoms. With bottom & top heat (“grill” on my toaster oven), the top was done before the bottom was as crisp as I wanted. Also, by playing with the bake temperature, I’m sure you could adjust the amount of crisping to what is right for what you are cooking.
The surface is sort of rough and grabby, but I have not had problems with sticking. Following the advice of other reviewers, I sprayed it with Pam before first use. Just to test an extreme condition, I put a raw biscuit on the screen and baked it. It sunk down into the mesh almost 2mm, but didn’t stick at all, and the had a nice diamond tiling embossed on the bottom. I’d prefer one made out of smooth round wire rather than the rough expanded mesh this is, but it does seem to work fine.
It is almost exactly 12″ in diameter, so 3 regular sized tortillas fit on it just fine. The screen arrived with a slight factory oil smell, so I first ran it through the dishwasher. Also it has a very slight bulge in it (maybe about 3/16 of an inch), which can be a feature if you want to force stuff to pool in the middle or run to the edges depending on how you flip it. The bulge is a bit uneven, looks like poor handling at the factory or in shipping, but isn’t a problem. I’d give it 5 stars if it were smooth and didn’t have the bulge, but I am very happy with it nevertheless
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|Easy to use, better with a little tweaking,
After initially being somewhat disappointed with this product I figured out what was different than my own home made dough. All it was in need of was a little oil added to it. So, now when I make the dough, I usually add about 1 1/2 tablespoons of vegetable oil to the mixture and then proceed as directed. Now I am a happy cook with this product and can recommend it for purchase. Otherwise, it did taste more like a yeasty flour cake mix type product. Now it does not, and is certainly a time saver to making a quick pizza.
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|You will never order delivery pizza again!,
Excellent product. Makes equally good thin or pan pizza crust. Also good for breadsticks. Betty’s Tips on the back of the package will tell you how to make a basic pizza for best results. I put a little garlic basil olive oil on the crust before the sauce. I use generic spaghetti sauce already seasoned with italian herbs and spice.(Cheaper and less salty than so called “pizza sauce”) Buy shredded mozzarella or 5 italian cheese blend.(Save even more money and buy the cheese on sale during a buy one get one free promo.) And viola! Pizza in less than a hour and less than five bucks. Compare that to 15-20 dollars for a specialty 5 cheese pizza from those other guys and you have money for your piggy bank. I love this product. I have made 3 pizzas so far…no soggy crust. So that must be a pilot error and not Betty Crocker’s fault.(lol)
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|Simple to prepare and better than anything I could make myself.,
These crusts are so easy and convenient, I wouldn’t bother making my own from scratch again. It takes some time to get used to the best way to prepare and how long they should go in your oven, but once you play around with it a bit then you will have an excellent pizza crust. I recommend spraying the base of the pizza pan with olive oil Pam, as well as the crust after you have put on all the toppings. If the pizza is coming out soggy, you’re overdoing the toppings.
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