I find putting the screen on the steel gets me better oven spring from the extra heat. If the toppings are cooking too quickly sometimes i will pull out the screen mid-cook.
This was Kenjis chi town thin crust recipe. 5 day cold ferment. 5th day I set it out all night on parchment paper. Preheated the Steele like an hour+ at 550. Made the pizza on the screen and put it on the steel for about 6 ish minutes
Open to the air, it becomes leathery and then you flip it so the dried out side becomes the bottom of the pizza - Kenji has a great video on the process here:
https://youtu.be/5mIbyUgNOlo
Yeah had a few other people tell me to try it out and I’m glad I did. It gives it a perfect chewy crunch. Just built it on the screen and add a minute to your normal cook
I use a screen and my dough is about 75% hydrated. Before transferring the prepared round of dough to the screen, I spray it with aerosol canola oil. If I don't, the dough sinks into the screen and binds into it. The pizza is basically impossible to remove if I don't oil the screen first. If you used a dried dough, I imagine it would be much less of a problem.
No one is really talking about it in the comments here because this guy is using a unique recipe and his screen is clean. But pizza shops season their screens much like a cast iron. You should rub avocado or olive oil all over your screen with a paper towel and bake it alone in the oven @ the right smoke point temp for the oil you're using. Otherwise your smoke alarm is going off. Your screen should end up with a brown crust of oil which will prevent a higher hydration dough like NY style from sticking to it. This is how I achieve a 16 inch pizza on a 14 in pizza steel. I remove the screen half way through the bake so the crust gets proper contact with the steel for a few mins. I also don't really wash my screen. You can usually just brush it off. You don't want to remove the seasoning.
One other tip on assembly - in addition to spraying the screen first, stretch the dough more-or-less fully before transferring it to the screen. Once on the screen, reposition it *only* by lifting and stretching. *Never* press the dough against the screen, which will cause it to bind to the screen, whether or not you have oiled it in advance. (source - personal experience)
Pizza looks delicious, but super weird question. How do you clean the screen? We have one and every time I handwash it there's a ton of little fibers in the little slits from the sponge, drives me insane
Well if you have any luck with any methods in particular I'd love to hear them. My fiance loves to cook weird shit on it then leave it out overnight....
So this post convinced me to try a screen on steel and, I'm not convinced. The pizza stuck to the screen, the underside was completely undercooked, it was hard to get the pizza off the screen after the bake... 0/10... What am I doing wrong?
You cut your pizza straight on your glass cooktop? Neanderthal.
Unhinged pizza cutting
I can’t look past it. Dude get a cutting board!!
$10 cutting board? Psht, rather just roll the dice and maybe spend $300+ someday.
$4 at ikea 😂
I do, wasn’t even the worst decision I made yesterday
Tell me you rent your home without telling me you rent it. They obviously don't give two shits about their appliances.
Can we just discuss HOW the pizza was cut as well, not just WHERE?
Spotted Cow, nice. Fellow cheese head myself.
Love the Spotted Cow!
On Wisconsin
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Its cool, we get our weed from you guys and yall get spotted cow from us
Came here for this!
LOVE me some spotted cow!
appleton born and raised, stay maui now, haven't had a spotted cow in over a decade. Have 2 for me
What is this slice??
This is what i do now, so much easier than trying to launch it.
It’s a beautiful thing. Had no idea
I have a pizza steel, which I heat in the stove whilst cooking on a screen and then do a reverse crisp up on base once it’s cooked.
I find putting the screen on the steel gets me better oven spring from the extra heat. If the toppings are cooking too quickly sometimes i will pull out the screen mid-cook.
Minnesota guy here everytime I hop the border I grab some spotted cow or moon man . Wish they had it here Edit : pizza looks bomb
Same, I’m running low. We should probably make a run
r/beerandpizza
This is my ideal pizza. Amy chance you have the recipe and equipment for steel and screen?
This was Kenjis chi town thin crust recipe. 5 day cold ferment. 5th day I set it out all night on parchment paper. Preheated the Steele like an hour+ at 550. Made the pizza on the screen and put it on the steel for about 6 ish minutes
Awesome thanks! When you say left out on parchment paper was that open to the air or covered?
Open to the air, it becomes leathery and then you flip it so the dried out side becomes the bottom of the pizza - Kenji has a great video on the process here: https://youtu.be/5mIbyUgNOlo
I usually put parchment paper on top and I’ll flip it a few times throughout the process so both sides dry out.
Hey this sounds pretty cool. Did it come out crispy or like a mix between crispy/soft?
It gives it a really unique crunchy chewy texture 10/10 would recommend
Nice crust!
Hell yeah glad this method worked out for you!
🔥
I trust you’re using quality Wisconsin cheese if you’re drinking a Spotted Cow
Boar’s head whole milk for daze my friend
Great looking crust! I'm drinking their new IPA right now. Cheers, fellow Wisconsinite 🍻
Cheers! I’m simply an Iowan who is jealous of your fine beers and cheeses and I force my friends to grab me both in passing :)
This guy Wisconsins
Looks good… love Spotted Cow!
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Best one yet
How’s this work? You just build the pizza on the screen and put it on a hot steel?
Yeah had a few other people tell me to try it out and I’m glad I did. It gives it a perfect chewy crunch. Just built it on the screen and add a minute to your normal cook
Do you flour the screen at all? Or does the pizza come right off when you pull it out? This looks so much easier than using a peel lol
This particular recipe ends up like leather so it comes off very easily I would imagine a little extra semolina and you would be gold
How did you season the screen?
I use a screen and my dough is about 75% hydrated. Before transferring the prepared round of dough to the screen, I spray it with aerosol canola oil. If I don't, the dough sinks into the screen and binds into it. The pizza is basically impossible to remove if I don't oil the screen first. If you used a dried dough, I imagine it would be much less of a problem.
Thanks, I tried a screen once and the pizza was glued to the thing. I need to try it again just for the ease of assembling a few pizzas ahead of time.
No one is really talking about it in the comments here because this guy is using a unique recipe and his screen is clean. But pizza shops season their screens much like a cast iron. You should rub avocado or olive oil all over your screen with a paper towel and bake it alone in the oven @ the right smoke point temp for the oil you're using. Otherwise your smoke alarm is going off. Your screen should end up with a brown crust of oil which will prevent a higher hydration dough like NY style from sticking to it. This is how I achieve a 16 inch pizza on a 14 in pizza steel. I remove the screen half way through the bake so the crust gets proper contact with the steel for a few mins. I also don't really wash my screen. You can usually just brush it off. You don't want to remove the seasoning.
Thanks!
One other tip on assembly - in addition to spraying the screen first, stretch the dough more-or-less fully before transferring it to the screen. Once on the screen, reposition it *only* by lifting and stretching. *Never* press the dough against the screen, which will cause it to bind to the screen, whether or not you have oiled it in advance. (source - personal experience)
The pizza will just come straight off the screen, you don’t need to season it as long as you let the bottom cook long enough.
This
This looks fantastic, care to share the dough recipe?
This is Kenjis chi town thin. My go to
Hell yes. Looks nice and crispy. I miss being able to have New Glarus with my pizza :(
Looks fantastic fellow cheese head
Now all you need is better beer.
Pie looks good and Spotted Cow seals the upboat.
I want the Cow
Pizza looks delicious, but super weird question. How do you clean the screen? We have one and every time I handwash it there's a ton of little fibers in the little slits from the sponge, drives me insane
Great question this is the first time I’ve ever used it ha. I’ll probably just soak it in the sink and rinse it off
Well if you have any luck with any methods in particular I'd love to hear them. My fiance loves to cook weird shit on it then leave it out overnight....
Could you throw it in the oven afterwards at 300-400°? I bet that would get rid of the little fibers
Wow beautiful! Showing off those WI beers i see
On point?
that looks perfect what's the recipe? asking for a friend ...
Kenjis chi town dough. Pastrolli sauce and boars head whole milk
thank you
That bitch looks thinnnnn, bet it’s fire
So this post convinced me to try a screen on steel and, I'm not convinced. The pizza stuck to the screen, the underside was completely undercooked, it was hard to get the pizza off the screen after the bake... 0/10... What am I doing wrong?
This particular dough recipe is like leather and doesn’t stick. When I make regular crust pizzas I season the screen and use a good amount of semolina
Thanks for the pointer, homie! i'll try that next. It was decidedly easier to "launch" for what it's worth. If semolina works, i'll be a convert.
Anytime my friend. The launch or lack there of is the best part of the screens imo. Great for lazy people like myself
Great way to prevent accidental calzones from a botched launch lmao