We cook pizzas in a blodgett 1060 stone deck oven. We are considering using screens to help get the pizzas more uniform in shape and stop cooks from getting pizzas stuck the the peels? What is the best way to experiment with this? I've heard we should start it on the screen, and then pull it off and let it finish directly on the deck. We just made a pizza and left it on the screen the whole time.. the bottom didn't darken at all and there was no crispyness to the crust. So what should we be doing?