I have started working in a local pizzeria to get some experience before opening my own place. We use Baker’s Pride stone deck ovens (550 degrees) and use pizza screens under every pizza for between 90-100% of cook time. We usually only “stone” the pizzas that have no or very light toppings (as the tops cook faster than heavy loaded “mega meaty” type pizzas) and we only “stone” them for the last 1-2 minutes of cooking.
I am wondering if using a pizza screen in deck ovens is common? Most places I have seen just slide the pizza onto the deck and the bottoms come out crisp, but not burnt.
thanks
Dave
I am wondering if using a pizza screen in deck ovens is common? Most places I have seen just slide the pizza onto the deck and the bottoms come out crisp, but not burnt.
thanks
Dave
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