I have 2 questions. First, does anyone use screens when cooking on their deck oven? Second, can you premake pies on the screen and put them in the oven when it gets busy? I'm trying to figure out Halloween. It just gets so crazy for 2 hours, it's nearly impossible to keep up. I'm thinking about pre making 50 or so plains on screens and them throwing them in as it starts to get busy. We'll keep making throughout the rush, but the 50 pie head start will help.