Clipper Aluminum Seamless Pizza Screen

DURABLE, LONG LASTING: The screen is made from heavy-gauge aluminum, this pan isn't too thin or flimsey.the ring around the outside is also quite thick and flat-rolled onto the screen. Nice, heavy restaurant-style stuff.I look forward to many years of use out of this.

STURDY: I have built pizzas on this thing, loaded up with toppings and sauce, and it is stiff enough to easily maneuver in and out of the oven.I have used it in both a standard oven, and also in my "wave" oven.Fits perfectly in the wave oven, bought it specifically for this application, but it will work well anywhere you are baking.Perfect size if you don't need a huge pizza, but the small size makes it very flexible in use.I think it might even fit pretty easily in a toaster oven too.Happy Baking!

WOULD I BUY IT AGAIN: Absolutely.. and they are so cheap, I bought two of them.. if I was to do it again, I'd probably get three.

Pizza screen are the best way to get a nice crisp crust. I have not had it long so I can't comment on durability.

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We purchased a cooking screen like this about 5 years ago ... nice for Pizza (cooking or reheats), tatter tots, etc.We have looked and looked without much lluck for a replacement since our original unit after using it hundreds of times has taken it's toll, so was delighted to find this product on Amazon Great price under $6, so bought 3.Just received them excellent quality and so-o happy to find them.The crust on your pizza is really nice using this type screen tatter tots crispy vs more traditional pizza pans ... e-z to clean -just put it in the dishwasherhighly recommend without any reservation.

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I could never get the hang of my pizza peel, probably because it was so cheap and rough my dough stuck to it and I could never shake it off in one piece onto my pizza stone even with lots of corn meal on it. So I started using a pizza pan, the kind with holes in it, but it left my crust all soggy. So I tried this screen. I stretched the dough and put it directly on the screen (sprayed with some Pam). Then I put the screen with the pizza on my stone and it came out great. The crust had a great crispy bottom but was still fold able like a New York style should be. Now my pizza pan is just used to transfer the cooked pizza onto for slicing. The screen is well built and lightweight. I got the 16" and it's perfect for a large family sized pizza, but I might order a few smaller ones to make individual pizzas.

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I have had a couple of pizza screens for over 20 years. This is built better than the previous ones with a heavier rim, so should be more durable.We use them for cookie cooling racks and noodle strainers as well (flat against the kettle)

One of my old ones finally became bent and torn so found this one for half the price of my 20-year old one.

Catches most of the cheese that might bubble off and otherwise land on the oven bottom.Allows for even baking of pizzas, frozen or fresh, although we use a solid pizza pan for a couple minutes first with fresh-dough pizzas to make sure that the crust has started to skin a little, then transfer to the screen to finish baking.

Works well for making garlic or cheese toast too.Better to get a 16" since it fits in most ovens and can bake anything smaller, rather than a too-small sized one.

To clean, let it soak on top of the pizza pan in warm soapy water then use a brush if there is stuff in the holes. Only takes a minute.