Winware ピザ板 滑らか アルミニウム製 16 Inch APZS-16

Muy bueno. Tardó en llegar, pero creo que por la pandemia es comprensible. El tamaño es estupendo para pizzas familiares, y el diseño tipo malla resiste bien el peso y el calor; solo que yo uso papel cera o aluminio para colocar la masa, por miedo a que se le pegue al metal y luego se arruine con el tiempo.

I'm with the other reviewers who gave this product 5 stars. It is absolutely fantastic. With PROPERLY prepared pizza dough, dusted with white corn meal, the cooked pizza slides right off of it with absolutely no fuss. Just invest in a good pizza peel. I have read reviews complaining about how it gets badly dented after cutting a pizza on it?! A pizza wheel will dent a cast iron pizza pan. Why? Is it because the cast iron must be made in China? LOL! NO! Because a pizza wheel is made of stainless steel...which is harder than cast iron, therefore it will make an indentation where you cut. Do I really have to explain how much more damage stainless steel will do to aluminum? Its simple...slide the pizza off the screen with a peel, and cut it right there on a clean countertop. What's the problem? I ordered two of these screens, and they were carefully packed...arrived absolutely flawless. Don't use oil or cooking spray on these. They don't need it, and stuff like that only builds up on it, and will damage a pizza stone. Just buy a can of white corn meal to dust it with and you won't have any issues. The only cleanup should be with hot water (no soap), and a little scrub with a brass brush in the areas you may have dribbled a little cheese or sauce on during the prep process. Don't put this thing in the dishwasher! Heh...if you have the 16 inch pans, they won't fit anyway. Just use a little care and common sense. Its thin aluminum, people...it has fantastic qualities for cooking, as it has very little influence in the heating process that makes a great pizza, but it also needs to be treated much more carefully than steel. Its the laws of nature...and not anything to do with being "cheap". Will it leave your fingers black? I haven't seen that yet, but as a guy who regularly works with aircraft aluminum, I can tell you that if you handle THAT a lot, it leaves your fingers black...its not due to any "residue" they put on it, its just a chemical reaction with your finger oils. I hope this helps dispel some of the myths. These are GREAT pizza screens!

I bought a new pizza oven that gets much hotter than my old one. I used to use parchment paper to keep the pizza from sticking to the pizza peel but it burns. Someone suggested one of these. I was sceptical because I was afraid the dough would sink into the screen and cause a mess. I ordered one anyway. First if your pizza is turning black on the bottom, are you using 00 flour? If you're using 00 flour, is it from Italy? Huge difference. The Italian flour doesn't burn as fast. Order it here on Amazon. So I stretched my crust and placed it on the screen. One bonus it holds the crust so you can stretch and form it. Topped the pizza and took it out and sat it on the hot stone. I use a long fork to lift the edge of the pizza so I can see when it sets. Once it sets I use a thin metal peel and slide it between the pizza and the screen. Lifts right off. Remove the screen and return the pizza directly to the stone to finish. Perfection. Be careful that screen is screaming hot. Here's a magic tip for you. Ever had your pie stick to the peel and refuse to launch? You panic and wonder what to do? Don't panic. Take the pizza and peel back in the house. Put a pizza pan over the top and over the toppings. Hold your hand on it and quickly flip it upside down. Lift off the peel and you're looking at the bottom of your pie. You can reflour it then flip it back over and it should launch. Or put it on this screen and finish your prized creation! Bon Appetit!

I use these when making a loaded Neopolitan pizza. I’m not sure it’s a Neopolitan pizza anymore if it’s heavily loaded but we like our toppings, which creates more risk of the pizza crust not cooking properly. So we generally cook the crust with the sauce initially, getting the crust crisp,, then top it and return it to the oven to further cook the top. Unfortunately the bottom of the crust can get overcooked, so the pizza screen comes into play to prevent that from happening. Works great. If you try to cook the pizza on the screen without prebaking the crust, the screen will prevent the crust from crisping up and you end up with a sticky mess on the screen. For my way of making Pizza the screen works as I need it to.

This is very annoying to clean. A little flimsy too depending on the amount of toppings you put on your pizza. Does exactly as listed for the crispiness and heat distribution. My standard size oven has a lip on the back of the shelving, which made this not a great fit (bought the 16" size). Overall, I might look for a pizza pan with holes as opposed to the mesh for a better ease of cleaning, though this does make a GREAT pizza.