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Seems completely contradictory to the idea of a pizza stone or pizza steel (or cast iron).
I have a pizza steel and tried these to avoid issues with launching the pizza. They pretty much contradicted the whole point of the pizza steel. The crust was no where near as good. However, to properly test them, you need to have them on the rack with no steel. Allows more airflow. I didn't bother. Went back to the steel and making great pizza at home in a regular oven.
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Seems completely contradictory to the idea of a pizza stone or pizza steel (or cast iron).
Not at all, if your dough is too high hydration to launch from a peel you can start it on the screen and then remove the screen partly through the bake. Additionally if the dough is done but the toppings need more time then putting this under the pie will slow the dough from burning.
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14" https://www.amazon.com/gp/product/B000SBRJ8M $3.08
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14" https://www.amazon.com/gp/product/B000SBRJ8M $3.08
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