Winco 14" Aluminum Seamless Pizza Screen

This really changed the game for my home pizza. I couldn’t really commit to a pizza, Steele or anything like that because of the price and not having a lot of space but this really gives you a delicious and soft pizza crust and you don’t have to worry about a soggy bottom since it’s aerated. Just don’t put it in the dishwasher like I did.

Work great in my pizza oven, used a lot and still in good shape

I bought this pizza screen hoping to get a crispier bottom to my pizzas. I have a Wilton Pizza tray https://www.amazon.com/dp/B004EBS0KS?ref=ppx_pop_mob_ap_share that I like a lot, but the bottom of the pizza doesn’t get firm and crispy so I hoped this screen would do the trick. It is a good screen and easy to use. But it did not make the bottom crispy. I did a side by side experiment with the tray and the screen and the screen pizza has a darker and crispier *crust* and the bottom is maybe a TINY bit crispier, but not much and in a blind taste test with the family no one thought it was crispy. We will continue our home experimenting. I cooked both pizzas at 425 degrees, in a convection oven.

We make pizza at home on a fairly regular basis, and that does an amazing job of creating a very crispy crust on the bottom. I do have a pizza stone that I lay this on, but I think you'd still get plenty of air circulation to crisp that crust even without one. It's very easy to clean and lightweight. At 14", it does require a bit of space to store it, but I tuck ours in with our cutting boards and sheet pans. I liked this so much, I ended up buying 2. I haven't tried it, but this might be nice for baking bread (maybe line it with some parchment paper).

I’ve been making pizza at home for many years—all types: Chicago deep dish, Chicago thin, NY slice style, Detroit, Grandma, Sicilian, and various South Shore bar styles. I have many different commercial-grade pizza pans and all the gear that comes from years of home pizza-making. One pizza style I had not tried making was one using the aluminum mesh pizza screen shown for this review. I own two Lloyd commercial-grade pizza screens, which are virtually indestructible and have lasted for years. However, they are also a lot more expensive than the aluminum mesh screen shown here. Aluminum mesh screens like these are used by many commercial pizza shops and are generally considered disposable after heavy use. For home use, even when making pizza every weekend, they should last a couple of years at a minimum. They can last even longer if you bake moderate-hydration pizza dough and do your best to prevent toppings from overflowing onto the screen. Aluminum mesh pizza screens and high-hydration pizza doughs do not get along well; moderate and low-hydration doughs are the way to go. A friend asked if I could show them how to make a pizza dough reliably at home, so I showed them my go-to NY slice style, moderate-hydration recipe. They have a scale for weighing ingredients for smoothies and food portion control, as well as a bread machine, which will work fine for mixing the dough (they just need to ensure the bread machine is set to mix only, not mix and bake). Crucially, they didn’t want to buy a baking stone or much additional gear that they'd only use for pizza. The dough for the pizza shown could be mixed by hand in about 10 minutes, but it’s a bit faster with a stand mixer or a bread machine. When proofed, the dough is stretched out with a roller, so there’s no need to stretch or toss it by hand to get it ready for the toppings. This makes it easy for most folks to do. I bought a 14-inch pizza screen to make a 12-inch pizza. I like to roll the dough out to about 13 inches, then top and bake it, knowing that it’s going to shrink a bit during baking. That way, the finished pizza comes out at around a full 12 inches. If you buy a 12-inch screen and roll the dough out to 12 inches, you’ll end up with a pizza about an inch smaller in diameter because they always shrink when baked. The pizza shown in the photos was baked for eight minutes at 500∘F, on a rack, on the second level from the oven bottom. It was right at 12 inches coming out of the oven. Depending on the toppings used, bake times in my oven can range from six to nine minutes, but your oven will likely be different. At the time of this review in October 2025, the cost of making the dough and topping it with only sauce (5 oz) and cheese (6 oz) was $2.70. That’s a great price for a homemade pizza that you know what's in it, feeds two or three, and is far fresher than anything you can have delivered. The additional toppings shown—pepperoni, ground sausage, and pickled jalapeños—added about $2.25 to the cost, bringing the total to $4.95. These costs are based on buying ingredients at discount grocers in my area, like Walmart or Aldi. As can be seen in the photos, the pizza I made using this screen is a winner. This screen is highly recommended for baking pizza at home.

Pizza dough on screen put on toppings. With screen into pizza oven. Take out screen while leaving pizza in oven. Crust begins to harden.About 2 minutes. No more dough sticking to peel or spilling on stone. Work great if you’re a novice.

Great product so far, we used it several times, it's sturdy, it lets the pizza get baked crunchy evenly and the crust is crunchy, you dont even need to lower the oven rack and you don't even need a pizza stone, it's such a useful and well made sheet. We used the recipe titled "Homemade Pizza Dough Recipe for Beginners" from SallysBakingAddiction website if anyone is looking for a pizza dough recipe to try. It was surprisingly easy and tasty.

Great item better than the other pizza screen, better material

Bom Produto.

Cumple bien su función y tiene un tamaño adecuado para el horno casual

Perfectos para mi horno eléctrico justo en las medidas máximas para una buena pizza

Es perfecta para hacer pizzas

Muy buenas y buena calidad, cúrenlas s tés de usarlas.