Is there a simple method for holding stretched dough on a screen prior to baking? I have great dough ball that we make (using ALL TRUMPS) but I have tried to use a screen for holding but the dough, over time, tends to embed into the screen (and we are not putting sauce nor cheese on at that point to cause it to embed more). We do a volume business and we don't roll to make each and every pizza that comes in. I can use pizza screens if I choose to roll from right out of the cooler directly to screen then to oven (Blodgett deck) or possibly straight on the stone would be fine. But I am looking for holding options for our busy nights.
Currently we use silicon liners, pizza sheets, but the cost keep rising for those. Any suggestions?