I don't prep by recipe per se. Most important thing is to make it as stiff as possible. No sugar. Flour mixed in to 'rejection'. I use from a bit less than half '00' flour maybe down to about 1/3, sometimes just all-purpose. I use ~1lb+ for the 16" screen. Let the whole batch rise/double and punch down before separating for the dough balls. Coat each dough ball with oil or butter. Proof in the fridge for 2 to 4 days. Freeze the other dough balls in ziplock bags.
Each doughball is about:
2+ cups flour
3/4-1 tsp salt
1 tsp yeast
3/4 cup water
1tbs olive oil or butter to coat
Nothing special! The important thing about cooking on a screen is to keep the dough stiff/dry enough so it doesn't stick. Nothing worse than cleaning crust from dough that was too soft out of the screen holes.
I prefer to work with the dough cold - out of the fridge
I'd prefer to work with cornmeal, but I use flour because I hate cleaning up cornmeal :-/
Shaped by hand
Slap and toss if the dough is 'green' or stretch over two fists if older and soft. Be gentle if handling warm dough. Otherwise, you're effectively punching it down.
Stretch to fit screen.
Sauce, cheese and top.
Preheat to about 375-400º (higher for heavier toppings) and bake for about 6 minutes with the burner ON set to 450º, two more minutes on broil with the burner ON set to 500º. Remove if crust is brown or leave in with burners OFF until it is.