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In response to
"
450 for 12-15 minutes on a pizza stone works well for me. If we’re doing more toppings we’ll pre-bake the crust. -- (edited)
"
by
znufrii
I do 450 with both a stone and a steel with one above the other to trap the heat a bit. The dream is an outdoor oven that can get much hotter. -- nm
Posted by
Krusty (aka Krustylu)
Apr 22 '22, 11:19
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