Quote:
Originally Posted by Donger
Excellent tips, thanks. My oven gets to about 515F. My Weber will get to around 600F on a non-cold day.
Haven't gotten a peel yet, though.
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I've never put a stone on a grill. If you're tempted, skip the stone and throw the dough directly on the well-oiled grate. Flip it, then add toppings.
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