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[–] 2 points 1 month ago* (1 child)

I was gonna say it never bothers me then I realized I don’t set it that high.

But why? Is it necessary for frozen pizzas?

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  • [–] 1 point 1 month ago

    It's to get a good crust on a thin fresh pizza

    Personally I find 500F works fine but I don't have a pizza stone or one of those big wooden spatulas to use it with a floppy fresh pizza. I just assemble mine in a room temperature cast iron pan and then throw it in for 10 or so minutes at 500

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