you are viewing a single comment's thread
view the rest of the comments
[–] 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

  • source
  • parent