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Unread 03-21-2013, 11:03 PM   #16
Tony A
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Join Date: 02-29-12
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I would use a bigger heat diffuser stone on the bottom. Will save your pie bottom and allow enough time for the heat to cook and crisp the top of the pie. I just did pizza the other day and had my pit up to around 500 degrees. If you don't mind me asking how hot are you cooking at?
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