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Unread 10-20-2013, 09:19 AM   #23
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Join Date: 09-17-05
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Optimal temperature can vary greatly based on your dough forumulations (hydration, flour type, sugars if used etc).. as well as oven type.

you can experiment, but my guess would be that pre-made doughs likely have sugars, conditioners etc that would be less conducive to really high heat. Those doughs are made so that people don't screw them up in a traditional oven.

Good luck !
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Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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