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Unread 11-05-2013, 02:58 PM   #30
dajogejr
On the road to being a farker
 
Join Date: 04-25-13
Location: Metro Detroit, MI
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I prefer the stone, but I haven't done any pan za's, only thin crust style.
I put legs down on the placesetter, put the stone right on top of the setter, and I've cooked za from 450 to 700 degrees. NO issues.

Now, I don't take the stone off or move it until it's 100% cooled off (next day...lol) and I use a steel pizza peel and parchment paper...
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