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No point comparing it to a pizza stone. It won't do that same thing, preheated or not.
No point comparing it to a pizza stone. It won't do that same thing, preheated or not.I had a pizza stone for 10 years prior to buying this. What do you expect to be different? The cast iron conducts a little bit more efficiently than a stone so it will char the crust quicker... which is what you want for a Neapolitan or NY style pizza.
I let it preheat, while cooking oiled mushrooms on it, while preparing the crust. I try to get the youngster's pizza on the pan when it is 350°-450° because they like a Papa John's style crust. I let it get up to 700°-900° before I put the grown up's pizza on. We like a chewy, crusty, Neapolitan style (wood fired brick oven for 90-120 seconds) crust. It take less than 3 minutes. Putting $0.58 red clay bricks from Home Depot under the pan gets the pizza higher in the dome so the convection melts the cheese.SetupLBGE firebox filled into the fire ring with lumpplatesetter legs up (BGE says this is the only way to use it)CI gratered clay bricks14" Lodge CI Pizza panPublix pizza dough on parchment paper trimmed tight to the shape of the crustI remove the parchment paper in less than 1 minute on the hotter cooks