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<p />Boy, its been awhile since I did a pizza. Tonight was the night. After finding my King Arthur flour full of bugs (two sealed bags) I went with another brand - guess it has been awhile since I did pizza![p]It was just my bottomless pit and myself tonight so I used a reduced batch - 2 cups flour. Here is the finished 14" pie. I did it on a plate setter and a BGE pizza stone. Slide/daisy wide open and dome temp of 575 deg. I added the stone about 5-8 min before the pizza went in - then cooked for 19 min. Wonderful and the crust was just barely done. I could have gone 21 min easily if not more.[p]Tim -- stuffed!