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New to BGE Pizza

Grampy
Grampy Posts: 8
edited November -1 in EggHead Forum
I have been making thin-crust pizza in my Viking for ages (a la Pepe's, New Haven). Now the proud owner of a BGE, I intend to use the high temp for -- hopefully -- great pizza. So far I have noticed the use of parchment paper: why? Does anyone bake without it. Also, any other BGE hints? Thanks

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