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Air Gap (Pizza)?

Wazoo
Wazoo Posts: 150
edited November -1 in EggHead Forum
Quick question: What is the purpose of the air gap when cooking a pizza -- the stand-off between the plate-setter and the pizza stone? I've seen this a few times in the posts and never saw a reason for it. Reduction in temp to the stone directly in contact with the pizza - burn/stick issue for high temp cooks?

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