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crmilt

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  • Re: What's your pizza setup?

    I roll my dough on the pizza peel.  Then move the dough to the Air-bake pan.  Next I build the pizza with the toppings.  When ready to cook I place the Air-bake pan on the pizza stone which sits on the 3 BGE feet on top of the platesetter legs down.

    After about 3 minutes I slide the pizza off the Air-bake pan directly to the stone.  Cook on stone till done.

    In the past I had trouble sliding the dough off the peel to the stone.  Too many toppings on the uncooked dough.  Using the Air-bake pans solves this problem as the dough is firmed up some when I slide it off.


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