Grilling & Recipes: Pizza
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The use of the pan is easier if you do not have a peel to transfer your pizza to the stone. I have done both, first on a stone (did not preheat) and the second on the pan. The pan cooked evenly all across the crust, the stone did not not (center was not as crisp). I am currently searching for the right peel to get so that I can preheat the stone.
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