The Saanich Daily on Nostr: npub1vytnx…amgjn Nice, the high heat is essential. My oven doesn't go past 475 so ...

npub1vytnxfgrdxazzmtwx4hv9xvunk6zmcx8lsykarvgl6lmgsz98eks2amgjn (npub1vyt…mgjn) Nice, the high heat is essential. My oven doesn't go past 475 so when possible I actually do my pizza on the bbq. I get is as hot as it will go (usually around 550 to 600) and then put the pizza in, turn the heat right down and leave it shut for 12 min. This is of course for a typical pizza dough not sourdough so it goes much faster.