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Give it a try and see how it works for you.  One pizza won’t break the bank 

I routinely use it under my Chicago thin crust pizza, on steel, at an oven temp of 500 deg F,

Quote from: scott r on Today at 07:07:37 AM That pizza looks awesome! Thank you! It was so good!

Quote from: PapaJawnz on Today at 09:40:59 AM Looking real good there dude!  Were these made with your starter?  If

Hi everyone! I am new to the forum, so I apologize if this is a “noob” question. I really love

Quote from: TXCraig1 on Yesterday at 07:21:21 PM I really like the look of your pizza a lot. If it

I don’t know if this will help but several years ago the late Tom Lehmann wrote an article about finished

Yuvalvv, In your Guide about cooling flour instead of using ice: “ Dough Temperature (Finished/Desired Dough Temperature) PizzaBlab » The