Originally Posted By: Jerry Garcia
You can preheat the stone if you want the dough a little crisper.

It was running about 400 when I put that pie on.
Didn't have any crust issues...it was turned end-for-end and cooked a little longer after the pic was taken.

What I need to work on is the dough...lots of science and artistry there.
Higher temps/shorter cooking times, too.
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