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Does temperature really matter for Pizza?
I love Pizza, but have come across suggestions that an oven at 500C is
the perfcet temperature because it develops a crust on top which prevents the air escaping in the bubbles below it. It just seems rather starnge that commercial Pizza's at the local food chain suggest a temperature of 220, which is reduced to 180 if fan assisted. Surely they should suggest the highest temperature possible? Thanks for your input |
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