Ah, yeah, I don't do PM "pizza", my experience is with home made dough where a 500-550 cook is desirable. What I suggested might still work for the PM but I don't have any experience to back it up.
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Ah, yeah, I don't do PM "pizza", my experience is with home made dough where a 500-550 cook is desirable. What I suggested might still work for the PM but I don't have any experience to back it up.