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Subject:  Re: Pizza---more than you'd ever want to know Date:  12/12/2012  7:29 AM
Author:  NoIDAtAll Number:  54777 of 56298

I think that the reason that the restaurant owner had a problem with baking a pizza in a conventional oven in the clip was that he didn't use a pizza stone. A 1/2" thick pizza stone tends to hold heat well, much better than the air inside an oven.
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