• Grandwolf319@sh.itjust.works
    2·
    1 day ago

    I was gonna say it never bothers me then I realized I don’t set it that high.

    But why? Is it necessary for frozen pizzas?

    • captainlezbian@lemmy.world
      1·
      14 hours ago

      It’s to get a good crust on a thin fresh pizza

      Personally I find 500F works fine but I don’t have a pizza stone or one of those big wooden spatulas to use it with a floppy fresh pizza. I just assemble mine in a room temperature cast iron pan and then throw it in for 10 or so minutes at 500