Comments by "Jim Bridger" (@ohiasdxfcghbljokasdjhnfvaw4ehr) on "Starting a pizza place, Part 3: CRUST SECRET, toppings, t-shirts" video.

  1. are you sure your pizza steel doesn't just suck? seems like the thin grate would have a hard time holding onto much heat, which is the point of preheating it. most of it is just exposed to the same air as the rest of the oven. I'm curious how much a solid half inch thick pizza steel would compare.
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