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Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Baking steel for superior heat transfer — pizza, artisan bread
Artisan bread baking with natural fermentation
Non-contact surface temperature for wok hei, pizza ovens, griddles
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Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Baking steel for superior heat transfer — pizza, artisan bread
Artisan bread baking with natural fermentation
Non-contact surface temperature for wok hei, pizza ovens, griddles
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Preheat oven to 425°. Split pita rounds in half horizontally, forming pizza crust. Place pita halves, cut sides up, on an ungreased baking sheet; sprinkle with garlic. Drizzle 1/2 teaspoon oil over each pita half; top evenly with artichokes and remaining ingredients. Bake at 425° for 8 minutes or until cheese melts and edges are lightly browned.