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Message: [QUOTE="jibsey, post: 5124439, member: 859"] LOL. My pizza paddle is coming today. They cook at 800 degrees so I don’t have that but I will preheat my stone to 500. That is 90% of it to get the crunch. I’ve had pizza in Italy made from the expensive fine 00 flour and from Ooni. Don’t like it, too light, no give to it. I will make sauce from San marzanos that’s next but Mama Cozzi has the thinnest sliced pepperoni I’ve had and it gets perfectly crisp. Pizza snobbery is quite amusing. [/QUOTE]