Raising a pizza in the dome
I have always thought that you raise your pizza into the dome when the top is not quite cooked (where the tomatoes, cheese and olive oil all fuse together and go brown -- ahhhh), but the bottom is already done. It's sort of a way of catching up when your oven dome and floor are out of sync. But I don't think of it as a standard practice.
Does the make sense?
Would you agree with that?
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