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Chak
@miro_o sounds different, but i na very good way.
Heston explains the pan/grill method quite well. Boils down to... massive quick application of heat seals the dough with a crispy outer so as the air expends its trapped inside, hence larger air bubbles. A pizza oven is at about 500 degrees plus and cooks a pizza in about 90 seconds, the grill and pan are doing exactly the same just in 2 sep cooks which if done with no gap between them makes no difference.