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  • Made a few pizzas at my parents in their green egg. Went well. Arguments over if we should have mushrooms on a florentine pizza.

  • Top effort, I always found it a difficult to get good pizza in my kamado. That looks really good.

  • Bit of a balancing act with getting in very hot but not burning the base. Keeping it just under 300 and cooking it a bit slower seemed to be the way

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