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aggi
Get a £10 laser thermometer off Amazon and take the guesswork out.
In a cheapy cast iron Lidl frying pan I put the dough in at 200-225c and set timer for 3 mins as I top it and turn heat down to stop dough or flour scorching, then under grill at 250c + for 3-4 minutes depending on how the cheese holds up.
The thermometer is good for basic stuff like “is this pan hot enough to fry my halloumi so it doesn’t just steam and bubble?”