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  • I get a perfect edge all the time, it is done like a soft loaf of bread on the outside andsoft and chewy on the inside, and I do not do anything but put it on my pizza stoneat 500 degrees F for about 10 mins max.he is it he is all.By the way, I notice I got an email saying there was a reply to this thread, is thisa new feature ? .... it ROCKS !Mark
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