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	<title>Pizza Stones &#187; parchment paper</title>
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		<title>Working with hot Pizza Stones</title>
		<link>http://www.pizzastones.net/36/working-with-hot-pizza-stones</link>
		<comments>http://www.pizzastones.net/36/working-with-hot-pizza-stones#comments</comments>
		<pubDate>Tue, 28 Jul 2009 15:56:26 +0000</pubDate>
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				<category><![CDATA[Usage Tips]]></category>
		<category><![CDATA[cracked pizza stone]]></category>
		<category><![CDATA[parchment paper]]></category>
		<category><![CDATA[pizza stone burn]]></category>
		<category><![CDATA[pizza stones]]></category>
		<category><![CDATA[preheating stone]]></category>

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		<description><![CDATA[Ive long been curious how to deal with the heat of the pizza stone. Everyone says you MUST slowly heat the stone to prevent cracking, but heating your baking stone to 500 degrees then laying your pizza on it always seemed dangerous to me.  
Well, *drumroll please*, the
http://annies-eats.com/2009/07/24/greek-pizza/
]]></description>
			<content:encoded><![CDATA[<p>Ive long been curious how to deal with the heat of the pizza stone. Everyone says you MUST slowly heat the stone to prevent cracking, but heating your baking stone to 500 degrees then laying your pizza on it always seemed dangerous to me.  </p>
<p>Well, *drumroll please*, the<br />
http://annies-eats.com/2009/07/24/greek-pizza/</p>
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