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Neapolitan pizzas are normally baked in wood-fired or commercial ovens that reach temperatures up to 700F that results in a thin and crackly crust with a bubbly, open crumb. Home ovens can’t get as hot, but the Challenger Bread Pan’s heat retention capabilities mimics that of a wood-fired oven to help the crust bake up quickly without drying out and becoming tough. Brushing the crust with oil keeps the dough moist, allowing the crust to rise fully as it bakes.
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