I have a question about the recipe "Jim Lahey's No-Knead Pizza Dough" from Genius Recipes. I am a little apprehensive about puting my pizza stone so close to the broiler. I usally heat the stone on the bottom rack at 500 degrees for 30-45 minutes. The same way I'm hesitant to use the stone on my gas Weber grill, I think so close to the broiler would also be high enough heat to crack the stone. My stone is 1/2" thick and have used it for years. Hate to lose it.
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