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Hello everyone, Everytime i try to make pizza when I bake it the tomato puréé on it always burns a bit.A pizza must be baked at a really high temperature so I dont know what could be the problem.I make it in electronic oven with air circulating function at 200-240 C. Thanks

I've just check out some copper dishes,huh,they're expensive as hell,but what are the benefitial features in it,i know it's the best heat-conductor,but is there any other advantage?