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This is what most people don't realize. When the dough is baked on a pan, the fire hits directly under the dough, so some spots get super hot really fast while others don't... that's why it burns in patches and even leaves marks on the pan. With the saj, it's completely different. The heat doesn't hit the dough directly. It goes through the base first, then circulates under the dome, so it spreads evenly everywhere. That's why it cooks the dough properly instead of burning it. And that's how you
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