Please be patient with me, I'm just a beginner, this one may be a very obvious question.
Should the oven cast iron baking tray be hot or cold before laying the bread over it? I'm asking because I don't want to use any synhtetic/aluminium mats or trays so I have to lay the bread directly over the iron tray(with some olive oil), but I can do that only if the tray is previously out of the oven since if I try to take that tray out hot and move the dough "à la last minute" I ruin the rising resulting in a cracker more than a nice high bread. How can I solve this problem? But here comes another question: is heating the extra virgin olive oil(between the tray and the dough) safe at very high temperatures?
Thanks in advance