<story><title>The Physics of baking good Pizza (2018)</title><url>https://arxiv.org/abs/1806.08790</url></story><parent_chain></parent_chain><comment><author>jefftk</author><text>The paper recommends against baking pizza on steel because this would cook the pizza too fast, but this is only true at the temperatures of pizza-specific ovens (paper says 620F &amp;#x2F; 325C).  If you&amp;#x27;re trying to cook a pizza at home in an oven that only goes up to 550F &amp;#x2F; 290C the steel helps a lot to make up for the oven not being quite hot enough.&lt;p&gt;(I use a pizza stone, though, mostly because that&amp;#x27;s what I already have)</text></comment>
<story><title>The Physics of baking good Pizza (2018)</title><url>https://arxiv.org/abs/1806.08790</url></story><parent_chain></parent_chain><comment><author>j0hnyl</author><text>There are some great videos on youtube about how people hack their oven&amp;#x27;s auto clean mode in order to get the temperature up for the purposes of making a killer pizza. The auto clean, blasts the oven at a high temperature, but when it&amp;#x27;s engaged it locks the door so you can&amp;#x27;t open it. People rig the toggle so that they can get the higher temperature and still be able to open the oven to put the pizza in. This lets folks achieve high temperatures closer to that of a brick oven (but not quite that high).</text></comment>