Pizza Stone vs Steel: Level Up Your Pizzas

Home ovens lose heat very quickly when the door is opened. And the metal tray is thin and cools down when the dough is placed on top. Result: white and soft bottom. You need thermal mass: something that accumulates a lot of heat and releases it all at once (thermal shock).

A solid steel plate. It conducts heat 18 times better than ceramic. It transmits energy so fast that the dough 'explodes' (rises) in seconds. It is indestructible and doubles as a griddle for burgers (smash). The downside: it weighs a lot and is more expensive (€50-80).

If you make pizza or bread once a month... maybe not. But if you like the world, it is the tool with the highest return on investment. The difference in quality in your results is night and day. Your friends won't believe you made it in that oven.