A flat, thermally conductive surface designed for baking pizza, often made of ceramic, stone, or cordierite. It is preheated in an oven or on a grill to high temperatures before placing the pizza on it for cooking. The rapid transfer of heat from the heated material to the pizza base results in a crispier crust compared to conventional baking methods.
The utilization of such surfaces offers several advantages. These include improved heat distribution, leading to more even cooking, and the absorption of moisture from the dough, contributing to a desirable texture. Historically, similar materials have been employed in baking for centuries, reflecting a consistent pursuit of optimal cooking conditions for bread and related products. Modern versions provide a convenient and effective way to replicate the high-temperature, direct-heat cooking traditionally associated with wood-fired ovens.
