20110217-modernist-cuisine.jpgCooking pizza on a metal surface is nothing new to Slice'rs, many of whom already use the Lodge cast iron pizza griddle or do the cast iron skillet hack. But here it gets an endorsement from Nathan Myhrvold and his team of mad culinary scientists in the six-volume mega science-of-cooking collection Modernist Cuisine.

An excerpt from a story in the Wall Street Journal:

Problem No. 3: You love Neapolitan-style pizza, but don't want to invest in a brick oven.

Solution: Make an oven out of a steel sheet.

Get a 1/4-inch-thick sheet of steel from a metal fabricator (Google a local one), have it cut to the size of your oven shelf, and insert it in the rack closest to the broiler. Preheat the oven at its highest temperature for 1/2 hour, then turn on the broiler and slide your pizza onto the metal plate. It should emerge perfectly cooked in 1.5 to 2 minutes.

What's going on: Pizza in a brick oven cooks at about 800°F—way hotter than the highest setting of most home ovens. The metal sheet is more conductive than a brick oven's stone, so it can cook just as fast at a lower temperature.

See also: Photos of the 30-Course Dinner at the Modernist Cuisine's Cooking Lab »

[Thanks, David L. and Lou T!]

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