According to the strict rules of the Neapolitan Pizza Association (AVPN) the real Neapolitan pizza should baked within 1-1.5 minutes at over 450 Celsius. One would run to the family's precious oven, that the secret behind the perfect pizza is revealed, only to find out, a home oven is only capable of reaching 250 Celsius. NOTHING IS LOST! The solution lies in the speed and consistency we can delivery that heat to the pizza in order to bake it quick enough not to dry out, but still have a crispy bottom.
The legendary Neapolitan brick oven builder, Stefano Ferrara, uses bricks made out of the ash of the Vesuvius on the bottom of his ovens to create a surface that can guarantee the 90 second baking time. Many of us use baking stones in our oven to bake bread and pizza, but at 250 Celsius a better heat conductor is needed to create that desirable crust.
The A36 carbon steel material of ChefSteel is 18 times better at conducting heat than ceramic baking surfaces. It is much better than stainless steel as well. This is one of the main reasons why you can bake Neapolitan style pizza on it even at 250 Celsius.
The other big secret of Italian pizza ovens is that their temperature is so stable, that they don't even need to put a door on it. True, it takes hours to heat them up, but once they are hot, they stay hot until the next day. The main reason for this thermo-stability is the sheer weight of the pizza ovens. On the other hand, once we open the door of a domestic oven, the temperature in it drops tens of degrees instantly.
ChefSteel's weight (due to the 6 or 10mm thickness) balances great heat capacity with a heat up time of 30-40 minutes. It is capable of keeping our oven's temperature very stable throughout baking pizza after pizza. It isn't useful only for baking pizza. If we leave ChefSteel on the bottom shelf of our oven, it helps us cook anything more evenly. From bread to chicken.