That's very important in cooking in general, but is definitely not the most important part of baking pizza. Heat transfer is a lot more important, that's why di

That's very important in cooking in general, but is definitely not the most important part of baking pizza. Heat transfer is a lot more important, that's why different cooking surfaces (e.g. stone vs. steel) can yield dramatically different pizzas, even at the same temperature. You're going to get a maillard reaction no matter what. https://slice.seriouseats.com/2012/09/the-pizza-lab-the-baking-steel-delivers.html https://slice.seriouseats.com/2012/09/the-pizza-lab-the-baki...