What is the Steelizioso oven steel? The scientific answer to the perfect pizza in the home oven! Everyone loves pizza, just like from their favourite Italian restaurant. But unfortunately it never turns out so perfectly at home in the kitchen. Many think this is primarily due to the dough. The secret of the original Italian pizza, however, is quite different. The professional pizza stone oven works at approx. 400°C and is made of fireclay bricks. This stores the heat particularly well, but also releases it slowly. Not everyone has a professional pizza stone oven at home and therefore prepares their pizza in a conventional oven. Many amateur chefs also use pizza stones, as these are also used in professional pizza ovens. The sobering result: the pizza is not crispy, but chewy. The pizza stone transfers the heat to the dough too slowly. From a scientific point of view, this is also plausible. The conventional oven manages a maximum of 300°C and not the desired 400°C. The contact temperature, which is decisive for the baking result, is therefore too low. However, this can be changed by changing the material pairing. Instead of the pizza stone, a material with a higher thermal conductivity is needed. Together with our scientific experts, we have selected the ideal steel, examined it and optimised all parameters. The polished surface additionally increases the heat transfer. Thus, with the Steelizioso oven steel, the same baking result as in the professional pizza stone oven can be achieved, thermodynamically proven: The pizza becomes soft and open-pored on the inside and beautifully crispy on the outside. Delizioso! And that became Steelizioso!