As in a Pizza Steel. It's like a baking stone, but better. Francisco Migoya, who wrote the book Modernist Pizza, stopped by Tonia's Kitchen to discuss why, if you're making homemade pizza, it's best to use a 3/8 mental slab to bake the pie on. Francisco told Tonia using the metal over the stone leads to exceptional pizza, and the reason is heat. Heat is better retained in mental, and because of that, the heat radiates to the pie more evenly, and results in more of a crispy crust. Adding to that, if you're using a conventional oven to make the pizza, you'll have less heat escaping when you open the oven door, because a lot of it is already contained in the steel. Think about it, strong as hot steel, as opposed to stone cold! It fits.
