<P> Various toppings being placed on pan pizzas </P> <Li> <P> An uncooked Neapolitan pizza on a metal peel, ready for the oven </P> </Li> <P> An uncooked Neapolitan pizza on a metal peel, ready for the oven </P> <P> In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood or coal - fired brick oven . On deck ovens, pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). Prior to use, a peel may be sprinkled with cornmeal to allow pizza to easily slide onto and off of it . When made at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven . Cooking directly in a metal oven results in too rapid heat transfer to the crust, burning it . Aficionado home - chefs sometimes use a specialty wood - fired pizza oven, usually installed outdoors . Dome - shaped pizza ovens have been used for centuries, which is one way to achieve true heat distribution in a wood - fired pizza oven . Another option is grilled pizza, in which the crust is baked directly on a barbecue grill . Greek pizza, like Chicago - style pizza, is baked in a pan rather than directly on the bricks of the pizza oven . </P>

Where does the term pizza pie come from