At 300°C, pizza dough on a metal tray cooks much faster than pizza dough on bricks in a wood-fired oven.Select which of the following best explains why.

The reason pizza dough on a metal tray cooks faster than on bricks in a wood-fired oven at 300°C is due to the difference in heat conduction.

1. Metal is a better conductor of heat than bricks. This means that when the oven is heated to 300°C, the metal tray will also reach this temperature much faster than the bricks.

2. When the pizza dough is placed on the hot metal tray, the heat is transferred more quickly from the metal to the dough, causing it to cook faster.

3. On the other hand, bricks in a wood-fired oven absorb heat slowly and release it slowly. This slow heat transfer results in a slower cooking process.

4. Additionally, the heat in a wood-fired oven is often not as evenly distributed as in a conventional oven. This can also contribute to the slower cooking time.

In conclusion, the faster cooking time on a metal tray is due to the higher heat conduction of metal compared to bricks.