I have some important information to share.

I bought some sh!tty pizza and the crust was too soft for my liking. I thought that maybe if I heated some silver to 500F I could crisp the crust before the toppings started to burn due to silver's conductivity. The silver bars serving as an improvised cooking surface, similar to a pizza stone, to achieve a crispier crust. Using precious metal bars this way is an unconventional and expensive method for reheating food.

But, it didn't work. Do I need more silver? Maybe 1000oz bars instead of 100 oz? The temp of the silver pizza stone was 400F after I removed the slice.

Rich G, help me out, you are the silver expert.