Bona fide Italian pizza is cooked in a domed brick oven. A wood fire is first lit inside the dome, which brings the brick temperature to something around 800°F. The fire is then pushed aside prior to putting the pizza in. Heat transfer to the pizza is primarily by conduction from the hot brick on the bottom and by a combination of convective and radiant heat transfer from the top. Assume that the pizza is 10 in. in diameter, that it starts at 60°F, and that the temperature of the air in the oven is 600°F (lower than the brick temperature because of the draft). Estimate the initial rate of heat transfer to the top of the pizza; i.e., the rate when the pizza is first put in the oven.