Why You Should Be Using a Baking Steel (Not a Stone) for Pizza & More
The Secret to Pizzeria-Quality Pizza at Home
A baking steel is the ultimate kitchen cheat code. It's not hype. It's not a gimmick. It's pure physics. If you want blistered, crispy, perfectly cooked pizza like your favorite pizzeria, a baking steel is the best tool for the job.
If you're ready to take your pizza game seriously, shop our baking steels here.
What is a Baking Steel?
A baking steel is a thick slab of solid carbon steel, designed to fit your oven and elevate your baking results. Unlike fragile pizza stones, it’s nearly indestructible. More importantly, it outperforms every other baking surface in heat conductivity and thermal retention.
In simple terms: it gets hotter, stays hotter, and transfers heat faster than stone. That means crispier crusts, faster bake times, and results that rival a wood-fired oven — right from your home kitchen.
5 Reasons a Baking Steel Outclasses a Pizza Stone
- Superior Heat Transfer: Steel conducts heat 20 times better than stone. This means faster, more even browning and a perfectly crisp bottom crust. No more soggy middles.
- Faster Bake Times: With a preheated baking steel, your pizza can cook in 4-6 minutes, compared to 10+ minutes on a stone. Quicker bakes mean lighter, airier crusts that aren’t dried out.
- Zero Recovery Time: A steel doesn’t lose its heat when you load a pizza. Whether it’s your first pizza or your fifth, every bake gets the same high-heat treatment.
- Indestructible Durability: Stones crack. Steel doesn’t. A baking steel is a once-in-a-lifetime purchase. Season it like cast iron, and it only gets better with use.
- Multi-Purpose Versatility: Use it as a stovetop griddle for smash burgers, pancakes, or steaks with an incredible crust. Bonus: It doubles as a warming plate for serving.
Why Baking Steels Work: The Science
A baking steel’s performance comes down to two key factors: high thermal conductivity and dense thermal mass.
- Conductivity: Steel pushes heat into the dough far faster than stone. Even if the steel’s surface temp is lower, it transfers energy more efficiently. This gives you superior oven spring, better crust bubbles, and a flawless undercarriage.
- Thermal Mass: Despite being thinner than most stones, steel stores more heat. It recovers instantly after each pizza, making it ideal for back-to-back bakes.
Common Objections (and Why They’re Wrong)
“Won’t my bread burn on steel?”
Not if you use it right. For delicate loaves, a parchment sheet or baking ring buffers the heat. For pizza, focaccia, and flatbreads, steel is unmatched.
“Steel is too heavy and hard to store.”
Sure, it’s heavier than stone. But its slim profile makes it easy to slide into tight kitchen spaces — far less bulky than a round ceramic stone.
“It costs more upfront.”
True. But steels don’t crack or break. One purchase. Done. Over time, it’s the smarter investment.
What You Can Expect Using a Baking Steel
- Leopard-spotted crusts with crackly bottoms
- Airy, bubbly dough with the perfect chew
- Bake times cut in half or more
- Zero sticking, no soggy centers
- Even frozen pizzas come out crispier
How to Use a Baking Steel (Simple Steps)
- Place your baking steel on the second-highest rack of your oven.
- Preheat the oven to its max temp (500–550°F) for 45 minutes.
- For Neapolitan-style pizzas, switch on the broiler before baking.
- Slide your pizza onto the steel with a peel.
- Bake for 4–6 minutes. Rotate if needed.
- Remove, slice, and enjoy.
Pro Tip: For next-level results, cold-ferment your dough for 24–72 hours. Let the baking steel do the rest.
Final Verdict: Baking Steel is Non-Negotiable
If you’re serious about pizza — or just tired of mediocre results — a baking steel is essential. It’s the closest thing to a professional brick oven you can get without a renovation.
From next-level pizzas to artisan bread and stovetop sears, it’s the most versatile tool you’re not using yet.
Ready to make the switch? Get your baking steel here and taste the difference.