Pizza steel
A denser, faster-transferring alternative to a pizza stone, often recommended for getting more bottom heat into a pizza in a domestic oven.
The fuller page on this is Pizza steel.
Material and heat transfer
Solid steel plate
High thermal conductivity, and more heat stored per unit volume than stone; transfers stored heat to the dough far faster than stone
Preheat: Preheat for at least 45-60 minutes (one maker advises about an hour): the oven can only pass heat into a heavy plate slowly, however well the steel itself conducts
Crust effect
Usually a faster-browning, crisper base than a stone at the same oven setting
Care
Season lightly with oil to prevent rust; dry thoroughly after any washing
- Very heavy
- Can over-brown the base if left in too long given its aggressive heat transfer
Used for these styles
Neapolitan pizzaPizza MargheritaPizza MarinaraPizza canottoPizza contemporaneaRoman tondaFocaccia di ReccoNew York-style pizzaNew Haven apizzaChicago tavern-style pizzaQuad Cities-style pizzaOhio Valley-style pizzaTrenton tomato pieCalifornia-style pizzaBuffalo-style pizzaBrazilian pizzaWindsor-style pizzaSwedish pizzaAustralian pizza