Pizza steel
A denser, faster-transferring alternative to a pizza stone, widely regarded as the best single upgrade for high-heat pizza in a domestic oven.
Material and heat transfer
Solid steel plate
High thermal conductivity and high thermal mass; transfers stored heat to the dough far faster than stone
Preheat: Preheat for at least 45-60 minutes; steel's high mass takes time to fully heat through despite fast surface transfer
Crust effect
Produces a notably crisper, more charred base than stone, closer to a professional deck oven result
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