Pizza Stone made from Steel

Product Description

The Original Baking Steel. Inspired by Modernist Cuisine, the Baking Steel is more conductive cooking surface than stone and stores up to 18 x more energy than a traditional pizza stone. Because of that conductivity, it cooks faster and more evenly at a lower temperature, resulting in beautiful, thin, crispy crust. WE DO NOT SHIP TO P.O. BOXES.

Features

• ULTRA-CONDUCTIVE STEEL - Made from ultra-conductive steel, this original Baking Steel pizza stone delivers perfect, evenly baked crusts. We know, we invented it.
• UNBREAKABLE & EFFICIENT - Experience quicker, perfect bakes with our unbreakable Baking Steel original that cooks 20 times faster than traditional pizza or baking stones. Enjoy superior performance and durability in every use.
• INSPIRED BY MODERNIST CUISINE - The Original Baking Steel, inspired by the innovative techniques of Modernist Cuisine, brings professional-grade results to your kitchen. Elevate your baking with cutting-edge design and exceptional performance of our original baking steel pizza.
• VERSATILE USE - This Baking Steel excels as a stovetop griddle, induction plate, and even a cold plate when frozen. Its multifunctional design makes it a valuable addition to any kitchen setup.
• TOP QUALITY - Measuring 14"x16"x1/4" and weighing 16 lbs, this Pizza Steel provides ample cooking space and durability. Proudly manufactured in the USA, it ensures high-quality craftsmanship. Ideal for creating the perfect crust, this Baking Steel for oven distributes heat evenly, making it a must-have for any pizza enthusiast. Making homemade pizzas or baking bread, it’s the perfect Christmas gift for culinary lovers. Upgrade your cooking experience with this versatile pizza steel for oven!

Top Reviews

I finally feel like I am getting the pizzas at home that I've ...
by Amazon Customer (5 out of 5 stars)
July 9, 2016

OH MY GOD! I finally feel like I am getting the pizzas at home that I've only dreamed about making! We love, love, love this thing! We are still experimenting to master the dough texture we like, and I have learned that its best to preheat for at least 30 minutes for the best results. Even dough that is paper thing (using parchment paper was essential), came out with a cracker thin crust! We put the oven to preheat at 550, waited for 15 minutes, then hit the broiler and let it run for 15 minutes. Then, we turned the oven back to bake and turned it back down to 550, slid the pizza off the peel, and no joke - crispy, perfectly browned crust, bubbly toppings and cheese - in three (3) minutes! We are crazy about wood oven pizza and this baking steel opened up a whole world of pizza making possibilities for us!
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This made the best pizza I've ever eaten in anyone's home oven
by Amazon Customer (5 out of 5 stars)
May 13, 2018

This made the best pizza I've ever eaten in anyone's home oven. It was close but not better than the best commercial pizza I've had.

It's huge and heavy, so I leave it in the oven.

I wish it had some type of heavy zippered canvas sleeve for travel and storage.

Put the stone on the very toprack. Preheat oven to 550 F (if oven goes that high) for 30-45 minutes. My Infrared temperature gun showed the plate at 550F. My old ceramic stone would only reach about 450F. Then broil fir 20 minutes and the stone will get up to near 700F. Put back on bake, and cook pizza for around 8 minutes until it burns a little.

I also use the to bake bread and I get great oven spring.
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Fantastic Purchase, Even Better Pizza
by Anant Gandhi (5 out of 5 stars)
September 7, 2016

Probably one of my favorite purchases! My pizza comes out fantastic using this baking steel! It has completely changed the game for my pizza and I'll never go back to using a pizza stone.

I am sure I could have purchased a more reasonably priced steel, but there is a reason this one is endorsed by Modernist Cuisine. I can't wait to use it to cook other things. This will be a solid addition to your kitchen. It is important to note that this thing is heavy - I just leave mine in the oven even when it needs cleaning. I have included a picture of a pizza I made using the steel.
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A worthwhile tool for homemade pizza
by billy the k (5 out of 5 stars)
August 22, 2017

I chose the ⅜" thick baking steel: its extra thickness would store more heat than the ¼" version, while the extra heat-benefits that might come with the ½" version I thought would not be worth the difficulties in trying to maneuver the damn thing. At 22lbs, the ⅜" version is about as heavy as I'd want to go for use on an ordinary electric kitchen stove's oven racks. That said, a steel plate really does deliver on its promise to more rapidly transfer stored heat to your pizza dough than you'll get with a baking stone. My previous pizzas baked on one of my various stones would be pretty good--certainly better than the pies from the chain pizza joints--but would require up to 10 minutes at maximum oven heat (525ºF); the pizza I baked two days ago on the steel was done in 6½ minutes--and was finished with a much more attractive char on the bottom (King Arthur 11.7% protein All-Purpose Flour, 68% hydration, ~28-hour slow ferment in the fridge). The steel's heat will give you a nearly immediate oven spring and you'll see your dough's rim rise right up in less than 30 seconds. So if you're interested in upping the quality of your homemade pizza, I think you'll find the steel to be a worthwhile addition to your kitchen tools.
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Love it!
by kathylagare (5 out of 5 stars)
July 20, 2015

Great product that does wonders for baking bread and pizzas. I knew it would be heavy at 22 pounds but it is really heavy, especially when hot. I would not recommend moving it when heated as it could cause pain or death.
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Yes, it's pricey...and worth every penny!
by LeAnne Notabartolo (5 out of 5 stars)
June 27, 2017

After having broken several clay based (stoneware) stones making pizza, we decided to give this a try. Here's the thing about baking on stoneware: to get the crust as crisp as we desire the temps need to be as high as the oven will go. As soon as melted cheese, sauce or one of your toppings slides off the pizza onto the hot stone the stone cracks. It's called thermal shock and no, we didn't do anything wrong - it's science.

Because this is made of steel THAT CAN'T HAPPEN! We have made some of the best homemade pizza in our 30 years of marriage with this steel. It works equally well on the grill or in the oven. It takes a while to heat up, so follow the mfr suggestions.

Yes, it's a little pricey, but when we added up all the other things we have bought and tried, bought and broke, or bought and returned, the total surpassed the price of this steel. Just buy it. You won't be disappointed.
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You Can Get Restaurant-Quality Pizza From a Home Oven
by Lucinda A. (5 out of 5 stars)
June 11, 2016

Wow. This really works. I bought this steel because it was recommended by Ken Forkish in his wonderful book, The Elements of Pizza, and with its help, I just made restaurant-quality pizza in my home oven. My complaint in the past has been that most home ovens (mine included) don't get hot enough to deliver the crisp, beautifully crunchy pizza crusts we get in restaurants with brick-lined, wood-fired ovens. Well, this steel has evened the playing field. Following the advice of the makers (and of Ken Forkish in his book) I allowed the steel to get really hot by preheating it for an hour in my oven, set at its highest temperature (500 degreesF). By the time my unbaked pizza shell hit that surface it started to cook almost immediately, and was done and perfect after about 5 minutes. I will never try to make pizza without it again.
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Did I really need this?
by R. Stone (5 out of 5 stars)
December 9, 2018

I have been cooking pizzas on a baking stone for years and been relatively satisfied with the results but then I began studying pizzas more in depth. Everyone seemed to be recommending a steel instead of a stone and although many said if you already had a stone it may not be worth upgrading my curiosity got the best of me and I ordered one. First let me say it is a beautiful piece of steel and heavy. Mine is 1/4 inch thick and and I don't think I want to wrestle with one any thicker. Cooked my first pizza on it last night. I used the Test Kitchen thin crust recipe with the overnight refrigerated rise very similar to Kenj's of Serious Eats fame. Did I need this Steel? Well, my wife said it was the best pizza she had ever eaten so I guess the answer is yes. As to whether you should by a stone or a steel I think thats an easy call and I don't think you could go wrong with one of these.
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This piece has nicely rounded corners
by Rupert (4 out of 5 stars)
February 23, 2015

This steel plate is 16"W x 14"D x .25" thick. You could probably buy a sheet of steel from a metal shop for less money; however, it would be nothing more than a scrap steel slab, with no finishing. This piece has nicely rounded corners, with a beautiful matte finish. The matte finish holds seasoning oil better. One minor inconvenience, you will need to clean it after every use. You don't want to accumulate flour, cornmeal or semolina on it, as it turns to black soot after only one bake. Let it cool down for a couple hours before attempting to clean. Another consideration: there is a bit of a learning curve when using this heavy steel plate, vs. pizza pans or the 10" Lodge griddle. You need to find an effective method to get your pizza onto the steel plate. I put the plate on the rack closest to the lower heating element. I know a few folks recommend the next shelf position up. However, you want to heat this plate to the max (remember, the floor of a restaurant size brick pizza oven is 900+ degrees F. That is why it takes only a minute or less to cook a thin crust pizza. Don't worry that the cheese on your pizza won't melt before the crust burns. In a 500+ degree F oven a reasonable amount of shredded, solid mozzarella will melt fine. Don't use store bought shredded cheese. It's laden with additives which keep it from clumping and it doesn't have the same taste or texture, and won't melt as quickly. When my plate is finished pre-heating, and my pizza sits on a peel, ready to load, I quickly open the oven door, pull the bottom rack out with a pair of plyers, load the pizza onto the steel, and quickly shut the oven door. My goal is not to dump any ingredients onto the stone, so I limit my pizza size to about 12-13" diameter. This steel will stain if tomato or cheese is cooked onto it. The stains are cosmetic only and will not affect the matte finish. My steel turned a darker color after the first use. The steel weighs about 15 lbs, and the edges are not rounded, so be careful of pinch points. To make best use of electric power, cook several pizzas once the steel is heated to desire. Use a laser gun to gage temperature. An alternative to this steel plate, which I used before purchasing it, is the previously mentioned Lodge 10" iron griddle. They are easy to lift but they are less than .25" thick. You can pre-heat them for 30 min. at 500 degrees, remove them from the oven quickly, slide your 10" pizza onto them, and quickly put them back into the oven for about 5-8 minutes. The downside is your pizzas are limited in size, and the Lodge griddle doesn't get as hot as the steel. However, I produced some fine crusts on these griddles. Just be careful handling them. I would not recommend steel any thicker than quarter inch. It may stay hotter longer, but you have to consider air temperature in the oven as well. When you open the door you lose a lot of heat. An overly hot plate and a cooler oven will create an imbalance in your pizza baking. Thicker steel is a bugger to lift, is stressful on your flimsy oven rack, and takes forever to cool down. You won't gain a noticeably better crust.
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Pizza Crusts From Your Dreams
by Steven F. (5 out of 5 stars)
November 27, 2015

I am a pizza *fanatic* and this item easily and consistently produces better pizza than most pizza places in my medium sized city. Having grown up on east coast, NYC, north Jersey style pizzeria pizzas, I am very picky about my crusts having just that right balance of crispy and chewy and this delivers. The un-sauced / cheesed crusts that on lesser pizzas might be trash are instead perfectly chewy, airy, crispy, and yeasty. Knowing how happy I am with it, and that I now get hot out of the oven, back-east, pizzeria-style pizza for under $5 a pie, this item is a bargain. It cooks the pizzas so quickly, in 7-9 minutes depending on your taste, you can easily prep and bake multiple pies back to back, provided you have the counter space for the dough to rise. Seriously, it's a deal.

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