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Baking Steel for Home-Oven Pizza
The reason the NY-style pizza on this site has a crisp, leopard-spotted bottom from a regular home oven.
4.0/ 5 Around $90
Used for the NY pizza and crispy pizza videos
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The verdict
Buy it if you make pizza more than once a month
A ceramic stone holds heat; a steel plate transfers it, and that transfer is what crisps a thin NY crust in 6–8 minutes instead of 12. Preheat it for 45 minutes on the top rack at max temperature and the bottom of the pie comes out spotted and crunchy. It also makes great smash burgers and naan.
What's good
- Crisp, blistered bottom crust from a 500°F home oven
- Won't crack like a ceramic stone
- Doubles as a griddle for burgers and flatbreads
What's not
- Heavy — 15 lbs or more for a 1/4-inch plate
- Needs a long preheat; plan 45 minutes ahead
- Pricier than a stone
The details
- Size
- 14 × 16 inches, 1/4-inch thick
- Material
- Carbon steel, pre-seasoned
- Preheat
- 45 minutes at the oven's max setting
- Care
- Wipe clean, light oil, keep dry
Where to get it
Around $90 at the time of writing. Buying through this link supports the channel at no extra cost to you.
Questions & comments
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