Serious About Pizza: The Pizza Steel

Photo from Serious Eats

Photo from Serious Eats

I had no idea when I decided to dedicate a post to pizza, I’d learn so much about how serious people are about their home-baked pies. I used to have a pizza stone until it cracked. I never replaced it because I really don’t do a lot of pizza.  But for those who love their pizza, a pizza stone would be a necessity.

That was until commenter Joel  pointed us to the Pizza Steel. Head and shoulders above a pizza stone and bonus, it won’t crack. Here is what Serious Eats had to say about it:

The Pizza Lab: The Baking Steel Delivers


[Photographs: J. Kenji Lopez-Alt]

I came out with the early word on the Baking Steel, a product which at the time was in Kickstarter mode trying to raise enough money for their first run. Thanks to crazy pizza heads like you, they managed to blow past their initial investment requirements by several thousand dollars. By all accounts, founder Andris Lagsdin is in over his head trying to keep up with demand on that first run. This is good news for him, and even better news for home piemakers, because I’ve got to tell you: This is the most impressive home pizza product I’ve ever tested.

I’ve been making the finest indoor-oven pies I’ve ever made in the last few weeks. Better than what I can get with my inch-thick stone. More consistent than what I get from my skillet-broiler method (my previous go-to). And of course, easier than setting up the also-awesomeKettlePizza insert on my outdoor grill.

By all accounts, this is the answer I’ve been waiting for to produce consistently awesome pizza over and over, straight out of the box.

Let me share some details with you: (read the whole article here, along with great details on different pies)

This may be in my future, but I’m not sure I do enough pizza to justify the space in my kitchen. Although, with my baking stone, I left it in the oven when I was baking, and it seemed to even out the heat for cookies, cakes and whatnot. So I’ll think about. But I do know someone who makes a lot of pizza. Who could that be? He may find this an interesting addition to his gadgets.  😀

2 thoughts on “Serious About Pizza: The Pizza Steel

  1. fwiw, I’ve got a cast iron griddle that now resides permanently on the bottom of my oven. Well, except when I move it to almost the top shelf for hot broiling (what the article calls cast iron and broiler pizza making, though I use it for other things as well.) Yes, the big hunk of metal evens the heat, and once it’s hot it does a great job of holding it and cooking crisp crusts. The downside is it takes longer to pre-heat the oven.


    • Hadn’t thought of that. Sounds like another good alternative to stone. Stone has a couple of drawbacks IMO, the cracking and cleaning, that made me reluctant to replace it. I might try this.


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