Baking Steel PLUS Review: Bigger, Better, Quicker
It's not an upgrade. It's infrastructure. Here's why the Baking Steel PLUS has become our most essential tool and how it turns your home oven into a commercial powerhouse.
I've been preaching about the original Baking Steel for years. 16"x14", 1/4" thick, conducts heat like nothing else. It's the tool that made us famous.
But when we designed the PLUS, I didn't expect it to take over my kitchen.
The Upgrade Nobody Saw Coming
It's not just bigger. It's a different animal. 20"x15" of pure thermal mass that turns your home oven into a commercial deck oven. Two pizzas at once. Four full-size baguettes side-by-side. A whole sheet pan of vegetables getting actual char, not steam.
Things that were impossible before? Now they're Tuesday.
Built for Bakers Who Don't Compromise
The PLUS came from a simple question: What if we stopped designing around the limitations of home ovens and started designing around what you actually want to bake?
Pizza made us famous. But bakers? Bakers made the PLUS legendary.
Four loaves. Open baking. No Dutch oven. No rotating. No babysitting. Just pure, even heat across 300 square inches of steel.
The Micro-Bakery Revolution
Here's where it gets wild: micro bakers are running two PLUS's in a single home oven. Eight loaves at once. In a residential kitchen. That's not a home bakery, that's a production line.
You want to sell at farmers markets? You want a cottage bakery? You want to stop being limited by your equipment?
The PLUS isn't an upgrade. It's infrastructure.
The Board + PLUS System
We designed The Board specifically to work with the PLUS. They're sold separately, but they work together beautifully.
The Board is exactly 20" wide—the same width as the PLUS. It features a tapered edge that lets you launch bread across the full width of the steel in one smooth motion. No fumbling with parchment paper. No awkward transfers. Just clean, confident launches that preserve your loaf structure.
For serious bread bakers, the Board + PLUS combo is the complete system. Shape on the Board, score on the Board, launch onto the PLUS. It's the workflow professional bakers use, now available for your home kitchen.
Baking Steel PLUS vs. Original
| Feature | Baking Steel PLUS | Baking Steel Original |
|---|---|---|
| Dimensions | 20" x 15" x 1/4" | 16" x 14" x 1/4" |
| Weight | 22 lbs | 15 lbs |
| Surface Area | 300 sq. in. | 224 sq. in. |
| Price | $159.00 | $129.00 |
| Best For | Micro-bakers, large families, batch cooking, open bread baking | Home pizza makers, single loaves, everyday use |
Frequently Asked Questions
What's the real difference between the PLUS and the Original?
Surface area and thermal mass. The PLUS has 34% more surface area, which means you can bake two pizzas at once, four baguettes side-by-side, or a full sheet pan of vegetables. That extra 7 lbs of steel also means it holds more heat, giving you faster recovery times between bakes and more even cooking for large batches.
Do I need the PLUS if I only make one pizza at a time?
If you only ever make one 12" pizza, the Original is a beast. But the PLUS gives you options. You can make a larger 14" or 15" pizza, or use the extra space to roast vegetables on the side. It's about versatility. Once you have the extra real estate, you'll find ways to use it.
Is the PLUS too heavy for a standard oven rack?
No. At 22 lbs, it's heavy, but standard oven racks are rated to hold a 25-30 lb turkey. The PLUS is well within that limit. Just be sure to place it on the rack before preheating and let it cool completely before removing.
How do you clean the Baking Steel PLUS?
Same as the Original. Scrape off any debris with a metal spatula or our cleaning bricks, wipe it down with a damp cloth, and apply a thin layer of seasoning oil. It's a lifetime product. The more you use it, the better it gets.
Can I use the PLUS on my grill?
Yes. The PLUS turns your gas grill into an outdoor pizza oven. Preheat it for 10 minutes with the lid closed, and you'll get incredible char and flavor. It's also great for searing steaks and cooking vegetables on the grill.
Why is steel better than a pizza stone?
Conductivity. Steel conducts heat 18 times more effectively than a ceramic pizza stone. That means it transfers heat to your dough faster, creating a crispier, more evenly cooked crust in less time. It's the difference between good pizza and great pizza.
What's the best way to preheat the PLUS?
Place it on the top rack and preheat your oven to its highest setting (usually 500-550°F) for a full hour. The steel needs that time to fully saturate with heat. Don't rush it. That hour-long preheat is what gives you the power to launch pizza after pizza without losing temperature.
Can I bake bread directly on the PLUS without a Dutch oven?
Yes. This is where the PLUS becomes legendary for bakers. Its large surface area allows you to do "open baking", placing loaves directly on the steel and using a pan of water below to create steam. You get the same oven spring and crust you'd get from a Dutch oven, but you can bake four loaves at once instead of one.
Will the PLUS rust?
It's made of steel, so yes, it can rust if not cared for. But it's easy to prevent. Keep it seasoned with a thin layer of oil, and never soak it in water. If you do get a spot of rust, just scrub it off with steel wool and re-season. It's virtually indestructible.
Is the PLUS worth the extra $40?
If you're a serious baker, a micro-baker, or someone who loves to batch cook, it's not just worth it it's essential. The ability to bake two pizzas, four loaves, or a full meal at once is a game-changer. It's an investment in your kitchen's infrastructure. For the casual pizza maker, the Original is fantastic. For those who want to eliminate limitations, the PLUS is the only choice.
What are the dimensions of the PLUS? Will it fit in my oven?
The PLUS is 20" wide by 15" deep. Measure the inside of your oven to be sure, but it fits in most standard home ovens. You need at least 15.5" of depth and 20.5" of width on your oven rack.
Ready to stop compromising? The Baking Steel PLUS is the infrastructure your kitchen has been waiting for.
About the Author
Andris Lagsdin is the founder of Baking Steel. A former restaurant cook turned steel nerd, he invented the Baking Steel in 2011 to help people make better pizza and bread at home. He teaches simple, repeatable techniques focused on heat, timing, and confidence in the home kitchen.
