Tired of soggy pizza crust? You’re not alone. For years, I was too.
I’m Andris, the founder of Baking Steel. Before this company ever existed, I was a chef working under Todd English at Figs & Olives in Boston. I knew exactly what great pizza was supposed to taste like. But every time I tried to make it at home, it fell flat. The crust was never right.
I tried everything. Pizza stones that cracked. Cast iron that felt clunky and inconsistent. Nothing gave me the heat I needed.
Then I read an article in The Wall Street Journal about the launch of the Modernist Cuisine cookbook. It talked about how professional kitchens think differently about heat, materials, and thermal mass. That article stuck with me — and it flipped a switch.
I grew up in my family’s steel manufacturing business in Massachusetts. We made heavy-duty carbon steel parts for backhoes, stuff designed to take extreme heat and abuse. And that’s when it clicked: why wasn’t anyone using steel in a home oven?
So I took a slab of steel from the shop, brought it home, and put it in my oven.
It changed everything.
That first pizza had the crispy, blistered crust I’d been chasing for years. The oven spring. The snap. The bottom finally matched the top. I knew I had found the missing piece.
That moment is why I started Baking Steel in 2012, to help people get real, pizzeria-quality results in their home ovens.
Now the only question is: which Baking Steel is right for you?
Let’s get to it.
The Short Answer: The Baking Steel Original
If you have a standard home oven and you want to make incredible pizza, bread, and more, the Baking Steel Original is the one you want.
It's our flagship product, the one that started it all. It's 16"x14", ¼" thick, and weighs 15 lbs. It's the perfect balance of size, weight, and performance for most home kitchens.
This is the steel I use in my own home. It's the workhorse. If you're not sure which one to get, get this one.
•Reaches 600-700°F surface temperature
•Cooks pizza in 4-6 minutes
Baking Steel vs. The Competition: The Science of Heat Transfer
So what's the difference between a Baking Steel, a pizza stone, and cast iron? It comes down to one thing: heat transfer.
Your home oven maxes out at 500-550°F. A real pizza oven hits 800-900°F. The reason they make better pizza isn't just the air temperature - it's because they transfer heat to the dough faster.
That's what the Baking Steel does. It mimics a high-end pizza oven by storing up massive amounts of heat and blasting it into your pizza crust the moment the dough hits the surface.
Steel conducts heat 20 times faster than ceramic. That's not marketing - that's physics. The thermal conductivity of steel is 45 W/(m·K) compared to 2-3 W/(m·K) for ceramic pizza stones.
Here's what that means for your pizza:
|
Feature
|
Baking Steel Original
|
Pizza Stone
|
Cast Iron Pan
|
Ooni Pizza Oven
|
|
Heat Conductivity
|
20x Faster than stone
|
Slow (ceramic)
|
2x Faster than stone
|
N/A (outdoor oven)
|
|
Surface Temp
|
600-700°F
|
500-550°F
|
550-600°F
|
800-900°F
|
|
Cook Time
|
4-6 minutes
|
8-10 minutes
|
6-8 minutes
|
90 seconds
|
|
Preheat Time
|
45 minutes
|
45-60 minutes
|
30 minutes
|
15-20 minutes
|
|
Will it Crack?
|
No (Lifetime Warranty)
|
Yes (1-3 years typical)
|
No
|
N/A
|
|
Weight
|
15 lbs
|
8-10 lbs
|
15-20 lbs
|
25-40 lbs
|
|
Dimensions
|
16" x 14"
|
14-16" round
|
12-15" round
|
Varies
|
|
Price
|
$129
|
$40-80
|
$30-60
|
$400-600
|
|
Lifespan
|
Lifetime
|
1-3 years
|
Lifetime
|
5-10 years
|
|
Versatility
|
Oven, grill, stovetop
|
Oven only
|
Stovetop, oven
|
Outdoor only
|
|
Made in
|
USA
|
China/USA
|
China/USA
|
China
|
The takeaway: A pizza stone is cheap, but it's slow and it will crack. Cast iron is better, but it's heavy and the pan shape limits you. An Ooni is amazing, but it costs $400-600 and only works outdoors. The Baking Steel gives you 90% of the performance of an Ooni for 25% of the cost, and it works in the oven you already have.
Which Baking Steel Should You Buy?
We make a few different versions of the Baking Steel. Here's how to choose.
Best for: 95% of home cooks. Seriously.
This is the one. It's our original design and our most popular product. It's the perfect size for most home ovens and makes a 12-14" pizza.
•Dimensions: 16" x 14" x ¼"
•Material: low carbon steel (pre-seasoned)
•Surface Temp: 600-700°F - maxes out at 1000°F
•Cook Time: 4-6 minutes for pizza
•Preheat Time: 45 minutes at 500°F
•You have a standard home oven (most ovens are 24-30" wide)
•You want to make 12-14" pizzas
•You want the best all-around performer
•You want to bake bread, roast vegetables, or cook other foods
Best for: Larger ovens and bigger pizzas.
This is the same as the Original, but bigger. It's 15x20x1/4" and gives you more room to work with. If you have a large oven and want to make bigger pizzas or bake multiple loaves of bread at once, this is your steel.
•Dimensions: 15" x 20" x ¼"
•Material: low carbon steel (pre-seasoned)
•You have a large oven (measure first - you need 1-2" clearance on all sides)
•You want to make 16" pizzas
•You want more surface area for multiple loaves of bread (think micro bakers)
•You're cooking for a crowd
Important: Measure your oven before buying. The Plus is 20" wide, so your oven needs to be at least 22" wide inside.
Best for: Stovetop cooking and smashburgers.
This is our thickest, heaviest steel. It's designed to be used on your stovetop as a high-performance griddle. It has a grease channel and can be used for everything from pancakes to steaks to the best smashburgers you've ever had.
•Dimensions: 18" x 14" x 3/8" (50% thicker than Original)
•Material: A36 carbon steel (pre-seasoned)
•You want a serious stovetop griddle
•You're a smashburger fanatic (this is the secret weapon)
•You want the absolute most heat retention possible
•You want to use it for breakfast (pancakes, bacon, eggs)
Note: The Griddle can also be used in the oven, but it's heavier and takes longer to preheat. Most people use it on the stovetop.
Best for: Dedicated pizza makers and serious home ovens.
The Pro is purpose-built for pizza. It’s thicker than the Original and Plus, which means more heat stored in the steel and faster energy transfer to the dough. That translates to better oven spring, crispier bottoms, and shorter bake times — especially for New York–style, Neapolitan-ish, and pan pizzas. If pizza night is a thing in your house, this is the steel.
Specifications:
•Dimensions: 16" x 16" x ⅜"
•Weight: 27 lbs
•Material: low carbon steel (pre-seasoned)
•Price: $179
•Warranty: Lifetime
Choose this if:
•Pizza is your primary focus, 16" NewYork Style
•You want maximum heat transfer and faster bakes
•You love crisp bottoms with airy, well-sprung crusts
•You want performance similar to a commercial deck oven
•You’re making pizza weekly (or more… no judgment)
Important: The Pro is thick and heavy. Make sure your oven rack can support the weight and that your oven depth can handle the 16" size with proper airflow (1–2" clearance is ideal).
5. The Modernist Cuisine Baking Steel (For Precision-Driven Bakers)
Best for: Serious pizza makers, Modernist Cuisine fans, and performance obsessives.
This steel was developed in collaboration with the Modernist Cuisine team and built for maximum heat retention and consistency. It shares the same footprint as the Pro, but the extra thickness means more stored energy, faster heat transfer, and repeatable results bake after bake. If you care deeply about process, precision, and pushing your home oven as far as it can go, this is your steel.
Specifications:
•Dimensions: 14" x 16" x ⅜"
•Weight: 22 lbs
•Material: low carbon steel (pre-seasoned)
•Surface Temp: 00–600°F (can exceed this under broiler)
•Cook Time: 3–5 minutes for pizza
•Preheat Time: 45–60 minutes at 500°F
•Price: see product page
•Warranty: Lifetime
Choose this if:
•You want maximum thermal mass and heat stability
•You make pizza often and care about repeatable results
•You love New York–style, pan pizza, and high-hydration doughs
•You follow Modernist Cuisine or think deeply about technique
•You want the closest thing to a commercial deck oven at home
Important: This is a thick, heavy steel. Make sure your oven rack is rated to handle the weight and allow 1–2" of clearance for proper airflow.
Still Not Sure? Here's My Advice.
When I talk to friends and family, I tell them the same thing: start with the Original.
It's the most versatile, it fits in almost any oven, and it will completely change your pizza game. You can always add a Griddle later if you get into stovetop cooking.
The goal here is to get you making better pizza. The Original is the fastest way to do that.
How to Use a Baking Steel (Step-by-Step)
Using a Baking Steel is simple, but there are a few tricks to get the best results.
Step 1: Place the steel in your oven Put the Baking Steel on the top rack of your oven, about 4-6 inches from the broiler. This position gives you the best combination of bottom heat (from the steel) and top heat (from the broiler).
Step 2: Preheat for 45 minutes Set your oven to 500-550°F (as hot as it goes). Let the steel preheat for a full 45 minutes. This is critical - the steel needs time to absorb and store heat.
Step 3: Launch your pizza Use a pizza peel dusted with flour or semolina flour to slide your pizza onto the hot steel. Work quickly - the steel is extremely hot.
Step 4: Bake for 4-6 minutes Most pizzas are done in 4-6 minutes. Watch for the crust to puff up and develop dark spots (leoparding). The bottom should be crispy and golden.
Step 5: Remove and enjoy Use your peel to slide the pizza off the steel. Let it cool for a minute, then slice and serve.
Pro tip: Turn on your broiler for the first 1-2 minutes to get extra char on the top of the pizza. Use a timer.
Frequently Asked Questions
Is a Baking Steel really worth the money?
Yes. I know $129 feels like a lot for a slab of steel. But think of it this way: it pays for itself after 10-15 pizzas compared to delivery ($15-20 per pizza). And it will last a lifetime. A pizza stone costs less upfront ($40-80), but you'll be buying a new one every 1-3 years when it cracks. This is a one-time investment.
•Delivery pizza: $18 x 15 pizzas = $270
•Baking Steel: $129 (one time)
•Savings after 15 pizzas: $141
And that's just the first year. Over 10 years, you'll save thousands of dollars.
Will it fit my oven?
The Original (16x14") fits most standard home ovens. Just measure your oven rack to be sure. You want at least 1-2 inches of clearance on all sides for air to circulate.
2.Measure the width and depth of your oven rack
3.Subtract 2-4 inches (for clearance)
4.That's your maximum steel size
Example: If your oven rack is 20" wide x 18" deep, the Original (16x14") will fit perfectly with 2" clearance on all sides.
Is it hard to clean?
Nope. Just scrape off any bits with a metal spatula, wash with warm water, and dry it thoroughly. It's like cast iron - the seasoning builds up over time and makes it naturally non-stick.
•Don't put it in the dishwasher
What else can I make on it besides pizza?
So much more than pizza. Here's what I use mine for:
Bread: Artisan sourdough, baguettes, focaccia, ciabatta - anything that benefits from a crispy crust and strong oven spring.
Breakfast: Flip it over and use it as a cold surface for rolling out pastry dough. Or use it in the oven for perfectly crispy bacon.
Roasted vegetables: Broccoli, Brussels sprouts, cauliflower - the high heat creates incredible caramelization.
Cookies: Yes, really. The even heat distribution makes perfect chocolate chip cookies.
Steaks and burgers: Preheat the steel under the broiler, then sear steaks or burgers directly on it. Restaurant-quality crust.
Serving platter: Chill it in the fridge and use it as a cold plate for serving cheese, charcuterie, or sushi.
Why not just use a pizza stone?
A pizza stone is made of ceramic or cordierite, which is a poor conductor of heat. Steel is 20 times more conductive. That means it transfers heat to your dough way faster, which is what creates that explosive oven spring and crispy, airy crust.
The other problem with pizza stones: They crack. Ceramic is brittle and can't handle thermal shock. If you put a cold pizza on a hot stone, or if you splash water on it, it can crack. I've cracked three pizza stones over the years. It's frustrating.
Steel doesn’t crack. It’s incredibly durable and built to last. Our lifetime warranty covers defects in materials and workmanship, not surface rust or cosmetic wear.
Can a Baking Steel crack like a pizza stone?
No. Steel is ductile, which means it can flex without breaking. Ceramic is brittle, which means it shatters under stress. You can drop a Baking Steel, splash water on it, or subject it to temperature changes, and it will be fine.
That's why we offer a lifetime warranty. If your Baking Steel ever cracks, chips, or breaks (it won't), we'll replace it for free.
How long does it take to preheat?
45 minutes at 500-550°F. I know that sounds like a long time, but it's necessary. The steel needs to absorb and store a massive amount of heat. If you don't preheat long enough, you won't get the same results.
Pro tip: Turn on your oven when you start preparing your toppings. By the time your dough is ready to bake, the steel will be preheated.
Can I use it on the grill?
Yes! The Baking Steel works great on gas or charcoal grills. You can get even higher temperatures than your oven (600-700°F+), which makes for even better pizza.
How to use it on the grill:
1.Place the steel on the grill grates
2.Close the lid and preheat for 15-20 minutes
3.Aim for 300-400°F on your grill thermometer
4.Launch your pizza and bake for 3-5 minutes
Pro tip: Use the grill in summer when you don't want to heat up your kitchen.
What's the difference between 1/4" and 3/8" thickness?
The Original and Plus are 1/4" thick. The Pro and Griddle is 3/8" thick.
1/4" thickness (Original/Plus):
•Lighter weight (15-18 lbs)
•Faster to preheat (45 minutes)
•Easier to move and store
3/8" thickness (Griddle and PRO and MC):
•Heavier weight (at least 25 lbs)
•Slower to preheat (60 minutes)
•More heat retention (stays hot longer)
•Better for stovetop use (pancakes, smashburgers)
For most people, 1/4" is ideal. It's thick enough to store plenty of heat, but not so heavy that it's hard to handle.
Do I need any other tools?
You don't need anything else, but a few tools make pizza night easier:
Pizza peel ($69): Makes it easy to launch and retrieve pizzas. Our 14" cherry wood peel is the perfect size for the Original.
Dough containers ($29): For cold-fermenting your pizza dough (24-72 hours). This is the secret to incredible flavor.
Cleaning bricks ($29): Pumice stone blocks that gently scrub away baked-on residue.
The complete kit: We offer a bundle with the Original, peel, and cleaning bricks for $199 (save $28).
Baking Steel vs. Ooni Pizza Oven: Which Should You Buy?
This is a question I get a lot. Ooni makes great pizza ovens, and I have nothing but respect for them. But they're not for everyone.
Choose Baking Steel if:
•You want to use your existing oven (no new equipment needed)
•You want to bake indoors year-round
•You want versatility (pizza, bread, cookies, vegetables, etc.)
•You're on a budget ($129 vs $400-600)
•You don't have outdoor space
•You want something that lasts forever (lifetime warranty)
Choose Ooni if:
•You have outdoor space (patio, deck, backyard)
•You want the absolute fastest cook time (90 seconds)
•You want authentic Neapolitan pizza (800-900°F)
•You're okay with outdoor-only use
•You have $400-600 to spend
•You don't mind buying propane or wood pellets
My take: If you're serious about pizza and have the space and budget, get both. Use the Ooni in summer for quick Neapolitan pizzas. Use the Baking Steel in winter for indoor pizza, bread, and everything else.
But if you can only get one, the Baking Steel is more versatile and more affordable.
The Bottom Line
If you're serious about making better pizza at home, the Baking Steel is the missing piece you've been looking for.
It's not just a product for me. It's the result of my life story - from the high-end restaurant world to my family's steel plant. It's the tool I wish I had for all those years of disappointing home pizza.
When you buy a Baking Steel, you're not just getting a slab of metal. You're joining a community of over 150,000 people who are passionate about making great food at home.
Quick Reference: Baking Steel Product Comparison
|
Product
|
Dimensions
|
Weight
|
Best For
|
Price
|
|
Original
|
16" x 14" x 1/4"
|
15 lbs
|
Most people, standard ovens
|
$129
|
|
Plus
|
18" x 14" x 1/4"
|
18 lbs
|
Larger ovens, bigger pizzas
|
$169
|
|
Griddle
|
18" x 14" x 3/8"
|
25 lbs
|
Stovetop cooking, smashburgers
|
$199
|
About the Author
Andris Lagsdin is the founder of Baking Steel and co-author of "Baking with Steel" (with Jesse Olson Moore). After training under chef Todd English at Figs and Olives in Boston, Andris spent 15 years working in his family's steel manufacturing business, Stoughton Steel Company. In 2010, he combined his culinary expertise with his steel fabrication knowledge to create the Baking Steel—a product that has helped over 150,000 home cooks make restaurant-quality pizza. Andris uses the Baking Steel Original in his own kitchen and has tested every product in the line extensively.
Last Updated: December 21, 2025
