Gas or electric oven for pizza — which is better? Both make incredible pizza when you pair them with a Baking Steel. Gas ovens heat fast and the broiler stays on without cycling off. Electric ovens hold temperature more evenly and give you a killer top-down broiler. I run both setups in my kitchen, a Monogram electric wall oven and a Monogram gas range, and I make world-class pizza in each one.
Whether you're upgrading appliances or dialing in your current setup, this guide will help you get the most out of your oven and show you why a Baking Steel makes all the difference.
My Monogram Gas Oven. I have two Baking Steels inside.
Does It Matter If I Have a Gas or Electric Oven?
When I started baking pizzas at home, I was all in on gas. I loved the raw firepower, the broiler kicked on fast, and it felt like a real pizza oven. But over time, I came to appreciate the precision and consistency of electric ovens, especially when paired with a Baking Steel.
Here's the truth: gas or electric ovens can deliver pizzeria-level results. If your oven is solid and you're using a Baking Steel, you're already in the game.
How Do I Make Great Pizza in an Electric Oven?
Electric ovens are generally slower to preheat but tend to hold heat more evenly across the chamber once hot. The top-down broiler is key for activating the Maillard reaction — that charred, blistery look that makes pizza irresistible.
But here's the challenge: most modern electric ovens use internal thermostats to keep the oven from getting too hot for too long, and that often causes the broiler to delay or cycle off completely.
Our fix? A simple oven hack: Preheat your oven at 450°F for about an hour. When you're ready to bake, switch it to broil. Because the oven is below its high-temp limit, the broiler coils will fire up almost instantly. If you preheat at 500°F or 550°F instead, the oven thinks it's too hot and actually tries to cool down — delaying broiler activation by minutes. That timing matters when your dough is ready to launch.
Electric oven pros: precise temperature control, top-down broiler element for direct heat, consistent and even baking chamber, common in apartments and condos.
Watch out for: broilers cycling off if the oven is too hot, and slower heat recovery after opening the door.
My tips: Preheat to 450°F instead of 500°F to keep the broiler from throttling. Switch to broil 2–3 minutes before launching your pizza. Use your top rack for baking under the broiler with a Baking Steel.
How Do I Make Great Pizza in a Gas Oven?
If you're baking pizza weekly — whether it's a Neapolitan-style in 2 minutes or a thick pan pie — gas ovens offer some serious advantages. The broiler comes on almost instantly and, unlike electric broilers, stays on full tilt without cycling off. That steady blast of radiant heat paired with a Baking Steel can deliver restaurant-level results right from your kitchen.
Gas oven pros: super fast heat-up, moist baking environment (better oven spring), often more powerful bottom burners, great for high-temp roasting and traditional cooking. The ambient air tends to be more humid from combustion, which helps crusts rise fast without drying out. You'll often get a more dramatic puff, especially with high-hydration dough.
Watch out for: the broiler drawer can be below the oven (common in NYC apartments and older gas ranges), which limits how you use it during active baking. Top-down heat can also be weaker than electric.
If your broiler is in a drawer underneath, here's the workaround: Place your Baking Steel in the top half of the oven and bake your pizza with straight heat. Thanks to the Steel, you'll still get that searing bottom crust. Then, during the final minute of baking, move your pizza alone (no pan or Steel) into the broiler drawer to char the top. By that point, the base is set, and the drawer broiler just adds color and finishing touch.
My tips: Place your Baking Steel in the top third of the oven. If your broiler is in a drawer, preheat long and use the oven's max temp. Use convection if available to circulate heat. And if you store your Baking Steel inside a gas oven (which I recommend), beef up the seasoning with a few extra layers of oil — gas combustion adds moisture to the oven, and that extra seasoning protects against rust.
Can I Bake Bread in a Gas Oven?
We've heard the myth: "Gas ovens aren't good for baking bread." I disagree — strongly.
In fact, in all my early tests — long before Baking Steel was a brand — I did everything in my gas oven at home. That's where I learned how powerful it can be. Sure, gas ovens vent a bit more moisture, but with a little steam and a preheated Baking Steel, I was baking crusty, golden loaves with serious oven spring.
Gas ovens aren't a limitation. They're a powerful tool — for both pizza and bread — especially when paired with a Baking Steel and a little know-how.
Can I Bake Multiple Pizzas Back to Back?
I love Friday nights like this one. If I had my way, I'd always use an electric wall oven, mostly because of the height. That vertical access makes it easy to slide pizzas in and out without crouching, especially when I'm running two Baking Steels at once.
But honestly? Give me two steels and any gas or electric oven, and I can feed a football team.
With one hot steel on the top rack and another on the bottom, you can launch, rotate, transfer, and relaunch without missing a beat. It's all about flow, prep, and having the right gear.
What Features Should I Look for in a Pizza-Friendly Oven?
If pizza's a priority, one feature I always look for is convection — and luckily, most modern ovens have it built in.
Convection uses a fan to circulate hot air throughout the oven. The result? More even heat, fewer hot spots, and better browning across the board. Combine that airflow with a Baking Steel (or even two), and you've got a serious home pizza setup — whether you're team gas or electric.
Look for: a strong broiler (ideally top-mounted), true convection or European convection, and room for two racks — perfect for stacking Steels.
How Do I Season My Baking Steel in a Gas vs Electric Oven?
Whether you're using a gas or electric oven, proper seasoning is key to keeping your Baking Steel in great shape. And with a little TLC, your Steel will last a lifetime.
For gas ovens, be aware that moisture is introduced as a byproduct of combustion. That added humidity can be great for pizza crust, but it also means you should be more proactive with seasoning. Add extra layers if you're storing your steel inside a gas oven long-term — it forms a barrier against moisture and prevents rust.
For electric ovens, standard seasoning is all you need. The drier environment is actually easier on the steel's surface.
You can also use one of our Baking Steel Cleaning Bricks to keep the surface smooth and polished. It's the easiest way to remove baked-on bits and keep your steel performing like new.
Is a Baking Steel Better Than a Pizza Stone?
Pizza stones were the go-to for home pizza makers for years. They're inexpensive and they get the job done — until they don't. The truth is, pizza stones are fragile. One wrong move, a drop of water on a hot surface, or just the wear of repeated heating and cooling, and they can crack — sometimes mid-bake.
They also take longer to heat up and don't retain heat as well as steel. That means longer recovery time between pizzas and less crisp on the bottom.
If you're making pizza once a month? A stone might work. But if you're serious about pizza — or just want pro-level crust every time — a Baking Steel is the upgrade you deserve.
FAQ: Gas vs Electric Ovens for Pizza
What's better for pizza, a gas or electric oven?
Both deliver incredible pizza at home. Gas ovens heat up quickly and the broiler stays on without cycling off. Electric ovens hold temperature more evenly and offer a strong top-down broiler. With a Baking Steel inside, either one becomes a pizza powerhouse.
Can I make restaurant-quality pizza in an electric oven?
Yes — especially with a Baking Steel. Electric ovens deliver intense, even heat, and when paired with the broiler, you can mimic that high-temp, pizzeria-style bake right at home.
Why isn't my pizza crispy in a gas oven?
Gas ovens vent moisture from combustion, which can affect crispiness. A preheated Baking Steel retains intense heat and evaporates moisture on contact, creating that perfect crisp bottom.
Should I preheat my electric oven to 450°F or 500°F for pizza?
Preheat to 450°F for one hour, then switch to broil. At 500°F+, most electric ovens throttle the broiler to prevent overheating — and that delay costs you oven spring and char.
Do I need a pizza stone or steel to make good pizza at home?
You don't need one, but if you want top-tier results — a crunchy, blistered crust with a soft interior — a Baking Steel will change your home pizza game forever.
How hot should my oven be for pizza?
Crank it as high as it goes — usually 500–550°F for gas, 450°F for electric (with the broiler trick). Let your Baking Steel preheat for at least 45 minutes to store up heat.
Is a broiler important for pizza?
Yes. Using the broiler for the first minute or two helps create the leopard spots and bubbly cheese that make pizza irresistible — in either a gas or electric oven.
About the Author
Andris Lagsdin is the founder of Baking Steel. He grew up in his family's steel manufacturing business, Stoughton Steel, where he spent 15 years working with carbon steel built to take extreme heat and abuse. In 2011, he combined that knowledge with his passion for cooking and put a slab of steel in his home oven, and the Baking Steel was born.
