To use a Baking Steel in a home oven, place it on the top rack, preheat to 500–550°F for 45–60 minutes, and bake your pizza directly on the steel for 4–6 minutes. That's it. No wood-fired oven, no pizza stone, no backyard setup. Just your regular oven, a slab of American-made steel, and the best homemade pizza you've ever pulled out of your kitchen.
I've spent years testing every surface you can put in an oven, stones, pans, cast iron, even bricks. Nothing comes close to what steel does. Below is the exact method I use every single week.
What Is a Baking Steel and How Does It Work?
A Baking Steel is a thick slab of American-made carbon steel, engineered for heat, power, and consistency. Steel transfers heat 18–20 times more efficiently than a ceramic pizza stone, cutting bake time in half, not just for the first pie, but for every one that follows.
When your dough hits a preheated Baking Steel, 15 pounds of stored thermal energy blasts into the crust instantly. Expect a crackling bottom, blistered edges, and pro-level results every single time. Each Baking Steel is precision-cut and pre-seasoned to handle extreme temps. You'll feel the difference the moment your dough hits the surface.
Photo courtesy of @theloveofpizza on Instagram
Is a Baking Steel Better Than a Pizza Stone or Pan?
If you want real pizzeria results, fast bake times, blistered crusts, and crisp bottoms — nothing beats steel.
Pizza stone: Slow to heat, easy to crack, loses heat after your first bake. Results are inconsistent at best.
Sheet pan or cookie sheet: No heat retention, warps under high heat, and you can't get the bottom crisp without burning the top.
Baking Steel: Preheats in 45–60 minutes, holds intense and even heat across the entire surface, bakes multiple pizzas back-to-back with zero performance drop, and delivers restaurant-quality crusts at home.
It all comes down to heat transfer. Steel absorbs and releases heat faster than ceramic, creating that signature crackle on the bottom and the perfect char on the edge. It's not magic, it's physics.
If you lined your backyard pool with steel and walked across it on a blistering hot day, you'd burn your feet in seconds. That's how fast steel transfers heat. Yeah, a stone gets hot, but it doesn't get blistering. That's the difference. And that's exactly what happens when your dough hits the Baking Steel.
How Do I Use a Baking Steel in My Oven? (Step-by-Step)
1. Place the Steel in the Oven
Put your Baking Steel on the top rack or second from the top. Don't use the bottom rack — it's too close to the heating element and can burn the crust before the top finishes.
2. Preheat for 45 to 60 Minutes
Set your oven to 500–550°F with convection and let it preheat with the steel inside for at least 45 minutes. This is crucial, you're not just heating the air, you're saturating the steel with heat.
3. Use the Broiler (Optional)
For even more top-down intensity, flip your oven to broil for the last 5–10 minutes of the preheat. This mimics the ceiling heat of a pizza oven and helps blister the top of your pizza. Just remember to turn off the broiler after the first minute or two of the bake.
4. Prep Your Pizza on a Peel
Build your pizza on a lightly floured peel (or parchment paper if you're nervous). Work fast, dough gets sticky and sauce can seep through if it sits too long.
5. Launch with Confidence
Slide the pizza directly onto the hot steel. If you're using parchment, you can launch with it, just pull it out partway through the bake for better browning.
6. Bake for 4 to 6 Minutes
Watch your oven. Depending on toppings and dough style, you'll see the pizza rise fast and color quickly. Rotate once if needed. The steel holds steady heat, so you'll get consistent results every time.
7. Remove and Rest
Use your peel or tongs to pull the pizza out. Let it sit for 1–2 minutes before slicing. That helps the crust firm up and the cheese settle.
Not sure how to dial in your oven or when to use broil? Read our guide on gas vs. electric ovens →
What Styles of Pizza Can I Make on a Baking Steel?
One of the best parts about using a Baking Steel in a home oven? It doesn't lock you into one style. Whether you're into New York thin, Detroit thick, or just upgrading a frozen pie, the Steel handles it all.
NY-Style Pizza — This is where the Steel shines. Fast bake, crisp crust, chewy bite, slight char. If you're using our 72-hour dough, you'll feel like you just walked out of a Brooklyn slice joint.
Thin Crust / Bar Style — Want that cracker-thin, almost caramelized crust? Crank the heat and roll your dough out thin. The Steel gives you a golden bottom with just the right crunch.
Sicilian or Detroit (Pan-Style) — Use the Steel under your pan. Preheat both, then bake. The Steel turns the bottom of your pan into a hot plate, giving your Sicilian that crispy, almost fried edge while the inside stays pillowy.
Store-Bought or Frozen Dough — Rescue dough that would normally fall flat. The Steel gives it a fighting chance — better rise, better color, better flavor.
Frozen Pizza — Yes, frozen pizza. Preheat the Steel and throw that DiGiorno right on top. The crust will cook like it's seen fire — not a cardboard box. You'll never go back to using the oven rack.
What Else Can I Cook on a Baking Steel?
Sure, pizza is what the Baking Steel is known for. But once you start using it, you'll find it transforms everything you cook.
Place your pie dish directly on the Steel for golden, crisp bottom crusts — no soggy centers. Roast vegetables on a sheet tray and watch them caramelize deeper, faster, better. Even cookies bake evenly with perfectly browned edges. It's also a go-to surface for sourdough bread — the thermal mass gives you serious oven spring.
And don't get us started on searing. Drop it on your stovetop or grill and you're getting steakhouse-level crust on meats, crisp-skinned fish, and next-level smashburgers. Whatever goes on top benefits from what's underneath.
FAQ: Using a Baking Steel in a Home Oven
How long does it take to preheat a Baking Steel?
Preheat your Baking Steel for 45 to 60 minutes at your oven's highest temperature (500–550°F). You're not just heating the air — you're saturating the steel with intense, even heat, which is the key to achieving a crispy, blistered crust in minutes.
What is the best oven temperature for a Baking Steel?
Set your oven to its highest possible temperature, typically 500°F or 550°F. For an extra boost of top-down heat, switch to the broiler setting for the last 5–10 minutes of the preheat.
How is a Baking Steel better than a pizza stone?
Steel conducts heat far more efficiently than ceramic — it transfers heat to your dough much faster, resulting in a 4–6 minute bake time and a crispier, more evenly cooked crust. Steels are also virtually indestructible and won't crack like pizza stones.
Can I use parchment paper on my Baking Steel?
Yes. Parchment paper is a great way for beginners to launch a pizza without it sticking to the peel. Build your pizza on the parchment, launch it onto the hot steel, and slide the parchment out halfway through the bake for better browning.
Which oven rack should I put my Baking Steel on?
Place it on the top rack or second from the top. This ensures the top of your pizza gets enough heat for the toppings and cheese. Avoid the bottom rack — it's too close to the heating element and can burn the bottom before the top is done.
How long does it take to cook a pizza on a Baking Steel?
A typical pizza cooks in just 4 to 6 minutes on a properly preheated Baking Steel. Exact time varies depending on your oven's temperature and the amount of toppings.
Can I use the Baking Steel for things other than pizza?
Yes — bread, pies, cookies, roasted vegetables, and even stovetop searing for steaks and smashburgers. It's a heat battery that improves everything you cook.
How do I clean my Baking Steel?
Let it cool completely in the oven. Scrape off baked-on food with a metal spatula or our Cleaning Bricks. Wipe down with a damp cloth and a small amount of dish soap. Rinse, dry thoroughly, and apply a thin layer of cooking oil. Never soak the steel or put it in the dishwasher.
Can I use a Baking Steel for sourdough bread?
Absolutely. The Baking Steel's thermal mass gives sourdough incredible oven spring. Preheat the same way you would for pizza, 500°F for 45–60 minutes, and bake your loaf directly on the steel or with a Dutch oven on top for steam.
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.
