Baking Steel vs Ooni: An Honest Take From the Guy Who Makes the Steel

People ask me this all the time, so let's just talk about it straight.

First, credit where it's due: Ooni makes a great product. If your whole thing is chasing screaming-hot Neapolitan pizza, 900°F, 60-second bakes, big leopard char, an Ooni will get you there. It's a legit piece of gear and a lot of people love it. I'm not here to knock it.

But you asked which one to get, so here's the honest tradeoff.

What an Ooni asks of you

An Ooni is a thing. It sits on your counter or out in your yard. You store it, you haul it out, you fire it up, you wait for it to come to temp. And when you're cooking, it wants your full attention, those bakes are fast, the heat is intense, and it's easy to walk away for ten seconds and come back to a charred mess. There's a real learning curve. One pizza at a time. Outside, usually. It's a hobby as much as a tool, and if that's what you're after, great.

What a Baking Steel asks of you

Nothing, really. That's kind of the point.

A Baking Steel doesn't sit on your counter. It doesn't live in your yard. It slides into the oven you already own and disappears. No footprint. No setup ritual. It's always there, always ready. You preheat, you launch, you pull a beautiful pizza, crispy bottom, puffy rim, real char, right out of your home oven. And once you've got the timing down, you don't have to babysit it. You just trust it.

It also doesn't stop at pizza. Bread, focaccia, ciabatta, searing, cookies, the steel is a permanent upgrade to your oven, not a single-purpose gadget. It'll outlive most of your kitchen. Mine's been going for over a decade.

"But it doesn't get as hot as an Ooni"

Right, and it doesn't need to. Steel conducts heat way faster than stone. A Baking Steel at 500°F moves heat into your dough like a stone at 900°F. The pizza doesn't care about air temperature, it cares how fast heat hits the crust. That's why 500°F in your home oven is the steel's wheelhouse, not a compromise.

Crank a steel to 900° and you'd torch the bottom before the top ever cooked. Different physics. At home-oven temps, steel gives you a crust that competes with ovens costing ten times more.

The thing nobody talks about: mise en place

Here's the real reason I don't love cooking outside. Everything I need to make a pizza is already in my kitchen. My kitchen is designed around the oven. The dough, the cheese, the sauce, the toppings, the peel, it's all right there. Setup is a breeze.

Cook outside and you're hauling all of it out with you. Then you launch a pizza, go to pull it, and realize your peel is still inside on the counter. Those seconds count. The pizza's cooking whether you're ready or not. That friction is real, and it happens every single time.

The Baking Steel doesn't have that problem, because it lives where you already cook.

Try bringing all your mise en place outside. See how that goes.

Don't take my word for it, take his

Here's a review that came in recently from someone who owns both:

"This is my second Baking Steel, I gave my first to my brother when I bought an Ooni. I started having some dissatisfaction with the Ooni so I bought another steel. Last night I served 6 people with pizzas and used both so I could get the job done fast. The steel pizzas came out perfect and I didn't need the broiler. What I like is that I have the timing down and don't have to check. The Ooni requires attention and it's easy to mess up."

That's the whole thing right there. Not that the Ooni is bad, but that the steel is reliable. Set it, trust it, done.

So which one should you get?

It comes down to what kind of cook you are.

If pizza is your hobby, you want the absolute hottest, most authentic Neapolitan pie and you enjoy the ritual of tending a live fire outside, an Ooni's a great pick. Genuinely.

If you want great pizza on a random Tuesday, indoors, no setup, no babysitting, and a tool that also bakes your bread and doesn't take up a square inch of space, that's the Baking Steel. It's the everyday workhorse that's already home, already in your oven, ready whenever you are.

For most people, most nights, that's the one that actually gets used.

Ready to stop babysitting your pizza? Get the steel →

And if you want incredible dough to go with it, no starter, no guesswork, just water and time, grab our 72-Hour Dough Mix while you're at it.

FAQ

Is a Baking Steel better than an Ooni?

For most home cooks, yes. An Ooni gets hotter and nails authentic Neapolitan pizza, but it needs setup, attention, and outdoor space. A Baking Steel lives in your home oven, needs no setup, is more forgiving and consistent, and bakes bread and more on top of pizza. If pizza is your outdoor hobby, get the Ooni. If you want great pizza any night without the fuss, get the steel.

Can a Baking Steel get as hot as an Ooni?

It doesn't need to. Steel conducts heat far faster than stone, so a Baking Steel at 500°F transfers heat into the dough like a stone at 900°F. A home oven at 500°F is the steel's wheelhouse, not a limitation, in fact, run a steel at 900°F and you'd scorch the bottom before the top cooked. At home-oven temps the steel delivers a crust that competes with ovens costing ten times as much.

Does a Baking Steel take up counter space?

No. It stores right inside your oven or a cabinet and takes up no counter or yard space, unlike a standalone pizza oven.

Can a Baking Steel do more than pizza?

Yes. It's great for bread, focaccia, searing, cookies, and more, it's a permanent upgrade to your oven, not a single-purpose device.

About the Author

Andris Lagsdin invented the Baking Steel in 2012 using steel from his family's Stoughton Steel Company in Hanover, MA. a shop his family has run since the 1970s. What started as a Kickstarter project (backed after an endorsement from Kenji López-Alt on Serious Eats) has grown into the go-to tool for hundreds of thousands of home pizza makers. Every Baking Steel is still made at the family shop.

Before launching Baking Steel, Andris trained under renowned chef Todd English and spent 15 years in the family steel business. He's the co-author of Baking with Steel with Jesse Olson Moore.

Today he teaches thousands of students how to make pizzeria-quality pizza at home through his free online classes and recipes.

In 2026, Andris launched the 72-Hour Pizza Dough Mix the same recipe he's been teaching for over a decade, now in a bag. Just add water.