Baking Steel Plus
The Best Open Baking Steel for Bread Makers & Pizza Lovers
The Baking Steel Plus (15" x 20") is the ultimate tool for open baking bread and making multiple pizzas at once. At 15" x 20", the Plus gives you maximum baking surface to bake 4 sourdough loaves at once or two 12-inch pizzas side by side — all with the same blistered crusts, incredible oven spring, and even heat that made Baking Steel the #1 choice for serious home bakers and micro bakeries.
✅ Perfect For:
- Micro bakers who sell bread and need to scale production without buying commercial equipment
- Serious bread bakers who want to open bake multiple sourdough loaves at once
- Pizza enthusiasts hosting pizza parties and cooking for crowds
- Home bakers upgrading from Dutch ovens to faster, more efficient open baking
- Anyone who bakes a lot and needs maximum oven capacity
🥖 For Micro Bakers: Your Production Breakthrough
If you're selling bread from your home kitchen, the Baking Steel Plus is your secret weapon. Bake 4 loaves per steel — or use two Plus steels to bake 8 loaves at once in a standard home oven. That's 8x faster than a Dutch oven, which can only handle one loaf at a time.
Why micro bakers love the Plus:
- Eliminate the Dutch oven bottleneck — No more heavy lids to remove mid-bake, no more one-loaf-at-a-time workflow
- Scale your production — Go from 12 loaves a day to 32+ loaves without upgrading your oven
- Faster turnaround — Bake more, sell more, make more money
- Professional results — Open baking creates better oven spring and bakery-quality crusts
- Pairs with Bread Board — Load and cool loaves effortlessly with our matching 15" x 20" Bread Board
Real micro baker: "How to fit four loaves of sourdough on one steel...or better yet, 8 at a time." — @freedom_farm_ri
What Is Open Baking?
Open baking is a bread-baking technique where loaves are baked directly on a preheated steel surface without enclosing them in a Dutch oven. This method allows you to bake multiple loaves at once, achieve incredible oven spring, and create blistered, bakery-quality crusts. The Baking Steel Plus is the ultimate tool for open baking — it retains and radiates heat like a professional deck oven, giving you results that rival commercial bakeries.
Why Open Baking Beats Dutch Ovens
Dutch ovens are great for beginners, but they're a bottleneck for anyone baking at scale. Here's why open baking on a Baking Steel Plus is better:
- Bake 4 loaves at once vs. 1 loaf in a Dutch oven
- No heavy lids to remove mid-bake — safer and easier
- Faster workflow — Load all loaves, bake, done
- Better oven spring — The steel's heat conductivity creates explosive rise
- More versatile — Also works for pizza, pastries, roasted vegetables, and stovetop griddle cooking
Why the Baking Steel Plus Stands Out
The Baking Steel Plus conducts heat 20 times more effectively than ceramic pizza stones or cast iron, creating results that are impossible to achieve with other tools. The ultra-high heat conductivity produces incredible oven spring, perfectly blistered crusts with leopard spotting, and a crispy bottom in just 5-7 minutes for pizza or 35-45 minutes for bread.
What You Get
The Baking Steel Plus is a 1/4-inch thick, 22-pound solid carbon steel slab (15" x 20") that transforms your standard home oven into a high-performance baking oven. It comes pre-seasoned and ready to use right out of the box. Made in the USA from solid carbon steel, it's engineered to deliver professional results at home or in your micro bakery.
Is the Baking Steel Plus Worth It?
If you're a serious bread baker or micro baker, absolutely. At $169, the Baking Steel Plus pays for itself in weeks by allowing you to bake more loaves per batch, eliminate the Dutch oven bottleneck, and scale your production. For home bakers, it's a one-time investment that replaces Dutch ovens, pizza stones, baking sheets, and griddles. It will last a lifetime with minimal care, making it the most cost-effective way to achieve bakery-quality results.
What Can You Make With the Baking Steel Plus?
The Baking Steel Plus is incredibly versatile. Use it for:
- Bread: Sourdough, no-knead bread, baguettes, focaccia, sandwich loaves, English muffins
- Pizza: Two 12-inch pizzas at once, Neapolitan, New York-style, Detroit-style, frozen pizza
- Pastries: Croissants, danishes, puff pastry, hand pies
- Roasted vegetables: Sheet pan dinners with incredible caramelization
- Stovetop griddle: Flip it over for smashburgers, pancakes, quesadillas, grilled cheese
How to Use the Baking Steel Plus
Using the Baking Steel Plus is simple. Place it on the middle or upper rack of your oven and preheat for 45-60 minutes at your highest temperature (usually 500-550°F). For bread, load your proofed loaves directly onto the preheated steel and bake according to your recipe. For pizza, launch your pizza onto the steel and bake for 5-7 minutes. The steel retains and radiates heat evenly, creating perfect crusts every time.
Do You Need to Season a Baking Steel?
The Baking Steel Plus comes pre-seasoned and ready to use. Over time, you may want to re-season it by applying a thin coat of flaxseed oil or vegetable oil and baking it at 500°F for one hour. This maintains the non-stick surface and prevents rust. Seasoning is easy and only needs to be done occasionally.
How to Clean the Baking Steel Plus
Cleaning is simple. After the steel cools, wipe it down with a damp cloth or paper towel. For stuck-on food or surface rust, use our Cleaning Bricks to gently scrub the surface. Mild soap is okay if needed. Dry thoroughly before storing and apply a light coat of oil to maintain seasoning.
Can You Leave the Baking Steel Plus in the Oven?
Yes! Many home bakers and micro bakers leave their Baking Steel Plus in the oven permanently. It acts as a heat stabilizer, helping your oven maintain consistent temperatures and improving overall baking performance. Just remove it if you need the oven space for large roasts or casseroles.
📏 Product Specifications
- Dimensions: 15 inches x 20 inches
- Thickness: 1/4 inch (6.35mm)
- Weight: 22 pounds
- Material: Solid carbon steel, pre-seasoned
- Made in: USA
- Warranty: Lifetime warranty against defects
- Ships: Within 1-2 business days
- Capacity: 4 sourdough loaves or 2 large pizzas at once
What's Included
- 1x Baking Steel Plus (15" x 20")
- Care instructions
- Access to our recipe library and free live online cooking classes
🛠 Perfect Pairing: The Bread Board
The Baking Steel Plus was designed to pair with our 15" x 20" Bread Board. Load your proofed loaves onto the board, slide them onto the preheated steel, then use the board to cool your finished loaves. It's the ultimate workflow for micro bakers and serious bread enthusiasts.
The Tool for Serious Bakers
The Baking Steel Plus is the choice of micro bakers, sourdough enthusiasts, and pizza lovers who demand professional results. Whether you're scaling your bread business or just want to bake more at once, the Plus gives you the capacity, performance, and durability to bake without limits.
Order the Baking Steel Plus today and transform your baking.
Frequently Asked Questions
What is open baking?
Open baking is a bread-baking technique where loaves are baked directly on a preheated steel surface without enclosing them in a Dutch oven. This method allows you to bake multiple loaves at once (up to 4 on the Baking Steel Plus), achieve incredible oven spring, and create blistered, bakery-quality crusts. Open baking is faster and more efficient than Dutch oven baking, making it the preferred method for micro bakers and serious bread enthusiasts.
How many loaves can I bake on the Baking Steel Plus?
You can bake 4 sourdough loaves at once on a single Baking Steel Plus. If you use two Plus steels in your oven (one on the top rack, one on the bottom), you can bake 8 loaves at once. This is a game-changer for micro bakers who need to scale production without buying commercial equipment.
Is the Baking Steel Plus better than a Dutch oven for bread?
Yes, especially if you bake multiple loaves. A Dutch oven can only bake one loaf at a time, requires removing a heavy lid mid-bake, and limits your production. The Baking Steel Plus lets you bake 4 loaves at once with better oven spring, faster workflow, and no heavy lids to manage. For micro bakers, the Plus eliminates the Dutch oven bottleneck and allows you to scale your business.
What's the difference between the Baking Steel Original and Plus?
The Original (16" x 14") is perfect for home pizza makers and single-loaf bread baking. The Plus (15" x 20") is larger and designed for baking multiple loaves at once (up to 4) or two pizzas side by side. If you're a micro baker, serious bread baker, or frequently cook for crowds, the Plus is the better choice. If you primarily make pizza for your family, the Original is ideal.
Will the Baking Steel Plus fit in my oven?
Yes! The Baking Steel Plus (15" x 20") fits in standard home ovens, including wall ovens. It's designed to sit on the middle or upper rack with space around the edges for air circulation. We've had virtually no returns due to sizing issues — it fits beautifully in home ovens.
Can I use the Baking Steel Plus for pizza?
Absolutely! The Plus is perfect for baking two 12-inch pizzas at once, making it ideal for pizza parties or families. You get the same restaurant-quality results as the Original — crispy, blistered crusts in 5-7 minutes — but with more capacity.
Is the Baking Steel Plus worth it for micro bakers?
100%. If you're selling bread, the Baking Steel Plus pays for itself in weeks. It allows you to bake 4 loaves per batch (or 8 with two steels), eliminating the Dutch oven bottleneck and dramatically increasing your production capacity. At $169, it's the most cost-effective way to scale your micro bakery without buying commercial equipment.
Do I need to season the Baking Steel Plus?
The Baking Steel Plus comes pre-seasoned and ready to use right out of the box. Over time, you may want to re-season it to maintain the non-stick surface. Simply apply a thin coat of flaxseed oil or vegetable oil and bake at 500°F for one hour. This is only needed occasionally, typically once or twice a year depending on use.
How do I clean the Baking Steel Plus?
Cleaning is simple. After the steel cools, wipe it down with a damp cloth or paper towel. For stuck-on food or surface rust, use our Cleaning Bricks to gently scrub the surface. Mild soap is okay if needed. Dry thoroughly before storing and apply a light coat of oil to maintain seasoning. Never put it in the dishwasher.
Can I leave the Baking Steel Plus in my oven all the time?
Yes! Many bakers leave their Baking Steel Plus in the oven permanently. It acts as a heat stabilizer, helping your oven maintain consistent temperatures and improving overall baking performance. Just remove it if you need the oven space for large roasts or casseroles. Leaving it in the oven also protects it from rust.
How long does it take to preheat the Baking Steel Plus?
Preheat your Baking Steel Plus for 45-60 minutes at your oven's highest temperature (usually 500-550°F). This ensures the steel is fully saturated with heat and ready to create that perfect crispy crust and explosive oven spring. For bread baking, 45 minutes is usually sufficient.
Can I use the Baking Steel Plus on the grill?
Yes! The Baking Steel Plus works beautifully on gas or charcoal grills. Preheat it on the grill for 30-45 minutes, then use it to bake pizza, bread, or flatbreads. You can also use it as a griddle surface for burgers, vegetables, and more. The steel can handle extremely high temperatures without warping.
What is the Bread Board and do I need it?
The 15" x 20" Bread Board is a wooden board designed to pair with the Baking Steel Plus. Use it to load your proofed loaves onto the preheated steel, then use it to cool your finished loaves. It's not required, but it makes the workflow much easier, especially for micro bakers handling multiple loaves. The Plus and Bread Board were designed together as the ultimate bread-baking system.
How long will the Baking Steel Plus last?
With proper care, the Baking Steel Plus will last a lifetime. It's made from solid carbon steel and is virtually indestructible. Unlike ceramic pizza stones that crack and break, the Baking Steel can handle extreme temperature changes and heavy use. We back every Baking Steel with a lifetime warranty against defects.
Is the Baking Steel Plus safe to use?
Yes, the Baking Steel Plus is completely safe. It's made from food-grade carbon steel with no coatings, chemicals, or non-stick surfaces. The pre-seasoning is done with organic flaxseed oil. Carbon steel has been used in professional kitchens for centuries and is one of the safest cooking surfaces available.
Can I use the Baking Steel Plus on an induction cooktop?
Yes! The Baking Steel Plus works beautifully on induction cooktops, as well as gas and electric stoves. Use it as a griddle for burgers, pancakes, quesadillas, and more. Carbon steel is magnetic and compatible with all induction cooktops.
We offer free shipping on all orders in the contiguous United States.
As part of Baking Steel's quality policy, customer satisfaction is essential to our business. We will do anything (well, almost) to ensure you are thrilled with your product. If you're not happy, neither are we!
For any item that is found defective, you have a 30-day period (from when the order was shipped) to contact us for a replacement. This return policy applies to any item that is found to be defective in material or workmanship when put to normal household use and cared for according to instructions.
As for refunds, you have 30-days from when the order was shipped to receive a full refund on eligible merchandise. Merchandise must be unused, in the condition it was received and in the original packaging. Custom size Baking Steels are not eligible for returns/refunds. If your return falls within 30 days from when the order was shipped, we will provide you with a prepaid label for return shipping.
*We do not offer returns, refunds or exchanges on custom Baking Steels or used products due to health and safety. Custom orders are final sale.
Please note: Minor imperfections, surface markings and slight color variations are normal result of our hand seasoning process and will not effect the performance of your Baking Steel. For the Baking Steel patinas, these surface blemishes, imperfections will become unnoticeable as the product seasons with use.
All of our steels are American made, and finished to the highest quality by expert craftsmen.
The #1 rated steel
We use high-quality, carefully crafted steel that is specially designed to retain heat and create restaurant results at home. All of our steels are made in America.
Founded from passion
It all started with a passion for making the perfect pizza at home. After launching Baking Steel on Kickstarter, we were overwhelmed by audience demand and the Baking Steel company began.
How it works
How to use a baking steelUse your oven, grill, or stove to preheat your steel before cooking.
Bake your foodPizza only takes minutes on a Baking Steel.
Make cleanup easyImpress friends and family with restaurant quality pizza, made at home in just a few minutes.
