How To Use A Pizza Steel?

The Best Way To Cook On A Pizza Steel

1. Preheat your oven on bake as high as it will go. Around 500˚F for 45 minutes to an hour with the steel in the oven.
2. Transfer your pizza into the center of the steel.
3. Cook pizza for 8-10 min. Turn pizza 180 degrees halfway through cook time.
4. Remove pizza with a pizza peel.

What is a pizza steel and should you buy one?

It’s possible to get decent pizza results from a regular pizza pan or baking stone, but using a pizza steel is a game changer. What is a pizza steel? I bought the Dough Joe Samurai. It’s a 15″x15″ slab of steel that’s 1/4″ thick. It won’t break or wear out, unlike pizza stones.

Why does steel cook pizza crust better than stone?

According to Myhrvold, steel is better at conducting heat than a brick oven’s stone. Because of that conductivity, pizza crust cooks faster and more evenly at a lower temperature, resulting in a beautiful, thin, crispy crust. Real-life tests with steel confirmed that theory completely for me! But why is steel a better conductor than stone?

Does pizza stick to a pizza steel?

A pizza steel bakes pizza faster because of its conduciveness (ability to transfer heat fast). It also retains heat well (holds onto the heat), something that allows baking of several consecutive pizzas.

Is a pizza steel worth it?

When you’re ready to splash out on a pizza steel, remember to season it first before cooking on it. We can promise that you will not regret using a pizza steel. They are most definitely worth the cost. They help you create crisp, light crusts and go some way towards replicating the glory of a pizza oven.

How do you grill pizza with steel?

Instructions

1. Place pizza steel on the grill all the way to one side.
2. Ignite all the burners that don’t sit under the steel and preheat 20-25 minutes.
3. At 20-25 minutes, turn on the burner(s) below the steel to medium flame.
4. Place pizza on steel, and check for doneness at 4-5 minutes.

How do you keep pizza from sticking to steel?

Tips to stop pizza dough sticking to peel:

1. Pizza dough sticks to metal much more so consider getting a wooden peel if using metal.
2. Dust the peel with a 50/50 mix of flour and semolina.
3. Stretch the dough on the worktop and then move to the peel for the toppings.
4. Don’t overload the pizza with toppings – this adds weight.

Can you leave pizza steel in oven?

Yes, you can leave your pizza stone or baking steel in the oven. Doing so can even out hot and cold spots on cheaper or older ovens. If you have a newer oven designed to distribute heat more evenly, you probably don’t really need to do this.

How do you preheat steel for baking?

Using Your Baking Steel™ Your Baking Steel has been pre-seasoned and is ready for use upon delivery.

1. Move your oven rack to the second highest setting in your oven and place Baking Steel on rack.
2. Preheat the oven on bake at 500˚F for approximately 45 minutes.

Can you cook on any steel?

Yes. Steel is steel (what sort of steel doesn’t matter for this sort of application). If it is mild steel, it will probably arrive coated in mineral oil to prevent it rusting. You should remove that before use; you will probably have to keep the steel coated with vegetable oil between uses for the same reason.

Is it better to grill or bake pizza?

If you use a grill to make pizza, you can keep the heat outside where it belongs. Grills also better mimic a wood fired oven than your conventional indoor oven. Whether using charcoal or gas, the smoke from the grill will help give your pizza great flavor that you simply cannot get from a regular oven. It’s also easy!

Can you use a metal pizza stone on the grill?

These genius inventions help mimic the heat and surface of a brick oven right at home. While they’re typically used in an oven, they’re also a great tool for the grill to help you cook pizzas right alongside your burgers, hotdogs and steaks.

How hot should my grill be for pizza?

When grilling indirectly, the temperature of the grill should be around 375-400 degrees. You do not want the heat too high because that can cause the bottom of the pizza crust to overcook and burn. No one likes a burnt pizza! When using a pizza stone, keep the temperature of the grill between 450-475 degrees.

Does pizza dough stick to stainless steel?

Both stainless steel and aluminum peels have a tendency to stick more frequently. This can potentially ruin the pizza. Hence to avoid this problem, do not overload the pizza with excess topping.

What can I put under pizza so it doesn’t stick?

To prevent the pizza dough from sticking to the peel, many recipes advise using cornmeal or bread crumbs. While both coatings work, they also leave a gritty or crunchy residue on the bottom of the pizza.

How do I make sure pizza doesn’t stick to the pan?

This is done by setting your oven temperature at 425F, then brushing the pan, inside and out, with salad oil, place the pan in the oven to bake for about 20-minutes. Be sure to place a piece of foil below the pan to catch any oil that might drip off, and be prepared to handle the smoke created by the seasoning process.

What is a pizza steel and should you buy one?

It’s possible to get decent pizza results from a regular pizza pan or baking stone, but using a pizza steel is a game changer. What is a pizza steel? I bought the Dough Joe Samurai. It’s a 15″x15″ slab of steel that’s 1/4″ thick. It won’t break or wear out, unlike pizza stones.

Why does steel cook pizza crust better than stone?

According to Myhrvold, steel is better at conducting heat than a brick oven’s stone. Because of that conductivity, pizza crust cooks faster and more evenly at a lower temperature, resulting in a beautiful, thin, crispy crust. Real-life tests with steel confirmed that theory completely for me! But why is steel a better conductor than stone?

Do you need a pizza Peel to bake pizza?

You’re going to need a pizza peel as well. The peel is how you transfer the uncooked pizza to the oven and then get the pizza back out again after baking. I have this one from Epicurean. Any pizza peel will work though. How to get the pizza on and off the steel – parchment paper.

Why Use A Pizza Steel?

An alternative to a pizza stone is a pizza steel, also known as a baking steel, which conducts heat more efficiently.The pizza steel is widely used in the preparation of bread and pizza because it has the ability to transfer heat at a rapid rate while maintaining a constant temperature.The heat held in the steel is transferred to the dough when you set a pizza on it, rather than only the hot air in the oven, as a result of which the dough is cooked when you bake it.This results in a crispier crust as well as shorter cooking times.

The Best Way To Cook On A Pizza Steel  

• Straight-up bake method

1. Preheat your oven to the highest setting it will support. With the steel in the oven, bake at 500 degrees for 45 minutes to an hour.
2. Incorporate your pizza into the steel’s middle section.
3. Cook the pizza for 8-10 minutes at a medium heat. Halfway through the cooking period, rotate the pizza 180 degrees.
4. A pizza peel is used to remove the pizza from the pan. Allow the pizza steel to cool completely in the oven before cleaning it.

• Broiled crust method 

1. Preheat your oven to the highest setting it will support. Placing the steel on the top rack of your oven and baking it for 45 minutes to an hour at a temperature between 500 and 550 degrees Fahrenheit. Place the pizza on the steel and cook for approximately 5 minutes.
2. Turn the oven to broil and rotate the pizza 180 degrees.
4. Cook for a further 1-2 minutes under the broiler, watching closely, until the crust has reached the desired crispiness.

A pizza peel is used to remove the pizza from the pan. Allow the pizza steel to cool completely in the oven before cleaning it.

• Stone & Steel oven method

If you don’t want to use the broiler method, you may place a baking stone on the rack above your pizza and cook the top of it that way. During the baking phase, the baking stone will function as a heat radiator, radiating heat from above and assisting in the cooking of your toppings.

Caring For Your Steel

• Pizzacraft is a type of baking. Steels are extremely robust and do not crack when subjected to temperature shock.
• Maintain heat in the oven while the pizza steel cools.
• Using hot water and a brush, thoroughly clean the steel (do not use soap). Thoroughly dry the steel before storing it in a dry area to prevent rust from developing.
• It is typical for the color of the steel to change over time as a result of prolonged use.
• Periodically wipe a small layer of oil onto the steel to keep the seasoning from deteriorating.
• Caution: Steel plate will become incredibly hot during this process. When handling, use an oven mitt or a glove.

Pizzacraft Baking Steels 

• Pizzacraft Baking Steels have been pre-seasoned with vegetable oil to make them easier to use. Seasoning aids in the conditioning of the steel and the prevention of food from adhering to it. Pizzacraft steels are available in a number of sizes to accommodate your oven and baking requirements. 14″ Round Steel is the first size available
• 14″ Rectangle Steel is the second size available
• and 22″ Rectangle Steel is the third size available.

For More Info On Pizza Steels:

• Uses for your pizza stone or pizza steel that are not as common as they should be
• Baking Steel vs Ceramic against Cordierite Stone versus

How to Use a Pizza Steel, a Pizza Peel and Parchment Paper to Make the Best Homemade Pizza Ever!

• Have you ever heard of something called a Pizza Steel?
• I hadn’t done so until about a month ago.
• However, this one piece of equipment has completely revolutionized the way I cook handmade pizza.

More than any other kitchen investment I’ve bought, this pizza steel has made a significant impact in the output of our family’s handmade pizza-making sessions.We are now able to produce pizzas with crisp crusts.There are many of air bubbles around the edges, which makes them seem soft.When you take up a slice of pizza to eat it, the crust does not droop.Basically, our handmade pizza is out of this world delicious.Five Ways to Improve Your Homemade Pizza, the Best Homemade Pizza Sauce, and the recipe for our Pizza Dough have previously been published.

• However, although using a conventional pizza pan or baking stone to make pizza might yield satisfactory results, the use of a pizza steel is a game changer.

What is a pizza steel?

• I decided to get the Dough Joe Samurai.
• Steel slab measuring 15′′x15′′ and 1/4′′ thick has been used for this project.
• Unlike pizza stones, it will not break or wear out over time.

You should put the pizza steel on the topmost rack of the oven approximately an hour before you plan to bake the pizzas on it.Increase the temperature of the oven to its maximum setting.That’s 550 degrees Fahrenheit in my case.In addition, I turn on the convection fan, which raises the temperature by another 50 degrees.The steel becomes very heated.When preparing pizzas in a steel pan, you just need to bake them for around 6 minutes.

The pizza peel.

You’ll also want a pizza peel to complete the task. The peel is used to transport the uncooked pizza to the oven and later to remove the baked pizza from the oven when it has finished baking. This one is from Epicurean, and I have it. However, any pizza peel will suffice.

How to get the pizza on and off the steel – parchment paper.

• After experimenting with flour and cornmeal on the pizza peel and still having the dough stick, I decided to put parchment paper on the peel.
• On a sheet of parchment paper, we arrange the dough circle (which isn’t always as perfectly round as we’d like it to be).
• After that, pull it onto the peel.

The pizza on parchment paper should be placed directly on the hot steel in the oven.In the photo above, you can see an uncooked pizza on a sheet of baking parchment.It’s ready to be placed on the baking sheet and placed into the oven.The pizza is transferred to a cutting board after six minutes, after which I use tongs to lift the parchment and pie back onto the peel.The paper will occasionally become burned, but it will not catch fire or do anything else dangerous.Furthermore, it has no effect on the crisping of the crust during baking.

• Look at the brown dots on the bottom of the crust: they’re from the cheese.
• That’s referred to be leopard spotting, and it’s exactly what you want on your pizza.
• The crust was crunchy, caramelized, and really delicious!

If you want to make really great homemade pizza, I recommend investing in a pizza steel and pizza peel.

• After attempting to use flour and cornmeal on the pizza peel without success, I turned to parchment paper for help.
• Using a sheet of parchment paper, we arrange the dough circle (which is not always perfectly round) on top of it.
• Then, using your peel, pull this onto it.

The pizza on parchment paper should be placed directly on the hot steel of the oven.You can see an uncooked pizza on parchment paper in the photo on the right.It’s ready to be placed on the baking sheet and placed in the oven to bake.It takes six minutes later for me to lift the parchment paper and pizza back onto the peel and put the finished product onto the cutting board.Occasionally, the paper will become burnt, but this will not result in a fire or anything else frightening.Furthermore, it has no effect on the crisping of the crust while baking.

• Isn’t it interesting how there are dark dots on the crust’s bottom?
• Leopard spotting is a term used to describe what you want in your pizza.
• The crust was crunchy, golden brown, and really delicious!!

Cooking pizza on a Baking Steel

• Andris Lagsdin, an inventor and guest writer, tells the tale of how a discovery at work resulted in the invention of Baking Steel pizza dough and the creation of one of the greatest pizza crusts you’ll ever bake.
• The Baking Steel was created as a result of a unique mix of interests and abilities….
• Moreover, in my honest view, the pizza benefits as a result of it.

My day job is as a production supervisor for Stoughton Steel, a family-owned manufacturing firm.Outside of the job, though, I am quite enthusiastic about food, particularly pizza.My thoughts are constantly focused on perfecting the ideal crust.One day, I was flipping through a volume of Nathan Myhrvold’s Modernist Cuisine book series when I came upon a gem.It just so happened that Myhrvold mentioned that the greatest tool to employ for constructing the perfect pizza crust would be a piece of steel, which happened to be the case.Those were the words that sprang to me as I realized what I needed to do.

• I dashed out to our facility as quickly as I could, where I located a piece of 1/4″ high-quality steel that I could take home and put through some testing.
• As Myhrvold points out, steel is more effective at transferring heat than the stone in a brick oven.
• In part because of its conductivity, pizza crust cooks faster and more uniformly when cooked at a lower temperature, resulting in a gorgeous, thin, crispy crust.
• Real-world experiments with steel proved to me that my idea was correct in every way!
• How can steel perform better than stone as a conductor, though?
• Here’s everything you need to know.

1. Steel, as we learned in seventh-grade science class, is a fantastic conductor of electricity.
2. Upon further investigation, it turns out to be able to hold more than 18 times the quantity of energy (heat) that stone is capable of.
3. As a result, the steel distributes the heat so rapidly that a pizza may be fully cooked in a home oven in approximately 5 minutes, which is less than half the time required by a standard pizza stone.
4. I’d spent a lot of time over the years experimenting with a variety of pans, pizza stones, gadgets, and other equipment in an attempt to perfect my pizzas in a home oven.

It never occurred to me that the solution had been waiting for me all along in a pile of steel over at the shop — coupled with a little inspiration from Modernist Cuisine?What a wonderful example of serendipity!I’m fortunate to be living out my goal of combining two of my major passions – pizza and steel — into one incredible product, the Baking Steel, thanks to the help of others.Let’s get down to business and speak about the dough for the pizza.

1. The majority of artisan pizza dough is rested for 24 hours or less before it is shaped and baked.
2. However, we’re going to make a small modification to the traditional no-knead technique that will completely transform the way you bake pizza at home.
3. And what exactly is this straightforward modification?
4. Increasing the resting time of the dough from less than 24 hours to a full 72 hours.
5. What is the significance of this lengthy period of rest?
6. It is this procedure, known as gradual fermentation, that is particularly popular among baking specialists and seasoned pizza makers.

By allowing the dough to rise at a slower pace, it has more time to produce a deliciously rich and nuanced flavor.Carry out the following test: To make the dough, prepare a large quantity and divide it into seven pieces (as directed in the recipe below).After the initial 24-hour resting period, bake one crust, then another at 48 hours, a third at 72 hours, and so on.I promise you that it will be a fun exam and that you will get to eat a lot of pizza!They should speak for themselves; you will notice a significant change in flavor between the 24-hour crust and subsequent crusts when you bake them for 24 hours.

By the way, don’t be put off by the recipe’s intimidating name.Even with cleaning, this 72-hour dough requires only 15 minutes of your time.You might also try this recipe for Artisan No-Knead Pizza Crust as an alternative.

72-Hour Baking Steel Pizza Dough

This recipe is adapted on Jim Lahey’s No-Knead Pizza Dough 8 recipe. 1 and a quarter cups (1000g) White Bread Flour (King Arthur Unbleached) a teaspoon and a half (16g) a generous amount of fine sea salt a quarter teaspoon (2g) active dry yeast or instant yeast are two types of yeast. (700g) cold water, 3 cups plus 2 teaspoons (filtered)

Mixing

Combine the dry ingredients in a large mixing bowl, then add the water and thoroughly combine.

Kneading

Knead the dough for 2 to 3 minutes after it has been formed. The goal is to knead the dough by hand until there are no dry areas remaining. Knead the dough until it comes together in a reasonably compact ball.

Rising

• Place the dough in a bowl and cover it with a moist towel or plastic wrap to keep it from drying out too much.
• Allow the dough to rest and rise for a total of 24 hours at room temperature before using.
• It is via this process, known as bulk fermentation, that the dough may more than double in size while also becoming extremely fragrant in a clean, alcohol-like manner.

This 24-hour rest period also results in a delicious taste in your crust.

Dividing

Prepare a work surface by lightly flouring it. Place the dough on a floured work area and knead until smooth. It should be divided into equal amounts (about 240g each).

Shaping

• Fold two of the dough’s sides into the center of each piece of dough, working with one piece at a time.
• Turn the dough 90 degrees and fold the sides of the dough into the center once more.
• Continue in this manner until you have produced a smooth ball of dough.

Place the ball on your hand with the smooth side facing down, and firmly squeeze the bottom seam together.If your hands become very sticky at any point, dip your fingertips in flour.

Resting

• Place each piece of dough into a 1-pint lidded plastic container that has been generously greased.
• Refrigerate the containers for at least 48 hours after they have been labeled.
• Each package of dough will provide one pizza crust measuring 12 inches in diameter.

When you’re ready to start making your pizza, take out as many pieces of dough as you’ll need from the fridge and let them rest for at least 1 hour before shaping them.If you don’t want to form the dough right away, you may freeze it in its plastic container for up to 3 months if you wish.Baker’s tip: How long can you keep your dough refrigerated before it goes bad?I’ve discovered that the dough has a ″strike zone″ where it’s best used between days 3 and 5 (considering the day it’s created as the first day of use).After day 5, the dough will begin to break down a little, making it a little more difficult to work with and stretch.However, the flavor continues to be superb even after ten days.

• Bread made using dough that is nine or ten days old will be ″brittle″ and difficult to form, so use it for rolls, short bread sticks, or other breads that don’t require much stretching.

Turn Baking Steel pizza dough into pizza!

• Are you ready to create some pizza?
• Let’s start with a classic cheese pizza that’s been spiced up a little.
• To begin, preheat your oven to 500°F for at least an hour, with the Baking Steel placed on the top rack, approximately 7″ from the broiler.

Stretch or roll the pizza dough into a 12″ circle and set it on a pizza peel (or the back of a baking sheet if you don’t have a peel).Repeat with the remaining dough.Set your oven’s broiler to the highest setting.Spread a liberal 1/3 cup (3 ounces) tomato sauce on top of the crust, leaving a little amount of crust naked around the border.1 tablespoon grated Romano cheese is sprinkled on top, followed by 3/4 cup (3 ounces) shredded low-moisture mozzarella cheese.Placing the pizza on the steel and placing it under the broiler After 2 minutes, turn the pizza around 180 degrees to finish cooking it (front to back, back to front).

• Reset the oven to bake mode at 500 degrees Fahrenheit.
• Continue to bake for another 2 minutes, or until the crust is as black as you like.
• Take the pizza out of the oven and set it aside.
• Take note of the lovely char markings on the underside, which were caused by the steel.
• 1 tablespoon dried oregano and 1/2 teaspoon dried red pepper flakes, or to taste, should be sprinkled on top of the pizza.
• Take a picture, slice it up, and serve it up!

1. Do you want to make your own homemade pizza in the style of a professional?
2. Try Andris’ recipe above, or our recipe for Artisan No-Knead Pizza Crust if you want to learn more about baking with steel.

Pizza Steel: Is It Worth It? The Secret to Better Pizza

• In order to make a real Italian pizza, it should be baked in a wood-fired pizza oven, but sadly, this is not something that everyone has.
• Is there an alternative to this?
• Yes, without a doubt!

Pizza shops are known for their crispy crust, which can be duplicated at home, right in your own kitchen.All you need is a pizza steel to get started!Is a pizza steel, on the other hand, worth it?Pizza steels, also known as baking steels, are formed of a solid slab of steel that is specifically built for baking pizza.Pizza is usually prepared in a hot oven in a short amount of time.It is possible to get a comparable outcome with a conventional home oven due to the excellent heat retention and conductivity of steel.

• In about 3-8 minutes, a pizza steel can produce crispy, leopard-patterned pizza.
• Baking steels are not just useful for pizza baking; they may also be used to bake bread, cook meat, and even produce ice cream in some cases.

How to Use a Pizza Steel

Baking Pizza

• Preheat your oven to roughly 250°C (500°F), or as high as your oven is capable of reaching.
• Use a pizza steel to cook your pizza.
• The higher the temperature, the better!

The surface temperature of a Neapolitan wood-fired pizza oven is generally 400 degrees Celsius (752 degrees Fahrenheit).Most ovens are not capable of reaching that level of heat, but you want to come as near as possible to it.To get even closer to the ideal temperature, if your oven has a broiler, you should use the broiler setting on your oven.Allow 45 minutes to 1 hour for the pizza steel to pre-heat before using it.I also recommend investing in a pizza peel if you don’t already have one, because you’ll need it to put your pizza into the hot pizza steel when it’s through cooking.We have an article about pizza peels that will assist you in getting started in the right direction.

• Depending on how hot your oven is, bake the pizza for 3-8 minutes at a time.
• When the cheese has melted and the dough has begun to color somewhat, the pizza is ready to be taken out of the oven to be served.
• It is recommended that you let the pizza steel to warm for a few minutes before putting the next pizza in it if you plan on cooking numerous.
• The reason for this is because as you bake the pizza, the temperature will drop a little bit more.
• Allow the oven to warm for a few minutes before using it for your next pizza to ensure it is hot enough.
• Also, if you are making tiny pizzas, baking the first one on the one side and then on the other is a smart idea, as this will allow your steels the most amount of time to reheat.

1. If you are having trouble getting your pizza crust to be particularly lovely and crispy, you might try baking the dough twice.
2. This may be accomplished by baking the pizza with only sauce for five minutes, then removing it from the oven and allowing it to cool on a cooling rack for a few minutes.
3. Repeat the process by warming the pizza steel, adding your cheese and toppings, and placing the pizza back in the oven for an additional five minutes.

Cleaning Your Pizza Steel

• Following your pizza-making session, you should clean the pizza steel.
• Extra flour, melted cheese, and sauce likely to burn to the steel pan because of the high temperature.
• When the pizza steel is hot, use extra caution not to touch it!

As a result, allow it to cool completely before removing it from the oven to avoid burning yourself.To remove rid of the largest bits, you can use a bench scraper or a metal spatula.Then, using a sponge or nylon brush, thoroughly clean the surface.If it isn’t enough, steel wool or EarthStone Cleaning Block can be used to clean the surface.It is not advisable to use soap on your skin.As soon as the pizza stone has been thoroughly cleaned and dried, put it in an airtight container away from moisture to prevent rust from developing.

• Interested in learning more about how to clean your pizza steel?
• Check out our simple step-by-step instructions here.

Seasoning Your Pizza Steel

• Your pizza steel should be seasoned in the same way that a cast-iron skillet is.
• To preserve the steel from rusting and to make it more stick-resistant, you want on apply a protective coating to it.
• When cooking with oil, use one with a high smoke point, such as flaxseed oil.

Check to see that the pizza steel is clean, and then wipe it down with a little amount of oil, ideally an oil with a high smoking point.Remove the oil with a paper towel, and just a light, thin film of oil should be left on your stainless steel.Preheat your pizza steel to 200 degrees Celsius (400 degrees Fahrenheit) for one hour.Place the steel in a cold oven and allow it to heat up gently over a period of time.When the hour has passed, switch off the oven and let the steel to cool in the oven.Organic Flaxseed Oil for Cast Iron (Organic Cast Iron Flaxseed Oil) If you purchase something after clicking on this link, we will receive a tiny commission at no additional cost to you.

• Most pizza steels are already seasoned when you purchase them; however, if your steel is not, season it before you begin using it for the first time.
• You should season the steel every few times you use it in order to maintain it lubricated and ready to use.
• Don’t be alarmed if the color of the pizza steel gradually darkens over time; this is quite normal.
• When you utilize the steel, it will become a little darker with each application.
• The seasoning will also darken the hue, and you will finally end up with a dark, gray, or close to black tint after seasoning.

Pizza Steel vs Pizza Stone

• I was a little hesitant about purchasing a pizza steel, not because I didn’t believe it would be effective, but because it was many times more expensive than a ceramic pizza stone.
• For many years, I relied on ceramic stones.
• They performed admirably, but they had two significant drawbacks: pizza stoners are difficult to clean and are prone to cracking.

I keep referring to them as ″they″ for a reason — I’ve owned quite a few pizza stones!I’m not sure how many there have been during the last decade, but it must have been somewhere between 10 and 20.It was necessary to throw away some of them because they were so filthy, and others because they had been broken into bits.

Pizza Stone

• Ceramic pizza stones are sometimes seen with an uneven surface that makes it difficult to clean properly.
• As with pizza steels, they are used in a very hot oven so that everything that drops off your pizza burns and becomes adhered to the uneven surface of the steel.
• Therefore, I have to change the ceramic pizza stones on a regular basis, generally every six to eight months (keep in mind that I make a lot of pizza, so it might last you longer).

I’ve also had the unfortunate experience of having ceramic pizza stones fracture.Particularly vulnerable to cracking are the lowest brands.There are a variety of factors that contribute to this, but the most significant is thermal shock.If possible, place the pizza stone in the oven before preheating to avoid overheating the stone during the cooking process.In the same way, you should allow the pizza stone to cool completely before attempting to clean it.Another thing that has happened to me is that I have accidentally struck the pizza stone with the pizza paddle too hard, causing it to shatter in the oven while baking the pizza.

• As a result, while looking for a pizza stone, make sure it is free of cracks before purchasing it.
• Continue reading this post for more information about pizza stone breaking and how to prevent it.
• Heat will be retained more effectively by a ceramic pizza stone than it will be transferred as quickly by a pizza steel, though.
• This implies that you can bake more pizzas directly after each other on a pizza stone than you can on a steel, but the pizzas will not be as crispy as they would be on a steel.

Pizza Steel

• The two most significant disadvantages of ceramic stones are also some of the advantages of the pizza steel.
• The steel is considerably easier to work with because of its smooth, flat surface, as opposed to a ceramic stone.
• It is also far more durable than ceramic stones due to the fact that it is constructed from a single solid block of steel.

It’s more probable that you’ll shatter the floor than your pizza steel if you accidentally drop it.It can rust, though, if it is not let to dry fully after washing, but it will last you a lifetime if cared for appropriately.The second significant advantage of a pizza steel over a pizza stone is that it transfers heat much more quickly.Because of this, the pizza will be baked faster, and the crust will be crisper and burned, just like it would be in a wood fired oven.

Conclusion – Is a Pizza Steel Worth It?

• A pizza steel is a fantastic tool for the home cook to have on hand.
• Even if it can’t completely duplicate a genuine pizza oven, it will undoubtedly improve your cooking skills, and it is the most popular pizza accessory on the market!
• So, to summarize, a pizza steel is absolutely worth the investment!

A ceramic pizza stone is an excellent choice for novices because it is significantly less expensive than a pizza steel.To begin, I would recommend using a pizza stone if you are new to the process.On Amazon, you can get a pizza stone for around $30-40 dollars.Ceramic pizza stones, on the other hand, are less durable and more difficult to clean.Pizza steels are quite effective, and I have never had a better experience baking pizza in my oven since I purchased mine.Because steel transmits heat more efficiently than a ceramic stone, I am able to get a really crispy crust.

• A pizza steel, on the other hand, will last you a lifetime if you take good care of it.
• For those passionate about pizza, but who do not have access to a genuine pizza oven, I would highly recommend investing in a pizza steel.
• An inexpensive pizza steel may be found at most kitchen supply stores, or you can purchase one from Amazon for a more affordable price.
• The Conductive Cooking Square Pizza Steel, in my opinion, is the ideal pizza steel for all-around use since it consistently produces deliciously crispy pizza.
• It’s a sturdy, heavy-duty pizza steel that’s created in the United States and is available in a variety of sizes.
• Because of the high conductivity of steel, heat is transferred effectively, resulting in a pizza that is baked extremely hot and quickly.

1. This is what makes pizza so crispy on the outside!
2. Square Pizza Steel with Conductive Cooking Surface If you purchase something after clicking on this link, we will receive a tiny commission at no additional cost to you.

Using a Pizza Steel on the Grill

• Steel pizza pans are putting pizza stones back in their place in the Stone Age!
• Once it was discovered that steel slabs carry heat more efficiently and are more durable than stone, we were flooded with fresh questions – and new ideas – about how to best utilize the steels.
• ″Can a pizza steel be used on a gas grill?″ was one of the questions that piqued our interest.

After all, when Pizzacraft was established, the vast majority of our goods were intended for use in the preparation of pizza on the grill.It was unquestionably necessary to do some extensive testing!

Preheating

• My biggest fear for this test was that the temperature of the steel would be difficult to maintain under control.
• Most of the time, when I’m preheating the grill to run a test, I utilize all five burners, which allows me to be ready to cook in 10-15 minutes.
• Using the pizza steel, I knew that I could always increase the heat if the steel wasn’t hot enough, but I also knew that if I overheated it, bringing the steel back down to the proper temperature would be difficult.

Consequently, rather than utilizing all of the burners during the warmup, I elected to employ indirect heat and switched on the three left-side burners that weren’t immediately beneath the steel plate.After 20 minutes, the steel had reached a temperature of around 290°F.I realized I still needed a little more heat, so I switched on the burners beneath the steel to a low flame on the stove.After another 10 minutes, the steel temperature had reached 450°F, and I was ready to put the first pizza through its paces.Preparing a pepperoni pie, opening the hood, and sliding the pizza onto the steel was my method of cooking.I turned off the grill and set a timer for 10-12 minutes, figuring the pizza would take at least that long.

• When I checked in on my pizza at the three-minute mark, I was surprised to see that the crust had risen significantly.
• Even the bottom of the pizza was starting to get brown at this point.
• I was certain that the pizza wouldn’t take much longer to complete cooking.
• My pizza was finished after another six minutes, for a total cooking time of nine minutes – not bad for a BBQ!

Helpful Tools

• During this experiment, I used two gadgets that were quite helpful in reaching the proper temperatures and cooking a delicious pizza.
• As I was preheating the baking steel, I used an infrared thermometer, which allowed me to precisely and correctly monitor the temperature of the steel.
• This was the first of two tools that I used.

The second was a pizza-themed video screen.If the bottom of the pizza was cooking too quickly, I could simply move the screen beneath the pie to prevent the bottom from burning completely.It goes without saying that this experiment would not have been possible without the use of a baking steel in the first place!

Instructions

The following is a succinct summary of the approach to keep things simple:

1. Place the pizza steel on one side of the grill, all the way to the edge.
2. Start all of the burners that aren’t directly beneath the steel and let them heat for 20-25 minutes.
3. To begin, switch on the burner(s) underneath the steel to a medium flame after 20 to 25 minutes. Preheat the steel for another 10 minutes, or until it reaches 450-500°F.
4. Place the pizza on the steel and cook for 4-5 minutes, checking for doneness along the way. During the cooking process, rotate the pizza 180 degrees at least once.
5. It should take 8-12 minutes for the pizza to be thoroughly cooked.

These directions were developed using a 9oz. dough ball as a starting point. Cooking time will be extended by a few minutes for each additional inch of dough you use over this amount. Now that we’ve established that it is feasible, it’s time for YOU to put your pizza steel to the test on your backyard barbecue. You could just discover your new favorite technique to cook a pizza!

Why I’ve Become a Pizza Steel Convert

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission.Last year, I did something completely out of character and got rid of my pizza stone.We have pizza once a week, and I put a lot of usage into the stone!But there was another pizza-making equipment that I fell in love with: the baking steel.It was easier to store, produced a crispier crust, and held more pizza than the others.Listed below are the reasons why I gave up my pizza stone and switched to a pizza baking steel.

Andris Lagsdin invented the Baking Steel in 2012, following a well-received Kickstarter campaign assisted in the debut of the company and the concept of baking steel.Approximately a half-dozen manufacturers currently sell baking steels or pizza steels that are identical to these.All of these steels are constructed of high-quality food-grade steel.Metal transmits heat better than stone – whereas a pizza stone retains heat, a baking steel absorbs and then pushes heat out, resulting in a cooking surface that becomes significantly hotter even when the oven temperature is constant.

1. In order to get the best results with a baking steel for pizza, set your oven rack in the second position closest to your broiler..
2. Make sure the steel is five to six inches away from the broiler when you’re finished.
3. Then preheat your oven to 500 degrees Fahrenheit.
4. The broiler should be activated immediately after placing your pizza onto the baking sheet to ensure that the top and bottom of your pizza cook rapidly — as little as four minutes for thin-crust flatbreads.
5. The end result is a cracked, crispy crust with wonderful amber spots on the top and bottom that tastes just as delicious as the pizza from the upscale pizza joint in your town (or even better!

).

3 Reasons to Love a Baking Steel

Pizza stones may weigh as low as five pounds whereas baking steels can weigh between 12 and 15 pounds depending on their size. Baking steels are heavier than pizza stones. Although lifting the steel may need some strength and caution — especially when it’s hot – it has a thinner profile, which I believe makes it simpler to store than the aluminum.

2. It won’t crack or warp.

The anguish of putting a topped pizza onto your pizza stone and hearing the shattering snap of the stone is unparalleled. I smashed my mother’s pizza stone once, and I’m not sure she’s really forgiven me for it, even though it happened 15 years ago. They are practically durable; they require only a little oiling every now and again, much like cast iron pans, but that’s about it.

3. You can cook more pizzas at one time.

The majority of baking steels are around 1117 inches in diameter, or approximately the size of a baking sheet, which means that you can bake two 10-inch pizzas side by side at the same time.Now, I’m aware that larger pizza stones are available, but I’m very certain that the majority of us still have the 18-inch circular pizza stone that was passed down to us from a Pampered Chef party back in 2000.On them, you can only bake one pizza at a time and only in one oven.With its wider surface area, the baking steel may be used for a variety of tasks such as baking bread, grilling steaks, and even baking a batch of cookies.Meghan Splawn is a food editor with a variety of skills.Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years.

She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.Meghan approaches eating with an eye on saving money and time while still having a good time.Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team.Didn’t I Just Feed You?

1. is a weekly podcast on food and family that she co-hosts with her husband.
2. Meghan should be followed.

Using, Cleaning & Re-seasoning your Baking Steel

Making Use of Your Baking SteelTM Your Baking Steel has been pre-seasoned and is ready to use as soon as it arrives at your door.

1. Move the oven rack to the second-highest position in your oven and set the Baking Steel on top of the oven rack. Allow adequate space for the pizza to be launched and removed.
2. Preheat the oven to 500 degrees Fahrenheit and bake for approximately 45 minutes.
3. Lightly flour, cornmeal, or breadcrumb the peel to keep it from sticking during baking. Pizza dough should be placed on a pizza peel once it has been smoothed out (paddle). Toss in your desired toppings.
4. Slide the pizza off the paddle and onto the Baking Steel in the oven with a rapid jerking action.
5. Preparation time is roughly 7-9 minutes, or until the pizza is bubbling and scorched but not burned.
6. When removing pizza from the oven, a pizza paddle is required. Baking steel is incredibly hot and will burn you if you touch it.
7. Place the pizza on a cutting surface or a serving tray so that it can be sliced and served
9. In order to bake bread, when the Baking Steel has been preheated, slide the dough onto the Baking Steel using a pizza paddle. Bake according to the directions on the recipe. Bake times for frozen pizzas may be shorter
10. for frozen pizzas, please follow the directions on the pizza box. It is possible that bake times will be shorter.
11. Baking Steel should be left out to cool for at least one hour after the oven has been turned off. Please use an oven glove or something similar to remove the Baking Steel.

WARNING: DO NOT COOK WITH BAKING STEEL WHILE IT IS IN USE! THE TEMPERATURE IS EXTREMELY HIGH! Please keep in mind that the Baking Steel will darken with each usage. How to Clean Your Baking SteelTM In the event that you are more of a visual learner, don’t worry; we’ve got you covered. We developed a video to show the procedure on our website, which can be seen HERE.

1. If you purchased Earthstone’s cleaning brick, you’ve already accomplished your goal. Simply scrub the Baking Steel with a gentle hand until it is clean. Remove any loose residue by wiping it off softly.
2. Instead of a scrubbing brick, use a stiff nylon brush to clean the Baking Steel if you do not have one. It is not advisable to use soap on your skin. Detergents that are harsh on the skin should never be used. It is best not to submerge the Baking Steel in cold water. Thermal shock can cause the metal to distort if it occurs too frequently.
3. If water is used or if the Baking Steel becomes wet, dry it quickly with a towel.
4. Do not allow your Baking Steel to dry out in the open air as this might encourage corrosion.
5. If your Baking Steel acquires a metallic odor or flavor, or if rust spots appear on it for whatever reason (maybe a well-meaning relative washed your utensils in the dishwasher or with detergent believing they were being helpful), don’t be alarmed
6. this is very normal. Simply scour off the rust with a very fine grade of sandpaper or steel wool, and then go to the re-seasoning section below for further information.

(Rather watch than read? Watch this video.) Re-seasoning Your Baking SteelTM Watch HERE) While keeping the seasoning should keep your Baking Steel in good condition, it is possible that you may need to repeat the seasoning process at some point in the future. If you see that the food is sticking to the surface or that the color is dull and gray, repeat the seasoning procedure.

1. Using hot, soapy water and a strong brush, thoroughly clean the Baking Steel. The use of soap is acceptable at this point since you are prepared to re-season the Baking Steel.
2. Completely rinse and dry the product.
3. In the center of the Baking Steel, dab a dab of organic flax seed oil (we prefer Barleans) to keep it from sticking. Utilize an absorbent paper towel to spread the oil evenly over the steel. Remove any remaining excess with a second paper towel. This should be done on both sides of the Baking Steel.
4. Preheat the oven to 375-400 degrees Fahrenheit.
5. Place the Baking Steel on the middle oven rack
7. One hour is required for baking the Baking Steel. Bake for one hour, then remove the Baking Steel from the oven and let it to cool in the oven.

How to Use a Pizza Steel: Perfect Pizza Made Easy

As a pizza fan, purchasing a pizza steel is one of the finest investments you can make.It has the ability to transform your home oven into a true Neapolitan pizza oven!That’s certainly not entirely accurate, but I assure you that with a few simple strategies, you can cook pizza that’s as wonderful as what you’d get from a Neapolitan pizza oven at home.Using this guide, you will learn all there is to know about using a pizza steel, including how it works, why it produces wonderful pizza, and how to properly maintain it.

What Is a Pizza Steel?

A pizza steel, also known as a baking steel, is a slab of steel that is specifically built for baking pizza.In order to imitate the baking atmosphere of a pizza oven, it’s placed in a conventional household oven.Because of its conduciveness to baking, a pizza steel bakes pizza more quickly (ability to transfer heat fast).It also maintains heat well (holds onto the heat), which allows it to be used to bake many pizzas in a single baking sheet at the same time.

Why A Pizza Steel Makes Better Pizza

In a nutshell, the reason a pizza steel produces tastier pizza is as follows: It expedites the baking of pizza.Pizza is typically prepared in a wood-fired oven at high temperatures in a short amount of time.This results in a crust that is crunchy on the exterior yet light and soft on the inside.YUM!It’s similar to a Napolitan pizza.The short bake is the key to creating this one-of-a-kind crust.

As a result, the crust does not have time to dry out when the temperature is high enough to bake the pizza in 60-90 seconds.As a result, it will only be crispy on the outside.So you can accomplish this in a wood-fired oven, which can reach temperatures of 900°F (480°C) when heated by fire.Because a home oven is not as hot as a commercial oven, it takes significantly longer to bake a crisp crust in a home oven.

1. Pizza will be done after it has been baked for 10-15 minutes, or even longer if you want to make it even more delicious!
2. And what you’re left with is a crust that’s quite dry throughout the entire process.
3. The consistency is more similar to that of a cracker, with the surface being crispy and the center being soft.
4. As a result, how can we get a faster and hotter bake in a typical home oven?
5. The answer is a pizza steel, of course.

How a Wood-Fired Oven Bakes Pizza

A wood-fired pizza oven bakes pizza using a combination of a heated baking surface, the oven’s floor, and radiating heat from the oven’s roof to create a crispy, flavorful crust.The heat source of a wood-fired oven is provided by the fire.A fire is usually started in the middle of the oven to heat the floor, which is customary.Then you’ll transfer it to the rear or side of the oven to finish cooking it.In the oven, the heat from the flames will circulate within because of the dome-shaped roof.Once the heat has reached a specific degree, it will begin to reflect down from the ceiling.

This will ensure that your pizza bakes evenly on both the top and bottom of the pie.

Almost Like a Wood-Fired Oven in You Own Kitcken

The use of a pizza steel eliminates one problem: the need for a hot baking surface.If you normally bake pizza on an aluminum baking sheet, the temperature will not reach a high enough temperature to adequately crisp the crust.As an additional precaution, parchment paper is commonly used on the baking pan to avoid direct contact between the metal and the pizza crust.This will help to capture the water that has to evaporate in order for the pizza to be crispy.Installing a baking surface in your oven, rather than utilizing a baking sheet, is the solution in this case.A pizza steel will provide a bake that is remarkably similar to that produced by the floor of a pizza oven.

Because of this, you can get the ultimate pizza crust that is crispy and charred on the surface while remaining light and soft on the interior.That just cannot be accomplished in a typical home oven in any other way.

How a Pizza Steel Works

A pizza steel works by holding and carrying heat, allowing the pizza to be baked more quickly.When you say that steel retains heat, you are merely referring to the fact that metal retains heat efficiently and may remain hot for an extended amount of time.In contrast, it signifies that it takes longer for the steel to heat up than usual.However, when it is heated, it will retain its heat for an extended period of time.A pizza steel, as opposed to a baking sheet or even a pizza stone, has the advantage of being easier to clean.Steel is also a good heat conductor, which means that it can transmit the heat that it is holding onto more quickly than most other surfaces.

Steel is one of the greatest materials for transferring heat, making a pizza steel preferable to other cooking surfaces such as a pizza stone.Here’s where you can find my comparison: The difference between a pizza steel and a pizza stone.The combination of conductivity and heat retention allows pizza to be baked faster and at a higher temperature, which is why a pizza steel is the perfect tool for baking pizza in your home oven!

Pizza Steel Temperature

The greater the temperature, the better it is when it comes to food.You want to use the pizza steel at the highest temperature that your oven will allow you to use it.Pizza is typically baked at roughly 900°F (480°C) in a pizza oven, and you want to get as near to that temperature as possible while making your own.If you can bake your pizza in a short amount of time, you’ll be that much closer to a true Neapolitan pizza.

Pizza Steel Broiler

The second component of the pizza baking equation is the reflection of heat from the pizza oven’s dome.If you have a home oven, the broiler or grill element is the most effective technique to achieve this effect.The broiler heats the oven to a high temperature, which allows the pizza to bake considerably more quickly.By placing the pizza under the broiler, you will be able to acquire enough heat to bake the top of the pizza.You may even create the distinctive leopard-pattern design found on Neapolitan pizza by using a cookie cutter.The additional heat generated by the boiler will also allow your pizza steel to heat up more quickly and to become hotter.

To prevent this from happening, I recommend using the broiler when preheating the steel as well.

Pizza Steel Baking Time

Depending on the temperature of your oven and the thickness of your pizza steel, it takes 3-8 minutes to bake a pizza on a hot pizza steel.

Pizza Steel Thickness

In addition to the temperature, the thickness of your pizza steel will impact how quickly your pizza will bake.Generally speaking, the thickness of most pizza steels ranges from 3/16 inch (4.8 mm) to 1/2 inch (12.7 mm), and the thicker the steel, the faster the pizza bakes.The reason for this is because it has a greater capacity to retain heat.However, the greater the thickness of the steel, the longer it will take to warm the steel.One thing to keep in mind is that you need to strike a balance between the temperature your oven can achieve and the thickness of the steel you’re using.Because you want both the top and bottom layers of the pizza to be completed at the same time, you should bake them at the same time.

It’s likely that if your pizza steel is really thick, but your oven doesn’t get that hot, and you don’t have a broiler, you’ll burn the crust before the toppings are done on the top of your pizza.As a result, thicker is not always preferable.I have an in-depth post on the thickness of pizza steel, as well as some handy charts that show the ideal temperatures for different thicknesses of steel.

Pizza Dough for Pizza Steel

Even while you may bake any type of pizza on a pizza steel, the quick baking time that a pizza steel provides makes it particularly well suited for Neopolitan-style pizza.To make a fantastic pizza, I propose that you look at our authentic Neapolitan pizza dough recipe.This recipe was developed in accordance with international Neapolitan pizza laws established by the Association of Verified Pizza Neapolitans (AVPN).For a true Neapolitan-style pizza, I also strongly recommend using this simple, authentic pizza sauce that takes minutes to prepare.

How to Use a Pizza Steel: Step-by-Step

As a result of learning about how a pizza steel works, let’s have a look at how to really employ one in practice.

1. Place the Pizza Steel in the Oven

Putting your pizza steel in the oven is the first thing you should do after assembling your pizza.You may bake it on a baking sheet if you want to be more traditional.It is recommended that you place the steel around 2 inches (5cm) from the broiler if your oven is equipped with one.It is likely that you will have to set the steel on the top rack of your oven in order to get that close.The closer you are to the oven, the greater the temperature will be, and the baking time will be increased.However, you should avoid getting too close to the broiler since this can cause the pizza to burn too rapidly.

A tip I used in my old oven to get my top rack closer to the broiler was to turn a deep baking sheet upside-down and set my steel baking pan on top of it; this worked well.I was able to get the steel about 2 inches (5cm) away from the broiler in this manner.

2. Preheat the Pizza Steel

To proceed to the following stage, turn on the oven and warm the pizza stone for at least 45 minutes to 1 hour. You should allow up to 90 minutes to completely warm your pizza steel if you have a thicker sheet (1/2 inch or more). To get the steel even hotter, I propose that you switch on the broiler near the conclusion of preheating to finish the preheating.

3. Get the Pizza Ready

It’s time to start prepping your pizza for dinner.Before you begin making your pizzas, check to see that the pizza dough has reached room temperature (if you e.g.made a cold fermented pizza dough).You want to stretch the dough out into a thin disk while leaving a rim that will be used to construct your cornicione intact.When you bake the pizza in a hot oven, the rim will bubble up, resulting in a light, airy crust on the bottom.Also, avoid piling too much cheese on top of your pizza.

In order for it to bake more quickly, you want it to be thin and not contain too much sauce, cheese, or topping.More moisture from the sauce and toppings will lengthen the baking time since more water must be evaporated before the crust can begin to crisp up and become crispy.

4. Transfer the Pizza Into the Oven

Following that, you will need to transfer the pizza from the work area on which it was being made to the oven.Using a pizza peel is the most effective method for accomplishing this.When the pizza is finished cooking, pour a little amount of semolina on the peel before sliding the pizza onto it to serve.This will ensure that the pizza does not adhere to the peel when it is baked.Fine wheat flour and cornmeal are two more possibilities for preventing the crust from sticking, although all of these options enhance the flavor of the crust.It’s especially important since they burn readily on the hot steel, imparting an unpleasant flavor to the crust as a result.

As a result, I propose that you stay with the more traditional option: semolina.Interested in learning more about dusting the pizza peel?Check out this article, which discusses why wheat flour and cornmeal aren’t the best alternatives for dusting a pizza peel.You should also try to keep the time the pizza spends on the peel to a minimum, because the longer it rests on the peel, the more likely it is to cling.

1. The next step before placing the pizza in the oven is to softly shake the peel to ensure that the pizza is not stuck and that it is moving freely.
2. In order to avoid discovering that a corner of your pizza refuses to come off the peel halfway through your cooking session, start with a clean peel.
3. I’ve made this mistake myself, and believe me when I say that it will be nasty!
4. Placing the pizza peel over the baking stone at a little angle, so that the back of the peel and one-inch-wide slice of pizza are in contact with it, is all that is required to get the pizza into the oven.
5. Then, with one swift move, pull the peel out of the container.

The pizza should be able to slide off the peel without deforming it as a result of this.

5. Bake the Pizza

Depending on the temperature of your oven and the thickness of your pizza steel, the pizza should be ready in 3-8 minutes, at the most.

How to Use the Broiler to Increase the Temperature

When the pizza is in the oven, you should turn on the broiler to ensure that the temperature in the oven is as high as possible.Even when the oven has been preheating for an hour, the temperature inside is frequently too high for the broiler to operate.And only turns back on if the temperature dips below a certain point, ensuring that the oven is brought back up to temperature.What you can do to deceive the broiler into staying on while baking is to switch it off, reduce the temperature of the oven by a few degrees, and bake for 5 minutes longer than normal.Turn on the broiler once more and crank up the heat shortly after you’ve finished putting your pizza in the oven.For the most part of the baking period, this will guarantee that the broiler is turned on.

Because the pizza steel retains heat so efficiently, lowering the temperature for the final 5 minutes of baking will have no effect on the baking of the pizza crust.This has proven to be the most effective method for producing the most authentic Neapolitan-style pizza in my home oven; it truly makes a difference!Just a short note of caution: if you want to employ the broiler method, you must keep a tight eye on the pizza.The pizza will go from done to charred in a matter of minutes!

Re-Heat the Oven Beteen Pizzas

In order to bake multiple pizzas in a short period of time, it is necessary to re-heat the oven between every few pizzas.Despite the fact that steel is a good conductor of heat, the temperature will drop if you bake numerous pizzas in rapid succession.It is expected that the cold pizza (room temperature) will reduce the temperature of the steel.Furthermore, while the pizza is baking, the pizza will prevent the steel from re-heating.Therefore, after every two pizzas that you bake, you must let the pizza steel to re-heat for about 10-15 minutes.It is possible to get away with 3 pizzas before you need to re-heat the steel if you have a thicker steel, such as 1/2 inch or more.

If your pizza steel is large enough, you may also alternate placing each successive pizza on the other side of the steel to save space on your pizza stone.Most of the time, I recommend that you bake only one pizza at a time.By doing so, the unused side of the steel has time to re-heat while the other sid