Here's why Baking Steel will give you the perfect pizza crust: Steel is a more conductive cooking surface than a brick oven’s stone—it can cook faster and more evenly at a lower temperature, resulting in a beautiful, thin, crispy crust.
Plus, it's virtually indestructible—it's pre-seasoned, flat and easy to store, works on home ovens or grills, and also makes a great stovetop griddle, induction plate, or even a cold plate after it's frozen (yes you can freeze it!). The Steel arrives a clean silver color, but develops a darker patina with use that can be seasoned and re-seasoned repeatedly. To turbo-charge the steel to its darker patina, throw a thin coating of olive oil, canola, or flax seed oil on, then bake it for an hour or two on a bottom rack at 400º F.
- Made in: USA
- Made of: Low carbon steel; optional carrying case made from recycled billboards (no two carrying cases are alike)
- Size: 14" L x 16" W x 0.25" thick; Weighs 17 pounds
Sourced from: Baking Steel
How to Cook, Broiling, Grilling, Fourth of July, Potatoes
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Photography by Mark Weinberg.