Baking steel vs pizza stone

Steel vs stone

Tick = yes. Dash = no or not the job. Bar = only sometimes.

What owners repeat

Not planted quotes and not five-star theatre. These are the two lines that keep showing up when people have paid: the reason they keep it, and the reason someone sends it back.

• Baking Steel Original

  They keep it becauseThe underside finally leopards in a home oven. Testers keep this size.

  They complain thatHeavy. Forty-five to sixty minutes of preheat. Do not drop it on a glass door.

• Lodge pizza stone

  They keep it becauseCheap, light, and it will forgive a wet launch.

  They complain thatPale bottoms. Cordierite can crack if you thermal-shock it. Not the same object as a steel.

Common questions

Is a baking steel better than a pizza stone?

For a browned underside in a kitchen oven, yes. Steel conducts faster. A stone is cheaper and more forgiving. They are not brands of the same pan.

Do I still need a steel if I buy an Ooni?

The outdoor oven has its own floor. A steel is for Wednesday leftover pies in the kitchen.

Then bake

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