Pizza Steel vs Stone
The pizza stone has long been the darling of home bakers, praised for its ability to mimic the hot surfaces of traditional pizza ovens. It’s been the go-to recommendation in countless recipes, touted as essential for creating those golden, crispy crusts. But here’s the thing: while a stone works well in professional settings, it has its limitations in a standard home oven.
On the flip side, the pizza steel is the newer kid on the block. This dense slab of steel promises faster, more even heat transfer and a crispier crust. It’s heavy-duty, durable, and holds heat like a champion. Sounds great, right? But does it live up to the hype? More importantly, is it worth upgrading if you already own a pizza stone?
The difference between a pizza steel and a stone boils down to thermal conductivity—essentially, how well each material transfers heat. Pizza stones, often made from ceramic or cordierite, heat up slowly and retain that heat for a long time. That’s why they’re so effective in high-temperature commercial ovens. However, in a home oven, where you’re likely maxing out at 500°F to 550°F, a stone can struggle to provide the intense, consistent heat needed for a crisp crust.
Pizza steels, by contrast, have a thermal conductivity that’s roughly 20 times greater than a stone’s. This means they transfer heat to the dough much faster. The result? A crust that crisps up beautifully, even in a home oven. It’s the difference between a pie that’s pleasantly golden and one that’s slightly underdone in the center—a frustratingly common issue with stones.
How to Preheat Both
Now, before you start questioning your current setup, let’s talk about preheating, a crucial step for both stones and steels. A pizza steel should preheat in your oven for at least 45 minutes to an hour at the highest setting. This allows it to fully absorb the heat, ensuring that it’s ready to sear the bottom of your pizza the moment that dough touches the surface.
Stones also require preheating, but they take longer—often up to 90 minutes—to reach the same level of heat saturation. And here’s the kicker: even after all that time, stones don’t hold as much heat as steels. This can be particularly noticeable when you’re baking multiple pizzas back-to-back. A steel recovers its heat more quickly, meaning you don’t have to wait as long between pies.
Putting Steel vs Stone to Test
To put these tools to the test, I baked two pizzas under identical conditions. Both were preheated to 550°F, baked for five minutes, and left unrotated to ensure a fair comparison.
Result: The pizza baked on the steel emerged with a crisp, evenly cooked crust, complete with those glorious little charred bubbles that signal perfection.
The one baked on the stone, while still tasty, had a noticeably softer bottom and a less defined structure.
For thicker, chewy crusts, the difference was even more pronounced. The steel’s superior heat transfer ensured a firm, golden base, while the stone-baked pizza leaned on the side of underdone, especially toward the center. This was despite using high-quality dough and following the same preparation process.
Steel Is Definitely Pricier…
Pizza steels are undeniably pricier than stones, with high-quality options often costing upwards of $100. Stones, on the other hand, can be found for as little as $20 to $30. For occasional bakers or those new to pizza-making, this price difference might be hard to justify.
But here’s the thing: if you bake pizza regularly—or if you’re chasing that elusive restaurant-quality crust—a steel is an investment that pays off. Not only is it more durable (stones are notoriously fragile and prone to cracking), but it also delivers consistently better results. Think of it as a one-time upgrade that elevates your entire pizza game.
… But Worth the Splurge
Another point in favor of pizza steels is their versatility. Beyond pizzas, steels can be used for baking bread, roasting vegetables, or even searing steaks. Their ability to retain and transfer heat makes them a valuable tool for a variety of cooking applications. Stones, while serviceable for bread baking, lack this same level of adaptability.
Let’s not overlook the longevity of these tools. A well-cared-for pizza steel can last a lifetime, reducing the need for replacements and minimizing waste. Stones, while cheaper upfront, are more prone to cracking and may need to be replaced after a few years of regular use. In this sense, a steel aligns better with sustainable cooking practices.
That said, stones aren’t entirely without merit. With a bit of technique, you can coax impressive results out of a stone. Placing it on the bottom rack of your oven, closer to the heat source, can help improve its performance. Rotating your pizza halfway through baking and finishing it under the broiler can also compensate for some of the stone’s limitations.
These extra steps can be annoying, especially when you’re trying to cook multiple pizzas for a crowd. Steels, by comparison, require less fiddling and produce more consistent results.
At the end of the day, the choice between pizza steel and stone comes down to your priorities as a home cook. If you’re looking for an affordable entry point into homemade pizza, a stone can still deliver good results with the right techniques. But if you’re serious about achieving that pizzeria-quality crust—or if you’re tired of babysitting your pizza mid-bake—a steel is worth the investment.