🗂️Keep in Mind How to Decide Between a Pizza Stone and a Pizza Steel

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Making homemade bread and pizza can be greatly improved with the use of a pizza stone. I’ve used one for years, and it’s the best way to get a well-browned bottom crust. I thought I had it all figured out, until the pizza steel arrived. If you’re getting serious about cooking (and reheating) pizza at home, one of these tools should be in your oven.

What’s a baking (or pizza) stone?​

A pizza stone is a plank or circle of ceramic or cordierite (a type of thermal shock-resistant ceramic). They’re typically between a half-inch to three-quarters of an inch thick and can range in size from nine to 20 inches across.

Compared to a pizza steel, ceramic stones are relatively lightweight, which makes them easy to move around and store when they’re not in use. They can stain (especially if you’ve flubbed a few pizzas like I have), but cleaning them requires little more than a good scraping once the food bits have burnt to a crisp. I use a metal bench scraper to dislodge big chunks, and then simply wipe off the smaller particles with a damp cloth.

Unfortunately, they are susceptible to cracking or breaking. The material is very brittle, so if you drop the stone or knock it with something hard it could crack. The ceramic material is also porous, which means moisture can get absorbed (that’s why I recommend a dry scrape or damp towel only after you’re finished using it). If the stone has moisture trapped inside, when it goes into a 475°F oven it can crack as the liquid rapidly evaporates.


Amzdeal Pizza Stone
$19.36 at Walmart
$39.99 Save $20.63
Shop Now


Shop Now
$19.36 at Walmart
$39.99 Save $20.63

Pros:

• 
  Lightweight
  
  
• 
  Thermal shock resistant
  
  
• 
  Easy to store
  
  
• 
  Easy to clean
  

Cons:

• 
  Susceptible to cracking or breaking
  
  
• 
  Porous and can absorb moisture
  

What’s a pizza steel?​

Pizza steels aren’t quite as widespread in popularity, but maybe you’ve seen one before. They look like the sexier version of a pizza stone; they have the same shapes, rectangular or circular, but they begin to diverge from there. A pizza steel is made of carbon steel. It’s better at conducting heat and, since it’s more dense, better at heat retention. Which means pizza steels can be effective even when relatively thin. They can range from 3/16-inch to a half-inch thick. But don’t let the thinness fool you—they’re damn heavy. Like a cast iron pan or a heavy Dutch oven, this trade off can be worth it, but it undoubtedly makes it harder to lift, carry, or situate in a low cabinet for storage when it’s not in use.

Unlike the fussy pizza stone, a pizza steel is robust and relatively indestructible. Water doesn’t get trapped inside, as it’s not porous, and it doesn’t give a damn about temperature shifts. Your pizza steel can last you a lifetime of pizzas if properly cared for. That is, unless it rusts.

That’s right: If you don’t ensure your pizza steel is completely dry before storing it, or if you store it with other wet things, you might be greeted with a rusty mess the next time you take it out of the cabinet. Although this sucks, it’s not the end. You can scrub off the rust with something abrasive, like steel wool, but you’ll need to re-season it with some oil. Here are other tips on getting rust off of your pizza steel.

Otherwise, you can clean the pizza steel by scraping off the burnt bits with a strong spatula and washing off any grease with warm soapy water—just be sure to dry it completely. I usually dab off excess water with a paper towel (don’t scrub or bits of paper can get stuck) and toss it back into a warm oven to quickly evaporate any residual moisture. I'm a fan of the original Baking Steel.


Baking Steel - The Original Ultra Conductive Pizza Stone
$129.00 at Amazon
Shop Now


Shop Now
$129.00 at Amazon

Pros:

• 
  Durable
  
  
• 
  Thermal shock resistant
  
  
• 
  Easy to clean
  

Cons:

• 
  Heavy
  
  
• 
  Susceptible to rusting
  
  
• 
  Larger sizes can be expensive
  

If you’re a person who has a small kitchen, makes pizza or bread only occasionally, or has limited mobility and strength for heavy, cumbersome objects, then you might opt for a small pizza stone. If you’re okay with lifting something heavy and you know that baking pizza, bread, or burgers is something you’ll be doing weekly, then a pizza steel might be the better option for you.
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