A pizza steel is a game-changer for anyone serious about home oven pizza. Unlike traditional pizza stones, steel offers superior heat conductivity and retention, which means it transfers heat to your dough faster and more evenly. This results in a beautifully crisp base with a well-cooked interior, mimicking the intense heat of a professional pizza oven. At Smoke & Soil, we value straightforward tools that elevate everyday cooking, and the pizza steel fits perfectly into this ethos by enabling you to cook clean, whole-food pizzas with exceptional texture and flavour. Using a pizza steel requires a bit of patience and respect for its properties. It must be preheated thoroughly, ideally for at least 30 minutes under your oven’s grill or highest setting. This allows the steel to store enough heat to give your pizza that instant sizzle and crispness on contact. Remember, steel heats quickly but also cools quickly if not properly preheated. Unlike stone, it does not absorb moisture from the dough, so you still need to use a dusting of flour or semolina to prevent sticking. This practical approach ensures you get the best results without fuss. In line with Smoke & Soil’s no-nonsense approach, maintenance is simple but essential. Steel can rust if neglected, so always wipe it down with a light coat of oil after use and store it somewhere dry. Avoid washing it with soap or soaking it in water as this can damage the surface and promote rusting. With proper care, a pizza steel will last for years, becoming a reliable part of your home cooking arsenal. It’s not just a tool but an investment in better, more enjoyable cooking at home.
Best for
- maximum base crisp
- home oven pizza
- fast heat transfer
- crispy artisan crust
- even cooking surface
Common mistakes
- Not preheating under grill for 30+ minutes, steel conducts fast but needs time to store heat
- Thinking it’s the same as stone, steel transfers heat faster so watch cook times carefully
- No flour or semolina on the dough, causing it to stick to the hot steel
- Storing in damp areas leading to rust, always wipe with oil and keep dry
- Attempting to clean with soap or soaking, which damages the steel
Maintenance
To keep your pizza steel in top condition, avoid using soap or abrasive cleaners that can strip its seasoning or cause rust. After cooking, allow it to cool slightly, then wipe it clean with a damp cloth or scraper to remove food residue. Dry it thoroughly to prevent moisture from lingering on the surface. Once dry, apply a thin layer of cooking oil to the steel to create a protective barrier against rust. This light oiling is crucial, especially if you live in a humid environment or store the steel in a less-than-ideal spot. Storage should always be in a dry place, away from moisture and humidity. If you notice any rust spots, scrub them gently with steel wool, then reapply oil and heat the steel to restore its protective seasoning. Regular maintenance like this ensures your pizza steel remains a durable, high-performance tool that consistently delivers excellent results.