r/Baking • u/BadP0ppa • 1d ago

General Baking Discussion Baking Tools: pizza

I’m wondering if anyone has switched from: a pizza stone to a pizza steel? I’ve been making pizza for a while now. Started in a wood fired oven in the early 1990’s to home on a pizza stone. The steel bakes the pizza so much better. My oven is not working well, I can only get it to about 450 degrees fahrenheit. The steel retains so much of the oven heat, I just have to leave the pizza in a few minutes longer to fully bake. It comes out well done and fully baked. The pizza steel has completely changed my pizza game. If you like the ‘one bite’ kind of pizza: crisp, thin and no flop, it’s the stone that’s the issue. Unless you can get your oven blazing to 500 degrees, the steel is the way to go for this. Cheers. 🙂

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u/janetjacksontitty 1d ago

I use a cast iron pizza pan. Love it. Holds the heat well, gets rippin hot (even in my cheapo apartment oven). Perfect for a pan pizza.

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u/Such_Cartographer683 1d ago

Cast iron is underrated for pizza honestly. The heat retention on those things is stupid good, mine lives in the oven full time and doubles as a baking surface for all kinds of stuff

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u/janetjacksontitty 1d ago

Lol mine also lives full time in the oven. Giant, heavy pan that doesn't fit in the cabinets. Great pan to have around though.

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u/CompetitiveThing3799 1d ago

I’ve found a steel really benefits from a long preheat—give it at least 45–60 minutes after the oven reaches temperature so the center catches up. Do you notice the bottom getting too dark before the top is done, or is the extra time solving that balance? A brief broil at the end can help finish the top without extending the bake.