Pizza Stone vs. Pizza Steel: Major Differences and Recommendations

If you’re considering the best way to properly cook your homemade pizza, the question of pizza stone vs. steel may be coming up. The truth is that both a pizza stone and baking steel will do the trick when it comes to making great, home-fired pizza. However, there are some significant differences that set the pizza stone vs. steel baking options apart in particular scenarios. There’s the heat factor because each of these instruments heats differently. Then, you need to consider which firing instrument will be most easily used in your home. What's your budget? And finally, which instrument will be most conducive to your desired cooking time? All of these are important to consider.

A big selling point might be the fact that baking steels can run pricier than pizza stones. But pizza stones also have their value points. For instance, according to The New York Times, pizza stones can bake much more than just a crispy pizza. The fact that they’re made of ceramic means that they provide a moderate heat transfer. Pizza stones can easily bake items like tarts, biscuits, scones, and other baked goodies. Let’s get into some more of the differences. Keep on reading to learn all about it. 

In this post, we’ll discuss the major differentiators between pizza stone vs. steel. You’ll learn about what to look out for when using either, as well as situations in which you should definitely use a pizza stone vs. steel or the other way around. We’ll talk about some great recipes, heat conditions, and how to properly care for your pizza-baking instruments. By the end of this, you’ll know which method is right for you and have some ideas of what kind of pizza stone vs. steel to buy for your next pizza party. 

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Pizza Stone vs. Steel: What is the Difference?

A pizza stone is typically made from a type of ceramic or a porous stone like cordierite. It conducts heat quite evenly across its surface and can provide a much-needed temperature boost to your oven to provide the proper conditions for cooking crispy pizza at home. Pizza steel, on the other hand, is made of thick steel or cast iron and is highly conductive when heated. Steels will provide your pizza with a heat shock that can reduce the cooking time significantly. However, this can affect the ability for you to cook lighter fare that needs less heat over a longer period of time. Let's get into the specifics.

What is a Pizza Stone Made From?

As mentioned above, pizza stones are made from ceramic or porous stone. They increase the heat of your baking process by storing heat from the oven on a concentrated surface. The clay used in pizza stones remains unglazed. This is so the pizza stone can properly heat up in the oven. A plus side to pizza stones is that they can be used to bake bread and other goodies. You can moderate the heat of a pizza stone better than a pizza steel, mostly because of the material it is made from. It will evenly distribute heat vs. scalding the bottom of lighter, flakier baking endeavors.

History and Origin of Pizza Stones

The use of pizza stones, or at least using stones in cooking, is a technique that has been around for a long time. Ever heard of stone soup? Once people identified the stone as a heat conductor (think of the way it heats up in the sun), they added it to fires and broths to add increased heat to the ingredients being cooked both with and on it. There are traces of stoneware cooking that date back to the Early Paleolithic Age. It makes sense that stone cooking may have been around during the Stone Age (via Forno Bravo)! Pizza and flatbreads, on the other hand, also have a long history.

According to the History Channel, pizza was a favorite of the ancient Greeks, the Romans, and even the Egyptians. Although they didn't call it pizza, it resembled more of a flatbread with toppings cooked in oil. Pizza is attributed to the Neopolitans, the street vendors, and local Italian cooks who wanted to create an inexpensive food that was not only delicious to eat but easy to consume.

How to Use a Pizza Stone

To use a pizza stone, you'll first need to locate one within your price range. The New York Times recommends the FIBRAMENT^®, which ranges in price from $72-$127 depending on the size of your desired pizza stone. Keep on reading to check out our list of pizza stone recommendations. Once you have a stone, put the stone on the lowest rack before you turn on your oven. Do not put your cold pizza stone in a hot oven. Because pizza stones can be made of clay or other porous stone material, they can break if they experience thermal shock – a rapid increase in temperature from cold to hot.

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Let your pizza stone heat for at least 30 minutes before adding your room-temperature dough and toppings to the stone. Keep in mind that the pizza stone will absorb a lot of the flavors you add to your pizza! Cooking time varies but is typically around 8-10 minutes with the use of a pizza stone (via The Food Network).

What is Baking Steel?

Baking steel is a type of pan made from heavy steel or cast iron. It is heavily heat-conductive. This makes it a faster cooking option than pizza stones. It can also be used on griddles and stove tops, unlike pizza stones, which can only be heated in an oven or on a grill (depending on the stone). The New York Times recommends steels for thin-crusted pizzas. New York-style and Neapolitan pizzas bake quickly on steel. It gives them that perfectly browned, crunchy crust.

How to Use Baking Steel

As with a pizza stone, the first step is to find the right steel that fits your needs and the size of your oven! Food and Wine Magazine recommends the Baking Steel Skinny Griddle, but does run a whopping $209. Check out some more affordable options on our list below. Once you have your steel, place your steel on the second highest rack, and preheat your oven to around 500˚F for about 45 minutes. Adding flour to the steel will help your pizza dough not to stick to the pan. Cook your pizza for between 7-9 minutes, ensuring you don't blast it with too much heat and burn your prized pizza. Ensure that the baking steel cools for at least an hour before touching it. Remove with an oven mitt when you do pull it from the oven (via Baking Steel).

Popular Recipes

Check out some of these great pizza recipes that could absolutely be made with the help of a pizza stone vs. steel baking instrument options:

Pepperoni Pizza Supreme Recipe

Pizzeria Stella Sausage and Veggie Pizza Recipe

Basil and Tomato Pizza Recipe

Southwest Breakfast Pizza Recipe

Buffalo Chicken Pizza Recipe

White Pizza Recipe

Possible Alternatives To Using A Pizza Stone vs. Steel

Brick ovens are a great alternative to a pizza stone vs. steel. You can build your own at home or purchase one for installation. These ovens can really heat up a pie. And there are the classic pan oven pizza or griddle pizza options. All of these options work totally fine for homemade pizza experimenting.

Pizza Stone vs. Steel: Are They the Same Thing?

It's no secret that there are countless ways to bake a pizza to give the crust a different texture. And while pizza stones and pizza steel were both created for pizza, they serve different purposes. Let's do a recap of a few of those differences:

• The most obvious distinction is the fact that pizza steel is made of steel or cast iron, while pizza stones are made from ceramic or porous stone.
• Because pizza stones can moderate heat better, they are also more versatile, allowing you to cook pastries, cookies, and, of course, pizza. Pizza steel is simply made for pizza-related meals.
• Surprisingly, pizza steel is typically more expensive than pizza stones.

When considering pizza stone vs. steel, it is clear that they are not the same thing. They do have similar uses, but the pizza stone has some baking versatility and heat moderation that the pizza steel does not. The pizza steel, on the other hand, packs a real punch in the heat department. It can also be easily cleaned, used on stove tops, and is, in some ways, more durable than the pizza stone. It is also pricier. So, there's a trade-off for using one versus the other. Pick your homemade pizza adventure!

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Homestyle Beef Pan Pizza

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• Author: MomsWhoThink.com

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Ingredients

Units USM Scale 1x2x3x

• 13–3/4 ounces refrigerated pizza dough
• 1/4 pound 95% lean ground beef
• 3 Tablespoons finely chopped onion
• 1 cup pizza sauce
• 2 teaspoons Italian seasoning
• 2 cloves garlic, minced
• 1/8 teaspoon ground red pepper
• 1/2 cup sliced mushrooms
• 1 1/2 cups shredded mozzarella cheese
• 2 Tablespoons finely grated Parmesan cheese

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Instructions

1. Preheat oven to 425°F. Lightly spray a 12-inch pizza pan with nonstick cooking spray.
2. Unroll pizza dough; press onto prepared pan, with edges slightly rolled. Prick dough all over with fork.
3. Bake 7 to 10 minutes or until lightly browned.
4. While crust is baking, brown ground beef with onion in large skillet over medium-high heat, stirring to break up meat. Drain fat.
5. Combine pizza sauce, Italian seasoning, garlic and red pepper in a small saucepan over medium heat; bring to a boil.
6. Reduce heat; simmer, uncovered, about 8 minutes or until desired consistency. Remove pizza crust from oven.
7. Spread tomato mixture evenly over pizza crust. Sprinkle with ground beef mixture and mushrooms. Sprinkle with cheeses.
8. Return pizza to oven and bake 5 to 8 minutes more, or until heated through.

The image featured at the top of this post is ©iStock.com/DZ Lab.