Steel Pizza Pan Essentials

Pizza steels, also known as baking steels, are ultra-efficient at conducting heat and are therefore ideal for cooking pizza. They are typically made from pieces of steel that range from 3/16 to 1/2 thick. The heat travels directly from the steel to the pizza, creating a classic charred bottom that New York-style pizzas are known for. Pizza steels can be purchased pre-seasoned or seasoned at home using flaxseed oil.

Pizza steel pros

Pizza steels are a great way to ensure you get a perfect pizza crust every time. Here are some pros of using a pizza steel:

Durability

Pizza steels are incredibly durable and can withstand incredibly high temperatures. They are virtually indestructible, so you won't have to worry about cracking, as you might with a pizza stone.

Superior Heat Transfer

Metal conducts heat better than stone, and steel stores more heat per unit volume. This means that steel can transfer its energy to the dough more effectively, resulting in a lighter and crispier crust with the characteristic hole structure and char of a good Neapolitan or New York-style pizza.

Faster Cooking Times

Despite stabilizing at a lower temperature than stone, steel's superior heat transfer means that cooking times are often faster. For example, a pizza baked on a steel pan can cook in as little as 6 minutes, compared to 8 minutes on a stone.

Versatility

Pizza steels can be used on a stovetop as a griddle, under the broiler, or on a charcoal or gas grill. They can also be used to improve the cooking of other dishes such as sheet pans of roasted vegetables, pies, and lasagna.

Ease of Use and Maintenance

Pizza steels require minimal maintenance. Like a cast-iron pan, simply dry it immediately after use and washing, then wipe it down with oil to prevent rust.

Cost-Effectiveness

Although pizza steels can be expensive, they are a worthwhile investment, as they will last a lifetime.

Improved Dough Handling

Pizza steels grab the dough better and reduce retraction, making it faster and easier to press the dough into the pan. The dough also doesn't stick to the pan, so pizzas can easily slide out after baking.

Pizza stone vs pizza steel

Pizza stones and pizza steels are both used to cook pizzas, but they have different characteristics and benefits. Here is a detailed comparison between the two:

Material: Pizza steels are made purely from steel, while pizza stones are typically made from clay, ceramic, or cordierite.

Heat Conduction: Steel conducts heat more efficiently than stone. It transfers heat faster and retains it better, resulting in shorter cooking times for pizzas.

Durability: Pizza steels are nearly indestructible and can last a lifetime. Pizza stones, on the other hand, are more prone to cracking or breaking, especially if they are dropped or subjected to rapid temperature changes.

Maintenance: Both pizza steels and pizza stones require some maintenance. Pizza steels, similar to cast iron skillets, benefit from being seasoned from time to time. Pizza stones may require reglazing or recoating.

Cost: Pizza steels are generally more expensive than pizza stones, which offer options for various budgets.

Versatility: Pizza steels can double as a griddle on a stovetop, making them a versatile option for cooking other foods besides pizza. Pizza stones, however, are more versatile in terms of the types of food they can cook. While pizza steels are excellent for crispy-crust pizzas, pizza stones are better suited for baking other items like rolls and bread, as pizza steels can get too hot and burn these baked goods.

Cooking Style: If you prefer a lighter crust, as in Neapolitan-style pizza, a pizza stone is a good choice. For a crispier crust, such as in New York-style pizza, a pizza steel is the way to go.

Weight: Pizza stones are much lighter than pizza steels, which typically weigh around 15 pounds.

Aroma: Pizza stones are porous and tend to absorb odors, while pizza steels are non-porous and do not carry aromas.

Cooking Time: Due to the superior heat retention of pizza steels, they have a shorter rebound time between cooking multiple pizzas. With a pizza stone, you may need to wait longer for the stone to regain the desired temperature.

Cooking Results: Pizzas cooked on a pizza steel tend to have a richer flavor and a crispier crust compared to those cooked on a pizza stone. The faster heat transfer of the steel results in a more evenly cooked pizza with a shorter bake time, preventing the dough from drying out.

In conclusion, both pizza stones and pizza steels have their advantages and disadvantages. Pizza steels excel in durability, heat conduction, and producing crispier crusts, while pizza stones are more affordable, versatile in baking, and suitable for lighter crusts. Ultimately, the choice between the two depends on your specific needs, cooking style, and budget.

Cleaning and caring for your pizza steel

Pizza steels are a great investment for anyone who enjoys baking fresh or frozen pizza. With the right care, they can last for years. Here are some tips to help you clean and care for your pizza steel:

Cleaning Your Pizza Steel:

• Always let your pizza steel cool down completely before cleaning. Handling hot pizza steel can be dangerous, and using cold water to cool it down can cause thermal shock, warping the steel.
• Remove any burnt food or residue from the steel. Use a dough scraper or metal spatula to get rid of large chunks, and steel wool or a nylon brush for smaller, burnt-on pieces.
• Wash the pizza steel with hot water and a nylon brush. Avoid using harsh soaps or detergents, as these can damage the steel. You can also leave the steel under running water, but be sure to dry it completely afterwards to prevent rusting.
• To season your pizza steel, apply a thin layer of high-smoke-point vegetable oil, such as flaxseed, soy, or grape seed oil. Wipe off any excess oil with a paper towel, then place the steel in a cold oven and heat it at 400°F (200°C) for 30 minutes to an hour. This will create a protective layer and help develop a non-stick surface.
• Store your pizza steel in a dry, warm place, away from humidity and extreme heat. Pizza steels are heavy, so be sure to store them on a surface that can support the weight.

Re-Seasoning Your Pizza Steel:

• If food starts to stick to the surface of your pizza steel or it develops a dull, grey colour, it's time to re-season it.
• Use a bench scraper or spatula to remove any caked-on material. You can also use a cleaning brick to smooth out the finish.
• Wash the pizza steel with hot, soapy water and a stiff brush. Rinse and dry it completely.
• Apply a small amount of flaxseed oil (or another high-smoke-point oil) to the centre of the steel and wipe it evenly across the surface with a paper towel. Wipe off any excess oil, then place the steel in the oven to prepare for your next pizza night.

By following these simple steps, you can keep your pizza steel in great condition and enjoy perfectly baked pizzas for years to come!

Pizza steel thickness

The thickness of a pizza steel is important as it can affect the performance and durability of the pan. Thinner pizza steels, typically those under 3/8", may be more affordable but they often lack the heat retention and durability of thicker steels. This can lead to an unevenly baked pizza with a soggy centre and burnt crust.

Thicker pizza steels, on the other hand, have a higher heat retention capacity, allowing them to maintain a consistent temperature throughout the baking process. This results in a perfectly crispy crust and shorter baking times. Thicker steels also have a higher thermal mass, which means they can transfer more heat to the pizza crust, leading to even browning.

The ideal thickness for a pizza steel depends on various factors, including the type of oven, the maximum temperature it can reach, and whether it has a broiler. For example, if your oven doesn't have a broiler, a thinner steel may be preferable as it will help you cook the top and bottom of the crust simultaneously. However, if your oven has a broiler, a thicker steel with more thermal mass will ensure that the top and bottom of the pizza bake evenly.

Additionally, thicker steels are more durable and can withstand higher temperatures without warping or sustaining damage. They are also less prone to rusting and can last longer, making them a worthwhile investment for serious pizza enthusiasts.

When choosing a pizza steel thickness, it's important to consider your personal needs, preferences, and baking goals. While thicker steels generally provide better performance, they also come with a higher price tag. Therefore, it's essential to strike a balance between performance and budget to find the right thickness for your specific needs.

Pizza steel seasoning

Pizza steels, also known as baking steels, are a great investment for any home pizza chef. They are ultra-efficient at conducting heat, which is the secret to achieving that classic charred bottom of New York-style pizzas.

To ensure your pizza steel lasts a long time, it is important to season it properly. Seasoning your pizza steel will prevent corrosion and rusting, and it will also make it more stick-resistant, which is beneficial for cleaning.

• Clean your pizza steel thoroughly. Use a bench scraper or spatula to remove any excess flour, melted cheese, or sauce that may be burnt onto the steel. Then, use a sponge or nylon brush to clean it properly. For tough spots, you can use steel wool or an EarthStone Kitchenstone Cleaning Block, which is easier to use and cleans the steel more effectively.
• Dry your pizza steel. After cleaning, make sure to dry your pizza steel completely. Never leave it soaking in water, as this can lead to rust development.
• Apply a thin layer of oil. Choose a high smoke point oil, which has a smoke point of 350°F (175°C) or higher. Spread a thin layer of oil on the surface of the pizza steel, then wipe off any excess with a paper towel, ensuring an even, thin layer of oil remains.
• Bake the steel in the oven. Place the oiled pizza steel in a cold oven, set the temperature to 350°F (175°C), and leave it for about an hour. The steel may get darker during this process, but this is natural.
• Allow the steel to cool. Once the time is up, leave the pizza steel in the oven until it has cooled completely before removing it. Be careful, as hot steel is extremely dangerous.
• Store the pizza steel in a dry place. Pizza steel is susceptible to rust if exposed to moisture, so store it in a dry area. Some steels come with a protective cover, which is recommended for use.
• Re-season as needed. Depending on how frequently you use your pizza steel, you may need to re-season it every 3-6 months.

By following these steps, you can effectively season your pizza steel, ensuring it lasts a long time and performs optimally, helping you create delicious pizzas with that perfect charred crust!

Frequently asked questions