Baking Steel

Hot

Baking Steel

£36.00£47.00 inc. VAT

***Free Shipping During October 2021***

Ditch the stone, get the steel.

Give your pizza and baking experience the benefits of a baking steel for that superb crust and extra spring.

Now with FREE Beeswax formula seasoning wax for superior seasoning and easy application. A blend of of 100% natural UK beeswax with grapeseed and rapeseed oil. Seasoning with beeswax is much easier process than using traditional oils and provides an excellent finish and stronger coating. (Also available to purchase seperately)

Beeswax Seasoning Wax

Clear

Description

Welcome to the Baking Steel by Smokerig BBQ

To get a great pizza we need to get as much heat into the pizza as possible as quick as possible (without burning our pizza). Dedicated pizza ovens will get to 500C and will cook a pizza in 60-90 seconds. This gives a fast cook and well risen dough as the moisture rapidly turns to steam and gives that great rise and a great crust. Without a dedicated pizza oven, 500C is more than double what a conventional kitchen oven can reach which is generally 240C.

To improve the performance of our conventional kitchen oven for cooking pizzas, we need to be able to quickly transfer as much heat as possible into the pizza. Traditionally this is one with a pizza stone which is preheated to store the heat, and then quickly transfers that heat into the pizza via conduction. The downsides of pizza stones have been that they take a long time to preheat and recover the heat between pizzas, not to mention their short lifespan and tendency to breaking

A baking steel outperforms a baking stone by:

Pizza steels outperform pizza stones in many ways, pizza steels have superior conductivity which results in much shorter preheat times, and the ability to rapidly transfer heat to the dough. Steels also have a much larger thermal mass than stones, as a result they store more heat than stones and can recover quicker between each pizza. Our pizza steels are made out of heavy duty carbon steel so they will not break like conventional stones will, due to the large thermal mass and the higher conductivity of the steel, it will hold more heat and transfer it to your pizza much quicker, giving an improved rise and a crispier base.

Boost your baking experience and replace your baking/pizza stone with a heavy duty, high heat conducting baking steel. Steel is highly durable and has superior thermal properties compared to conventional pizza stones.

       Features:

  • Superior conductivity – Reaches temperature quicker than a conventional pizza stone. Provides excellent crust to pizzas due to its efficient transfer of heat from the baking steel to the dough, giving you a lighter crust and higher rise. 240g pizza cooked in 4-5 minutes.
  • High thermal mass – Conducts and holds more heat energy enabling you to add further pizzas/dough to the steel, without extended recovery times while waiting for the baking steel to come back to temp
  • Durability – No concerns of a shattered stone. This heavy duty steel will provide years of service.
  • Treated Surface – Blasted surface treatment that enhances seasoning and easy movement of dough on the steel.

     Choice of sizes:

6mm – Perfect for breads and pizza

Round: 350mm diameter x 6mm – 4.3kg

Rectangle: 400mm x 340mm x 6mm -6.2KG

8mm – additional weight and thermal mass providing extra performance for pizza 

Rectangle: 400mm x 340mm x 8mm – 8.4kg

Also see the new Duo – our 10mm Baking Steel and Plancha in one

Additional information

Weight N/A
Dimensions N/A
Option

340mm x 340mm x 8mm, 340mm x 400mm x 10mm, 340mm x 400mm x 6mm, 340mm x 400mm x 8mm, 340mm x 340mm x 6mm, 340mm x 6mm Dia

9 reviews for Baking Steel

  1. 5 out of 5

    Christine Dale

    I have one of these in our Uuni (or Ooni as they are now called) I think they get to temp quicker than a stone, conduct heat better to your pizza and are quicker to recover in between pizzas, We have it in the 2s with gas. Definitely upped our pizza game

  2. 5 out of 5

    Aaron Rowsthorn

    Excellent product. I got a pizza steel from these guys to use both in my home oven and ooni koda.
    In the oven it gets really hot (much quicker than any other pizza tray/stone I have used). It cooks the pizza in about 5-7 minutes giving an excellent base and crust. I have also used tortilla wraps on it as a base for a great snack with purée and cheese etc.
    On my ooni it gets to temp much quicker than a stone, retains heat really well between pizzas and gives a nicer crust (you need the square pizza steel for this).
    Highly recommend with outstanding service to boot.

  3. 5 out of 5

    Wendy Nelson

    Brilliant!! Cooked my homemade pizzas perfectly and far quicker than normal !! Amazing !! Highly recommend !!! I bought 2 . My family love Friday pizza night !

  4. 5 out of 5

    Emre Tuncoglu (verified owner)

    Very fast delivery, excellent pizza steel, very reasonable price.

  5. 5 out of 5

    Matt (verified owner)

    Fantastic Product. Using in my home oven have been able to make perfect pizzas. Seems to get hotter than stone and holds the heat a lot longer.

    Customer Support is also outstanding. Highly recommend!

  6. 5 out of 5

    John (verified owner)

    Really impressive! I Bought the steel for pizzas and bread, the order came in a few days and was well priced. Did the first couple of pizzas on the steel this evening and it was better than expected.

    5stars – if you like your pizza you need this pizza steel.

  7. 5 out of 5

    Cheech Albanese (verified owner)

    After searching for a Pizza steel, it was either this or a double the price one from Denmark. Very happy I have gone with one. After years of using a pizza stone, I can clearly see the difference in the Pizzas from the PIzza steel. I actually use this in my BBQ which gets up to about 400 degrees oven temperature. The pizza steel in the BBQ gets to about 350. So the pizza cooks quicker. I will need to change my hydration levels to match the performance of this Pizza steel. The highest my stone ever got was about 220. So that is a huge performance difference. I can’t wait to be using this in my Ooni PIzza oven when it arrives. My Neapolitan pizzas come out with just the right amount of crisp to the base and a nice fluffy crust. Take your pizza to the next level and get a pizza steel.

  8. 5 out of 5

    Ilann (verified owner)

    Game changer for homemade pizza ! Thanks to this steel and my average home oven, I was able to cook a great pizza, it completely change the result of my pizza. I tried many things before, but only the steel was able to create a pizza so close to a pro pizza… Very happy with it. I also appreciated the different choices in size and thickness. Amazin product!

  9. 5 out of 5

    Jo Jones (verified owner)

    Steve gave the best advice
    I was interested in buying a baking steel as I decided I would probably crack a pizza stone as they are more temperamental!!
    I called Steve and he guided me into buying the right steel for my needs which was the rectangular 8ml thick type, not the most expensive but not the cheapest either!!
    My cooker an Everhot heat storage type is perfect for this type of steel as the cooker in eco runs warm all the time keeping the steel ready for the next bake!
    I have made pizzas several times and I can honestly say they are the best I have had (my husband agrees on this point)! My sourdough has risen the most EVER using the baking steel and far better than my dutch oven!!
    I wouldn’t hesitate to reccommend this baking steel to anyone and for anyone who grills I would recommend the 10ml thick plancha!
    It’s an excellent product which was recommended by the owner Steve:)


Add a review

Welcome to the Pizza Steel by Smokerig BBQ

To get a great pizza we need to get as much heat into the pizza as possible as quick as possible (without burning our pizza). Dedicated pizza ovens will get to 500C and will cook a pizza in 60-90 seconds. This gives a fast cook and well risen dough as the moisture rapidly turns to steam and gives that great rise and a great crust. Without a dedicated pizza oven, 500C is more than double what a conventional kitchen oven can reach which is generally 240C.

To improve the performance of our conventional kitchen oven for cooking pizzas, we need to be able to quickly transfer as much heat as possible into the pizza. Traditionally this is one with a pizza stone which is preheated to store the heat, and then quickly transfers that heat into the pizza via conduction. The downsides of pizza stones have been that they take a long time to preheat and recover the heat between pizzas, not to mention their short lifespan and tendency to breaking

A pizza steel outperforms a pizza stone by:

Pizza steels outperform pizza stones in many ways, pizza steels have superior conductivity which results in much shorter preheat times, and the ability to rapidly transfer heat to the dough. Steels also have a much larger thermal mass than stones, as a result they store more heat than stones and can recover quicker between each pizza. Our pizza steels are made out of heavy duty carbon steel so they will not break like conventional stones will, due to the large thermal mass and the higher conductivity of the steel, it will hold more heat and transfer it to your pizza much quicker, giving an improved rise and a crispier base.

  • First use – Seasoning

Seasoning the pizza steel will make it easier to clean after use. Apply a thin even coat of vegetable, rapeseed or olive oil and heat on max in the oven for 90 minutes. You may get some  smoke but this is normal. After your steel has cooled down, it will now have a seasoned coating. This process isn’t essential but will improve the surface finish of your steel. Note: If using a steel in an uuni/ooni oven, the heat will get to a temperature that will burn off the seasoning. However you can still re-season if you decide to use it for a dedicated kitchen oven steel.

Cooking With The Steel

Turn your oven on to max setting with the steel in the oven. Once the oven has reached its max temperature, leave ideally a minimum of 45 minutes to allow the oven and the steel to get to temperature. The longer you leave the steel to heat up, the more heat the steel can store. Once the steel is adequately heated, you can now begin cooking your pizza. Please note that the pizza will cook quicker than a conventional pizza stone so do keep a careful eye. You can expect the pizza to cook in 4-8 minutes depending on your style/thickness of pizza.

Maintenance/Care

It is to be treated like cast iron cookware so no soap and water is needed. Simply scrape off any food residue and wipe with a dry cloth. If you do use any water, do not allow it to air cool. Wipe dry and apply a thin coat of oil and reheat to add to the seasoning. Over time and with use, the colour of the steel will darken in colour due to the seasoning process.

You may also like…

You've just added this product to the cart:

Translate »