- Additional information
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- Why Choose A Pizza Steel
Boost your baking experience and replace your baking/pizza stone with a heavy duty, high heat conducting baking steel. Steel is a highly durable and has superior thermal properties compared to conventional pizza stones.
Better conductivity – Gets to temperature quicker than conventional pizza stone. Provides excellent crust to pizzas due to its efficient transfer of heat from the steel to the dough, giving you a thicker crust and higher rise.
High thermal mass – Conducts and holds more heat energy enabling you to add further pizzas/dough to the steel without extended recovery time waiting for the steel to come back to temp
Durability – No worries about shattered stone. This heavy duty steel will provide years of service.
Treated Surface – Surface treatment that helps easy movement of breads/pizzas and avoids dough sticking to the steel.
Choice of sizes:
Round: 350mm diameter x 6mm
Square: 340mm x 340mm x 6mm (fits Unni/Ooni 3 & Koda)
340mm x 340mm x 6mm, 340mm x 6mm Dia, 400 x 340 x 8
- 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
• Long time to preheat
• Take time to recover the heat between pizzas
• Short lifespan. Fragile and can be prone to break after a while.
A pizza steel outperforms a pizza stone by:
• Better conductivity. Less time to preheat and provides rapid heat transfer to the dough
• Larger thermal mass so it stores more heat and can recover quickly between each pizza cooked
• Virtually indestructible (within a domestic environment)
Due to the large thermal mass and the higher conductivity of the steel, it will hold more heat and transfer that 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 small amount of smoke but this is normal. If you apply too much oil, you will get more smoke as the oven but don’t be concerned. Allow to cool in the oven and then your steel will 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. Don’t be concerned as you can still 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 to get to temperature and to allow the steel to also get to temperature. The more time you can give, the more heat the steel can store. Once the steel is adequately heated, you can go ahead with 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 Do not wash the steel.
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.