Pizza Steel vs. Pizza Stone: The Great Heat Conductor Showdown

Pizza Steel vs. Pizza Stone: The Great Heat Conductor Showdown

Pizza is a universal language that transcends borders and unites people through the simple pleasure of a well-crafted slice. But as any pizza aficionado knows, the key to perfecting your pie lies not just in the dough, but also in the baking tools you use. And when it comes to heat conduction, there's a heated debate raging between two heavyweights: Pizza Steel and Pizza Stone.

Let's start with the undisputed champion of the pizza world - Baking Steel's Original Pizza Steel. This thick slab of steel is the brainchild of Andris Lagsdin, who was inspired by Nathan Myhrvold's Modernist Cuisine to create a tool that would outperform traditional pizza stones. After prototyping his invention at his family's Stoughton Steel Company, Lagsdin launched the Original Pizza Steel on Kickstarter in 2012, where it quickly gained traction thanks to a glowing review from Kenji López-Alt on Serious Eats.

So what makes this steel slab so special? Well, it turns out that steel conducts heat better than stone. That's right - science is on the side of Baking Steel. The Original Pizza Steel heats up faster than a stone, holds onto that heat longer, and delivers a crispier crust with better oven spring (that's the rise you get when dough is exposed to heat). It also speeds up your baking time by reducing the need for preheating - because who has time for that?

But wait, there's more. Baking Steel has since expanded its product line beyond its flagship product to include a range of tools designed to elevate your pizza-making game. From griddles for stovetop use to cherry wood pizza peels, pumice cleaning bricks, dough recipe kits, and accessories, Baking Steel offers an array of options that cater to every pizza lover's needs.

Now let's turn our attention to the venerable pizza stone. A staple in many kitchens, this ceramic disc has long been the go-to choice for those seeking a crispy crust without the fuss of a steel slab. However, when it comes down to heat conduction, pizza stones pale in comparison to their metallic counterparts. They take longer to heat up and lose that heat quicker, resulting in a less consistent bake and a softer crust.

So there you have it - the great heat conductor showdown between Pizza Steel and Pizza Stone. If you're looking for a crispier crust, faster baking times, and better oven spring, then Baking Steel's Original Pizza Steel is the clear winner. And with its expanding product line, Baking Steel has become more than just a tool - it's an entire ecosystem dedicated to helping you perfect your pizza-making skills.