If you love making pizza at home, you've probably heard the debate: pizza stone vs. baking steel. While stones have been the go-to for years, a baking steel for outdoor ovens is quickly becoming the favorite among pizza enthusiasts. Why? Because steel conducts heat far better than stone, giving you that crispy, charred crust that rivals your favorite pizzeria.
baking steel for outdoor ovens
In this guide, we'll explore why a pizza steel for outdoor ovens is a game-changer, how to use it in popular outdoor ovens like Ooni and Kamado Joe, and what to look for when choosing the best outdoor pizza steel. By the end, you'll be ready to elevate your outdoor pizza game.
Why Choose a Baking Steel Over a Pizza Stone?
The secret to a perfect pizza is high, intense heat. Traditional pizza stones are made of ceramic or cordierite, which absorb heat slowly and can crack under extreme temperatures. A baking steel, on the other hand, is made of solid steel that heats up quickly and retains heat exceptionally well. This means your pizza cooks faster, with a crispier bottom and a better oven spring.
When using an outdoor oven, which can reach temperatures of 500°F or higher, a steel's superior thermal conductivity ensures that the heat is transferred directly to the dough. The result? A perfectly charred crust with a chewy interior, just like the pros make. Plus, steel is virtually indestructible – it won't crack or warp, making it a long-term investment for your outdoor cooking setup.
- Heat conduction: Steel conducts heat 20 times better than stone, ensuring a perfectly crispy crust.
- Durability: Steel won't crack under high heat, unlike ceramic stones.
- Versatility: Use it for pizza, bread, and even searing meats.
Using a Baking Steel in Ooni Ovens
Ooni ovens are popular for their portability and high heat output, but they come with their own baking stones. Swapping the stone for a baking steel for Ooni can take your pizza to the next level. The steel's heat retention means that even after launching a pizza, the surface stays hot, giving you a consistent bake every time.
When using a steel in an Ooni, it's important to preheat it thoroughly. Most Ooni models recommend a 20-30 minute preheat, but with a steel, you'll want to give it a little extra time to ensure it's fully saturated with heat. Once it's ready, you'll notice the difference immediately – a crispier base and beautiful leopard spotting on the crust.
- Always preheat the steel for at least 30 minutes to ensure even heat distribution.
- Use a pizza peel to launch and retrieve your pizza – a wooden peel like The 16" Pizza Peel – Cherry Wood works great.
- Monitor the temperature with an infrared thermometer for consistent results.
Baking Steel for Kamado Joe and Other Grills
Kamado Joe and Big Green Egg owners know that these ceramic grills are excellent for outdoor cooking, but they can struggle with direct high heat for pizza. A baking steel for Kamado Joe solves this by providing a flat, super-hot surface that mimics a brick oven floor. The steel sits directly on the grill grate and absorbs the radiant heat, creating the perfect environment for pizza.
For Kamado Joe users, the Baking Steel Kamado – 16" Round is specifically designed to fit these grills, ensuring optimal performance. If you own a Big Green Egg, there's also a dedicated version – the Baking Steel Kamado – 16" Round Steel for Big Green Egg – that fits perfectly. These round steels are precision-cut to sit securely on the grill, so you can focus on cooking, not worrying about fit.
- Place the steel directly on the grill grate and preheat with the grill's lid closed.
- Use a pizza peel to slide the pizza onto the steel – a metal peel makes it easy.
- Rotate the pizza halfway through cooking for even browning.
Choosing the Right Outdoor Pizza Steel
When shopping for an outdoor pizza steel, consider the size and shape that fits your oven. For standard ovens, a rectangular steel like The Baking Steel Griddle offers versatility – you can use it for pizza, but also for searing vegetables or cooking breakfast. For kamado-style grills, a round steel is essential for proper airflow and heat distribution.
Also, think about thickness. A thicker steel (1/2 inch) retains heat longer, which is ideal for outdoor ovens that lose heat quickly when the lid is opened. However, it takes longer to preheat. Thinner steels (1/4 inch) heat up faster but may not hold heat as well. Most outdoor pizza enthusiasts prefer the thicker option for consistent results.
- Measure your oven's interior before purchasing to ensure a proper fit.
- Consider a steel with a lip or handle for easy removal.
- Pair your steel with a quality pizza peel – The 16" Pizza Peel – Cherry Wood is a favorite for its balance and grip.
Tips for Getting the Best Results
To get the most out of your outdoor pizza steel, start with a good dough recipe. High hydration doughs work well because the intense heat of the steel creates a crispy crust while keeping the inside airy. Also, use a light dusting of flour or semolina on your peel to ensure the pizza slides off easily.
Preheat your steel for at least 30 minutes, even longer if your oven can reach high temps. The key is to let the steel fully absorb the heat so it can transfer it instantly to the dough. When you launch the pizza, don't overload it with toppings – keep it simple to allow the crust to cook evenly.
After cooking, let the steel cool down completely before cleaning. Use a scraper or a damp cloth to remove any residue. For stubborn bits, https://bakingsteeleun.com/products/baking-steel-cleaning-bricks-314758Baking Steel Cleaning Bricks are designed to gently scrub the surface without damaging it. Avoid using soap, as it can leave a residue that affects future bakes.
- Invest in a good pizza peel – we recommend The 16" Pizza Peel – Cherry Wood for its comfortable handle and thin edge.
- Use a digital scale for consistent dough balls.
- Experiment with different flours and hydration levels to find your perfect crust.
Accessories to Enhance Your Outdoor Pizza Experience
While a baking steel is the heart of your outdoor pizza setup, a few accessories can make the process smoother and more enjoyable. A quality pizza peel is essential for launching and retrieving pies. The 16" Pizza Peel – Cherry Wood is a top choice for its balance and durability. For storage and serving, the Baking Steel Bracelet Cooling Rack (5-pk) allows your pizza to cool without steaming the crust, keeping it crispy.
If you're serious about your pizza game, consider the Baking with Steel Cookbook, which is filled with recipes and techniques specifically designed for baking steel. And for dough preparation, the Baking Steel Dough Container – 5L Cold Proofing Box is perfect for bulk fermenting your dough in the fridge, ensuring a flavorful, airy crust every time.
- A wooden peel is ideal for launching, while a metal peel is great for turning and retrieving.
- Use a cooling rack to keep your pizza crisp while you slice it.
- Store your dough in a cold proofing box for up to 72 hours for better flavor.
Whether you're using an Ooni, Kamado Joe, or a traditional grill, a baking steel for outdoor ovens is the ultimate upgrade for pizza perfection. With the right steel and a few accessories, you'll be making pizzeria-quality pies in your backyard in no time. Explore our collection of baking steels and accessories to find the perfect fit for your outdoor cooking setup.
