When it comes to making exceptional pizza at home, the surface you bake on can make or break your crust. For years, pizza stones were the go-to, but a new contender has taken the culinary world by storm: the pizza steel. And at the forefront of this revolution is the Baking Steel Original – the very product that started it all.
Baking Steel
In this comprehensive review, we'll dive deep into the Original Baking Steel. We'll explore its design, performance, and how it stacks up against other options. By the end, you'll know exactly why this classic pizza steel has earned a permanent spot in countless home kitchens and pizzerias alike.
What Is the Baking Steel Original?
The Baking Steel Original is a thick slab of high-quality steel, precision-cut and polished to create the ultimate heat conductor. Unlike traditional pizza stones that are porous and slow to heat, steel transfers heat to your pizza dough rapidly and efficiently. This results in a beautifully charred, crispy crust that rivals what you'd get from a professional wood-fired oven.
The Original measures 15 inches by 15 inches, making it a versatile size that fits most standard home ovens. It's not just for pizza either – you can use it for bread, flatbreads, and even as a griddle for stovetop cooking. Its reversible design means you have two surfaces to work with, doubling its utility.
- Material: Premium A36 steel, 1/4-inch thick
- Dimensions: 15" x 15" square
- Weight: Approximately 15 pounds
- Reversible: Use both sides for pizza or griddle cooking
Performance: Why Steel Beats Stone
The primary advantage of a pizza steel is its thermal conductivity. Steel has a thermal conductivity of about 50 W/mK, compared to stone's 1-2 W/mK. This means the Baking Steel Original transfers heat to your dough much faster, ensuring a perfectly crisp bottom crust in just a few minutes. The intense heat also promotes oven spring, giving you a light, airy crumb with a satisfying chew.
In our tests, the Original Baking Steel consistently produced pizzas with a deep golden-brown crust, speckled with char, and a texture that was both crispy and chewy. The even heat distribution eliminated the hot spots common with stone, so every slice cooked uniformly. Whether you're baking Neapolitan-style at 500°F or New York-style at 550°F, this steel delivers outstanding results.
- Crispier crust: Steel's high conductivity creates a rapid, intense heat transfer.
- Even baking: No hot spots, ensuring uniform browning.
- Versatile: Great for pizza, bread, and stovetop grilling.
Durability and Maintenance
One of the standout features of the Baking Steel Original is its incredible durability. Unlike ceramic stones that can crack under thermal shock, steel is virtually indestructible under normal use. It can withstand extreme temperatures and rapid temperature changes without any risk of breaking. This makes it a long-term investment that will last for decades with proper care.
Maintaining the steel is straightforward. After each use, simply scrape off any residue with a metal spatula and wipe it clean. For tougher messes, you can use https://bakingsteeleun.com/products/baking-steel-cleaning-bricks-314758Baking Steel Cleaning Bricks to gently buff away stubborn bits. Over time, the steel will develop a natural patina that enhances its non-stick properties, making it even easier to work with. Avoid using soap, as it can strip the seasoning you've built up.
- Seasoning: The steel naturally seasons with use, improving over time.
- Cleaning: Use a scraper and a damp cloth; avoid soap.
- Storage: Keep it in the oven or on a flat surface; it's heavy but durable.
How Does It Compare to Other Baking Steels?
While there are other baking steels on the market, the Baking Steel Original remains a top choice for many home bakers. Its 1/4-inch thickness strikes a perfect balance between heat retention and manageable weight. Thinner steels may heat up faster but lack the thermal mass needed for consistent results, while thicker ones can be unwieldy and take longer to preheat.
For those with smaller ovens or limited storage, the Baking Steel Mini offers a compact alternative without sacrificing performance. But if you have the space, the Original's larger surface area allows you to bake bigger pizzas or multiple items at once. It's also an excellent companion to the Baking Steel Kit, which includes everything you need to get started.
- Original vs Mini: The Original offers more cooking surface; the Mini is great for tight spaces.
- Accessories: Pair with the Baking Steel Kit for a complete setup.
- Value: The Original is a worthwhile investment for serious pizza makers.
Tips for Getting the Most Out of Your Baking Steel
To achieve the best results with your Baking Steel Original, preheat it in the oven for at least 45 minutes at your maximum temperature. This ensures the steel is thoroughly heated and ready to deliver that perfect crust. For an extra boost, you can use the broiler for the last few minutes to mimic a wood-fired oven's intense top heat.
When launching your pizza, use a wooden or metal peel dusted with semolina or flour to ensure a smooth slide. The Artisan Dough Cutter is perfect for dividing and shaping your dough, while a cherry wood peel like The 14" Pizza Peel – Cherry Wood makes transferring your pie effortless. Remember to rotate your pizza halfway through baking for even browning.
- Preheat: Give it at least 45 minutes at 500°F (260°C).
- Use a peel: A well-floured peel ensures a clean launch.
- Rotate: Rotate the pizza once during baking for even color.
The Baking Steel Original is more than just a kitchen tool – it's the key to unlocking restaurant-quality pizza in your own home. Its superior heat conduction, durability, and versatility make it a must-have for any serious home cook. Whether you're a seasoned pizzaiolo or a curious beginner, this classic pizza steel will elevate your baking game. Ready to experience the difference? Check out the Baking Steel Original today and start creating pizzas that will impress your family and friends.
