In a restaurant kitchen, the plancha and the comal do most of the heavy lifting. They are thick, flat pieces of metal that hold a lot of heat and give it straight back to whatever lands on them, which is exactly what a pizza steel does inside a home oven. A good steel turns a 500°F oven into something that browns and blisters the underside of a pizza in minutes, and it works just as well for flatbreads, a tlayuda crisped for a minute or two, or a tray of bolillos.
The choices are simpler than the listings make them look. Pizza steels differ in thickness, size and weight, whether they arrive seasoned, and what the maker tells you to do with them. This guide compares the steels worth buying, using each maker’s own figures, and says plainly where a maker gives no figure at all.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for in heavy, heat-holding cookware, the makers’ own specifications and the product listings, which we cite.
Quick verdict: which pizza steel to buy
For most home ovens, the best pizza steel is the Baking Steel Original 14 x 16-inch: a quarter-inch plate that arrives seasoned, holds a 13-inch pizza, and comes with clear preheat and care instructions from the people who make it. For bigger pizzas, choose the ThermiChef 16 x 16-inch; for several pizzas in a row, the thicker NerdChef Pro; and if weight is the problem, the 2.6-pound Made In disc.
The rest of this page explains how thickness and size change the way a steel bakes, and which one suits your oven.
Five pizza steels compared
Our five standout picks, one for each kind of home baker, with thickness, size and weight as each maker or listing states them. All eight steels and steel alternatives are reviewed in full below.
| Product | Best for | Size & thickness | Weight (stated) | Pre-seasoned | Buy on Amazon |
|---|---|---|---|---|---|
Baking Steel Original 14 x 16-inchBest overall
|
Most home ovens, pizza and bread | 14 x 16 in, 1/4 in thick | 15 lb | Yes, flax oil | View on Amazon |
ThermiChef 16 x 16-inch Pizza Steel, 1/4 inchBest for larger pizzas
|
Bigger pizzas in a full-size oven | 16 x 16 in, 1/4 in thick | 17.6 lb | No; season once | View on Amazon |
NerdChef Steel Stone Pro, 3/8 inchBest for back-to-back pizzas
|
Several pizzas in a row | 16 x 14.25 in, 3/8 in thick | 23 lb | Yes, flaxseed oil | View on Amazon |
Old Stone 14 x 14-inch Pizza Steel with MoatBest for small ovens
|
Compact ovens and greasy cooks | 14 x 14 in, 1/4 in thick | 12.5 lb (retailer) | Yes, vegetable oil | View on Amazon |
Made In 12-inch Carbon Steel Pizza SteelLightest steel
|
Light lifting, smaller pizzas | 12.6 in round, thin disc | 2.6 lb | Yes, coconut and shea oil | View on Amazon |
Product images from Amazon. Sizes and weights are as stated by each maker or listing; check the listing before you buy.
Our picks for the best pizza steel
These eight cover the full range: the original quarter-inch plate, a large square, a thick plate for back-to-back baking, a compact reversible steel, a light carbon steel disc, and a cast iron pan for anyone who wants handles. Each review gives the maker’s thickness and weight, what it says about seasoning and preheating, and one honest reason to skip it.
1. Baking Steel Original 14 x 16-inch – The Steel That Started It
Baking Steel is the company that turned a slab of plate steel into a kitchen product, and the Original is still the one to measure others against. It is a quarter-inch plate, 14 by 16 inches, weighing 15 pounds, and the maker says every steel is made, finished and seasoned by hand in Massachusetts. It ships seasoned with organic flax oil, so it can go into the oven the day it arrives.
The routine is set out on the maker’s product page: preheat for 60 minutes at 500 to 550°F on the upper rack (the FAQ also allows the middle rack), then bake a thin pizza for roughly five to seven minutes. The 14 by 16-inch top holds a 13-inch pizza, or two loaves side by side, according to the listing. Baking Steel claims steel is 18 times more conductive than stone; that is the maker’s own figure, and the practical point is that heat moves into the dough quickly enough to brown the bottom at home-oven temperatures.
Care is close to cast iron. Once cool, wipe it with a damp cloth (mild soap is fine), dry it fully and rub on a light coat of oil. Never put it in the dishwasher. Baking Steel also warns that cooking over direct flame can warp the plate and that warping is not covered by its lifetime warranty, so on a grill, let the steel heat up with the grill instead of setting it on a hot grate.
Why we like it
- Quarter-inch plate stores plenty of heat
- Arrives seasoned with flax oil
- Holds a 13-inch pizza or two loaves
- Made and seasoned in the USA, per the maker
Key specifications
| Model | Original 14 x 16 (3424321) |
|---|---|
| Thickness | 1/4 inch |
| Dimensions | 14 x 16 inches |
| Weight (stated) | 15 lb |
| Material | Carbon steel |
| Pre-seasoned | Yes, organic flax oil |
| Handles/grips | None; flat plate |
Why we recommend it
It suits most people buying their first steel: a size that fits a standard oven, enough mass to bake pizza after pizza, and clear instructions from the people who make it.
Skip it if lifting 15 pounds of hot steel onto a high rack is a struggle; the lighter Made In disc further down is the alternative.
Pros and cons
Pros
- Proven size for a standard oven
- Ready to use
- Lifetime warranty against defects
Cons
- One-hour preheat
- Can warp over direct flame
- No handles
2. ThermiChef 16 x 16-inch Pizza Steel, 1/4 inch – Room for a 15-Inch Pie
ThermiChef cuts its steels from a single piece of low-carbon steel in Minnesota, according to the listing, and this 16-inch square is the size to choose if your pizzas run large. The listing says it takes pizzas up to 15 inches across and fits most full-size oven racks, and it asks you to measure the oven’s interior depth first. At 17.6 pounds it is a little heavier than the Baking Steel.
It arrives bare. ThermiChef ships the steel shot-blasted rather than pre-seasoned, and asks you to season it once before the first bake: wash it, wipe on a thin coat of oil and bake it at 375°F for an hour. After that the listing describes a patina that builds with use, as on cast iron. The maker’s preheat advice is 500°F for 45 to 60 minutes, and it says a pizza then takes under eight minutes.
ThermiChef makes a point the others do not: it says its low-carbon steel handles direct flame on a grill without warping, and that the 16-inch square spans two burners on most ranges, so it doubles as a flat-top for smash burgers, eggs or a stack of tortillas. That is the maker’s claim; Baking Steel says the opposite about its own plate, so heat any steel gradually either way.
Why we like it
- Takes pizzas up to 15 inches, per the listing
- Made in Minnesota from one piece of steel
- Spans two burners as a griddle
- No coating; you control the seasoning
Key specifications
| Model | CS-1416 |
|---|---|
| Thickness | 1/4 inch |
| Dimensions | 16 x 16 inches |
| Weight (stated) | 17.6 lb |
| Material | Low-carbon steel |
| Pre-seasoned | No; season before first use |
| Handles/grips | Not stated |
Why we recommend it
Choose it if you stretch big pizzas, bake for a family, or want a steel that also earns its place on the stovetop. Our pizza stones for the grill guide covers the same steel for outdoor cooking.
Skip it if your oven is compact; measure the rack front to back before you order a 16-inch square.
Pros and cons
Pros
- Large cooking area
- Stovetop and grill use
- Clear seasoning instructions
Cons
- Must be seasoned first
- Heavier than the Original
- Needs a full-size oven
3. NerdChef Steel Stone Pro, 3/8 inch – Extra Mass for Pizza Parties
Thickness is what decides how many pizzas a steel can bake before it needs time to recover, and the Pro version of the NerdChef Steel Stone is the thick one: three-eighths of an inch instead of a quarter. The listing gives the size as 16 by 14.25 inches and the weight as 23 pounds, and NerdChef prints its own warning that it is heavy.
NerdChef says its steel has 20 times the conductivity of ceramic baking stones and twice the heat capacity; those are the maker’s figures. In kitchen terms, more steel means more stored heat, so the third and fourth pizzas of the night bake more like the first. The surface is textured, sanded smooth and seasoned with flaxseed oil before it ships, according to the listing, which also describes it as unbreakable and guaranteed for life.
NerdChef’s own website no longer loads (the domain is parked), so the Amazon listing is the only maker information we could read, and it gives no preheat time or care routine. Treat it like the other steels: let it heat with the oven, give a plate this thick at least the hour Baking Steel recommends for a thinner one, and wipe, dry and oil it after use.
Why we like it
- 3/8-inch plate holds more heat than 1/4-inch
- Pre-seasoned with flaxseed oil
- Made in the USA
- Lifetime guarantee, per the listing
Key specifications
| Model | NC-SS38 |
|---|---|
| Thickness | 3/8 inch |
| Dimensions | 16 x 14.25 inches |
| Weight (stated) | 23 lb |
| Material | Steel |
| Pre-seasoned | Yes, flaxseed oil |
| Handles/grips | Not stated |
Why we recommend it
It suits hosts who bake several pizzas in one session, and bread bakers who want the steel to hold its heat through a long bake.
Skip it if you bake one pizza at a time; at 23 pounds, the extra mass is mostly extra lifting.
Pros and cons
Pros
- Most stored heat of the regular-size steels here
- Ready to use
- Lifetime guarantee
Cons
- 23 lb
- Maker’s website is offline
- No stated preheat or care guide
4. Old Stone 14 x 14-inch Pizza Steel with Moat – Compact, With a Drip Moat
Not every oven takes a 16-inch slab. Old Stone’s steel is a 14-inch square, a quarter-inch thick, which leaves room for air to move around it in a smaller oven. Kohl’s lists it at 12.5 pounds, the lightest of the full-thickness plates here. It arrives pre-seasoned with vegetable oil and cured at high temperature, according to the listing, so there is nothing to do before the first bake.
The useful extra is the second side. One face is flat for pizza and bread; the reverse has a raised moat that catches oil and fat, so you can sear a steak, crisp chorizo or cook bacon without it dripping onto the oven floor or into a grill fire. The listing says the steel is suited to home ovens, pizza ovens and grills, and Kohl’s lists it as oven safe to 1,000°F.
Old Stone repeats the familiar claim that steel is 20 times more conductive than a ceramic stone. For care, Kohl’s lists hand wash only, and the retailer Over the Moon advises letting it cool fully, wiping it with a damp cloth, avoiding soap and abrasive cleaners and drying it well to prevent rust.
Why we like it
- 14-inch square fits compact ovens
- Reversible: flat side plus a moat side
- Pre-seasoned and cured
- Oven safe to 1,000°F (Kohl’s listing)
Key specifications
| Model | PST1414M |
|---|---|
| Thickness | 1/4 inch |
| Dimensions | 14 x 14 inches |
| Weight (stated) | 12.5 lb (Kohl’s) |
| Material | Steel |
| Pre-seasoned | Yes, vegetable oil |
| Handles/grips | None stated; moat on reverse |
Why we recommend it
Choose it for an apartment or older oven, or if you want one plate that bakes pizza on one side and sears greasy food on the other.
Skip it if you make pizzas bigger than about 13 inches; a 14-inch square leaves little margin for a launch.
Pros and cons
Pros
- Fits smaller ovens
- Two usable sides
- Ready out of the box
Cons
- Smaller baking area
- Weight from a retailer, not the maker
- Hand wash only
5. Made In 12-inch Carbon Steel Pizza Steel – Steel You Can Lift Easily
Made In’s pizza steel is a different kind of tool from the plates above. It is a thin carbon steel disc, stamped in Sweden, with an 11.5-inch cooking surface inside a 12.6-inch rim. Made In’s Canadian site lists the weight at 2.6 pounds and rates it to 1,200°F, which means it can go into an outdoor pizza oven as easily as a kitchen oven.
The disc has 86 perforations that Made In says are there for airflow and bottom browning, and it comes pre-seasoned with a blend of coconut oil and shea nut oil. The listing describes it as half the weight of cast iron. The maker does not state its thickness, so we have not guessed.
The trade-off is heat storage. A thin disc holds far less heat than a quarter-inch plate, so it will not brown a crust as hard in a home oven, and it recovers less between pizzas. In return, anyone can lift it, it heats quickly, and it is small enough for a countertop or compact oven. Made In says hand wash only; dry it straight away and wipe on a thin film of oil, as with any carbon steel pan.
Why we like it
- About 2.6 lb, per Made In
- 86 perforations for airflow
- Rated to 1,200°F
- Pre-seasoned, made in Sweden
Key specifications
| Model | 12″ Seasoned Blue Carbon Pizza Steel |
|---|---|
| Thickness | Not stated (thin stamped disc) |
| Dimensions | 12.6-inch round; 11.5-inch cooking surface |
| Weight (stated) | 2.6 lb (Made In Canada site) |
| Material | Carbon steel |
| Pre-seasoned | Yes, coconut and shea nut oil |
| Handles/grips | Not stated |
Why we recommend it
It suits cooks who cannot comfortably handle a heavy plate, and anyone who bakes personal-size pizzas or flatbreads in a smaller oven.
Skip it if you want the deepest browning a home oven can give; a thick plate stores much more heat.
Pros and cons
Pros
- Very light
- High temperature rating
- Ready to use
Cons
- Stores less heat
- 11.5-inch surface
- Thickness not stated
6. NerdChef Steel Stone Standard, 1/4 inch – Smooth, Seasoned Quarter-Inch Plate
The Standard NerdChef is the quarter-inch version of the Pro above, and it lines up closely with the Baking Steel Original: 16 by 14.25 inches, a quarter-inch thick and 16 pounds, made in the USA, according to the listing. The listing title gives the size as 14.5 by 16 inches while the bullet points say 16 by 14.25; we quote the smaller figure, so measure for the bigger one.
Like the Pro, it is textured, sanded smooth and seasoned with flaxseed oil, which NerdChef says gives a low-friction surface for launching pizza. The maker claims 20 times the conductivity of ceramic stones and twice the heat capacity, and describes the steel as unbreakable and guaranteed for life.
Because NerdChef’s website is offline, there are no maker care or preheat instructions to point to beyond the listing. The usual steel routine applies: heat it with the oven for about an hour, let it cool in the oven, then scrape, wipe, dry and oil it.
Why we like it
- Same thickness and footprint as the Original
- Seasoned with flaxseed oil
- Made in the USA
- Lifetime guarantee, per the listing
Key specifications
| Model | NC-SS25 |
|---|---|
| Thickness | 1/4 inch |
| Dimensions | 16 x 14.25 inches (title says 14.5 x 16) |
| Weight (stated) | 16 lb |
| Material | Steel |
| Pre-seasoned | Yes, flaxseed oil |
| Handles/grips | Not stated |
Why we recommend it
Choose it if the Baking Steel Original is out of stock or you simply prefer NerdChef’s sanded surface; the two are close in size and weight.
Skip it if you want a maker you can contact through a working website; NerdChef’s domain is parked.
Pros and cons
Pros
- Ready to use
- Standard size and thickness
- Lifetime guarantee
Cons
- 16 lb
- Conflicting size figures in the listing
- No maker care guide online
7. ThermiChef 14 x 20-inch Pizza Steel, 1/4 inch – Long Enough for Two Pies
The 14 by 20-inch ThermiChef is the long version of the 16-inch square: the same quarter-inch, Minnesota-cut low-carbon steel, at 19.2 pounds. The listing says the extra length takes a 13- to 14-inch pizza with room to spare, or two smaller pies side by side, or several loaves at once.
It follows the same rules as its sibling. It ships shot-blasted, so you season it once (wash, thin coat of oil, an hour at 375°F), and ThermiChef suggests a 45- to 60-minute preheat at 500°F. The rectangle fits most standard grill grates, according to the listing, where it works as a flat-top for burgers, vegetables and flatbreads.
Measure before you buy. A 20-inch plate needs a wide oven, and ThermiChef itself says to check the interior rack if your oven is compact or apartment-sized. Leave some space at the sides for hot air to circulate.
Why we like it
- Room for two small pizzas or several loaves
- Fits most grill grates as a flat-top
- Made in Minnesota
- Clear seasoning steps from the maker
Key specifications
| Model | CS-1420 |
|---|---|
| Thickness | 1/4 inch |
| Dimensions | 14 x 20 inches |
| Weight (stated) | 19.2 lb |
| Material | Low-carbon steel |
| Pre-seasoned | No; season before first use |
| Handles/grips | Not stated |
Why we recommend it
It suits bread bakers and anyone feeding a crowd who wants two pizzas in the oven at once, or a long griddle for the grill.
Skip it if your oven is narrow; 20 inches is wider than many compact ovens.
Pros and cons
Pros
- Large rectangular surface
- Oven, stove and grill
- No coating
Cons
- Must be seasoned first
- Needs a wide oven
- 19.2 lb
8. Lodge 14-inch Cast Iron Pizza Pan – Handles and a Seasoned Finish
If you like the idea of a steel but want handles, cast iron is the near relative. Lodge’s 14-inch pizza pan is a round of cast iron with two loop handles, seasoned with vegetable oil and made in the USA, according to the listing, which describes even heat that helps reduce hot spots.
Lodge’s own advice is that preheating the pan is the key to a crisp crust, and that cast iron stays hot while you move the dough onto it. It works in the oven or on the grill, and Lodge suggests serving the pizza straight off the pan to keep it warm at the table. Lodge does not give a weight or a maximum temperature for this pan.
Cast iron stores heat well but passes it into dough more gently than plate steel, so expect good, even browning rather than the fastest bake. Care is the Lodge routine: hand wash, dry with a cloth or paper towel and rub on a light layer of cooking oil. For more on this pan and its alternatives, see our best oven pizza pan guide.
Why we like it
- Two handles for a hot oven
- Seasoned with vegetable oil
- Oven or grill, per Lodge
- Made in the USA
Key specifications
| Model | P14P3 |
|---|---|
| Thickness | Not stated |
| Dimensions | 14-inch round |
| Weight (stated) | Not stated by Lodge |
| Material | Cast iron |
| Pre-seasoned | Yes, vegetable oil |
| Handles/grips | Two loop handles |
Why we recommend it
Choose it if you want something that behaves like a steel but is easier to grip, and that doubles as a big griddle for quesadillas and tortillas.
Skip it if you want the crispest, fastest bake; a quarter-inch steel moves heat into dough faster.
Pros and cons
Pros
- Handles
- Tough and ready to use
- Doubles as a griddle
Cons
- Weight not stated
- Gentler browning than steel
- Hand wash and oil only
How to choose a pizza steel for a home oven
Five things decide which steel suits you. Price aside, most of the difference between steels is simply how much metal you are buying and how it is shaped.
1. Thickness: 1/4 inch or 3/8 inch
Thickness sets how much heat the steel stores. ThermiChef calls a quarter-inch the most versatile thickness, the right balance between heat retention and weight, and recommends three-eighths of an inch for cooking several pizzas back to back because it stores more heat and recovers faster. Thin stamped discs such as Made In’s store far less heat but weigh a fraction as much.
2. Size and your oven
Measure the oven rack, front to back and side to side, before you buy. ThermiChef asks buyers of its 16-inch steels to check the oven’s interior depth, and recommends a 14-inch square for compact or apartment-sized ovens. Leave a little space around the steel so hot air can still move. A 14 by 16-inch steel holds a 13-inch pizza, according to Baking Steel; a 16-inch square takes up to 15 inches, according to ThermiChef.
3. Weight you can lift safely
The plates here run from 12.5 to 23 pounds, and you will be moving them in and out of an oven. Most people leave the steel on its rack between bakes. If lifting is a real concern, the Made In disc (2.6 pounds) or a pan with handles such as the Lodge is the safer buy.
4. Seasoned or bare
Baking Steel, NerdChef, Old Stone, Made In and Lodge all ship seasoned. ThermiChef ships bare steel and asks you to season it once: wash, apply a thin coat of oil and bake at 375°F for an hour. Either way the surface darkens and becomes more nonstick with use, much like a cast iron comal.
5. Oven, grill or stovetop
Most steels here also work on a grill, but the makers disagree on direct flame. Baking Steel warns that direct flame can warp its plate and that warping is not covered by its warranty; ThermiChef says its low-carbon steel handles direct flame without warping. The safe course for any steel is to let it heat up with the grill rather than dropping it onto a hot grate. For a dedicated outdoor setup, see our best pizza oven guide.
Preheating, seasoning and cleaning a steel
A steel will not crack the way a stone can, which is the main reason restaurant cooks like plate steel. It still rewards a little care. Here is what the makers say.
- Preheat: Baking Steel says 60 minutes at 500 to 550°F on the upper or middle rack; ThermiChef says 45 to 60 minutes at 500°F. An infrared thermometer tells you when the surface is actually hot.
- Launching: a well-floured peel, or one dusted with semolina, slides the pizza onto the steel in one move. Our best pizza oven peel guide covers wood and metal peels.
- Cleaning: Baking Steel says to wipe it with a damp cloth once cool (mild soap is fine), dry it thoroughly and oil it lightly, and never to put it in the dishwasher.
- Re-seasoning: Baking Steel suggests a thin coat of flaxseed or vegetable oil and an hour at 500°F, typically once or twice a year.
How we chose these eight steels
We started from what a working kitchen expects of a heavy flat-top: enough thickness to hold heat, a size that fits the oven it goes into, a seasoning that will not flake, and care instructions a home cook can follow. We narrowed the field to steels sold on Amazon in the United States that were in stock when we checked, from makers we could identify, and chose eight that cover each thickness and size rather than several near-identical plates. We left out listings with generic sellers or no maker details, and we could not find Dough-Joe or a Baking Steel griddle in stock under those names.
Specifications come from the maker’s own page where we could read it (Baking Steel’s product page, Made In’s Canadian product page, Lodge’s pizza-pan advice) and otherwise from the brand’s Amazon listing; where we used a retailer’s figure, such as Kohl’s weight for the Old Stone steel, the review says so. We have not baked on these steels, and we do not repeat any reviewer’s verdict we could not read for ourselves.
Pizza steel questions, answered
What is the best kind of pizza steel for home use?
A quarter-inch steel around 14 by 16 inches suits most home ovens; it stores enough heat for a crisp bottom and still weighs about 15 to 16 pounds. Go thicker (3/8 inch) for several pizzas in a row, or thinner for easy lifting.
Is a pizza steel better than a pizza stone?
Steel moves heat into dough faster than ceramic, so it browns the bottom quicker at home-oven temperatures, and it will not crack. A stone heats more gently, weighs less for its size and costs less to replace. Our separate guide to oven pizza stones covers the stone side.
Does a pizza steel need seasoning?
Most arrive seasoned (Baking Steel, NerdChef, Old Stone, Made In). ThermiChef ships bare and asks you to season it once before use. All of them benefit from a thin coat of oil after cleaning.
Which rack should the steel go on?
Baking Steel recommends the upper rack, with the middle rack also fine. Closer to the top element means more heat on the toppings while the steel handles the crust.
Can I use a pizza steel on the grill?
Yes, with care. Baking Steel says to bring the steel up to temperature with the grill rather than setting it on a hot grate, because direct flame can warp it. ThermiChef says its steels handle direct flame. See our best pizza stone for grill guide for grill-specific options.
Our final word on pizza steels
Buy the Baking Steel Original if you want one dependable steel for pizza and bread. Choose the ThermiChef 16-inch square for bigger pizzas, the NerdChef Pro if you bake several in a row, the Old Stone square for a small oven, and the Made In disc if weight is the deciding factor. Whichever you pick, give it a full preheat and keep it dry and oiled between bakes. If you are weighing an indoor countertop oven instead, see our best electric pizza oven guide.
More for home pizza night: the best pizza steel, the best pizza stone and the best pizza cutter.
On a budget? See our guide to the best cheap pizza steels.
To go with your steel, see the best metal pizza peels.
Not sure steel beats stone? See pizza stone vs pizza steel.
And if you would rather someone else did the cooking tonight, see the menu or call to order.