Pizza Stone vs. Steel, Which Is Better?

Pizza Stone vs. Steel, Which Is Better

Have you been thinking about stepping up your pizza making game? It’s easy to get pulled into this world, find recipes, look up top pizza steel reviews, and learn new baking methods. There’s just so much you can learn, new things as much as tips and tricks that can improve your favorite traditional pizza recipes.

Because it’s so easy to get into it, we’ve decided to put together a quick overview of the surfaces you can use to make your own signature pizza. We’ll touch upon the advantages of both pizza steel and pizza stone, as well as their main differences.

With this info, you’ll hopefully be able to decide which is better for you, your budget, and your cooking style.

Pizza Steel Advantages

Pizza steel has many advantages, such as a guarantee that your pizza will be baked evenly and faster than it would if you were using something else. That’s because the steel is remarkably good at conducting heat, so your pizza won’t just be cooked from the hot air in the oven, but the transfer of heat from the steel will give you a perfectly crispy crust.

Because it’s a solid chunk of steel, so as long as you take good care of it, it can last you practically forever. The only drawback is that pizza steels can be a little pricey – but it’s a one-time investment, and there’s no reason not to buy one if you feel like getting high-quality steel that will elevate your pizza game to a higher level.

Pizza steel is reliable, fast, and you can’t go wrong with getting one, especially if you’re willing to pay a bit more to get yourself away to make pizza for the rest of your life.

Pizza Stone Advantages

Pizza stones will do just as good a job when it comes to baking, although it will take a bit more time. Your pizza will be cooked evenly, and the crust is supposed to be heavenly crusty. Cleaning is not that different than that of pizza steels.

Now, pizza stones can crack or break when dropped, and even due to temperature shock sometimes. Temperature shock being that the stone changes environments quickly and gets damaged due to the temperature difference. That’s easily avoided by “seasoning” your stone with oil or getting it moist before you put it in the oven, as that will help prevent rapid temperature shifts.

A pizza stone, even a good one, tends to cost less than good pizza steel, so if you want to step your pizza game up but not spend too much on that idea, the pizza stone is the way to go for you. 

What’s the Difference?

Now that we listed all the advantages and disadvantages of both, we can compare that information to learn the main differences between them. To put it simply – you’ll hardly recognize the difference between a pizza baked on a stone and one baked on steel unless you are closely paying attention to exactly that.

The crucial differences show up in the process of baking, and just as a slight finesse in the final result. Pizza steel will get it done more quickly, and the pizza will be evenly baked all around. A pizza stone will take a minute or two longer, and you might get a spot or two that’s slightly more or less cooked, but not to a noticeable degree.

Another thing worth mentioning – if you’re prone to dropping your dishes, you might want to steer towards getting pizza steel, as such accidents won’t damage it.

Which One Should You Get?

Of course, which one you end up getting is only based on preference and what you think would fit your cooking style better. Hopefully, you gained enough information from this overview to base your own opinion and make a choice that will ultimately improve the way you make your pizza.

Generally, both are very versatile, and pizza isn’t the only thing you can use them for – you could bake pretty much anything, even though pizza steel has a little advantage here due to the way it evenly spreads the heat.

In Conclusion

There’s no obvious winner in the stone vs. steel debate because the result is subjective. Until you’ve tried using both, you won’t know what suits your needs and preferences better. 

What’s important is that either one of these will significantly improve your pizza-making process, and even though the differences between them are slight, they are both still miles ahead of using anything else.