Bake pizzeria-quality pizzas at home with this innovative baking steel. Thick, pre-seasoned steel will never break, is easy to clean and boasts incredible heat conductivity, resulting in a screaming-hot surface that delivers flawlessly crisp crust every time.
Versatile steel is safe for the oven or the grill, works as a stovetop griddle on conventional and induction stovetops, and can even be chilled to create a cold plate perfect for serving chilled appetizers, mixing up icy confections and more.
Manufacturer: Stoughton Steel Co., Inc.
Care: Hand wash only
Use: Heat safe to 1800°. Handle with care when hot
Dimensions: 14" x 14" x ¼"
Made in USA
Designed in the USA exclusively for Sur La Table
Made in Hanover, Massachusetts of 100% recycled steel
Eighteen times the heat conductivity of ceramic stones, resulting in crispier crusts and faster cook times
Quarter-inch steel is virtually indestructible and won’t shatter or crack; cleans up quickly and easily with gentle soap and warm water
Oven- and grill-safe steel can also be used as a griddle on conventional and induction stovetops, a hot plate and a cold plate
Seattle-based Sur La Table has kept its finger on the pulse of America’s cooks since opening its doors in 1972 at Seattle’s historic Pike Place Market. Since then, chefs and home cooks with a taste for adventure have flocked to the culinary mecca.
A destination for iconic chefs such as Julia Child, Jacques Pépin, Martha Stewart and Mario Batali, Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware and tools.
With a successful catalog, website, culinary program and stores coast to coast, Sur La Table continues to share its passion for the traditions and tastes of the world with people who love to cook and entertain.
When my pizza stone cracked I forked over the cash for the Baking Steel and it turned out to be one of the best things that ever happened to me. WOW, what an improvement to the crust! Better than store bought, and so easy (especially if you use Jim Lahey's no knead dough recipe and make it 18 hours ahead, but ALL the dough recipes I've made have worked out beautifully on the Baking Steel.
Read the glowing review of the Baking Steel on Serious Eats (Google it). Everything they said was absolutely true.
Now instead of making pizza a few times a year at most I make it almost weekly.
I couldn't recommend the product more highly. It's also very easy to take care of and clean (and to dry in the oven after cleaning so it won't rust) -- in fact I leave it in the oven all the time now. Great product. Absolutely top notch. I no longer dream of a home pizza oven since I have the Baking Steel
I purchased a Baking Steel from one of the Sur La Table stores. I tried the steel out with the same pizza recipe I have always used. WOW! My pizza came out better than ever before...even my husband noticed the difference. Great quality product. Would definitely recommend....
After breaking my third pizza stone (I'm not clumsy, I've just been baking for many years) I saw the pizza steel and thought I give it a try. I am impressed at how well it does with pizza and bread. It also cleans up beautifully
Can't believe the quality and weight on this. There is NO comparison to a pizza stone...the ease of cleanup and it looks brand new instead of stained. I will never use anything else..you get what you pay for and never was that so true. Also could not believe the speed in which I received it...will order again online from SurLaTable
I'm impressed! The baking steel heats faster and is much easier to clean than my old pizza stone. The pizza crusts come out nice and crisp and the steel works great for making calzones or reheating pizza too. It is quite heavy, but I just store it in the oven so it's not an issue. It's so heavy duty I'm sure it will last forever
Huge step up from stone for making pizza. Last week we made 6 in a row and each was fast and crispy. Easy to care for and a real relief that it's US made so you don't have to worry about how the steel was sourced. Highly recommend.
I place this baking steel over the Pizza Stone in the Camp Chef outdoor pizza oven. Makes a good product great. No mess on the pizza stone and the Sur La Table baking stone is seasoned and gets much hotter than any pizza stone. Outdoor Pizza Nights have become a fine family event.
I purchased the pizza steel, but I haven't used it yet. Is it necessary to purchase a peel as well? thanks, I'm a novice @ pizzas
A shopper on Sep 18, 2013
Best Answer:Yes, I highly suggest a pizza peel. Not only is it the quickest and easiest way to transer your pizza to your preheated steel, but it is essential when removing it from your steel when your pizza is finished cooking. Because your pizza will cook fast and at high temperatures, you'll want to be able to remove it as quickly as possible
Yes, please use a peel. The steel with be HOT, so you need the peel to transfer the pizza into the oven and to remove it from the oven. The Steel will need to cool in the oven before you remove it!!! Don't touch the HOT steel. Even with oven mitts, it is best to let it cool in the oven rather than heat transferring through the mitts, plus best not to put the hot steel on any surface out of the oven. USE A PEEL
It's a good idea, not absolutely essential. If you own a cookie sheet (a proper cookie sheet only has a rim on 1 or 2 sides) you could try that, well dusted with cornmeal. Or you can put the pizza on foil on some large flat pan (back of a sheet cake pan will work) and transfer it foil and all. Best to get a peel, though
When you spend 70+ dollars for a pizza steel you have to be serious aboout making pizza.So don't skimp. A pizza peel is a must. As a matter of fact you should have a wooden one to launch it and a alluminum one to take it out of the oven
Parcment paper can be used, but you'll want to monitor the baking process carefully. Depending on the temperature you use, your parchment paper may begin to singe a little before the pizza is done. If this happens, you'll want to remove the paper and continue to bake the pizza. Because your pizza will already be partially cooked by the time your paper may potentialy being to singe, you should be able to slide it out from under your pizza pretty easily
I wouldn't and they slip right off anyway. I slide mine on using an insulated cookie sheet with a rim on one side and open on the end. Just a little semolina and voilá. It's in the oven and ready in about 5-6 min at 500°.
I dont like the taste and texture of cornmeal on the bottom of pizza so I always rubbed oil on the pizza stone before spreading out the dough. It never burned the crust and releasing the pizza with a spatula was easy. What would happen if I tried this method with the steel?
A shopper on Mar 30, 2014
Best Answer:The only time it's suggested to add oil to your baking steel is during seasoning. And even when you add oil during seasoning, you need to remove most of it before baking it into the steel
Best Answer:sure use the other side. I think a patina or few stains shows it has been used , in a good way. My research said a light sanding or steel wool will keep it shiny....but, you'll remove your seasoning.
Our teenagers the pizza steel for the first time and had a disaster with sauce and cheese burning on due to a bad recipe for dough. How can I safely clean off the burnt mess or do I need to completely clean it? It has been scraped with a nylon scraper and nylon scrub pad, but there is still a burnt on layer.
Best Answer:I cleaned my baking steel with a nylon stiff bristle brush. It cleaned very well. When I preheated it for the next use there was no burn off smell. I love my steel, but still not sure if it's better than my stone.
I just purchased this stone and noticed it specifies to use only a wooden pizza peel with it, clearly stating ""DO NOT USE METAL UTENSILS."" Does that include a pizza peel? Do I need to replace my aluminum peel with a wood one
A shopper on Feb 26, 2014
Best Answer:Yes, this does include the peel. You will need a wooden one
The description says that you can use it as a griddle, but has anyone tried to make pancakes, for example
A shopper on Apr 21, 2014
Best Answer:Although I haven't personally used it as a griddle, I've read a lot positive info on it. Because it reacts quickly to changes in temperature, you're likely too cook your pancakes evenly, but not so likely to over cook them. Also, this baking steel is rimless, so if you make pancakes, you'll want to use a thicker batter
I love this product when i use it inside the house in my oven. If I use it on my grill has anyone found if it heats up as it does in the oven? Also what temp on the grill have you found is ideal for its use.