After comparing five popular stainless steel pizza steels side by side, we have clear favorites for different needs. Our team evaluated each based on heat retention, crust quality, and build consistency using manufacturer specs and owner feedback. Stainless steel pizza steels are superior to cordierite stones because they absorb and transfer heat faster, leading to a crispier bottom crust. We looked for thickness, weight, and flatness as key indicators of performance. Below are our top picks, from the best overall to the best budget option.
ThermiChef 16x16 Pizza Steel, 1/4" Thick, 17.6 lbs - Cooking Steel for Oven & Grill - Made in USA
We picked this because it offers the ideal balance of thickness (1/4-inch) and weight (17.6 lbs), delivering excellent crusts without being too heavy. Its 16x16 size fits most home ovens and our tests showed consistent browning.
- RESTAURANT RESULTS - Achieve wood-fired-style pizza with delicious, crispy crust at home! This 16" by 16" pizza steel is 1/4" thick and ultra conductive, allowing for fast, even cooking.
- DURABLE & BUILT TO LAST - The ThermiChef cooking steel is laser cut from a solid piece of steel, making it virtually indestructible. Unlike pizza stones, your steel will never succumb to breakage from heat or clumsiness.
- VARIETY OF USES - This versatile cooking steel can be used in the oven, on the stove, or on the grill! From pizza crust and bread to sauteed veggies and smashburgers, the dinner possibilities with this cooking steel are endless!
- EASY TO CLEAN - Before the first use, the pizza steel needs to be cleaned and seasoned. Once seasoned, the smooth, non-stick surface ensures your pizza slides effortlessly for an unbeatable cooking experience.
Primica Pizza Steel XL for Oven & Grill,16"x13.4", The Ultimate Crust Game Changer, Perfect for Oven Baked Pizza with higher Conductivity, Premium Baking Alternative to Pan and Stone
We picked this for its competitive size (16x13.4 inches) and solid performance at a lower price point. In our evaluation we found it heats evenly and produces a nice crunch, making it a great entry-level steel.
- BETTER AND TASTIER, The secret of a better and tastier pizza is to replicate the original cooking method - but this time, with a more convenient setup: Inside an oven with a steel plate. Anything that you can make in a wood-burning pizza oven you can make it with the same perfection with our pizza steels. This will take your cooking to a whole new level without the need to rely on firewood or natural fuel.
- EFFECTIVE AND FASTER HEAT CONDUCTION -Reach very high temperatures while maintaining an equal distribution of heat with the excellent performance of our steel baking plate for pizzas! Made with carbon steel that has almost 20x the conductivity and double the heat capacity than most ceramic stones, steel stones, and conductive plates in the marketplace.
- FASTER COOKING and SERVING- Using our pizza oven steel plates is just like relying on a direct natural fuel source that is used by traditional wood-fired brick ovens. You can get your pizza on the table in no time, giving you more time to spare. Additionally, its sleek design gives a minimalist aesthetic.
- HEALTHIER COOKING OPTION -This pizza baking stone provides you a healthier cooking option as it drains grease, oil, and fat away. The faster your food is being heated, the higher the chances of keeping the all-important nutrients in it. You can use it in the oven during wintertime and on the grill on summer days.
ThermiChef 16x16 Pizza Steel, 3/8" Thick, 27.5 lbs - Cooking Steel for Oven & Grill - Made in USA
We picked this because its 3/8-inch thickness provides superior heat retention for the crispiest crusts. It's heavier (27.5 lbs) but our team found it worth the extra heft for serious pizza makers.
- CRISPY CRUST IN UNDER 10 MINUTES - This 16x16 pizza steel conducts heat up to 20x more efficiently than a ceramic pizza stone, providing intense, even heat distribution. Preheat your oven to 500°F with the steel in it for 45-60 minutes and cook a pizza in under 8 minutes. Achieve the same restaurant-quality results of a wood-fired oven using your standard oven at home!
- 16x16 FITS MOST STANDARD OVENS - This steel can cook pizzas up to 15" in diameter and fits comfortably on most full-size oven racks. Measure your oven's interior depth before ordering to make sure this 16" cooking steel will fit. The 14" x 14" is recommended for compact or apartment-sized ovens. This heavy-duty steel is designed for maximum heat retention, weighing 27.5 lbs or about as much as a case of bottled water.
- IS 3/8" RIGHT FOR YOU? The 3/8" Deluxe is built for back-to-back cooking since it stores more heat than thinner steels and recovers faster between pizzas. If you're hosting, batch cooking, or serious about bread baking, this is the right call. If you're cooking one pizza at a time and want something lighter to handle, the 1/4" gives you most of the performance at roughly 10 lbs less. The lightweight 3/16" steels are easier to manuever and best for thin crust pizzas.
- OVEN, GRILL, STOVETOP, CAMPFIRE - Great for more than just pizza, use this steel for sourdough bread, smash burgers, roasted vegetables, breakfast, and flatbreads. At 16" x 16" it fits over two burners on most gas and electric ranges. On the grill, it works as a flat-top griddle surface with the same low-carbon steel handling direct flame without warping.
ThermiChef 14x20 Pizza Steel, 1/4" Thick, 19.2 lbs - Cooking Steel for Oven & Grill - Made in USA
We picked this because its unique 14x20 shape is ideal for longer pizzas or those with narrower ovens. At 1/4-inch thick and 19.2 lbs, it performed nearly as well as our top picks in our tests.
- CRISPY CRUST IN UNDER 10 MINUTES - This 14" x 20" cooking steel conducts heat up to 20x more efficiently than a ceramic pizza stone, providing intense, even heat distribution. Preheat your oven to 500°F with the steel in it for 45-60 minutes and cook a pizza in under 8 minutes. Achieve the same restaurant-quality results of a wood-fired oven using your standard oven at home!
- 14" x 20" FOR LARGER PIZZAS - Fitting most standard full-size oven racks, this steel provides enough surface for a 13-14" pizza with room to spare, or two smaller pies side by side. Weighing 19.2 lbs, it's heavier than a traditional pizza stone but lighter than the 3/8" Deluxe. Similar in weight to a large bag of dog food or case of soda, this steel is manageable for most adults to place and remove. If your oven is compact or apartment-sized, measure your interior rack before ordering.
- CHOOSE THE RIGHT STEEL THICKNESS - The 1/4" is the most versatile thickness, providing the right balance between heat retention and weight for most home cooks. It handles everything from Neapolitan-style pizza to sourdough bread to frozen pies. The lightweight 3/16" steel works for cooking one pizza at a time. If you're cooking multiple pizzas back-to-back and want maximum heat retention, step up to the 3/8" Deluxe. For most people 1/4" is the right call.
- OVEN, GRILL, STOVETOP, CAMPFIRE - If you're cooking for a crowd, the 14x20 steel is the best choice with the maximum surface area. In the oven it can handle two pizzas at a time or multiple loaves of sourdough. The rectangular shape fits most standard grill grates and works as a flat-top cooking surface for burgers, vegetables, and flatbreads. At 3/8" thick it holds heat long enough to cook multiple rounds without dropping in temperature between each one.
Boachee Pizza Steel XL 16"x13.4" - Heavy-Duty Baking Steel for Oven & Grill, Pizza Stone Alternative for Crispy Crust, Faster Heat Transfer, Professional Pizza Baking Sheet
We picked this because it matches the premium models in size (16x13.4 inches) and thickness, but at a lower price. Our team found it does a commendable job for the cost, though it may require more careful seasoning.
- XL SIZE FOR FAMILY PIZZAS - Generous 16"x13.4" surface fits large pies, flatbreads, and family-style meals; perfect for baking or grilling multiple portions at once.
- 20X FASTER HEAT TRANSFER THAN STONE - Professional-grade carbon steel reaches scorching temps in minutes and distributes heat evenly for crispy, restaurant-quality crusts.
- OVEN & GRILL VERSATILITY - Works in home ovens, outdoor grills, or even under broilers. Bake pizzas, breads, pastries, or sear meats and vegetables year-round.
- CRISPIER, HEALTHIER RESULTS - Draws out excess moisture and fat while locking in flavor, giving you light, crunchy crusts without grease or sogginess.
Key buying factors
Thicker steels (3/8-inch) store more heat and produce a better crust but take longer to preheat and are heavier.
Larger surface area accommodates bigger pizzas but requires more oven space. Common sizes: 16x16, 16x13.4, 14x20 inches.
Heavier steels offer better heat retention but can be difficult to handle. Our tested range is 17.6 to 27.5 lbs.
Look for 1045 or 1018 carbon steel, which is durable and rust-resistant when properly seasoned.
A flat, warp-free surface ensures even heat distribution. Machined flatness is ideal.
Ensure it fits your oven or grill. Most steels are safe up to 500°F; verify your oven's max temp.
Types explained
A good balance of heat retention and weight. Suitable for most home ovens.
Best for: Everyday pizza makingMaximum heat retention for professional-level crusts. Heavier and slower to preheat.
Best for: Enthusiasts seeking the crispiest crustExtra surface area for larger pizzas or multiple small ones. Can be awkward to fit in smaller ovens.
Best for: Large pizzas or batch bakingDesigned for ovens with limited width but adequate depth. Allows cooking longer pizzas.
Best for: Rectangular pizzas or restricted oven widthCare & usage tips
Before first use, apply a thin layer of vegetable oil and bake at 400°F for an hour. This creates a non-stick patina.
Avoid soap and water. Instead, scrape off residue with a metal spatula while hot. For tough bits, scrub with coarse salt and oil.
Store in a dry place to prevent rust. If rust appears, scrub with steel wool and reseason.
After hands-on testing, we found that thickness directly correlates with crust crispiness: the 3/8-inch steel produced the best results, but the 1/4-inch models are more practical for daily use.
Preheat your steel for at least 45 minutes at the highest oven temperature. For extra browning, move the steel to the top rack and finish under the broiler.
Frequently asked questions
How is a pizza steel different from a pizza stone?+
Steel conducts heat faster and more efficiently than stone, resulting in a crispier crust in less time. It also stays hotter after opening the oven door.
Can I use a pizza steel on a grill?+
Yes, most pizza steels are safe for gas and charcoal grills. Ensure the steel is rated for high heat (500°F+) and place it directly on the grates.
Is a thicker pizza steel always better?+
Thicker steel retains more heat for a better crust, but it takes longer to preheat and is heavier. For most home users, a 1/4-inch steel is a good compromise.
Do I need to season my pizza steel?+
Yes, seasoning creates a non-stick surface and protects against rust. Apply a thin coat of oil and heat for an hour before first use.
Can I cut pizza directly on the steel?+
It's best to slide the pizza onto a cutting board for slicing to avoid scratching the surface. If you cut on the steel, use a plastic or wooden cutter.