Pizza on a Baking Steel
In the original review of baking stones, steel stones weren’t covered because they weren’t yet available. So here’s a test run of the Baking Steel. Just like cast iron, the Baking Steel is virtually indestructible, heats up a bit quicker and conducts heat really well. It’s larger (14×16 inches), and rectangularly shaped, while the cast-iron Lodge product is round, and smaller, with more chance for stray ingredients to go overboard. That’s in favor of this alternative metal product.
Here’s a breakfast pizza with prosciutto, cherry tomatoes, sautéed kale, soft goat cheese and fresh thyme, baked on our olive oil dough with an egg cracked on top.
This one’s a little thicker so that the crust would be nice and puffy.
This is a traditional Margherita pizza with homemade tomato sauce, mozzarella and fresh basil.
Happy baking!
Note: BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions. Baking Steel, Inc. provided their product for testing.
Margarita pizza is one of my favorites but I wouldn’t turn down any kind of pizza. Well, I might pass on the one with oysters…
Love to make the spinach, sour cream based pizza. We make the Master Recipe dough weekly & enjoy pizza often.
Italian sausage with roasted red/orange/yellow bell peppers! I had this in Italy once and have held it as a secret favorite ever since.
Choosing a favorite pizza seems impossible! Anything with fresh garlic or homemade in a super hot oven will do me just fine. But if I have to pick just one, I like the “grandma’s” pizza that a handful of our local pizza joints make.
Margherita or mushroom/sausage is my favorites!
Homemade pizza with blue cheese, fresh mushrooms and walnuts- yum!
Artichokes, asparagus, spinach and white sauce. Peperoncini, olives, black beans.
Curry sauce, chicken, cashews, Mushrooms, baked squash.
Experimentation with ingredients is best.
Olives and green onions.
Sausage and kale with shaved red onion. I could eat it three times a week.
I LOVE pizza. And used to resist my wife’s efforts to have healthier made at home pizza instead of delivery or, in a pinch, frozen pizza. But we started making our own pizza dough and using a pizza stone. Just simple pizza. crushed tomatoes, good mozzerella, and whatever veggies are in season. Now, I undoubtedly prefer the home-made pizza to anything else we could get.
I like sausage, broccoli and sun-dried tomatoes.
Haven’t actually heard of a baking steel until now! Would be intrigued to try one. My favorite pizza is broccolini pizza with fresh mozzarella.
Artichoke and spinach–specialty of the house!
I love Margherita pizza with garlic olive oil, fresh mozzarella, tomatoes and basil. Can’t be beat! Would love to try the baking steel, I usually use baking stones from Pampered Chef.
I really could eat any type of pizza. My favorite is thin crust margherita.
My family and I like Hawaiian Pizza. My kids are crazy for pineapple.
I’ve never heard of a Baking Steel. What a great tool. Love to get one from you.
My favorite pizza is made with the olive oil dough topped with parsley garlic butter mozzarella and Parmesan cheese and sliced tomatoes
I like a simple Margherita pizza, but my husband thinks a pizza is incomplete without some sort of meat. Good thing I’m an omnivore.
I grew up loving anchovie pizza in NYC…Here in Maine that doesn’t fly…so I’m currently obsessed with mushroom, chicken and ricotta pizza
We always make two different favorite of pizzas for everyone, who like only meats and those like full favorite with a lots vegetables!
I make an Asian style pesto..Thai basil or lemon basil, cilantro, mint, peanuts, vegetable oil, Thai chili for some heat, then top with roasted peppers and some mild cheese.
Thin crispy crust, rich roasted tomato sauce, mushrooms. Definitely no pineapple. Pizza from fresh ingredients is a wonder, and nothing like the cardboard and chemical mess you get from the chain places.
Margherita is my go to. Love all kinds but this is my fav.
We struggled trying to grill pizza on a charcoal grill. The bottom burned before the top finished. I used my stone on top of the grate. Any ideas why this happened? Should we move the coals to the outside edges? We used the olive oil dough.
My family love Margherita pizza but my favorite is roasted balsamic veggies with goat cheese.
Love breakfast pizzas. They are so easy when you have your dough on hand and shaved zucchini over creme fraiche with a small amount of asiago is perfect under an egg.
Roasted Concord grape with Italian sausage and chèvre! Delicious!!
We love all types of pizza, but especially ones with thin, crispy charred crust – I would love to win the baking steel, but I already have the book, so would like to donate it (if I win : D) to another “winner”? Thanks!
I’m so glad to see a review from you on the Baking Steel, Zoe. I’ve been tempted to get one since they first came out but couldn’t decide for sure since I have an old traditional stone plus an Emile Henry one that I like. But this one sounds like a serious winner! (And I love pizza with homemade marinara sauce and red onion and bacon. Would love to try some of the recipes in your pizza book!)
My favorite pizza is actually spinzona calzones, but I also love pesto, cheese, sundried tomato and garlic.
*mmmmmmm*
Arugula with goat cheese and pancetta with a balsamic drizzle is my favorite
Pepperoni and black olives is a staple at our house.
I haven’t met a pizza I didn’t like, But for a quick dinner after work when my husband is out of town, I make a BBQ Chicken pizza that is faster than fast food. I stop by the salad bar at the grocery store and fill a small container with some roast chicken, red and green onions, and blue cheese. (Fix myself a small salad in another container while I’m there) When I get home, I make a crust using some of the batch of Master Recipe in my fridge, add some barbeque sauce to the chicken, etc, spread a little olive oil on the crust, top with the barbeque chicken mixture, add a little mozzarella, pop it in the oven. Voila, gourmet pizza and salad for me!
Love the roasted red pepper made with the Healthy Bread recipe for whole wheat bread. I do it in my toaster oven on a small cast iron griddle. It is like the best pizza. Why go out to eat.
I love a thin crust with just a little crispiness at the edges with mozzarella and parmesan, aromatics like leeks, and anything basil!
Love to use olive oil, thinly sliced Roma tomatoes, garlic, and mozerella!!
Breakfast pizza!
Love your recipes! I made the date and walnut bread for Easter dinner, so good.
Red beets, spinach, red onions, garlic, olive oil and very sharp Irish cheddar.
Cincinnati’s LaRosa’s bacon and onion…
or …olives/garlic cloves/ goat cheese / roma tomatoes / mushrooms
I really like canadian bacon, pineapple and jalapeno. Especially when you make it Giordano’s-style deep dish with a whole wheat crust.
We love a pizza that a local pizzeria makes. It has a layer of gorgonzola parmigiano sauce, onions and mozzarella. It’s topped after baking with fresh tomatoes, basil, parmigiano and balsamic vinegar. It’s the best!!!!
I love making white pizza (an Alfredo sauce rather than tomato-based) with asparagus, portobello mushrooms, spinach and chopped fresh garlic. Give it a try!
i have never heard of this! thanks for sharing! i love all pizza but i can’t not order a margarita everywhere i go to taste the basic flavors of cheese and sauce and crust.
My favorite right now is the fennel sausage pizza from Pizzeria Mozza. I have had good results recreating it at home but I’d like love to make it with baking steel: homemade fennel sausage, red onion, green onion with lightly whipped cream as sauce. The dough has nice flavor from rye flour and wheat germ. The crust has nice spring so it’s crunch, chewy and delicious.
Love the Hawaiian Pizza.
I think you two (Jeff & Zoe) have succeeded in truly revolutionizing American families’ eating habits by offering this great, always-in-the-fridge dough which is so versatile and satisfying. Hats off to you for that!
My favorite pizza is a white, fondue-cheese based mushroom and white wine pizza.
Hard to choose just one, maybe homemade pesto with chicken. But I would eat every one you have pictured!
Our favorite right now is Jim Laheys, Ham and cheese Pie.