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.
I love the breakfast pizza with bacon and eggs. Occasionally I will use Canadian bacon instead. Also love pizza on the grill. My husband was skeptical the first time but he is now a believer.
When I crave pizza (which is all the time) I have to have a Margherita. But I love pizza with just about anything on it. I haven’t tired making a breakfast pizza yet but that will be on the list if I win the book! 🙂 I need a good recipe.
We love Margherita pizza with the addition of artichoke hearts. Friday is our pizza day and we have it almost every week.
My favorite pizza is onion and mushroom. My partner is not a mushroom fan so I always make half with his choice du jour.
A while back on a cooking show I saw the chef boil her onions before putting them on a pizza. I tried it and I really liked the onions that way. The flavor was there but the sharpness was modified.
Love the blog. I hope you come to Chicago sometime when I can meet you!
A nice crisp crust with a bunch of holes, oil, garlic, basil and, whatever else is around. Is there any such thing as bad pizza? I think not…
I love pizza, one of my favorite meals! I hope this summer to build an outdoor pizza oven. I don’t have a favorite pizza. I love all types! The breakfast pizza looks interesting!
My favorite is the Margherita pizza! Fresh mozzarella is the best and your crust recipe is phenomenal!! The pizza stone looks amazing and I may have to save up to get one if I don’t get picked!!! Thank you for the wonderful posts and information!
I like a good old Margherita. Fresh mozzarella, just enough tomato, and, of course, a phenomenal crust. On this last day of Passover, I can’t wait for a piece tonight.
My favorite pizza is anything with CHEESE!!!!! What’s not to love?
I love homemade pizza.. I like to spice the dough up a little by adding some pizza herb seasoning.. Then for toppings I just love olives and more olives.. Doesnt matter what kind, mix them up and them sprinkle on a little chopped fresh garlic… Best ever pizza!!!
My two favorite foods are Mexican and Italian, specifically tacos and pizza (I could live on them), so it follows that my absolute favorite pizza is a Taco pizza. It’s a pizza AND a taco. Whether chicken, beef or pork, with beans or without, flatbread or pizza crust, what is there not to love? I get all giddy just thinking about it.
A classic margherita pizza, but with fresh arugula sprinkled on top after the pizza is removed from the oven. Yummmm!
I have been DYING to try out the baking steel after amazing reviews everywhere. As for my fav pizza? it is hard to pick one, but simply a cheese pizza with fresh arugula on top, dressed with some lemon, oil and Parmesan. Can’t get any better than that. Well then there is the caramelized onion and goat cheese with a dash of thyme leaves sprinkled on top. These have to be my two favorites. YUM!
Goat cheese, spinach and sausage. Mmm!
We make artisan pizza at least once a week. We have enjoyed the artisan pizza with many friends and family and have convinced a few to try it on their own. We particularly like fresh cut veggies with fresh cheese, nothing like it! My mouth is watering as I’m writing this.
My absolutely favorite pizza to make at home is the Buffalo Chicken Pizza from Joe’s amazing website https://desertculinary.blogspot.com/2009/03/buffalo-chicken-pizza.html?m=1 I could eat it every day!
bbq pizza with pulled pork and caramelized onions!
Can’t go wrong with a classic cheese pizza. I personally like mine with feta and jalapenos (call me crazy). Best in my town is definitely Antico in Atlanta. Amazing stuff.
My favorite pizza is a grilled Margherita pizza.
is there a link to this particular steel?
Hi Zoe,
Thanks to your prior recommendation here, I bought your New Artisan Bread book and have been trying out various recipes. Last weekend, a Natasha and I decided to make our favorite pizza, the Margherita. Wow! We feel a little sorry for our favorite local pizzaria, as I think we will be doing it ourselves from now on…thanks!
It’s hard to have a favorite, when the best thing about pizza is that you really don’t need a recipe to make something delicious. That said, when I adore Chez Panisse’s pizza with tart and spicy broccoli raab, sweet roasted onions and salty olives.
Love making pizza with abin5 bread.
My best is white pizza. No tomatoes for me.
Love all 4 of your books Zoe and Jeff.
I tend to get very creative with my pizzas, but I think one of my favorite toppings was grilled balsamic zucchini, cut in thin ribbons. Yum!
Had gorgonzola & ham pizza in Switzerland and have had such a craving for it since I got back.
mushroom and prosciutto
My favorite pizza is a classic pizza with homemade sauce with some cheese backed into the crust.
After it comes out of the oven take some olive oil that has chopped garlic and brush some onto the crust.
I baked a white pizza with fresh mozzarella, taleggio, black pepper and pecorino last weekend. It’s my new home favorite. Living in Brooklyn, I can get great traditional NY style pizza anytime, so specialty pies are all I bake at home.
My absolute favorite pizza is BBQ chicken with a really good white pizza as a close second.
So long as it has goat cheese on it, it’s my favorite pizza 😉 I’m also a sucker for throwing on some roasted mushrooms and truffle oil.
I’ve been using the lodge stone as well and have the same gripes as you. The Baking Steel definitely seems like a huge problem solver!
Margherita made with local fresh mozzarella, with artichoke hearts added. I used sliced canned ones when we can’t get decent fresh.
I love a pizza with thinly sliced fennel (on a mandoline). It’s a nice light alternative to sausage. Along with the fennel, I like thinly sliced red onion, buffalo mozzarella, and some garlic.
My favorite pizza is a play on pasta puttanesca; it’s tomatoes, garlic, olives, capers, mozzarella, and olive oil.
I love BBQ sauce, chicken, sautéed onions.
I love a good veggie pizza!
While I’ll always reserve a special place in my heart for “Montreal All-Dressed” pizza (sauce, mozzarella, pepperoni, green peppers and mushrooms), I’m a purist and seek out e best wood-oven pizzas wherever I go. To me, nothing beats a traditional Napoletana or Margherita done almost instantly in a blazing 900° oven! Unfortunately, it is nearly impossible to replicate a wood oven in a conventional home kitchen appliance. The Baking Steel puts the average “pizzaiolo” at home one step closer to Nirvana! As always, thanks for the ideas and wisdom,
Francesco in Montreal
I like almost any kind of pizza, and especially grilled pizzas.
I love a good crusty Hawaiian pizza (I never get because my family is pepperoni only – ugh) and a plain crust with extra sharp cheddar, sage, black pepper and honey.
My favorite pizza is margarita. Simple is better
Favorite pizza is Pineapple and canadian bacon.
I am a purist. I just love the combo of crunchy, sweet crust, smooth sauce and cheese. Make a Cheese Pizza for me and I’m in heaven!
Favorite pizza – that is such a tough question; if it is made using the artisan in 5 method there is never a pizza I do not love.
I guess if I had to choose a favorite I would go with smoked salmon. Recently I had a large package of thin-sliced smoked salmon and had a craving for pizza (what else is new :). I decided to put the two together. Besides the smoked salmon on the top I had red onions, capers, and fresh dill. Hubby was quite impressed. We paired it with the Italian sparkling Prosecco wine – it was a fantastic way to celebrate the end of the work week!
Favourite pizza? How to choose? I love a Margherita, but I also really dig a pesto or alfredo pizza. Breakfast pizzas rock, too. Oh, and put garlic on top. So awesome.
One of my favorites is pizza with fresh spinach and mushrooms.
We’ve got a simple savory pizza at our home: toasted pine nuts, cut calamata olives, capers, and roasted tomatoes. Grate pecorino romano over it when it comes out.
I’ve been experimenting with thin crust pizza and recently tried my hand at St. Louis style – tomato sauce, provel cheese, and pineapple. It was quite good!
My family and I love artisan pizza. Over the years I’ve grown increasingly tired of the oil soaked pizza that you get in restaurants and chains. I’ve been using a cast iron pizza pan for quite a few years, and am very excited to move to Baking Steel. It sounds superior in every way. Our favorite pizza is Margherita, but my wife also adores homemade bread sticks!
I love making pizza! I like using king mushrooms, ricotta and sweety drop peppers!
I love artichoke hearts, fresh ricotta, and pepperoni on my pizza
basil pesto with roasted red peppers and sun-dried tomatoes