Pizza Steel vs Pizza Stone: Why Steel Wins for the Perfect Crust

Whether you're baking in a wood-fired oven, firing up the kettle BBQ, or cranking the home oven to its limit, there’s one tool that can dramatically change the quality of your pizza: the baking surface. For years, pizza stones were the go-to for home chefs chasing that crispy, leopard-spotted base. However, over the last decade, a new player has entered the scene and is winning over serious pizza lovers: the pizza steel.

If you're still using a stone or on the fence about upgrading, this post breaks down exactly why a pizza steel is a game-changer, especially for those who love outdoor cooking or BBQ pizza setups.

1. Superior Heat Conductivity = Better Crust

The biggest advantage of a pizza steel lies in its thermal conductivity. Steel transfers heat up to 18 times more efficiently than ceramic stone. What does that mean for your pizza?

• Your base cooks faster and more evenly.

• You get a crispier bottom without drying out the toppings.

• It mimics the intense, direct heat of a commercial pizza oven far better than a stone can.

  
  

Stones take longer to heat up and often cool down quickly once dough hits the surface. In contrast, a properly preheated steel retains heat like a beast and delivers it fast. This is exactly what you want for that perfect Neapolitan-style rise and crunch.

Our home made pizza cooked on the Pizza Steel

2. Incredible Durability — No More Cracks

Let’s be honest: if you’ve used a pizza stone long enough, you’ve probably had one crack. Stones are made from ceramic or cordierite. While they're designed for high temperatures, they’re also brittle. One wrong move, a bit of moisture, a bump while cleaning, or thermal shock, and it’s done for!

Pizza steels, on the other hand, are built to last a lifetime. Made from thick, heavy-duty steel (usually around 6mm to 10mm thick), they can handle extreme heat, sudden temperature changes, and plenty of knocks and drops without flinching. For anyone cooking over charcoal or using open flames where conditions aren't as "controlled" as a kitchen oven, that durability makes a world of difference.

CLD Fabrication Pizza Steel fitted to a Weber Kettle using our Plate holder and a Riser Ring.

3. Versatile Beyond Pizza

While stones are fairly one-trick ponies, a pizza steel is far more versatile:

• Smash burgers: Use your steel on the BBQ as a flat-top for burgers, bacon, or onions.

• Bread baking: Sourdough, focaccia, flatbreads... the steel gives amazing oven spring and crust.

• Reheating leftovers: Ever reheat pizza or pastries on a steel? Crispy like day one.

  
  

If you’re someone who loves experimenting with different types of cooking, especially over fire or coals, the steel can do double duty as a griddle, heat deflector, or even steak searing plate in your BBQ setup.

4. Easier to Maintain and Clean

Cleaning a pizza stone is notoriously finicky. It can absorb oils, develop smells over time, and can't be washed like regular cookware. Scrubbing too hard risks breaking it, plus you're not supposed to use soap on it at all.

A steel, on the other hand, is non-porous and rugged. You can clean it with water and a metal scraper. Some prefer to season it like a cast iron pan to prevent rust and improve non-stick properties. A little oil and heat do the trick. It’s much less precious than a stone and can be treated like any other heavy-duty BBQ surface.

5. Cost Over Time = Steel Wins

At first glance, a steel might seem more expensive than a stone. But here’s the thing: a good pizza steel will outlast multiple stones. Many customers replace cracked or underperforming stones every year or two. Meanwhile, the steel just keeps going.

It's a one-time investment that pays off with every perfect pizza, smash burger, or sourdough loaf you cook.

Cracked and stained Pizza Stone

6. Why Choose a Pizza Steel?

If you’re serious about your pizza — especially in a BBQ or outdoor setup — a pizza steel is absolutely worth it. From faster cooks to crispier bases, better durability, and broader use beyond pizza, steel just delivers more.

So whether you're running a pizza night with mates, doing a Sunday cook-up on the Weber, or testing your own backyard pizza oven, a pizza steel is your best bet for reliable, restaurant-quality results.

Final Thoughts: Should You Switch?

In conclusion, the advantages of using a pizza steel are clear. It offers superior heat conductivity, incredible durability, and versatility beyond just pizza. You can also enjoy easier maintenance and a better long-term investment.

Ready to Upgrade?

Check out our range of custom-cut pizza steels built for BBQ, ovens, and outdoor cooking. Designed for serious heat, serious flavour, and seriously good pizza.

👉 [Shop Pizza Steels Now]