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Faq
What’s the difference between Speed Steel and Steel Stone?
They both make incredibly great pizza.
Steel Stone is the original pizza steel. It is made of solid American steel, has a larger surface, holes for hanging, and comes in three thicknesses.
Speed Steel gives you integrated handles, a backstop, and thermal heating fins on the underside. It has similar cooking performance to the 1/4” Steel Stone.
Crust finishing before the top?
Try pre-heating at a lower temperature, like 400º. Then turn on the broiler and raise the oven to max temperature before putting the pizza in.
Can I leave the steel in the oven?
Sure, many people leave the stone in their oven full-time, it acts as a heat sink when baking anything else.
Cooking back to back pizzas?
Give the Steel a few minutes to warm back up in between pizzas. You can also use a handheld temperature gun to see the temperature. The thicker the Steel Stone, the more heat it can hold - and the faster you can make pizzas back to back.
How do I clean it?
Treat the same as cast iron. Use a metal spatula or scraper for the burnt on big stuff. You can scrub it clean in the sink, but be sure to dry it after. It comes seasoned, but if rust appears, or you scour it down to the bare metal, you can re-season it.
How do I re-season my steel?
Use a hard bristle brush or steel wool to take off rust and anything burnt on. Wipe on some cooking oil with a rag or paper towel (we recommend flax oil for its high smoke point). Then wipe the oil off with a clean towel (there will be enough oil left behind in the pours of the metal). Put it in the oven at 400 degrees for 2 hours then turn the oven off and let it slowly cool.