What’s the difference between the pizza steel and a pizza stone?Updated 7 months ago

Ooni Pizza Steel 13 is a great alternative to a traditional pizza stone for

making pizza in a domestic oven.

This is due to steel having higher thermal conductivity than stone, meaning

the heat from the steel is transferred more efficiently and evenly than stone.

This results in more efficient cooking at lower temperatures, minimal

reheating time between each pizza and crispier bases with more colour on the

crusts. For this reason, for domestic ovens, a pizza steel is a better option

than a pizza stone.

While this is an advantage for use in domestic ovens, we would advise never

using a pizza steel in place of a baking stone in an Ooni oven. Ooni ovens are

optimised for use with the included cordierite baking stone and the higher

thermal conductivity of steel is more likely to result in burnt pizza bases

and could be unsafe to use.