When it comes to making pizza at home that rivals your favorite pizzeria, the right baking surface can make all the difference. The go-to tools for achieving pizzeria-style crusts are the traditional stone and the modern baking steel — both are engineered to absorb and radiate heat evenly, helping you achieve a perfectly charred, airy edge and evenly melted cheese and toppings. But which one should you choose? It depends on your personal priorities and baking goals.

Pizza stones are typically made from heat-resistant clay or natural stone and have been a kitchen staple for decades. They are inexpensive and simple to handle. A stone builds heat patiently and releases it evenly, giving you that classic brick oven effect. It’s ideal for beginners because it’s forgiving and doesn’t require much special care. Just place it in a cold oven and preheat for at least 45 minutes. The stone will pull excess water from the crust, resulting in a golden, crisp exterior. However, stones can break when chilled dough hits a hot surface, so never rinse them under the tap and always let dough warm slightly before loading.

Baking steels, on the other hand, are made from industrial-strength steel slabs. They reach high temperatures quicker and retain it longer, which means they can produce a blistered, restaurant-grade crust in half the time. If you love authentic fire-kissed crusts, a steel might be your best bet. It’s also immune to thermal shock. But because it conducts heat so efficiently, it demands careful preheating. You need to preheat it for at least an hour, and it can be challenging to reposition in tight ovens. Cleaning is easier since you can clean with a paper towel and light oil, but you’ll need to maintain a protective patina to prevent rust.

If you bake pizza infrequently and vegas108 link prefer low upkeep, a pizza stone is a solid choice. It’s user-friendly without sacrificing quality. But if you’re serious about pizza and want to experiment, investing in a baking steel is a game-changer. Some people even keep a stone for flatbreads and steel for pizza nights.

Consider your thermal limits of your appliance, how often you plan to bake pizza, and whether you’re prepared for the extra care and weight. Both options can turn your oven into a pizzeria, so choose the one that fits your life, not just your craving.