The Baking Steel is a fairly new player in the landscape of baking stones. As the name suggests, it's made of steel rather than stone, and has garnered a good deal of praises from many sources. What makes it work better than stone? What's the reason it works so well? It all has to do with the thermal properties of steel. The goal when baking a pizza is to get heat energy transferred into that stretched raw dough very, very quickly. This is what causes the rapid expansion of interior bubbles giving you a bubbly, soft crumb (that's "oven spring" for you baking nerds), and it's what creates the coveted leopard-spots of crisp char on the underbelly. Steel has significantly higher thermal conductivity than stone (it transfers heat from one place to another faster), as well as a higher volumetric heat capacity (a quarter inch slab of steel will hold much more heat energy than a quarter inch slab of stone), which is what makes it such a great baking surface.
|NerdChef Steel Stone - High-Performance Baking Surface for Pizza (.25" Thick - Standard)||16 inches x 14.25 inches x 0.3 inches||$$$||5 out of 5 stars (45+ reviews)|
|Dough-Joe® Pizza Steel Baking Sheet--The Samurai™--15" x 15" x 1/4"||0.25 inches x 15 inches x 15 inches||$$||5 out of 5 stars (65+ reviews)|
|Baking Steel||0.25 inches x 16 inches x 14 inches||$$$||4.5 out of 5 stars (15+ reviews)|
|Sur La Table Baking Steel SLT-STEEL||14 x 14 x 0.25 inches||$$$||4.5 out of 5 stars (25 reviews)|