--- product_id: 10547336 title: "The Original Baking Steel® | Pre-Seasoned & Built to Last | 14\"x16\"x¼\" Ultra-Conductive Pizza Steel for Oven & Grill | Made in USA Since 2012" brand: "baking steel" price: "1478.23 DT" currency: TND in_stock: true reviews_count: 13 category: "Baking Steel" url: https://www.desertcart.tn/products/10547336-the-original-baking-steel-pre-seasoned-and-built-to-last store_origin: TN region: Tunisia --- # 14"x16" perfect pizza surface 18x faster heat transfer Made in USA, built to last decades The Original Baking Steel® | Pre-Seasoned & Built to Last | 14"x16"x¼" Ultra-Conductive Pizza Steel for Oven & Grill | Made in USA Since 2012 **Brand:** baking steel **Price:** 1478.23 DT **Availability:** ✅ In Stock ## Summary > 🍕 Elevate your home cooking game with the original pizza steel legend! ## Quick Answers - **What is this?** The Original Baking Steel® | Pre-Seasoned & Built to Last | 14"x16"x¼" Ultra-Conductive Pizza Steel for Oven & Grill | Made in USA Since 2012 by baking steel - **How much does it cost?** 1478.23 DT with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/10547336-the-original-baking-steel-pre-seasoned-and-built-to-last) ## Best For - baking steel enthusiasts ## Why This Product - Trusted baking steel brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Lifetime Durability:** Crafted from solid American steel, crack-proof and built to last decades. - • **Ready to Use Out of the Box:** Pre-seasoned by hand for immediate, effortless cooking. - • **Lightning-Fast Heat Transfer:** Ultra-conductive ¼" steel sears crust to perfection 18x faster than stones. - • **Versatile Culinary Powerhouse:** Beyond pizza—perfect for bread, burgers, steaks, and more. - • **Restaurant-Quality Results at Home:** Achieve crispy, leopard-spotted crusts rivaling 900°F fire ovens. ## Overview The Original Baking Steel® is a 14"x16"x¼" ultra-conductive pizza steel made in the USA since 2012. Pre-seasoned by hand and crafted from solid American steel, it delivers 18x faster heat transfer than traditional pizza stones, ensuring perfectly crispy, restaurant-quality crusts. Durable and versatile, it excels not only at pizza but also breads, burgers, and steaks, making it a must-have for serious home chefs seeking professional results. ## Description Shop Baking Steel at the desertcart Bakeware store. Free Shipping on eligible items. Everyday low prices, save up to 50%. Review: Perfectly crispy crust every time!! - I am beyond impressed with this baking steel! As a pizza enthusiast, I’ve tried countless stones and pans over the years, but nothing comes close to the results I get with this pizza steel. It heats up incredibly fast and evenly, and the difference it makes in the crust is unbelievable—perfectly crispy on the outside, yet still chewy and soft on the inside. Whether I’m making a thin Neapolitan-style pizza or a heartier deep-dish, this steel delivers restaurant-quality results in my home oven. It’s also great for baking bread and other dishes that need a high, even heat. Plus, it’s built like a tank—super durable and easy to clean. Worth every penny!! Review: Outstanding pizza results!! Pizza Steel for the win!! - After having the best pizza I’ve ever eaten from Ken’s Artisan Pizza, I bought Ken Forkish’s book ‘The Elements of Pizza’ this is where I first learned that this thing called a pizza steel exists. I also found the book ‘Baking with Steel’ by Andris Lagsdin, the maker of this Baking Steel product. Wow, LIFE CHANGING for at home pizzas!!! Do yourself a favor and buy Ken’s book for some of the best dough recipes, get Andris’s book for a ton more ideas to use the baking steel, then definitely get this pizza steel. This thing is literally a heavy hunk of metal that cooks your pizza to perfection in just a standard home oven. Pizzas using this steel come out just as good as if you had a 900 degree fire oven. Pizza stones do not compare, if you are choosing between the two, get the pizza steel. After cooking 3 pizzas one after the other, you can see the burnt flour on my steel, I literally just wiped off the flour to clean it up, simple. I just store the pizza steel in one of my double ovens that I never really use, it would be a little challenging to store elsewhere due to the weight/size. Highly recommend this if you like a good quality pizza. ## Features - THE ORIGINAL BAKING STEEL — INVENTED IN 2012: Founder Andris Lagsdin was working at his family's steel manufacturing business when he read Modernist Cuisine and had an idea. He cut a piece of steel, took it home, made a pizza, and invented a category. This is the original. - MADE IN THE USA, BUILT TO LAST DECADES: Solid American steel, manufactured in Massachusetts. Crack-proof, virtually indestructible. Customers are still cooking on the Baking Steels they bought in 2013. One steel, a lifetime of pizza. Easy to Clean. - 18X FASTER THAN A PIZZA STONE: Ultra-conductive ¼" solid steel transfers heat instantly to your dough. The result: crispy bottoms, perfect leopard-spotted crust, restaurant-grade pizza in a home oven. The same physics that sears a steak in cast iron, applied to pizza. - NOT JUST FOR PIZZA: Sourdough bread with a bakery crust. English muffins with real nooks and crannies. Smash burgers, seared steaks, cookies, calzones. The most versatile cooking surface in your kitchen, works in any oven, on any grill. - SHIPS PRE-SEASONED BY HAND — READY TO COOK DAY ONE: Every Baking Steel is pre-seasoned by hand in Massachusetts before it ships. Open the box, preheat your oven, make pizza. We season it because we care. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B00N205G22 | | Best Sellers Rank | #12,443 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #24 in Pizza Pans & Stones | | Brand | Baking Steel | | Brand Name | Baking Steel | | Color | Bronze | | Customer Reviews | 4.6 out of 5 stars 598 Reviews | | Included Components | Baking Steel | | Item Dimensions L x W x Thickness | 16"L x 14"W x 0.25"Th | | Item Type Name | Pizza Stone | | Item Weight | 15 pounds | | Manufacturer | Baking Steel | | Manufacturer Part Number | 3424321 | | Material | Steel | | Material Type | Steel | | Maximum Temperature | 1000 °F | | Model Number | 3424321 | | Number of Items | 1 | | Product Care Instructions | Hand Wash | | Shape | Rectangular | | Size | 14"x16"x1/4" | | UPC | 748252006691 | | Unit Count | 1 Count | ## Product Details - **Brand:** Baking Steel - **Color:** Bronze - **Material:** Steel - **Product Care Instructions:** Hand Wash - **Shape:** Rectangular ## Images ![The Original Baking Steel® | Pre-Seasoned & Built to Last | 14"x16"x¼" Ultra-Conductive Pizza Steel for Oven & Grill | Made in USA Since 2012 - Image 1](https://m.media-amazon.com/images/I/81vLUHAOF9L.jpg) ![The Original Baking Steel® | Pre-Seasoned & Built to Last | 14"x16"x¼" Ultra-Conductive Pizza Steel for Oven & Grill | Made in USA Since 2012 - Image 2](https://m.media-amazon.com/images/I/61UZ1uyXIML.jpg) ![The Original Baking Steel® | Pre-Seasoned & Built to Last | 14"x16"x¼" Ultra-Conductive Pizza Steel for Oven & Grill | Made in USA Since 2012 - Image 3](https://m.media-amazon.com/images/I/81D4nMYpVSL.jpg) ![The Original Baking Steel® | Pre-Seasoned & Built to Last | 14"x16"x¼" Ultra-Conductive Pizza Steel for Oven & Grill | Made in USA Since 2012 - Image 4](https://m.media-amazon.com/images/I/61tzpgxiN2L.jpg) ![The Original Baking Steel® | Pre-Seasoned & Built to Last | 14"x16"x¼" Ultra-Conductive Pizza Steel for Oven & Grill | Made in USA Since 2012 - Image 5](https://m.media-amazon.com/images/I/61tega+ja7L.jpg) ## Available Options This product comes in different **Size** options. ## Questions & Answers **Q: Where is the baking steel made** A: Stoughton Steel in Hanover, MA. **Q: It says in product description this can be used as a stove top griddle; Does that mean A glass top stove?** A: I would say no, but this is my opinion having owned a glass top stove, conventional electric range and gas ranges. I have no supporting data. Here's why I think you wouldn't want it for a glass top: 1) weight -- if it inadvertently drops on the glass top you're probably looking at significant damage to the range top; 2) residual heat -- this steel will absorb more heat than a conventional stovetop griddle and it will stay hotter longer, that may negatively impact the internals of your glass top range; 3 handling -- flat steel on a flat surface at 400+degrees is difficult to maneuver. I wouldn't risk it on the range top, only in the oven. **Q: Have used a stone for many years w/o any sticking issues. Anyone out there experienced w/stone and steel with comparison comment re: sticking?** A: When a dough sticks it typically has nothing to do with the stone or the steel.; it's because of 4 possible reasons: 1) The dough is too wet. When you notice it is sticking to the peel as you try to transfer it, you know more flour/less water was required in the recipe. Even adding more four or corn meal to the peel is not going to always fix that. You might get it off the peel onto the stone but it still breaks open when it starts to bake. Also, while cornmeal is great at sliding off dough, it does burn on the steel , creating a slightly burnt taste to the crust so you don't want an excess amount just because you cant get it off the peel. Sometimes you will notice a bit of dough left on the peel when you transfer it if it's too wet. A wet dough is also hard to stretch into a circle. The dough should be sticky but pull away from the bowl without leaving some dough stuck to the sides or bottom of the bow. 2) The dough is too thin in the middle because the dough was stretched too far in the center. . The dough with break in the middle when baking and toppings will glue themselves to the stone or steel. 3) the steel or stone was not clean and when you slid it off the peel the dough caught on the debris and tore a bit. 4) Too many toppings or too much of them, including sauce. It's not such a problem with thick crusts but you need a light hand with thin ones. Too much weight in toppings will cause the dough to tear at it's thinnest point as it starts to rise in the oven or when you slide your peel under it to turn or remove it. A steel is smoother than a stone and it should stick even less , all things being equal. Still, the manufacturer does say to keep it seasoned with a drop of avocado oil. When the pizza does stick and burn on the steel, it's easier to clean off than a stone, other than the weight when handling it in your sink. Hope this is helpful. **Q: Can this be used on a cooktop with pots to distribute heat more evenly** A: Mel, yes this works great as a heat source for pots. Works great on induction too! ## Customer Reviews ### ⭐⭐⭐⭐⭐ Perfectly crispy crust every time!! *by B***I on November 12, 2024* I am beyond impressed with this baking steel! As a pizza enthusiast, I’ve tried countless stones and pans over the years, but nothing comes close to the results I get with this pizza steel. It heats up incredibly fast and evenly, and the difference it makes in the crust is unbelievable—perfectly crispy on the outside, yet still chewy and soft on the inside. Whether I’m making a thin Neapolitan-style pizza or a heartier deep-dish, this steel delivers restaurant-quality results in my home oven. It’s also great for baking bread and other dishes that need a high, even heat. Plus, it’s built like a tank—super durable and easy to clean. Worth every penny!! ### ⭐⭐⭐⭐⭐ Outstanding pizza results!! Pizza Steel for the win!! *by A***R on September 21, 2025* After having the best pizza I’ve ever eaten from Ken’s Artisan Pizza, I bought Ken Forkish’s book ‘The Elements of Pizza’ this is where I first learned that this thing called a pizza steel exists. I also found the book ‘Baking with Steel’ by Andris Lagsdin, the maker of this Baking Steel product. Wow, LIFE CHANGING for at home pizzas!!! Do yourself a favor and buy Ken’s book for some of the best dough recipes, get Andris’s book for a ton more ideas to use the baking steel, then definitely get this pizza steel. This thing is literally a heavy hunk of metal that cooks your pizza to perfection in just a standard home oven. Pizzas using this steel come out just as good as if you had a 900 degree fire oven. Pizza stones do not compare, if you are choosing between the two, get the pizza steel. After cooking 3 pizzas one after the other, you can see the burnt flour on my steel, I literally just wiped off the flour to clean it up, simple. I just store the pizza steel in one of my double ovens that I never really use, it would be a little challenging to store elsewhere due to the weight/size. Highly recommend this if you like a good quality pizza. ### ⭐⭐⭐⭐⭐ Worth every penny and more! *by D***T on February 7, 2019* We have been making homemade pizza for years, always by shaping and baking the dough directly on a pizza pan. Then we tried the baking steel. Unbelievable difference! The pizza we made on the baking steel was absolutely delicious. The crust was absolutely as good, probably better, than the very best crust I have had in a pizza shop and I have had many. Our pizza was ready in about seven minutes. The crust was absolutely perfect throughout. You can see in the photo that the edge is slightly crunchy on the outside and soft and airy on the inside. The cheese melted perfectly in the seven minutes, probably from following instructions to place the steel as close as possible to 6" from the broiler element. Be sure to buy a pizza peel, important to the process, and just as important, coat the peel with flour (we used a 50/50 mix of flour and corn meal) before placing the dough on it and adding your toppings. Otherwise the dough will stick and you will not be able to transfer it to the stone. We will never again use the old method to make pizza. Now knowing how good crust can be, I would be embarrassed to serve the old one. Buy it, you will love it! ## Frequently Bought Together - Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread - Non-Stick Surface & Crack-Proof - Grilling Gifts for Dad - New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length - American Metalcraft 2814 28" Aluminum Pizza Peel with 12" Wood Handle, 14" x 16" Large Blade --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/10547336-the-original-baking-steel-pre-seasoned-and-built-to-last](https://www.desertcart.tn/products/10547336-the-original-baking-steel-pre-seasoned-and-built-to-last) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-09-05*