Our crisp, crunchy, chewy, and cheesy pizza recipes include everything from classic Neapolitan and New York pies to Sicilian and Detroit-style.

Inventor and guest writer Andris Lagsdin shares the story of how a realization at work led to Baking Steel pizza dough and one of the best pizza crusts you'll ever make.A unique combination of interests and skills led to the birth of the Baking Steel. And, in my humble opinion, pizza is the better for it.In my day job, I work for a family-owned manufacturing company, Stoughton Steel. But outside the office, I’m pretty passionate about food — pizza in particular.

Make mouth-watering, legit NY-style pizza at home on this DIY pizza steel. More efficient than a stone, and cheaper than a pre-made steel.

Bring the taste of a neighborhood pizzeria to your home with our recipe for making killer Bar Pizza. Get it now on BakingSteel.com.

Pizza Steel vs. Stone pin 2

My honest review! How to use a baking steel to create a super hot environment in your oven, ideal for making perfect pizza at home.

TheKitchn.com

About this item Ultra-conductive pizza steel for baking beautiful, blistered crust & fast cook times. Low friction steel surface for easy sliding & more conductive than ceramic or stone baking sheets. Allows steam to channel away for a perfectly crisp crust. Solid, heavy duty steel pizza stone that will not break even under high temperatures. Easy to wash and care for. Re-season only as needed. 16" x 14.25" x .25" - 16lbs - Made in the USA

Want to recreate restaurant-quality pizzas at home? Here are the best pizza stones and steels to bake up crisp-tender crusts and perfectly melted cheese in your own kitchen.

If you love pizza with ballooned and blistered edges and a crisp but pliable crust, this is the pizza dough recipe you’ll come back to again and again. And it’s easy to make—the pizza dough is no-knead, made with 4 simple ingredients, and doesn’t require special flour. Video guidance below. Attention Pizza Fans: My new cookbook, Pizza Night, is here. NOTES: This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to five days. I refrigerate individual…