The Complete Guide to Taking Care of Your New Pizza Steel
If you're still using a pizza stone, it’s time to make the switch to steel. After all, pizza stones can crack, are limited in size, and just don't hold up like a pizza steel does.
A pizza steel (or baking steel) preheats faster, holds heat many times better, and gives your pizza that perfect, crispy bottom without the worry of cracking. Plus, you’ll get that awesome charred crust we all love, without destroying your dough.
It’s honestly a "buy-it-for-life" kind of tool… as long as you take care of it the right way.
How to Take Care of Your New Pizza Steel
But, like anything that lasts, it does need a little TLC. It’s not a "set it and forget it" situation. After using it in your wood-fired oven, you might be tempted to leave it outside in the sun or just leave it in your home oven. Trust me, that’s a big mistake!
TL;DR
Pre-Seasoned Steel Cleaning: For pre-seasoned steels, clean with hot water, and dry thoroughly. Apply a thin coat of oil if not used immediately.
Non-Pre-Seasoned Steel Cleaning: For non-pre-seasoned steels, clean with hot water, dry thoroughly, then season by applying a thin layer of oil and baking at 450°F for 1 hour. Repeat this process 3 times for proper seasoning.
Storing Your Baking Steel: Always store your steel in a dry place to prevent rust.
If Your New Pizza Steel Is Pre-Seasoned (First Use)
Although our pizza steel comes pre-seasoned with a coat of organic flaxseed oil, there are still pizza steel care steps that you need to do to stop rust and to make it more nonstick (which means easy clean-ups on the cheese spills).
1. Hot-Water Wash (Don’t Use Soap!)
Rinse your new pizza steel under hot running water.
You might be tempted to use soap to wash your baking steel with soap… DON’T!
When you take your pizza steel out of its box, you might notice some light blemishes or variations in color, and think “hey, I should wash this off with soap!” Please don’t. Those marks are a normal result of the initial seasoning done in the factory. They are not damage caused during manufacturing, and they won’t affect how it bakes. You’ll still get that good-looking crust and golden-colored cheese on your first pizza!
With each passing use, the steel will look more uniform in color and take on a unique patina.
Use soap only when you see a thick layer of crud built up on the baking surface. That crud could be from cheese, sauces, or anything else that drips or spills on your baking steel.
2. Dry Your Steel Right Away!
Never air-dry your pizza steel! Your steel could develop rust spots if you air-dry it.
After washing it with hot water, dry the steel right away with paper towels or lint-free towels. If you’re using lint-free towels, make sure they’re food-safe. Some lint-free towels (like blue shop towels) are made for industrial and automotive settings to withstand solvents and oils, so they may contain harmful plastics that may seep into your food.
3. Start Baking!
Place your pizza steel on the second-highest rack, leaving enough space to work. Crank the oven to 500-550°F (broil or convection bake works best) and let it preheat for 45-60 minutes.
Once it’s ready, sprinkle a little cornmeal on the steel, slide the pizza on with a peel or spatula, and bake for 4-9 minutes, keeping an eye on it after 3 minutes.
Important: The steel comes packed in a sleeve containing a moisture-absorbing desiccant sachet, so just leave it in there until you’re ready to use it for the first time. But if you already took it out from the box and are not planning on using it right away, coat it with a thin layer of flaxseed oil (or vegetable oil, or canola oil) to protect the surface.
If Your Pizza Steel Is Not Pre-Seasoned
But if, for whatever reason, you ended up with a pizza steel that isn’t pre-seasoned, don’t worry! It happens. Maybe you found one on sale or just didn’t realize it wasn’t seasoned. No big deal.
Just follow the steps 1 and 2 above on taking care of a pre-seasoned pizza steel, and season it with oil. As above, we highly recommend cycling through the seasoning process three times.
How To Season A Pizza Steel For The First Time
1. Coat It with a Thin Layer of Natural Oil
Place your new pizza steel on a towel, trivet, or cutting board to protect your countertop and get a good grip. The steel is heavy and can be awkward, and you'll find it difficult to turn over after oiling it, so there should be something under it.
Make sure your steel is completely dry before oiling it.
Put a dollop (less than a tablespoon) of flaxseed oil on your pizza steel and rub it all over using a paper towel or a lint-free cloth. Make sure that all six sides of your steel are coated, and that includes the 4 narrow side edges.
2. Place the Steel in the Oven
Place your baking steel in the middle of the rack, and turn your oven to 450°F (232°C) to burn in the oil. Burning oil can cause smoke, so make sure you’ve wiped the excess oil off properly to prevent heavy smoke and not trigger your smoke alarms.
After an hour, you can use your baking steel right away.
Important: We recommend that you give your baking steel seasoning the first 3 times you use it. After that third time, you don’t need to oil your baking steel before each use.
Cleaning Your Pizza Steel (After Each Bake)
Your pizza steel will remain piping hot for hours after use. No problem, leave it in the oven to cool, and you can clean it the next day. Note: Never quench the steel in cold water to try to cool it quicker as it could warp.
When cool, soak it for up to 2 hours in plain hot water to soften any spills. You can scrub your steel with a pot scourer, and a good old paint scraper also works very well to remove stubborn gunk.
Once cleaned, dry it well with a paper towel, and apply a very thin coating of oil, just as you would a cast iron frying pan. Store away in a dry place, and you are good to go for next time!
Over time, your pizza steel will darken as you use it and re-oil it, which is totally normal and part of the seasoning process.
Fun Fact: The more you use your steel and the more cheese, fat and oils get onto the steel while it is baking, the more non stick it will become. All these factors help to keep the steel naturally seasoned.
Storage (Keep It Dry)
Store your pizza steel in a dry place to prevent rust. Whether you slide it into a cabinet, leave it in your oven, or store it flat on a shelf, the most important thing is to keep it dry. Some even keep it in the warming drawer or under their stove in a pull-out drawer, which works well.
If you're not going to use it for a while, oil it before you store it in a pantry or storage room.
Can I leave my pizza steel in the oven all the time?
Yes, you can leave your pizza steel in the oven all the time. But remember, the steel will increase preheat time and consume energy if left in the oven when you’re not using it. If you're making bread or pizza, it’s great for even cooking, but it can cause issues for other baked goods, like cookies, where you need a sheet pan.
Save Yourself From The Hassle, Buy Pre-Seasoned Pizza Steels
With the right care, your steel will serve you for decades, delivering perfectly crisp pizzas every time.
At Doppio Living, we take great care in crafting our pre-seasoned 1/4" carbon steel pizza steels. Whether you're making pizza from scratch or reheating frozen pizzas you bought from Target, our steels make sure you get a crispy, golden crust without the soggy middle. Right out of the box, our products are solid, durable, and ready to go after a simple rinse and wipe-down.
All our products are crafted with care in the USA using only the highest quality materials.
We’re all about bringing people together with great food and creating memories, one slice at a time. Start making pizzas with the perfect crust; order the best pre-seasoned pizza steel today!