Pizza stone vs pizza steel vs sheet tray: maximize your home oven for a crispier crust

Get the recipe Martin uses to compare pizza stone vs pizza steel: New York-Style Pizza https://bakewith.us/p5djfw4g

Great pizza needs great heat, and your home oven has more of it than you think. Sure, you'll never hit 900°F like a pizzeria, but you don't need to.

Martin sets up our studio oven the way he would at home, then bakes the same New York-style pie three ways: sheet tray vs pizza stone vs pizza steel. Same dough, same 550°F. The tops look nearly identical — but flip them over and it's not even close.

SHOP THIS RECIPE

Book of Pizza: https://bakewith.us/pckundui

Pizza Steel: https://bakewith.us/64370nmh

Pizza Stone: https://bakewith.us/8wiod35t

Turning Peel: https://bakewith.us/6xophbhf

Pizza Peel: https://bakewith.us/jwwgoau8

Pizza Cutter: https://bakewith.us/xq5jgwz5

CREDITS

Host: Martin Philip

Senior Producer: Tucker Adams

Producer: Cecile Dyer

Culinary Producer: Lydia Fournier

Editor: Rob Strype

Multimedia Design: Matthew Johnson

Editorial Coordinator: Rachel Burcham

Senior Social Media Manager: Micky Bedell

Executive Producer: Chris McLeod