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This is my method for making pizza at home using a baking steel. A baking steel is a thick slab of steel that outperforms a traditional pizza stone by transferring heat more efficiently, helping you achieve a crisp, well-browned crust that closely resembles New York–style pizza.
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With a baking steel you can make authentic-tasting NY pizza in a conventional home oven. The recipe below also references my simple homemade pizza sauce and includes my straightforward process for topping and baking. As with many home kitchen attempts, things can get a little chaotic — so take your time and follow the basics. If you only want the sauce recipe, look for a dedicated pizza sauce recipe elsewhere on the site.
Let’s Learn How to Make Pizza — Dad Style
How to Make Pizza Using the Baking Steel
Equipment
- Baking steel
- Blender (for sauce, optional)
- Pizza peel
Ingredients
- 1 pre-made pizza dough (store-bought dough works well)
- ¼ cup flour (for dusting surface and peel)
- 1 cup homemade pizza sauce (or your favorite jarred sauce)
- 8 slices bacon (optional; pre-cook if desired)
- ¼ lb Italian sausage (cooked and crumbled)
- 1 cup shredded mozzarella cheese
Instructions
- Rest the pizza dough at room temperature for about 1 hour. This relaxes the gluten and makes the dough easier to stretch.
- Place the baking steel in the oven on the second rack from the top. Positioning the steel higher helps brown the top of the pizza while the steel crisps the bottom.
- Preheat your oven to its highest temperature. Many home ovens reach 500–550°F (260–290°C). Let the oven reach full temperature before baking.
- Allow the baking steel to heat for 45 minutes to an hour. A properly heated steel stores a lot of thermal energy and will deliver a quick, even bake.
- Lightly flour your work surface and the top of the dough. Roll and stretch the dough to your desired thickness, being careful not to tear it. Use flour or semolina on the peel to help the pizza slide freely.
- Transfer the shaped dough to a floured pizza peel. Make sure the dough can slide easily; if it sticks, lift and add a bit more flour under the edges.
- Spread a thin layer of pizza sauce evenly over the dough, leaving a border for the crust. A thin layer prevents sogginess and allows the crust to crisp properly.
- Sprinkle an even layer of shredded mozzarella, and add any pre-cooked toppings such as crumbled Italian sausage or pre-cooked bacon.
- Carefully slide the pizza off the peel and onto the preheated baking steel. A quick, confident motion helps prevent the dough from folding or sticking.
- Bake for 5–8 minutes, watching closely. Baking time varies with oven temperature, dough thickness, and topping load. Look for a golden-brown crust with some blistering and bubbling on the cheese.
- Remove the pizza from the oven using the peel, let it rest for a minute, then slice and enjoy.
- For demonstration of stretching techniques and sliding onto the steel, consult a step-by-step video or practice the peel motion with a dusting of flour until you feel comfortable.
Nutrition
| Carbohydrates: 229 g
| Protein: 100 g
| Fat: 143 g
| Saturated Fat: 54 g
| Cholesterol: 291 mg
| Sodium: 6808 mg
| Fiber: 10 g
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Notes and tips:
- Preheat the steel thoroughly — that stored heat is what gives the bottom crust a professional blister and crispness.
- Keep toppings light and pre-cooked if they release a lot of moisture. Heavy or wet toppings can slow baking and lead to a soggy middle.
- If you don’t have a peel, a rimless baking sheet dusted with flour can work as a substitute for transferring the pizza.
- Experiment with oven rack height and temperature to find the best combination for your oven; every oven behaves a bit differently.
Enjoy making pizza at home — have fun, be safe around high heat, and adjust the method to suit your kitchen.