How to Use Your Pizzori Steel

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Picture this: You're at home, craving a delicious homemade pizza, and you've just purchased a pizza steel to up your pizza game.

But how do you properly use this magical tool in your home oven? Fret not, fellow pizza lover, for I, a seasoned pizzaiolo, am here to guide you through the process of using a pizza steel to create mouthwatering, drool-worthy pizzas.

There are three different ways to use a pizza steel in your home oven, and by understanding the fundamentals of each, you'll be able to fine-tune your pizza-making skills for a variety of delicious outcomes: 

• Best practice: 2/3rd up and use roast / broiler settings
• More char: 2/3rd up and only use broiler settings
• Crusty bottom: 1/3 up and use the bake setting

Before we start let me quickly explain oven settings as it confused me when I first started: 

Quick oven settings explanation:

• Roast: Heats evenly from top and bottom
• Broil: Heats only from top using the broiler elements
• Bake: Heats only from the bottom
• Convection: A fan helps circulate the air and is recommended for pizza

I'd like you to see these recommended approaches as a place for you to start. One of the best things about making pizza at home is the ability to make it just the way you want it.

So find the option that works best for you, and the kind of pizza you love the most.  

1) The Best Practice Approach

• Place the steel 2/3rd of the way up in your oven.
• Set your oven to the roast setting (with convection, if available).
• Heat = 550° (or as hot as it goes)

Takeaways:

• This approach provides even heat distribution, resulting in well-cooked pizzas in just 5-7 minutes.
• Your pizza's bottom and top will cook simultaneously, ensuring a perfectly balanced bake.

For an extra-crispy finish, add 2 minutes under the broiler at the end of the cook time (see tip in the end).

2) The Charred Top, Softish Bottom Approach

• Place the steel 2/3rd of the way up in your oven.
• Set your oven to the broil setting (or convection, if available).
• Heat = 550° (or as hot as it goes)

Takeaways:

• This method offers intense top heat for a faster cook time (3-5 minutes).
• You'll achieve a charred crust and toppings, while the bottom remains on the softer side.

3) The Crusty Bottom Approach

• Place the steel 1/3rd of the way up in your oven.
• Set your oven to the bake setting (with convection, if available).
• Heat = 550° (or as hot as it goes)
• For the last 2 minutes of cooking, switch to the broiler setting to cook your toppings.

Takeaways:

• This method focuses on intense bottom heat for a longer cook time (9-11 minutes).
• You'll get a crusty bottom, while the toppings might be slightly undercooked.

Bonus Tip: The 2-Minute Broiler Trick

No matter which approach you choose, you can add a touch of pizzazz to your pizza by finishing it under the broiler for 2 minutes.

This quick blast of intense heat will provide extra crispiness and a touch of char to your pizza's crust and toppings.

Now that you're equipped with these three methods for using a pizza steel in your home oven, you're ready to embark on your pizza-making journey.

Experiment with each approach to discover the perfect balance of heat and placement that suits your personal pizza preferences. Buon appetito, my pizza-loving friends!