---
product_id: 10547336
title: "Baking Steel - The Original Ultra Conductive Pizza Stone (14\"x16\"x1/4\") - The Original Baking Steel for Pizza & Bread for Indoor & Outdoor Use - Pre-Seasoned, Naturally Non-Stick Surface & Crack-Proof"
brand: "baking steel"
price: "€ 434.36"
currency: EUR
in_stock: true
reviews_count: 13
category: "Baking Steel"
url: https://www.desertcart.com.cy/products/10547336-baking-steel-the-original-ultra-conductive-pizza-stone-14x16x1-4
store_origin: CY
region: Cyprus
---

# 20x faster heat transfer 14x16 inch optimal cooking surface Unbreakable steel durability Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread for Indoor & Outdoor Use - Pre-Seasoned, Naturally Non-Stick Surface & Crack-Proof

**Brand:** baking steel
**Price:** € 434.36
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your pizza game with the steel pros swear by!

## Quick Answers

- **What is this?** Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread for Indoor & Outdoor Use - Pre-Seasoned, Naturally Non-Stick Surface & Crack-Proof by baking steel
- **How much does it cost?** € 434.36 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.cy](https://www.desertcart.com.cy/products/10547336-baking-steel-the-original-ultra-conductive-pizza-stone-14x16x1-4)

## Best For

- baking steel enthusiasts

## Why This Product

- Trusted baking steel brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Proudly Made in the USA:** Heavy-duty 16 lb steel with a generous 14"x16" surface, engineered for durability and even heat.
- • **Unbreakable & Built to Last:** Crafted from ultra-conductive steel that won’t crack or chip—your kitchen’s forever upgrade.
- • **Lightning-Fast Heat Transfer:** Cooks pizza 20x faster than traditional stones for perfectly crisp crusts every time.
- • **Versatile Kitchen Powerhouse:** Use as a griddle, induction plate, or even a frozen cold plate—one tool, endless possibilities.
- • **Pro-Level Culinary Innovation:** Inspired by Modernist Cuisine techniques to deliver restaurant-quality results at home.

## Overview

The Original Ultra Conductive Pizza Stone is a 14"x16"x1/4" pre-seasoned baking steel that cooks pizza 20 times faster than traditional stones. Made in the USA from unbreakable ultra-conductive steel, it delivers even heat distribution for perfect crusts, inspired by Modernist Cuisine. Versatile for indoor and outdoor use, it doubles as a griddle or induction plate, making it a must-have for serious home chefs seeking professional-grade results.

## Description

Shop Baking Steel at the desertcart Bakeware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: Outstanding pizza results!! Pizza Steel for the win!! - After having the best pizza I’ve ever eaten from Ken’s Artisan Pizza, I bought Ken Forkish’s book ‘The Elements of Pizza’ this is where I first learned that this thing called a pizza steel exists. I also found the book ‘Baking with Steel’ by Andris Lagsdin, the maker of this Baking Steel product. Wow, LIFE CHANGING for at home pizzas!!! Do yourself a favor and buy Ken’s book for some of the best dough recipes, get Andris’s book for a ton more ideas to use the baking steel, then definitely get this pizza steel. This thing is literally a heavy hunk of metal that cooks your pizza to perfection in just a standard home oven. Pizzas using this steel come out just as good as if you had a 900 degree fire oven. Pizza stones do not compare, if you are choosing between the two, get the pizza steel. After cooking 3 pizzas one after the other, you can see the burnt flour on my steel, I literally just wiped off the flour to clean it up, simple. I just store the pizza steel in one of my double ovens that I never really use, it would be a little challenging to store elsewhere due to the weight/size. Highly recommend this if you like a good quality pizza.
Review: Great for pizza - I used this to bake a frozen pizza. The crust came out perfect, the toppings cooked just right. It only too about 15 minutes. Follow the instructions and you’ll love it. A bit heavy, so have someone help you lift it if Necessary after it cools off to clean it. The steel holds heat for a long time after you shut the oven off. I like it…it’s a keeper!

## Features

- ULTRA-CONDUCTIVE STEEL - Made from ultra-conductive steel, this original Baking Steel pizza stone delivers perfect, evenly baked crusts. We know, we invented it.
- UNBREAKABLE & EFFICIENT - Experience quicker, perfect bakes with our unbreakable Baking Steel original that cooks 20 times faster than traditional pizza or baking stones. Enjoy superior performance and durability in every use.
- INSPIRED BY MODERNIST CUISINE - The Original Baking Steel, inspired by the innovative techniques of Modernist Cuisine, brings professional-grade results to your kitchen. Elevate your baking with cutting-edge design and exceptional performance of our original baking steel pizza.
- VERSATILE USE - This Baking Steel excels as a stovetop griddle, induction plate, and even a cold plate when frozen. Its multifunctional design makes it a valuable addition to any kitchen setup.
- TOP QUALITY - Measuring 14"x16"x1/4" and weighing 16 lbs, this Pizza Steel provides ample cooking space and durability. Proudly manufactured in the USA, it ensures high-quality craftsmanship. Ideal for creating the perfect crust, this Baking Steel for oven distributes heat evenly, making it a must-have for any pizza enthusiast. Making homemade pizzas or baking bread, it’s the perfect gift for culinary lovers. Upgrade your cooking experience with this versatile pizza steel for your oven or grill!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00N205G22 |
| Best Sellers Rank | #14,588 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #28 in Pizza Pans & Stones |
| Customer Reviews | 4.5 4.5 out of 5 stars (587) |
| Date First Available | August 26, 2014 |
| Is Discontinued By Manufacturer | No |
| Item Weight | 15 pounds |
| Item model number | 3424321 |
| Manufacturer | Baking Steel |
| Product Dimensions | 16"L x 14"W x 0.25"Th |
| Size | 14"x16"x1/4" |
| UPC | 748252006691 |

## Product Details

- **Brand:** Baking Steel
- **Color:** Bronze
- **Material:** Steel
- **Product Care Instructions:** Hand Wash
- **Shape:** Rectangular

## Images

![Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread for Indoor & Outdoor Use - Pre-Seasoned, Naturally Non-Stick Surface & Crack-Proof - Image 1](https://m.media-amazon.com/images/I/81T2o6K4fLL.jpg)

## Questions & Answers

**Q: Where is the baking steel made**
A: Stoughton Steel in Hanover, MA.

**Q: It says in product description this can be used as a stove top griddle; Does that mean A glass top stove?**
A: I would say no, but this is my opinion having owned a glass top stove, conventional electric range and gas ranges.  I have no supporting data.   Here's why I think you wouldn't want it for a glass top: 1) weight -- if it inadvertently drops on the glass top you're probably looking at significant damage to the range top; 2) residual heat -- this steel will absorb more heat than a conventional stovetop griddle and it will stay hotter longer, that may negatively impact the internals of your glass top range; 3 handling -- flat steel on a flat surface at 400+degrees is difficult to maneuver.  I wouldn't risk it on the range top, only in the oven.

**Q: Have used a stone for many years w/o any sticking issues. Anyone out there experienced w/stone and steel with comparison comment re: sticking?**
A: When a dough sticks it typically has nothing to do with the stone or the steel.; it's because of 4 possible reasons:  1) The dough is too wet. When you notice it is sticking to the peel as you try to transfer it, you know more flour/less water was required in the recipe.  Even adding more four or corn meal to the peel is not going to always fix that. You might get it off the peel onto the stone but it still breaks open  when it starts to bake. Also, while cornmeal is great at sliding off dough, it does burn on the steel , creating a slightly burnt taste to the crust so you don't want an excess amount just because you cant get it off the peel. Sometimes you will notice a bit of dough left on the peel when you transfer it if it's too wet.  A wet dough is also hard to stretch into a circle. The dough should be sticky but pull away from the bowl without  leaving some dough stuck to the sides or bottom of the bow.
  2) The  dough is too thin in the middle because the dough was stretched too far in the center. . The dough with break in the middle when baking and toppings will glue themselves to the stone or steel. 
3) the steel or stone was not clean and when you slid it off the peel the dough caught on the debris and tore a bit.
 4) Too many toppings or too much of them, including  sauce.  It's not such a problem with thick crusts but you need a light hand with thin ones. Too much weight in toppings will cause the dough to tear at it's thinnest point as it starts to rise in the oven or when you slide your peel under it to turn or remove it. 

A steel is smoother than a stone and it should stick even less , all things being equal.  Still, the manufacturer does say to keep it seasoned with a drop of avocado oil. When the pizza does stick and burn on the steel, it's easier to clean off than a stone, other than the weight when handling it in your sink.  Hope this is helpful.

**Q: Can this be used on a cooktop with pots to distribute heat more evenly**
A: Mel, yes this works great as a heat source for pots. Works great on induction too!

## Customer Reviews

### ⭐⭐⭐⭐⭐ Outstanding pizza results!! Pizza Steel for the win!!
*by D***H on September 21, 2025*

After having the best pizza I’ve ever eaten from Ken’s Artisan Pizza, I bought Ken Forkish’s book ‘The Elements of Pizza’ this is where I first learned that this thing called a pizza steel exists. I also found the book ‘Baking with Steel’ by Andris Lagsdin, the maker of this Baking Steel product. Wow, LIFE CHANGING for at home pizzas!!! Do yourself a favor and buy Ken’s book for some of the best dough recipes, get Andris’s book for a ton more ideas to use the baking steel, then definitely get this pizza steel. This thing is literally a heavy hunk of metal that cooks your pizza to perfection in just a standard home oven. Pizzas using this steel come out just as good as if you had a 900 degree fire oven. Pizza stones do not compare, if you are choosing between the two, get the pizza steel. After cooking 3 pizzas one after the other, you can see the burnt flour on my steel, I literally just wiped off the flour to clean it up, simple. I just store the pizza steel in one of my double ovens that I never really use, it would be a little challenging to store elsewhere due to the weight/size. Highly recommend this if you like a good quality pizza.

### ⭐⭐⭐⭐⭐ Great for pizza
*by �***� on July 10, 2025*

I used this to bake a frozen pizza. The crust came out perfect, the toppings cooked just right. It only too about 15 minutes. Follow the instructions and you’ll love it. A bit heavy, so have someone help you lift it if Necessary after it cools off to clean it. The steel holds heat for a long time after you shut the oven off. I like it…it’s a keeper!

### ⭐⭐⭐⭐⭐ Great product!
*by V***O on January 29, 2026*

A great product all around!

## Frequently Bought Together

- Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread - Non-Stick Surface & Crack-Proof - Grilling Gifts for Dad
- New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length
- American Metalcraft 2814 28" Aluminum Pizza Peel with 12" Wood Handle, 14" x 16" Large Blade

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*Product available on Desertcart Cyprus*
*Store origin: CY*
*Last updated: 2026-02-28*