Baking Steel for Outdoor Pizza Ovens: A User’s Guide

Outdoor pizza ovens are a fantastic way to bring restaurant-quality pizza to your backyard. But even the best outdoor oven can struggle to produce the perfectly crispy, leopard-spotted crust that pizza enthusiasts crave. That’s where a Baking Steel comes in. This guide will show you how to use a Baking Steel in your outdoor pizza oven, pellet grill, or Big Green Egg to achieve pizzeria-level results every time.

While traditional pizza stones are common, steel offers superior heat retention and conductivity, making it the preferred choice for serious home cooks. Whether you’re using a dedicated outdoor pizza oven or a multi-purpose grill, adding a Baking Steel can transform your pizza game. Let’s dive into the benefits, setup, and best practices for using a Baking Steel outdoors.

Why Use a Baking Steel in an Outdoor Oven?

Outdoor pizza ovens often rely on wood, gas, or charcoal to reach high temperatures, but the cooking surface itself may not retain enough heat to crisp the bottom of the dough quickly. A Baking Steel, with its high thermal mass, absorbs and radiates heat more efficiently than stone, ensuring your pizza gets a beautiful char on the bottom while the top cooks evenly.

Steel also preheats faster than stone and is virtually unbreakable, making it ideal for the rigors of outdoor cooking. Whether you’re using a dedicated pizza oven or a kamado-style grill like the Big Green Egg, a Baking Steel can help you achieve the intense heat needed for Neapolitan-style pizza.

Additionally, steel is easier to clean than stone—simply scrape off any residue and wipe it down. For outdoor use, this is a huge advantage, as you don’t want to spend time scrubbing a porous stone after a long cook.

• Superior heat transfer for crispy crusts
• Durable and long-lasting for outdoor conditions
• Faster preheating than pizza stones

Choosing the Right Baking Steel for Your Outdoor Setup

When selecting a Baking Steel for outdoor use, consider the size and shape of your oven or grill. The Original Baking Steel, available in various sizes, is a popular choice for standard pizza ovens and grills. For smaller spaces, the Mini Griddle can double as a pizza steel and a griddle, making it versatile for outdoor cooking.

If you have a pellet grill or a kamado grill, you’ll want a steel that fits comfortably on the cooking grates. The Skinny Griddle is thinner and lighter, making it easier to handle and store, while still providing excellent heat retention. It’s perfect for those who want a multi-purpose tool that can sear steaks and cook pizza.

Think about your typical pizza size—if you often make 12-inch pies, a 14-inch by 14-inch steel is ideal. If you’re using a large outdoor oven, you might opt for an even bigger steel to maximize cooking space. Always measure your oven’s interior before purchasing.

• Measure your oven or grill interior before buying
• Consider a thicker steel for better heat retention
• Multi-purpose tools like the Skinny Griddle offer added versatility

How to Set Up Your Baking Steel in an Outdoor Oven

Proper setup is crucial for achieving the best results. If your outdoor oven has a stone or ceramic floor, place the Baking Steel directly on top of it. For grills, position the steel on the cooking grates over the heat source. Ensure the steel is level and stable before preheating.

Preheat the steel for at least 45 minutes to an hour. This allows the steel to reach its full temperature and store enough heat to cook the pizza quickly. The ideal temperature for most pizzas is around 500°F to 600°F (260°C to 315°C), but if your oven can go higher, that’s even better.

Once the steel is hot, slide your pizza onto it using a well-floured peel. Cook for 2-3 minutes, rotating as needed, until the crust is golden and the cheese is bubbling. Keep an eye on the bottom to ensure it doesn’t burn—if it’s browning too quickly, lower the heat slightly.

• Preheat the steel for at least 45 minutes
• Use a pizza peel with semolina or flour for easy sliding
• Rotate the pizza halfway through for even cooking

Using Baking Steel with a Pellet Grill or Big Green Egg

Pellet grills and kamado grills are excellent for outdoor pizza because they can maintain consistent high temperatures. To use a Baking Steel on a pellet grill, set the grill to its highest setting (usually around 500°F) and place the steel on the grates. Allow it to preheat completely before baking.

For a Big Green Egg, you’ll need a heat deflector or set up a two-zone fire to prevent direct heat from scorching the bottom of the steel. Place the steel on the cooking grate above the deflector, and preheat as usual. The egg’s excellent insulation makes it easy to reach 600°F or higher, perfect for Neapolitan-style pizza.

One tip: avoid opening the lid too often, as this causes heat loss. Use a pizza peel to launch and retrieve the pizza, and only open the lid when necessary to check on progress.

• Use a heat deflector on kamado grills to prevent direct heat
• Preheat the steel with the grill lid closed to maintain temperature
• Monitor the temperature with an infrared thermometer for accuracy

Cleaning and Maintaining Your Outdoor Baking Steel

After cooking, allow the steel to cool completely before cleaning. Scrape off any food residue with a metal spatula or a dedicated scraper. For stubborn bits, use a pumice stone like the Baking Steel Cleaning Bricks to gently buff the surface. Avoid using soap, as it can strip the seasoning.

If you’ve been cooking on a grill, you may notice some discoloration—this is normal and doesn’t affect performance. To keep your steel in top shape, lightly oil it after cleaning to prevent rust, especially if you store it outdoors. A thin layer of vegetable oil works well.

Store your steel in a dry place, preferably indoors, to extend its lifespan. If you must keep it outside, use a cover and ensure it’s completely dry before storing.

• Never use soap—just scrape and wipe
• Use pumice stones for tough residue
• Oil lightly after cleaning to prevent rust

Adding a Baking Steel to your outdoor pizza oven or grill is a game-changer. With better heat retention, faster preheating, and easier cleaning, it’s the perfect upgrade for any backyard pizza enthusiast. Whether you choose the classic Baking Steel or a versatile Skinny Griddle, you’ll be amazed at the crispy, professional-quality crusts you can achieve. Ready to take your outdoor pizza to the next level? Explore the full range of Baking Steel products today and find the perfect fit for your setup.