Steel the show.
Tailor made for the Anova Precision® Oven.
This baking steel was designed specifically to fit perfectly inside the Anova Precision® Oven, providing the most solid oven cooking surface around.
It’s a critical oven tool for storing up and transferring massive amounts of heat, very quickly and evenly, to whatever food you’re cooking – especially useful for getting beautiful results when cooking artisanal breads, pizzas, and the like!
Steel is heavy, and in the deliver-heat-fast game, mass matters. Think of the steel like a big heat battery: you charge it up by preheating the oven, letting all 13.6 lbs. of steel soak up all that heat energy. The more massive the battery, the more energy it can store, and the longer it can spend releasing that heat into the bottom of your pizza crust or big, artisan sourdough loaf.
Finally, steel is darn near indestructible. Anyone who has shattered a baking stone in their oven understands the value of durability.
Perfect pizza, every time.
Neapolitan-style (thin crust) pizzas are best when baked fast. In fact, a true Neapolitan pizza must be baked within 60-90 seconds at a temperature of 905°F. Unfortunately, home ovens don’t get nearly that hot. So, how can you deliver as much heat energy, in the same amount of time, but at a lower (safer) temperature?
The answer is all about thermal conductivity. Thermal conductivity measures the speed with which a material releases heat energy. And for steel, it’s lightning fast: about 18 times faster than the thermal conductivity of a baking stone. At a temperature of 480°F, the Baking Steel delivers as much heat as a baking stone at wood-fired-oven temperatures.
Ever cracked a baking stone? It’s almost too easy to do. Not only are baking stones too fragile to survive a short fall to the kitchen floor, but they simply can’t handle thermal shock. Steel on the other hand is virtually indestructible. This 1/4″ thick, 13.6 lb slab of solid, American-made steel will easily last for generations to come, no matter how hard you cook your pizzas.
Frequently Asked Questions
Where do I place the Anova Precision® Baking Steel in the Anova Precision® Oven?
How large of a pizza can I make?
Should I use cornmeal to keep my dough from sticking to the peel?
I’m having trouble launching my pizza from the peel to the steel.
Where is the Anova Precision® Baking Steel produced?
How often should I season my Baking Steel and Baking Steel Griddle?
Why does my Baking Steel change colors after cooking?
Is it OK to use the Anova Precision® Baking Steel with steam in the Anova Precision® Oven?
My Baking Steel has rusted, what now?
16 1/4″ x 12″ x 1/4″ thick
6.16 kgs / 13.6 lbs
Ready to Use
Pre-seasoned and ready to start cooking
Made in the United States