Baking Steel Pro

Make Full-Size 16-Inch NY-Style Pizza in Your Home Oven

The Baking Steel Pro (16" x 16" x 3/8") is a 27-pound slab of solid carbon steel built for one thing: the biggest, best New York-style pizzas you can make in a standard home oven. At 3/8-inch thick, 50% thicker than the Original, the Pro delivers maximum thermal mass, superior heat retention, and edge-to-edge performance. Preheat for 60–75 minutes at 500–550°F and bake restaurant-size 16-inch pizzas in 5–7 minutes.

Like every Baking Steel, the Pro is pre-seasoned by hand in Massachusetts before it ships. We season it so you don't have to, no smoke, no DIY, no waiting. Open the box, preheat your oven, make pizza.

Perfect For:

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NY-style pizza makers who want full 16-inch restaurant-size pies at home

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Pizza party hosts who need to feed a crowd fast

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Upgraders moving up from the Original who want more thermal mass

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Bread bakers who want maximum oven spring and crispy crusts

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Stovetop griddle users — flip it over for smashburgers, pancakes, and quesadillas (gas, electric, and induction)

Why Is the Pro Different from Other Pizza Steels?

The Baking Steel Pro conducts heat 18 times more effectively than ceramic pizza stones. The 3/8-inch thickness means it holds more heat longer, so your oven stays hotter even when you open the door to launch. You get explosive oven spring, perfectly blistered crusts with leopard spotting, and a crispy bottom every single time. This is critical for NY-style pizza, where consistent high heat is everything.

Pro vs Original: Which Should I Choose?

Choose the Original (16" x 14" x 1/4", 15 lbs) if: You make 12–14 inch pizzas, want faster preheating (60 minutes), have a smaller oven, or want a lighter steel.

Choose the Pro (16" x 16" x 3/8", 27 lbs) if: You want full 16-inch NY-style pizzas, maximum thermal mass and heat retention, and you have an oven with 18"+ rack depth.

Both deliver incredible results. The Pro is for pizza makers who want the absolute best.

You'll Need a 16" Peel for the Pro

If you're making 16-inch pizzas, you need a peel that can handle them. Our 16" Pizza Peel is specifically designed to pair with the Pro. A smaller peel won't cut it — you'll struggle with launching, and your pizzas won't fit properly. Many customers buy the Pro + 16" Peel together to get everything they need in one order.

What Can I Make With the Baking Steel Pro?

Pizza: 16-inch NY-style, Neapolitan, Detroit, grandma, bar-style, and frozen pizza.

Bread: Sourdough, no-knead, baguettes, focaccia, sandwich loaves — the massive thermal mass creates incredible oven spring without a Dutch oven.

Everything else: Flatbreads, pastries, roasted vegetables, cookies. Flip it over on your stovetop or grill for smashburgers, pancakes, quesadillas, and seared steaks. Works on gas, electric, and induction.

I invented this on a 3/8-inch plate.

In 2012 I walked into my dad's plant and grabbed a 3/8-inch plate that had been cut for a Caterpillar part. That's the thickness of the Pro. That Sunday I made pizza on it, and I knew.

Fourteen years later, every Baking Steel is still made at my dad's shop in Hanover, Massachusetts, and every one still ships from there. More than 200,000 home cooks have one. I still run the company myself, and I teach free pizza classes on Zoom, because the steel works best when you know how to use it.

Andris Lagsdin, inventor of the Baking Steel

Product Specifications

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Dimensions: 16" x 16" (square)

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Thickness: 3/8 inch (9.5mm)

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Weight: 27 pounds

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Material: Solid carbon steel, pre-seasoned

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Made in: USA

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Warranty: Lifetime warranty against defects

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Ships: Within 1–2 business days, free shipping in contiguous USA

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Max pizza size: 16 inches

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Compatible with: Oven, grill, gas stovetop, electric stovetop, induction cooktop

What's Included

• 1x Baking Steel Pro (16" x 16" x 3/8")

• Care instructions

• Access to our recipe library and free live online cooking classes

Frequently Asked Questions

What is the Baking Steel Pro?

A 16" x 16" x 3/8" thick solid carbon steel baking surface designed for making restaurant-size 16-inch NY-style pizzas at home. At 27 pounds, it delivers maximum thermal mass and heat retention for professional-quality results in a standard home oven.

Will the Baking Steel Pro fit in my oven?

The Pro (16" x 16") fits in most standard home ovens. Most ovens are 18–20 inches deep, so the 16" Pro fits with room to spare. Measure your oven rack depth from front to back — if it's 18 inches or more, the Pro will fit. If your oven is smaller, consider the Original (16" x 14") instead.

What's the difference between the Pro and the Original?

The Pro is 16" x 16" x 3/8" thick (27 lbs) for 16-inch pizzas with maximum thermal mass. The Original is 16" x 14" x 1/4" thick (15 lbs) for 12–14 inch pizzas with faster preheating. The Pro has 50% more thickness for superior heat retention.

Is the Baking Steel Pro worth $189?

If you want full-size 16-inch NY-style pi…