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:
- NY-style pizza makers who want full 16-inch restaurant-size pies at home
- Pizza party hosts who need to feed a crowd fast
- Upgraders moving up from the Original who want more thermal mass
- Bread bakers who want maximum oven spring and crispy crusts
- 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 or cast iron. 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
- Dimensions: 16" x 16" (square)
- Thickness: 3/8 inch (9.5mm)
- Weight: 27 pounds
- Material: Solid carbon steel, pre-seasoned
- Made in: USA
- Warranty: Lifetime warranty against defects
- Ships: Within 1–2 business days, free shipping in contiguous USA
- Max pizza size: 16 inches
- 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 pizzas at home, absolutely. At $189, the Pro replaces expensive pizza ovens, pizza stones, and baking sheets. It pays for itself after a few homemade pizza nights compared to takeout ($15–25 per pizza) and lasts a lifetime with minimal care.
How long does the Pro take to preheat?
60–75 minutes at your oven's highest temperature (usually 500–550°F). The extra thickness requires longer preheating than the Original (60 minutes), but the payoff is maximum heat retention and professional-quality crusts.
How big of a pizza can I make on the Pro?
Up to a 16-inch pizza — the same size as a large pizza at most pizzerias. This is the biggest pizza you can make in a standard home oven.
Do I need a special peel for the Pro?
Yes. For 16-inch pizzas, you need our 16" Pizza Peel. A standard 14" peel is too small to launch and retrieve restaurant-size pizzas properly.
Can I make bread on the Baking Steel Pro?
Yes. The Pro's massive thermal mass creates incredible oven spring and crispy crusts for sourdough, no-knead bread, baguettes, focaccia, and more — no Dutch oven needed.
Is the Baking Steel Pro better than a pizza stone?
Yes. The Pro conducts heat 18 times more effectively than ceramic pizza stones, resulting in faster cooking, crispier crusts, and better oven spring. Unlike stones, the Pro won't crack or break and lasts a lifetime.
Do I need to season the Baking Steel Pro?
It comes pre-seasoned and ready to use. Over time, re-season by applying a thin coat of flaxseed or vegetable oil and baking at 500°F for one hour. Only needed once or twice a year.
How do I clean the Baking Steel Pro?
After it cools, wipe down with a damp cloth. For stuck-on food or surface rust, use our Cleaning Bricks. Mild soap is okay. Dry thoroughly and apply a light coat of oil. Never put it in the dishwasher.
Can I leave the Baking Steel Pro in the oven all the time?
Yes. Many pizza makers leave it in permanently. It acts as a heat stabilizer, improving overall oven performance. Just remove it when you need the space for large roasts or casseroles.
Can I use the Baking Steel Pro on a grill?
Yes. Preheat on a gas or charcoal grill for 30–45 minutes and use it just like you would in the oven. Perfect for outdoor pizza parties.
Can I use the Baking Steel Pro as a stovetop griddle?
Yes. Flip it over and use it on gas, electric, or induction cooktops for smashburgers, pancakes, quesadillas, seared steaks, and more.
Does the Baking Steel Pro work on induction cooktops?
Yes. Carbon steel is magnetic and fully compatible with induction cooktops.
What's the warranty on the Baking Steel Pro?
Lifetime warranty against defects. If anything goes wrong due to manufacturing defects, we replace it. No questions asked.