Bake 4 Sourdough Loaves at Once, or Two Pizzas Side by Side
The Baking Steel Plus (15" x 20") is a 22-pound slab of solid carbon steel built for open baking bread and making multiple pizzas at once. Bake 4 sourdough loaves simultaneously or two 12-inch pizzas side by side with the same blistered crusts, explosive oven spring, and even heat that made Baking Steel the #1 choice for serious home bakers and micro bakeries. Steel conducts heat 18 times better than ceramic, delivering bakery-quality results in a home oven.
Pre-seasoned and ready to use right out of the box. Made in the USA. Lifetime warranty.
Perfect For:
- Micro bakers who sell bread and need to scale production without commercial equipment
- Serious bread bakers who want to open bake multiple sourdough loaves at once
- Pizza party hosts cooking for crowds — two pizzas at a time
- Home bakers upgrading from Dutch ovens to faster, more efficient open baking
- Stovetop griddle users — flip it over for smashburgers, pancakes, and quesadillas (gas, electric, and induction)
Why Is Open Baking Better Than a Dutch Oven?
Open baking means baking loaves directly on a preheated steel surface, no Dutch oven, no heavy lids, no one-loaf bottleneck. The Baking Steel Plus retains and radiates heat like a professional deck oven, giving you results that rival commercial bakeries.
A Dutch oven bakes one loaf at a time. The Plus bakes four. No heavy lids to remove mid-bake. Faster workflow. Better oven spring. And the steel is also a pizza machine, stovetop griddle, and sheet pan supercharger, a Dutch oven can't do any of that.
For Micro Bakers: Your Production Breakthrough
If you're selling bread from your home kitchen, the Plus is your secret weapon. Bake 4 loaves per steel — or use two Plus steels to bake 8 loaves at once in a standard home oven. Go from 12 loaves a day to 32+ without upgrading your oven. Faster turnaround, more sales, no commercial equipment needed.
Pair it with our 15" x 20" Bread Board — load your proofed loaves onto the board, slide them onto the steel, then use the board to cool your finished loaves. The Plus and Bread Board were designed together as the ultimate bread-baking system.
"How to fit four loaves of sourdough on one steel...or better yet, 8 at a time." — @freedom_farm_ri
What Can I Make With the Baking Steel Plus?
Bread: Sourdough, no-knead, baguettes, focaccia, sandwich loaves, English muffins — 4 loaves at once with incredible oven spring.
Pizza: Two 12-inch pizzas side by side. Same blistered, crispy crusts in 5–7 minutes — perfect for pizza parties.
Everything else: Pastries, roasted vegetables, flatbreads, cookies. Flip it over on your stovetop or grill for smashburgers, pancakes, quesadillas, and seared steaks. Works on gas, electric, and induction.
How Do I Use the Baking Steel Plus?
Place it on the middle or upper rack. Preheat for 60 minutes at 500–550°F. For bread, load your proofed loaves directly onto the steel and bake according to your recipe (typically 35–45 minutes). For pizza, launch and bake for 5–7 minutes. For the full step-by-step method, read our complete guide →
Bread bakers asked for this one.
We made the Plus because bread bakers asked for it. They were baking one loaf at a time and wanted room for more, so we gave them room for four. We went as big as we could and still fit most home ovens. That's where 15 by 20 came from.
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.
Andris Lagsdin, inventor of the Baking Steel
Product Specifications
- Dimensions: 15" x 20"
- Thickness: 1/4 inch (6.35mm)
- Weight: 22 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
- Capacity: 4 sourdough loaves or 2 large pizzas at once
What's Included
- 1x Baking Steel Plus (15" x 20")
- Care instructions
- Access to our recipe library and free live online cooking classes
Frequently Asked Questions
What is open baking?
Open baking is a bread-baking technique where loaves are baked directly on a preheated steel surface without a Dutch oven. You can bake multiple loaves at once (up to 4 on the Plus), achieve incredible oven spring, and create blistered, bakery-quality crusts. It's faster and more efficient than Dutch oven baking.
How many loaves can I bake on the Baking Steel Plus?
4 sourdough loaves on a single Plus. Use two Plus steels (one on top rack, one on bottom) to bake 8 loaves at once. This is a game-changer for micro bakers scaling production without commercial equipment.
Is the Baking Steel Plus better than a Dutch oven for bread?
Yes, especially if you bake multiple loaves. A Dutch oven handles one loaf at a time and requires removing a heavy lid mid-bake. The Plus bakes 4 loaves at once with better oven spring, faster workflow, and no lids to manage.
What's the difference between the Baking Steel Original and Plus?
The Original (16" x 14") is ideal for home pizza makers and single-loaf bread baking. The Plus (15" x 20") is larger — designed for baking up to 4 loaves at once or two 12-inch pizzas side by side. Choose the Plus if you're a micro baker, serious bread baker, or frequently cook for crowds.
Will the Baking Steel Plus fit in my oven?
Yes. The Plus (15" x 20") fits in standard home ovens, including wall ovens. It sits on the middle or upper rack with space around the edges for air circulation.
Can I use the Baking Steel Plus for pizza?
Absolutely. The Plus bakes two 12-inch pizzas at once — ideal for pizza parties or families. Same restaurant-quality results as the Original: crispy, blistered crusts in 5–7 minutes, but with more capacity.
Is the Baking Steel Plus worth $179?
For micro bakers, it pays for itself in weeks by eliminating the Dutch oven bottleneck and dramatically increasing production. For home bakers, it's a one-time investment that replaces Dutch ovens, pizza stones, baking sheets, and griddles. Lasts a lifetime with minimal care.
How long does it take to preheat the Baking Steel Plus?
60 minutes at your oven's highest temperature (usually 500–550°F). This ensures the steel is fully saturated with heat for perfect crusts and explosive oven spring.
What is the Bread Board and do I need it?
The 15" x 20" Bread Board is a wooden board designed to pair with the Plus. Use it to load proofed loaves onto the steel and cool finished loaves. Not required, but it makes the workflow much easier — especially for micro bakers handling multiple loaves at once.
Do I need to season the Baking Steel Plus?
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 Plus?
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 Plus in the oven all the time?
Yes. Many bakers leave it in permanently. It acts as a heat stabilizer, improving overall oven performance and protecting the steel from rust. Just remove it when you need the space.
Can I use the Baking Steel Plus on a grill?
Yes. Preheat on a gas or charcoal grill for 30–45 minutes and use it for pizza, bread, flatbreads, or as a griddle surface for burgers and vegetables.
Does the Baking Steel Plus work on induction cooktops?
Yes. Carbon steel is magnetic and fully compatible with induction cooktops, as well as gas and electric stoves. Use it as a griddle for burgers, pancakes, quesadillas, and more.
Is the Baking Steel Plus safe to use?
Yes. Made from food-grade carbon steel with no coatings, chemicals, or non-stick surfaces. Pre-seasoned with organic flaxseed oil. Carbon steel has been used in professional kitchens for centuries.