"You may have heard "stone" and "steel" used interchangeably, but the two cannot be any more different. Of course, their purpose is the same - to ensure an even cook and concentrated heat on the bottom of the pie - but their makeup and relative conductivity differ. Stones are usually made from cordierite (a heavy-duty mineral), while steels are made from thin, seasoned metal. Stones tend to be much thicker and heavier than steels as well, which can make them more awkward to move."
"Anyone who has touched a metal utensil after it's been sitting on the stove knows that it can get really hot, really quickly. The same can be said about steels; they require very little preheating before use because they are great at rapidly conducting heat. Stones, on the other hand, require a longer preheating time but can retain heat really well and evenly."
"In my experience, both as someone who worked in a pizza shop and is a home pizza guru, the decision of whether to buy a stone or a steel really comes down to how often you're going to use it. I should note that many pizza ovens already come with stones, eliminating the need to buy one. However, if you're starting from scratch and using a convection oven or grill, I would recommend"
Stock a peel, outdoor oven, cutting wheel, and a pizza stone or steel before making homemade pizza. Stones are typically cordierite, thick and heavy, while steels are thin, seasoned metal with higher conductivity. Steels heat very quickly and require less preheating, producing intense bottom browning. Stones need longer preheating, retain and release heat evenly, and suit breads and some pizzas. Both require low maintenance: stones should not be soaked or washed with soap, only brushed, while steels may need occasional re-seasoning. The choice between stone and steel depends mainly on frequency of use, and many pizza ovens include stones.
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