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When it comes to making pizza at home that rivals your favorite pizzeria, the right baking surface can make all the difference. The go-to tools for achieving pizzeria-style crusts are the traditional stone and the modern baking steel — both are engineered to absorb and radiate heat evenly, helping you achieve a perfectly charred, airy edge and vegas 108 evenly melted cheese and toppings. But which one should you choose? It depends on your cooking style and kitchen setup.

Pizza stones are typically made from dense, porous minerals and have been a classic oven accessory. They are inexpensive and simple to handle. A stone builds heat patiently and releases it evenly, giving you that authentic wood-fired texture. It’s a stress-free option for casual bakers and doesn’t require much special care. Just place it in a cold oven and preheat for at least 45 minutes. The stone will dehydrate the base for optimal texture, resulting in a perfectly caramelized base. However, stones can shatter from thermal shock, so avoid washing them with water and never place a cold pizza on a hot stone.

Baking steels, on the other hand, are made from thick pieces of food-grade steel. They reach high temperatures quicker and retain it longer, which means they can cook your pizza more quickly and deliver a crispier crust in less time. If you love New York style or Neapolitan pizza with a charred edge, a steel might be your best bet. It’s also immune to thermal shock. But because it acts like a radiant heat sink, it requires more attention and precision. You need to let it warm for a full hour or more, and it can be quite heavy and difficult to move around. Cleaning is easier since you can rinse lightly and dry immediately, but you’ll need to season it like a cast iron pan.

If you bake pizza once in a while and value ease, a pizza stone is a smart investment. It’s less intimidating and still turns out excellent results. But if you’re serious about pizza and want to experiment, investing in a baking steel is a game-changer. Some people even alternate between tools depending on the bake.

Consider your how hot your oven can go, how regularly you indulge in pizza nights, and whether you’re prepared for the extra care and weight. Both options can transform your homemade pizza, so choose the one that fits your life, not just your craving.