There’s nothing quite like the aroma of fresh tomato, garlic, basil, and bubbling cheese especially when it sits on a thin, crispy, golden base. This pizza, with its bright cherry tomatoes, shaved mushrooms, and whole basil leaves, is a vibrant twist on the classic Margherita - and it gets even better when baked on an Pizza Steel.

This isn’t your average homemade pizza. It’s proof that when you combine fresh ingredients with serious heat, you get pizzeria-quality results in your own kitchen.

The Steel Advantage

Forget pizza stones. Pizza crust is just better cooked on steel.
Our Pizza Steel is engineered from 10mm-thick carbon steel and bead-blasted for texture, seasoned with food-grade flaxseed oil, and precision-cut in Perth.

Why steel? It’s simple:

• Steel conducts heat 20x better than stone

• Holds intense heat even when cold dough hits

• Cooks crusts fast and evenly, delivering blistered, charred perfection

You get the performance of a 537°C (1000°F) wood-fired oven using just 240°C in your standard kitchen oven.

Ingredients - Fresh Tomato & Basil Pizza

Base:

• Fresh pizza dough (240g ball)

• 1/4 cup tomato passata or pizza sauce

• 1 tbsp olive oil

• 1 tsp crushed garlic

Toppings:

• 6–8 cherry tomatoes, halved

• 1/2 cup shredded mozzarella

• 3–4 fresh mushrooms, shaved

• Handful of fresh basil leaves

• Salt & cracked pepper

How to Bake This Pizza on Steel

1. Preheat your oven

   • Place the Pizza Steel on the top or middle rack

   • Preheat at 240°C for 30–45 minutes

2. Prepare the dough

   • Stretch the dough into a thin round

   • Transfer to a pizza peel or baking sheet dusted with semolina

3. Add your toppings

   • Spread tomato base and garlic

   • Add cheese, then layer mushrooms and tomatoes

   • Season and drizzle with olive oil

4. Bake

   • Slide onto the hot Pizza Steel

   • Bake for 6–7 minutes

   • Rotate once halfway for even blistering

5. Finish & Serve

   • Add fresh basil after baking

   • Slice, snap a pic, and serve hot

Built Tough, Bakes Even Tougher

Our standard size (322mm x 322mm x 10mm) suits most ovens, but we also craft custom sizes - including the ANOVA Precision Oven Baking Steel (400x300x8mm) for $215.

Every steel is:

• CNC Plasma Cut & Engraved in Perth

• Seasoned with flaxseed oil

• Built to last a lifetime

• Designed for blistered crusts, not broken stones

Store it in your oven, hang it by the grip holes, or keep it tucked away — this slab is ready whenever you are.

A Family Pizza Story

At Pizza Steel, pizza’s more than a product. It’s a family ritua
Founder Jonathon Worner has been making pizza with his dad for over 45 years. The whole family - siblings, partners, friends - join in to craft their own styles. Some prefer the classic tomato blend, others go Bianco with mascarpone or olive oil. There’s always a bit of competition to see who makes the tastiest pizza. It’s fun, flavourful, and full of personality.