The ANOVA Pizza Steel: Better Crust Starts Here
What happens when a love for pizza meets precision manufacturing? You get the ANOVA Precision Oven Baking Steel our 400x300x8mm slab of carbon steel crafted for serious home pizza makers.
Whether you’re experimenting with new dough styles or chasing that pizzeria-style char, this baking steel helps you unlock more from your home oven delivering thin, crispy, blistered crusts every time.
Why Steel Works Better Than Stone
It comes down to thermal conductivity. Steel transfers heat faster and more evenly than a traditional ceramic stone about 18 times more, in fact. That means your dough hits a blazing-hot surface that instantly crisps the base without drying out the interior.
With the ANOVA Baking Steel, you can mimic the power of a 537°C (1000°F) pizza oven using just 230–240°C at home. No wood fire. No mess. Just smart baking.
How to Use Your ANOVA Baking Steel
-
Place the steel on the middle or top rack of your oven.
-
Preheat the oven to its highest temperature (ideally 240°C or 464°F) for at least 45–60 minutes.
-
Use fresh dough only (pre-cooked dough will burn).
-
Slide your pizza onto the steel using a floured peel.
-
Bake for 4–7 minutes until bubbly, blistered, and beautifully charred.
Slow Dough = Big Flavour
While the steel gives you a crisp base, the dough brings the flavour. That’s where slow fermentation comes in.
Try extending your dough’s rest time to 72 hours in the fridge. It’s a small change to a basic no-knead recipe but the impact is huge. The longer rest develops complex flavours and makes the dough easier to stretch.
72-Hour Pizza Dough Recipe
Adapted from Jim Lahey’s No-Knead Dough
Ingredients:
-
1000g bread flour
-
16g fine sea salt
-
2g active or instant yeast
-
700g cool filtered water
Steps:
-
Mix all ingredients until combined.
-
Knead gently for 2–3 minutes until smooth.
-
Cover and rest at room temp for 24 hours.
-
Divide into 240g portions and shape into dough balls.
-
Store in oiled containers and refrigerate for 48–72 hours.
Your dough will be ready to shape and bake. The flavour improves from day 3 to day 5, and stays great through day 7.
Let’s Make a Pizza
-
Preheat oven with steel for 1 hour at 240°C (top rack).
-
Stretch a dough ball into a 12-inch round.
-
Place it on a peel dusted with semolina.
-
Switch oven to broil (grill) mode briefly to superheat.
-
Add your toppings:
-
3 oz tomato sauce
-
1 tbsp Romano cheese
-
3 oz mozzarella
-
-
Bake for 2 mins, rotate, then bake another 2 mins at 240°C.
You'll get a bubbly top, crisp base, and charred spots from the steel’s intense heat.
Custom Sizes & Contact
Need a different pizza steel size? We make custom cuts in our Perth workshop. If you're using another oven or baking setup, let us know your dimensions we’re happy to help. All orders ship Australia-wide, and we can arrange international delivery on request.
