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How to Properly Preheat Your Pizza Stone or Steel for Perfect Results

If you want crispy, perfectly baked homemade pizza, learning to preheat your pizza stone or steel is one of the best skills you can master. But to get those professional results, doing it correctly is key. Here’s a simple guide to help you get it right every time.

Why Proper Preheating is So Important for Your Pizza Stone or Steel?

Your pizza stone or steel works by absorbing and retaining heat, which it then radiates to the pizza dough. If it’s not hot enough, the crust won’t crisp properly and the pizza may end up soggy or undercooked.

If you want to learn more about how different pizza surfaces affect baking, check out my complete guide to pizza stone vs pizza steel.

Step-by-Step Preheat Instructions

1. Place the Stone or Steel on a Rack in a Cold Oven

Put your pizza stone or steel on the middle or lower rack before turning the oven on. This prevents thermal shock that can crack the stone or warp the steel.

2. Set the Oven to the Highest Temperature

Most home ovens can go between 475°F (245°C) and 550°F (288°C). Preheat at the maximum temperature your oven allows to get that intense heat needed for great pizza.

If you’re using a pizza stone like this one, it will absorb heat evenly, giving your crust that perfect golden crisp.

3. Preheat for at Least 45-60 Minutes

Give the stone or steel enough time to absorb and retain heat deeply. Usually, 45 minutes to an hour is recommended.

A pizza steel such as this model conducts heat faster than stone, so if you have one, 30-45 minutes might be enough.

4. Use an Oven Thermometer for Accuracy

If you want to be precise, use an oven thermometer to ensure the oven is really at the right temp. This small step can improve your results significantly.

5. Avoid Opening the Oven Door

Keep the oven door closed during preheating to avoid temperature drops.

Bonus Tips for Preheating Your Stone and Steel

Use a pizza peel like this to safely slide your pizza onto the hot stone or steel without burning yourself.
If you have a pizza steel, it heats faster than a stone — so 45 minutes might be enough.
Let the stone or steel cool gradually inside the oven to prevent cracking.
Consider a Infrared Thermometer to keep perfect temperature control.

Tools Mentioned in This Guide

Final Thoughts

Properly preheating your pizza stone or steel is the key to elevating your homemade pizza from average to amazing. Patience during this preheat phase ensures your pizza crust will be crispy, evenly cooked, and delicious every time. Now that you’ve mastered the preheating process, it’s time to put your new skills to the test! Discover our full collection of pizza recipes here and start baking your perfect pie.