The Short Answer: You Need SOMETHING Hot on the Bottom
A regular baking sheet won't give you a crispy bottom. But you have options.
Pizza Steel ⭐ Best for Home Ovens
- Heats faster than stone, transfers heat more efficiently
- Virtually indestructible — won't crack from thermal shock
- Best bottom crust of all home options
- Downside: Heavy (7-10 kg), expensive ($60-100)
- Preheat time: 45-60 minutes at max temp
Pizza Stone
- Classic choice, good heat retention
- Can crack if exposed to sudden temperature changes
- Good results but slightly slower heat transfer than steel
- Downside: Fragile, absorbs odors over time
- Preheat time: 60 minutes at max temp
Cast Iron Pan (Inverted)
- Budget-friendly option most people already own
- Surprisingly good results when preheated inverted
- Downside: Small surface area, heavy
Baking Sheet
- Works for pan-style pizzas (Detroit, Sicilian, Teglia)
- Not great for round pizzas — not enough heat transfer
- Tip: Preheat the sheet for 10 minutes for slightly better results
The Most Important Thing
Preheat time matters more than the surface. A stone preheated for 60 minutes beats a steel preheated for 15 minutes. Give your thermal mass time to absorb heat.My Recommendation
If you're serious: get a pizza steel. If you're trying it out: use an inverted cast iron pan.