Perfect pizza on the pizza steel

pepperoni and mushroom pizza

Sometimes the most simple combinations make delicious food. Pasta is amazing, egg, flour and semolina and you have a wonderful product. Pizza is the same, you combine bread, tomato sauce and cheese and you have an instantly delicious meal. You can make it your own by adding your favorites toppings in unique and endless combinations

We are really lucky and have great pizza place at our local pub and a pint and a pizza is a great Friday pleasure. They have a wood fire pizza oven that is mesmerizing just to look at!


Wood fire pizza baking.

Wood fire pizza oven


I have never made pizza at home as I am not too fond of baking and they never taste quite the same. It has to do with the heat in the oven and a soggy bottom is always a let down.

This is until I came across the pizza steel from the Pizza Steel company. It is a Danish, family run company, launched in 2015 selling an oven perfect, 6mm or 0.23 inch steel plate. I was sent a pizza steel to try by the Pizza Steel company. All of the opinions are my own.


Steel heats up faster than a pizza stone and it keeps the temperature perfect for baking your pizza in just a few minutes or for baking that perfect bread.


pizza steel


I don’t know how you like your pizza but I like mine thin and crispy so the first thing I had to do was to find a pizza dough recipe. I didn’t want it to be “bready”. I found an old scribbled down recipe, perhaps from my friend Sus many years ago and it worked a treat.


Perfect pizza dough 

preparation time 5 minutes 

cooking time up to 5 minutes with toppings 

oven 250C or 482F 

serves 4 


  • 8 dl or 4 cups of bread flour
  • 3 dl or 1 1/2 cup finger warm water
  • 1 sashet of dry yeast
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1 tbsps vegetable oil

Mix the yeast with the water and sugar. In another bowl mix flour and salt before adding it to the water and yeast mix, last add the oil. Mix everything and knead the dough for 8-10 minutes and the dough has come together. Cover and place in a draft free place for just over an hour.

Lightly flour a surface and divide the dough in to 4. Cover with a clean kitchen towel and let stand for 10 minutes.

Roll the dough balls as thin as you can, keep turning it over so it doesn’t stick. Place on grease proof paper and add the toppings.


Another foundation for a good pizza is the tomato sauce. I like one with plenty of garlic and a deep tomato flavor. This is a spin on my favorite sauce, with more garlic added. The original recipe is here.


Rich tomato sauce 

preparation time 5 minutes 

cooking time 20 minutes 

serves enough for 4 pizzas


  • 2 dl or 1 cup of passata
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp white miso paste
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 5 garlic cloves, peeled and crushed
  • salt and pepper to taste

Place the passata in a pan with all of the ingredients. Bring it a boil, add a lid and let simmer for 10 minutes. Taste with salt and pepper and simmer for an additional 10 minutes and make sure the flavors have come together.


To truly test the pizza I had invited some friends to try this with me and prepared a range of toppings, grated cheddar cheese, shredded mozzarella, sliced chestnut mushrooms, red onion, caramelised onion, pepperoni and shredded beef. In addition we had prawns, goats cheese, pear, and walnuts. I hoped I had covered everyone’s tastes.


pizza toppings


One friend had brought the most amazing antipasti. my kind of food! I couldn’t stop eating it!



Another friend brought a delicious prawn and avocado salad and it was like a buffet just for us!

I rolled the dough and everyone chose their pizza toppings.

The first pizza had pepperoni, mushrooms, mozzarella and red onion. I placed it on the pizza steel and we all took turns watching the pizza cook I have to admit.

There was the traditional pizza smell, lovely bread and all the toppings. The pizza base was thin, just the way I love a pizza, the cheese was beautifully melted and the pepperoni and mushrooms delicious.


pepperoni pizza


After some oh and ah we did another pizza, this time with prawns, goats cheese and red onion. I usually don’t order pizzas with seafood, for me it is either meat or vegetarian but this was absolutely delicious.


prawn and goats cheese pizza


prawn and goats cheese pizza


The last kind of pizza we made was pear, goats cheese and walnuts.


Pear goast cheese and walnut pizza


The pizza steel is amazing. The pizza base was so delicious, the heat cooked it just as good as a professional pizza oven and I can’t wait to use it for more cooking and try baking some bread. This is such a cool thing, read more about it here.















5 Responses to “Perfect pizza on the pizza steel”
  1. Kathryn Jones says:

    A combination of the idea of pizza and your toppings I’m convinced… i have just purchased one!

  2. jackcollier7 says:

    bloomin’ brilliant 😉

  3. I love pizza Petra and make it at home on a stone – but the pizza steel sounds like a great tool – I’ll have to consider getting my hands on one!

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