If you are making pizza at home, heck or in your restaurant kitchen in a modified setting, Baking Steels will up your game. The heat transfer of the steel allows for more efficient pizza cookery. Two books have upped our baking steel cookery game. In The Pizza Bible, the technique is to use two steels, starting on the top and then going to the bottom to finish cooking. If you don't happen to own two, in The Elements of Pizza, one steel is placed on a rack close to the broiler. It is heated by the broiler and upon cooking, the oven is turned back to 500°F. Both methods work beautifully and allow us to create beautiful pies on days when we don't want to be outside feeding the wood burning oven.