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A pizza stone or steel changes homemade pizza more than almost any other kitchen tool, because it gives the dough a hot, heavy surface to land on instead of a thin sheet pan. The choice most home cooks face is between cordierite stone and steel: stone is lighter and forgiving, steel transfers heat faster for a crisper base and is easier to wipe clean. The second question is where pizza night happens, in the kitchen oven or on the backyard grill, and whether you have room to store a heavy slab between uses.
Hans Grill’s range, going by the listings, is small and clearly organised. There are two rectangular cordierite stones of roughly 15 x 12 inches: the standard Rectangular Pizza Stone sold with a peel, and the PRO XL, which adds a perforated anodised aluminium peel with a beechwood handle. The third piece is the Pizza Steel PRO, a 13 x 13 inch, 1/4 inch thick square steel with a beechwood-handled peel. All three are pitched for both oven and BBQ use, so the real decision is material and peel rather than where you cook.
Hans Grill Pizza Stone Lineup at a Glance
Best for: Crisper crusts with an easier launch
Pros
- Perforated anodised aluminium peel
- Beechwood handle
- 15 x 12 inch cordierite
- Rated to 1112°F
Cons
- Weight not listed
- Stains with regular use
| Model | Material | Size | Included peel |
|---|---|---|---|
| Hans Grill Rectangular Pizza Stone | Cordierite | 15 x 12 inches | Peel, material not specified |
| Hans Grill Pizza Stone PRO XL | Cordierite | 14.9 x 11.8 x 0.6 inches | 12 inch perforated aluminium |
| Pizza Steel PRO by Hans Grill | Steel, 1/4 inch thick | 13 x 13 inches | Beechwood handle peel |
The Models in Detail
Hans Grill Rectangular Pizza Stone The perfect stone pizza pan for oven and BBQ use
Check price on Amazon Our score: 8.4/10
Best for: Casual pizza nights in oven or BBQ
Pros
- Cordierite rated to 1112°F
- Peel included
- Works for bread and pastry
- Lighter at 7.8 pounds
Cons
- Peel material not specified
- Stains with regular use
The Hans Grill Rectangular Pizza Stone is the entry point to the range. It is made from toughened porous cordierite, described as FDA safe and heat resistant up to 1112°F, and it measures 15 x 12 inches. The listing sells it as a set with a peel, and the specifications count two items in the box: stone and peel. It weighs 7.8 pounds, which is manageable to lift in and out of an oven or a grill without a second pair of hands.
Cordierite is a common material for baking stones because it tolerates rapid temperature changes and its porous surface draws a little moisture out of the dough as it bakes. The listing leans into that versatility: Italian-style pizza, frozen pizza, pies, pastry, calzone and artisan bread are all named. The rectangular shape uses more of a standard oven rack than a round stone and suits loaves as well as pizza. It is described for indoor and outdoor use, so it can move between kitchen oven and BBQ.
The listing is upfront that staining is normal and does not affect performance, and it even notes that many cooks prefer a well-used stone. What it does not specify is the peel’s material or size, or the thickness of the stone. This model suits families who want a flexible baking surface for weekly pizza and weekend bread, and who value a lighter piece that is easier to store. It gives way to the PRO XL if launching the pizza is where things go wrong.
Hans Grill Pizza Stone PRO XL Staining is a very normal part of the pizza making process
Check price on Amazon Our score: 8.4/10
The Hans Grill Pizza Stone PRO XL uses the same toughened cordierite stone, rated to 1112°F, with listed dimensions of 14.9 x 11.8 inches and 0.6 inches thick. The difference is the peel. This set includes a 12 inch perforated, non-stick peel in anodised aluminium with a turned beechwood handle, which the listing says is built to launch and retrieve pizzas again and again.
The listing explains why the perforations matter. They let excess flour fall away before you launch the pizza, so less flour burns on the stone. After cooking, the holes vent steam from the underside so the crust stays crisper when you slice and serve. For anyone who has struggled with dough sticking to a solid peel, that is a practical improvement to the routine.
Like the standard stone, it handles pizza, pies, pastry, frozen pizza, calzone and bread, and staining is described as normal. The listing does not give a weight. This suits the regular pizza maker who wants the stone experience with a better launch-and-retrieve tool. If crust crispness and quick cleanup are the top priorities, the steel below is the stronger pick.
Pizza Steel PRO by Hans Grill This steel pizza stone for oven is super easy to clean and maintain
Check price on Amazon Our score: 8.8/10
Best for: Maximum crisp and easy wipe-down
Pros
- 1/4 inch conductive steel
- Wipes clean with water
- Fits most ovens at 13 x 13 inches
- Peel included
Cons
- Heavy at 13.1 pounds
- Title wrongly calls it cast iron
The Pizza Steel PRO by Hans Grill is the steel option. It is 13 x 13 inches and 1/4 inch thick, which Hans Grill says it settled on as the balance between heat-up time and crisping: thicker would take much longer to heat, thinner would not crisp the base. The listing states it fits most ovens and BBQs, is rated to 1112°F and comes with a peel that has a beechwood handle.
Steel conducts heat faster than cordierite, which is the general reason bakers choose it for a crisper, more browned base. Cleanup is another selling point: the listing says the smooth surface wipes clean with just water and needs no soap or detergent. That makes the weekly routine simpler than with a porous stone that stains and should not be soaked. The trade-off is weight. At 13.1 pounds it is the heaviest of the three, so lifting it on and off a grill takes care, and it is best left on a low oven rack between uses if space allows.
One listing detail needs flagging. The title and features repeatedly call it a “cast iron pizza stone,” yet it is sold and described as a baking steel. Treat it as a steel plate; the listing does not clarify the metal further or give care instructions for rust prevention. It suits cooks chasing the crispest base who also want the easiest cleanup, and it gives way to the cordierite stones for anyone who wants a lighter piece or plans to bake a lot of bread on a wider rectangle.
Matching a Model to Your Setup
- Friday pizza and weekend sourdough in a standard oven: the Hans Grill Rectangular Pizza Stone.
- Dough that keeps sticking to the peel: the Hans Grill Pizza Stone PRO XL and its perforated aluminium peel.
- Small kitchen where cleanup needs to be fast: the Pizza Steel PRO by Hans Grill, which wipes clean with water.
- Backyard BBQ pizza nights: any of the three, all listed for grill use, with the lighter Rectangular Pizza Stone easiest to handle.
- Crisp, browned bases from a home oven that tops out below pizzeria heat: the Pizza Steel PRO by Hans Grill.
- Storing the piece in a crowded cupboard: the Hans Grill Rectangular Pizza Stone at 7.8 pounds.
Before You Buy
The listings leave several practical gaps. Neither stone listing gives a recommended preheat time or care routine beyond noting that stains are normal. The Rectangular Pizza Stone listing does not describe the peel’s material or dimensions, and the PRO XL listing omits the weight. The steel listing does not mention seasoning, rust care or the peel’s blade material, and its repeated “cast iron” wording conflicts with its steel description.
Fit is the other thing to check. The stones are roughly 15 x 12 inches and the steel 13 x 13 inches, so measure your oven rack and grill grate, leaving space around the edges for air to move. If you are building a dedicated outdoor pizza station, our guide to a pizza oven table helps with layout.
For grill setups on a deck or patio, catching flour and drips matters too; our look at an under-grill floor mat covers protecting the surface below.
FAQ
Pizza stone vs pizza steel: which crisps better?
Steel conducts heat faster, which is why it is generally chosen for a crisper base. Hans Grill says its 1/4 inch steel was chosen for crisping without long heat-up times.
Can I use a Hans Grill pizza stone on a BBQ?
Yes. All three listings describe use in both oven and BBQ.
What is the difference between the Rectangular Pizza Stone and the PRO XL?
Both use cordierite of roughly 15 x 12 inches. The PRO XL includes a perforated anodised aluminium peel with a beechwood handle, while the standard set’s peel material is not specified.
How do I clean the Pizza Steel PRO?
The listing says it wipes clean with just water, with no need for soap or detergent.
Will my pizza stone stain?
Yes, and the listings say that is normal and does not affect performance.
How hot can the stones go?
The listings rate the cordierite stones and the steel to 1112°F.