Mary, the challenging reality of using a baking steel (or stone for that matter) is that they do take this long to fully heat up and thus efficiently transfer heat to your crust. We know that for some the wait isn't worth it, which is why we also carry a traditional Pizza Pan (http://bit.ly/2h2SoLe)--baking on this or an aluminized steel cookie sheet is akin to baking on a thinner piece of steel. This method definitely works well for pizza too and does take much less time to preheat, but it doesn't produce quite the same thin, crispy crust. Mollie@KAF

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