VEVOR Pizza Steel, 16" x 14.5" x 3/8" Pizza Steel Plate for Oven, Pre-Seasoned Carbon Steel Pizza Baking Stone with 20X Higher Conductivity, Heavy Duty Pizza Pan for Outdoor Grill, Indoor Oven

Hot and heavy! Solid steel holds heat and bakes pizzas and breads quickly and with crispy bottoms. No more soft bottoms and over cooked tops. Cost is right for this quality and it will last a lifetime and beyond if you keep it clean and dry!

I make 14" NY and New Haven-style pizzas, and this steel has been a difference maker. I preheat it at 550°F and I'm getting a crisp bottom, great chew and basically zero flop. The pizzas I'm making at home now are as good as any I've ever had at a restaurant. I've also use it for gluten-free pizza for my wife, who has celiac disease, and that's where it really surprised me. She said it is the best GF pizza she's ever had and that she'd gladly pay $20+ for it at a restaurant. Getting a GF crust that actually has a crisp bottom, golden brown crust, and good texture isn't easy, but this steel does a great job. It's heavy, but that's exactly what I wanted with a 3/8" steel. It holds a ton of heat and gives the crust the kind of bake that's hard to get from a regular home oven. If you're trying to make serious pizza at home, this is absolutely worth it. Very happy with the purchase.

This thing is heavy!! But makes a huge difference if you like crispy crust.

Wanted a pizza stone, have tried ceramic ones and had them crack on me, even after following instructions to the letter. Had read that metal stones conduct heat better and stay hotter after each pizza cook. We often need to make several pizzas when we do Pizza night. So it was important, that the surface stay hot. Chose this one based on thicker size, to retain heat better. It' takes longer to get up to temp. But did find that it stayed hotter in between pizzas. Fit perfectly in my oven but be aware, this is one heavy slab of metal. The holes help to lift it and could help in storing (hang on a wall). Though not something you can keep outside as it's carbon steel and will rust if not stored and cared for properly. My only wish is that there was an indent along the top side of the perimeter of the slab, so it could catch any liquid that dripped from the pizza or food, so as to not drip over the edge and create smoke from a hot oven. We're not pros at pizza making, so we've had a few mishaps or too much sauce. Other that that, I like it and have no fears of it cracking. Now it may crack my tile floor if I drop it or my toes, so be ready to handle this beast when you want to grab it. It's one heavy...

My Dough and sauce is perfect but I've been struggling with getting pizzas cooked properly on stone. I don't want to invest in a pizza oven when I've got a very expensive double convection oven. This pizza steel has changed all everything. I cooked 4 pizzas with the first use of this steel at 500 degrees for 5 minutes and they were all perfect top to bottom. I'd include a picture if it wasn't for the feeding frenzy right out of the oven. This 3/8" steel retains the heat like nothing else. I will be purchasing a 2nd steel for the other oven soon and will be popping out pizzas quick.

Better thermal stability, and no cracks from thermal shock. I've owned pizza stones in the past, and the steel is much better.

The product seems starting enough. I didn’t even use it. I’m just frustrated that this is not a true 14 inch. I know it seems trivial and small but I paid for a 20 x 14. Instead when I got was like 19.5 x 13.5. It’s a trifle misleading and a little frustrating. I’m trying to get as close to 16 inches as possible and buying the 14 inch was the best I can do and then to have it even a half inch smaller than that is extremely disappointing.

Works well for pizza and more. Very heavy. Retains the heat for a long time.

Sono soddisfatto

Degelijke maar loodzware bakplaat

Works great.

its only 14.5mm thick

Très belle plaque, très épaisse et durable, 1/2 pouce d'épaisseur.