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

I highly recommend this steel over any pizza stone! It is heavy though, but that is a small price to pay for the even heat distribution, high quality, and how long it will last.

Great product - works very well

The pizza steel has definitely upped my game. This thing is a beast - pretty heavy. I'm fortunate to have a double oven so I just keep it permanently in one of the ovens. My crust is nice and crisp!

What a pizza game changer! We go to a brick oven pizzeria once a month and my husband said, "You should try to make this at home so we can have it more often." Challenge accepted! I researched what was needed and practical for my at home situation (no pizza oven will be built indoor or outside!). A pizza stone to mimic a brick oven was in order. This size and thickness was closest to what suited me best. I would have preferred a thicker stone but with the length and width of the actual piece, I would have had a hard time handling the additional weight with ease (always trade offs). This has been a wonderful addition and I'm getting quite good at making Neapolitan pizza. The crust would never be close to restaurant quality without this stone. So easy to use...just put in the oven and heat it up. The stone takes care of the crust for you. Allow ample time to get the stone hot enough. Once there, the heat retention is great. Clean up is easy as I really just wipe it down. It did stain on first use but I'm absolutely ok with that. While using, I have found that I'd prefer it to be deeper in depth. I sometimes overshoot the stone and the end of the pizza hangs off. I typically have two small pizzas on the stone at once. I suppose I can make a smaller or a very oval crust. But if buying again, I'd rather have a deeper stone (always needing to take into consideration any additional weight vs ease of use). We've been having fun experimenting with this for pizza. I'm going to do bread next.

Can’t recommend enough - cooks pizza as if you’re getting it straight from the pizza shop. Fresh dough and ingredients match well with it. The steel is heavy and quality. 10/10 recommend for pizza lovers.

Nice thick stone. Makes the bottom crispy. Minimal sticking. This thing is huge. Barely fits in oven. Has a good handle holder-thing so you can easily get ahold of it to get it out of the oven.

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.

First, awesome plate, exactly as _I_ wanted. I wanted a thick plate because I usually make multiple pizzas and need something that could store a lot of heat. I therefor bought a 3/8" plate instead of a 1/4". Overall this was very nice. Good cuts, no sharp edges, and well seasoned. Came with instructions to indicate first-time use and seasoning. I've used this a bunch of times and the pizza comes out great. I'm super happy. The part I want readers to know is that this thing is HEAVY. A quick calculation: 16 x 14.5 x 3/8 gives a total 87 cubic inches. Steel is .2833 pounds per cubic inch. 87 * 0.2833 equals 24.6 pounds. My scale showed it to be 25 lbs. At the gym, I can move a 25# plate easily but moving a 25# weight in and out of the oven, reaching over the door is not for everyone. I suggest you consider the weight of this item before deciding between a 1/4 and 3/8. You don't want something that works great but is a pain to move, store, or use.

Sono soddisfatto

Degelijke maar loodzware bakplaat

Den Elektro-Ofen zum Pizza-Ofen umwandeln geht ! Die Stahlplatte ist erstaunlich schwer, was bedeutet, dass viel Masse die Hitze aufnehmen kann und an den Pizzaboden weitergeben kann. Das geschiet sehr effektiv und garantiert ein perfektes Resultat. Den Pizza-Stahl auf 200 Grad Celcius vorheizen, dann die Pizza rein und mit Oberhitze knusperig backen. Wenn sie an der Oberfläche fertig ist, dann stimmt auch der Boden. Der Stahl muss vor dem ersten Gebrauch eingebrannt werden, genau wie eine Stahlpfanne. Dazu kann man sich Videos im Netz anschauen.

its only 14.5mm thick

It's very heavy which is what I wanted for good heat retention.