The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread for Indoor & Outdoor Use - Pre-Seasoned, Naturally Non-Stick Surface & Crack-Proof

After having the best pizza I’ve ever eaten from Ken’s Artisan Pizza, I bought Ken Forkish’s book ‘The Elements of Pizza’ this is where I first learned that this thing called a pizza steel exists. I also found the book ‘Baking with Steel’ by Andris Lagsdin, the maker of this Baking Steel product. Wow, LIFE CHANGING for at home pizzas!!! Do yourself a favor and buy Ken’s book for some of the best dough recipes, get Andris’s book for a ton more ideas to use the baking steel, then definitely get this pizza steel. This thing is literally a heavy hunk of metal that cooks your pizza to perfection in just a standard home oven. Pizzas using this steel come out just as good as if you had a 900 degree fire oven. Pizza stones do not compare, if you are choosing between the two, get the pizza steel. After cooking 3 pizzas one after the other, you can see the burnt flour on my steel, I literally just wiped off the flour to clean it up, simple. I just store the pizza steel in one of my double ovens that I never really use, it would be a little challenging to store elsewhere due to the weight/size. Highly recommend this if you like a good quality pizza.

I used this to bake a frozen pizza. The crust came out perfect, the toppings cooked just right. It only too about 15 minutes. Follow the instructions and you’ll love it. A bit heavy, so have someone help you lift it if Necessary after it cools off to clean it. The steel holds heat for a long time after you shut the oven off. I like it…it’s a keeper!

This thing has my pizzas now down to a science! In full disclosure I'm new to cooking pizza so never even had a stone before. Regardless I'm sure this thing blows a stone away. Let me give you some helpful hints if you want to make pizza right - trust me this is from ALOT of trial and error: #1 - from the baking steel website follow either the same day dough or 72 hour dough. Here is the hint though. For the flour and the water make sure to use a scale (to compute grams) and do NOT use measuring cups! (I use teaspoon measurements for the yeast and salt, however). This is important as I've noticed the right water to flour ratio is very important. #2 - the baking steel has to heat up well. At the same time you turn the oven on (hot as it will get), take out the dough out of the fridge and dont start making pizza for at least 1 hr. Too early and it just doesn't come out right. #3 - when you are ready to spread out the dough (and this is critical) there is no need to do anything fancy other than spread it out on a surface. In fact the less handling the better. I know you want to flip it around and spread out with knucles and all that cool stuff you see on TV, but it is NOT necessary. Before careful to NOT knead the dough before spreading out otherwise you have to let the dough rest AGAIN (and by now you are hungry) #4 - for maximum ease, use either a silicon mat or parchment paper to spread dough out on. This will make it EASY to move the pizza onto the steel in the hot oven. I've tried flour and cornmeal and I'm decent at it, but it will get messy. Please note that neither silicon mats or parchment are technically rated for > 450 to 500 degrees so I would suggest taking them out around the 3-4 min mark. (parchment will definitely to start to burn then so it will be smelly). I use silicon mats now exclusively. (needless to say two things you need to make all this work is cheap pizza peel and good oven mits) #5 - for cooking i suggest about 2-3 mins on bake, and the finish on high broil This will give the air bubble some burned taste and look

I love this pizza steel. It works great. I use it just for pizzas: once the oven reaches 500 degrees, I let it heat up for 1 hour. Then I throw a pizza on it, and it cooks in about 10 minutes. Pizzas come out fantastic. It is heavy; I wish I had a case to store it in. I actually had to buy this twice. The first one I bought had some strange stains on it: out of the box it looked brand new; I heated it up and ended up not using it the first time, just turned the oven off and went to bed. The next morning it looked like grease or something had splattered on it, radiating out from the center, which was clear and clean in just the shape of a 10-inch pizza. I tried to arrange a replacement but that was a hassle: they said they were sending one and it never came after 10 days. Instead, I ordered another one, and just used that second purchase to replace the first, soiled one. I have thoroughly enjoyed the second one. Definitely worth it for pizza fanatics.

Absolutely love this baking steel, so much so I purchased a second one today (first one I bought a few weeks back). Used it to bake my pizzas at home, my first time baking pizzas at home I used an inverted sheet pan. Needless to say my sheet pan began to warp due to the heat. So I did some research (steel vs stone) and bought the steel. When I used the steel my pizzas came out crunchy, nice crust, underside was nicely baked and pizza came out great. It definitely made a big difference vs the inverted sheet pan I initially used. I didn't purchase a stone due to possibility of it cracking & the steel retains heat better. I also purchased a second steel to be able to bake two pizzas in different parts of the oven (lower third & upper third). Cleaning of the steel easy, plus instructions for care and tips for using the steel is included. So glad I purchased the steel, other needs I'll be using it for is to bake bread & pies. Can't wait to see the end result. If your still "on the fence" about purchasing a steel, don't be....in the end you'll be glad you did.

I've been using this for 6 months. The steel is quite heavy but gets very hot after in the oven for 30+ mins, disperses the heat equally, guaranteeing consistent results. Pizza gets done in 6-8 mins at 500F, with a nice crispy crust. Price is a little high but if you enjoy making pizza or breads at Home, this thing will do an excellent job and practically last forever.

Still haven't made pizza on it but what a find for hearth breads. Will get to the pizza evenutally, but he breads are fantastic.

I did a ton of research on Ooni, pizza stones, and all the other options out there for making homemade pizza. I chose the Baking Steel for its versatility and the fact that it’s easy to store. Having made pizza ~5 times I am very happy with my choice. The Steel needs to be preheated for the full 45-60 minutes in a very hot oven but once it’s hot this thing works magic. I’ve experimented with different times fermenting dough and watched Anders’ dough videos on YouTube tens of times. I am still getting the touch using a pizza peel (had a catastrophe with dough sticking to a metal peel so I’ve switched to wood for launching into the over) but once you get the pie in the oven you’re 4-7 minutes from a real treat. Can’t wait to host my first pizza night and show off the restaurant style pie I can pump out of my home oven!