14" by 20" Pizza Steel (3/16" Standard Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA

Wanted to get a pizza steel, and everything online said thicker is better, it'll hold more heat etc etc, so I bought the 3/8" plate. First of all, it does what it says - expect pizza and flatbreads to puff up nicely and really crisp up the crust. I really enjoy doing fresh pita in the morning on this thing. It's exactly what it says it is.Now for the downsides (none of which are the fault of the product itself).1.) It takes a while to preheat. Easily 30 minutes or more for it to actually come to temp in the oven. If you're hitting it with an infrared thermometer, it might seem like it's up to temp, but in reality, you're getting the reflected heat from the top of the oven - remember, infrared is light radiation, so it can bounce. To get an accurate reading, use a pan or other object to "shade" the top of the pizza steel when you point your IR thermometer on it.2.) It's heavy. Like annoyingly heavy, you have to be very careful moving it around in a domestic kitchen, as it's liable to destroy anything you drop it on.In conclusion, great product that's exactly what it says, and good price. But I'm planning to relegate my 3/8" steel as a welding fixture plate and find something a little thinner for bread use - I don't thing anyone's disappointed with the 3/16" plates.

The media could not be loaded. I got the standard version, and I’m glad I did. I washed and then placed the steel inside the oven, turned it on and cranked the heat up to 550F; my LG oven takes about 25-30 minutes to reach the 550F from the cold start, surprisingly the steel was heating up simultaneously with the ovens temperature, so when oven reached 550F, the steel was 550F; I measured it with my laser thermometer so it wouldn't lie. Steel is not smooth, it has a surface similar to a knife sharpening steel, bumpy yet very uniform and good quality, so I used it without oils and grease and pizza didnt stick to the surface at all. Works just perfectly, very easy to clean, i just scraped with a pizza peel and it looks like new, also very easy to use, since i always used pizza screens and made 18 inch nyc pizzas, i must admit that the crust this steel has given me on my very first try was mind blowing, just like a NY pizzeria, so i can live with 16 inch pizzas. Tho this was my first time as i have mentioned my dough weight was kinda over, I’ve used 590g 59% hydration ball, and should have gone 450-490 grams with the dough for classic 16” New York style pie, and i baked for 7 minutes at 550F, should have gone at least 8.5 minutes, on middle rack; I like it crispy.

If anyone says this product doesn’t work, the issue is the operator not the product. This pizza steel has been nothing short of fantastic. I’m cooking 16” pies weekly and getting that awesome black leoparding on the bottom of the crust! Worth every penny!

Finally used it for the first time on our Treager and it worked beautifully. Give it a minute to catch up to the grill temp but it works very well and fast for homemade pizzas. Cooked using different crusts, from fresh dough to premade options. They all turned out well!

This thing is incredible; it makes phenomenal pizza. Just be sure to preheat it and you'll be fine. Caution: it's super heavy, but a great investment.

Re: "3/8 Deluxe Version"Pros:High quality product made in USAMakes nice crust on the bottomCons:PriceyHeavy. Very heavy. Hard to remove from oven due to weight. Definitely recommend getting a pizza peel to remove pizza from oven.

This is a heavy addition to your oven but it helps hold and moderate the heat. You’ll get a good crust on your baking.

I bought this to see if it would do a better job than my stone. It does. I've only used it once, but the bottom crisped up a lot nicer. Heated oven with the steel up to 500 for an hour and a half. I put the pizza on some parchment with some medium grind cornmeal. Pizza slid easily onto the steel because of the parchment. I pulled the parchment out after about two minutes using tongs and lifting with the peel. Any longer and the parchment would have burned or become too brittle to pull out in one piece. Then, I left the pizza on the steel for about 4 minutes more before turning it to broil for a couple more minutes. I do want to give a pizza screen a try instead of the parchment and cornmeal, but that method does work, you just have to keep an eye on it.Overall, I am sold. At the moment, I am really happy that I didn't spend a bunch of money on a pizza oven. When shopping for one of those, I started to realize I'd rather cook my pizza indoors, especially when it's cold. Pizza steel to the rescue!