THERMICHEF by Conductive Cooking – Extra Large Pizza Steel Plate for Oven Cooking and Baking (3/16” Standard, 14”x20” XL) - Made in USA

Works perfectly! Gets hot stays hot! I put pizza on and bang it gets done!

First loaf of bread turned out pretty well. Needs a full hour of preheat time for bread to rise properly. I shortened the preheat and the bread didn’t rise as much as expected. Suspect it was user error…

I did a lot of research before settling on this pizza steel. I wanted to buy one that I could use on my grill as well as in the oven for pizza. The size of this one is perfect as it covers most of the oven rack. This is fairly heavy and difficult to maneuver in the sink so I'm glad I went with the thinner version rather than the pro. I've made a few pizzas already and they came out perfect. Nice leoparding on the bottom but I could probably let it go longer as the top was browning much faster than I expected. I had it 6 inches from the top burner and used convection roast at 550 degrees and it took about 6-7 mins to cook. I will move it down a rack next time to give the bottom more time to cook. I had to season it before first use which was not difficult but I didn't notice that when I selected this one. I will be trying it on the grill soon for smash burgers and will try to follow up with a review on that. I also purchased a pizza paddle and my only issue is getting the pizza off the paddle smoothly. I use a ton of corn meal and have to fiddle with it a lot to make sure it slides properly. If anyone has any tricks please let me know.

Very heavy! Personally I don't like leaving it in the oven. But it's way too heavy to move every week for that one pizza night.

I bought this for baking baguettes and other bread shapes that do not fit in a dutch oven, but now use it for all of my bread. It is large enough and holds enough heat to cook two 900 grams batards or four 300 gram baguettes at once. Like many home bakers, I used to use a dutch oven for baking sourdough boules and batards in order to maximize oven spring. By placing a heavy cast iron skilled in the oven beneath this baking steel, however, I have found that I get even better oven spring than I get with a closed cast iron dutch oven. To create the needed steam, I simply dump a bowl of ice into the hot cast iron skillet right after I slide my loafs onto the baking steel. Not only do I get better oven spring, the bottom crust comes out much better than it did with my dutch oven.