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.

My husband uses the Vevor pizza stone. He said it's a good size and does the job for pizza, calzones etc

Does a great job of producing the right amount of crisp. Be aware of the weight however.

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.

After one use, mold grew on the pizza stone. I washed the stone, but the black mold spots remained. The stone also started leaking water, and I couldn’t figure out where it was coming from. The return deadline passed two weeks ago.☹️

The pre-seasoning was pretty good but we went and washed/re-seasoned it. It's a big heavy slab of steel but it works like a dream for pizza and baking. The holes are very handing because otherwise you'd have a heck of a time picking thesnthing up.

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.

Sono soddisfatto

Excellent pour la chaleur mais très voir impossible a nettoyer.

Degelijke maar loodzware bakplaat

Works great.

Pizzastahl vor Pizzastein . Ein Plus an Unterschied der meinen Pizzastein zum Bauschutt beförderte .