The Original Baking Steel® | Pre-Seasoned & Built to Last | 14"x16"x¼" Ultra-Conductive Pizza Steel for Oven & Grill | Made in USA Since 2012

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!

Perfect Neapolitan pizza and pita bread!

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.

Works great, nice and thin, even though it is good quality and very heavy. Food crisps up nicely. I use it under all my baking, it helps the baked goods cook faster and more consistently. I haven't had trouble cleaning it, but I've only been using it for a few months and nothing has spilled and been cooked onto it yet. It takes a while to heat up, and it stays hot a long time. I have arthritis, and it can be very difficult to take out of my oven which is about chest high for me. I could not imagine trying to get it out of the overn while it was still hot, so I have to leave it in the oven a long time after I use it.

I've been making pizza at home for years and have used pizza stones (useless and delicate) and perforated pizza crispers (my go to until now). I was a bit skeptical that a baking steel would be any better than a stone, but it most certainly is -- something about how hot it gets (probably about as hot as a stone) and how fast it releases that heat (faster than a stone). It'll look as grungy as a stone pretty quick, but who cares when it cooks pizza bases fast and hot enough that they get a nice crisp bottom and remain a bit chewy on top. Just turn on the oven at its highest temperature with this hunk of steel in the hottest part of the oven (for me that's the bottom) about an hour before you want to cook a pizza. Then wait about 12 hours for it to cool down enough to remove and brush or rinse off. The only downside is inherent to a thick slab of carbon steel -- it is extremely heavy! You'll build up muscles moving this thing around (or break your toe dropping it) and it'll probably make your oven shelves bend a bit. But that's a small price to pay for perfect pizza. I opted for the 3/8". The 1/4" is probably not thick enough to be much more effective than a stone and while I would have loved to get the 1/2" I think the weight would be too much for me and my oven.

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!

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

Did a lot of research on steels before I decided to go with this brand and particular size. Considered buying the 3/8in but eventually settled in on the 1/4in thickness due to practicality, handling, cleaning etc (the 1/2in was ruled out for these reasons - overkill for limited home use and killer weight!). Also eventually bought the Original Steel brand and no regrets! Slightly more expensive than other brands but the product quality, finish and output is fabulous! Also comes seasoned so you can start using from get go straight from the pack. Got delivered quite nicely packaged via Amazon too! Will take a few baking sessions to get used to the product and this way of making pizzas but once you figure it out there's no turning back ever from using pizza steels at home...worth the investment (life long investment if maintained right!). Highly recommend

Makes the best home pizza we've ever had! Crispy, thin crust, perfect amount of char, pizza cooks fast and hot (exactly what you want). It's a heavy chunk of metal, so you might want to just keep it on the lower rack of the oven, unless you need the workout!

It's amazing, epic pizzas

Bought this for my foodie son for Christmas and he loves it! The quality of the pizza is so much better than a standard pizza stone. Well worth the investment!

Works very nicely for bread loaves; love it. Nice steel, well seasoned. Can't wait to try it with pizza!