Chef Pomodoro Pizza Steel for Oven 16 Inch 1/4 Inch Thick, Baking Steel for Oven, Grill, Sourdough Bread, Baking Stone for Oven with Lifting Holes 16" X 13.25" (40.6 x 33.6 cm)

I bought this to make pizza at home in my fan forced oven. It takes a while to heat to but retains the heat well, it’s nice and heavy, and creates nice crispy pizza bases. I more leave it in my oven all the time as it has the added benefit of helping with the consistency of the temperature.

Absolute must have for home pizza making. Top quality and easy to clean. Great results from an absolute amateur.

After my pizza stone decided to dramatically retire into a hundred pieces, I upgraded to this steel beast. Built like it could survive a nuclear winter, and produces pizza bases that would make an Italian nonna proud. Heats up like a dream and maintains temperature better than my stone ever did. Ten pizzas in, and every single base has been perfectly crispy - no more soggy middle syndrome. Worth every penny, just don't drop it on your foot.

Pretty good! Heavy. Works a treat. Is a good size. I am happy with the product. It cooks a good pizza. Will try bread next

Amazing product. Yes it's expensive but the crust comes out so much more crispy than when using a pizza stone! It's pre-seasoned so there's no sticking (and no issues using a metal peel). I just wiped it down after use and seasoned it with some carbon steel seasoning oil. Can't wait to make more pizza!

Simply amazing. It's quite heavy which is great. Cooked a few home made pizzas back to back in the oven and it didn't cool down at all. I'd certainly buy another one, but this is going to last a very long time!! Next test will be in the kamado BBQ.

So far so good. Have been using a pizza stone for ages, and never been happy with it. This steel is something else. It hit 275° in my 250° oven after 40 mins. 4 mins and then turned the grill on full, about another 2 minutes and it was one of the best pizzas I've ever made, a proper chewy crust and the base had some crunch. Easy to clean too. Just hope it doesn't go rusty

You don't realise how much of an improvement a pizza steel can make in comparison to a pizza stone in a conventional oven until you've tried it. First time using it my pizza base was crispy and light, which is something my pizza stones have never managed to accomplish. Highly recommended.

It did weight bit more than I thought. It is basically block of steel, rounded corners and hole in it. It is exactly what was promised. It really makes pizza crustier. I havent used pizza stone/steel before so i cannot compare other than it really makes pizza taste better.

Beautiful crisp result underneath the pizza base

Alors franchement très bien pour ma cuisson du pain j’en suis très contente Je le recommande fortement

Très bonne plaque à pizza. J’ai acheté par le passé deux pierres à pizza et les deux ont fini par casser. Cette plaque semble indestructible et offre une cuisson parfaite, autant pour les pizzas maison que pour les pizzas congelées. Elle est assez lourde tout en restant relativement mince. Elle emmagasine très bien la chaleur, ce qui permet une cuisson uniforme.

I've used this to bake about ten pizzas now, and I have talked myself out of having any desire to shell out for a dedicated pizza oven. It takes me about 10 minutes to do in my home oven what I could do in two minutes in a pizza oven, but I get to pretty much the same place. This does a much better job on the crust than my pizza stone. I've baked all my pizzas the traditional way, launching them off a wooden peel dusted with semolina flour. I pre-heat the oven and the steel to 550°F for about an hour before I launch the first pie. I've been baking pizza at home for years, and have been working on stepping up my game. I used to bake pizzas that had to be eaten with a fork, because the crust was so floppy. Now, I bake pizzas you could hold by one edge and wave around. Some of that is that I improved my dough, but this pizza steel really helped me bring it all together. It's pretty heavy, and it retains heat for a long time, so it's not something you're going to be whipping in and out of your oven. I tend to just leave it in there unless I need to remove it. It bakes a good TV dinner too. I take the chicken out of my chicken TV dinner, and put it on the pizza steel to crisp up. Mmmmm! I got a brushy scrapy thing to remove the burnt semolina, and scrape off any sauce or cheese oozes. So far, the seasoning has been completely bullet proof. I do wipe the thing down with a damp cloth after it cools enough, and I put a little high smoke point oil on it. Whenever I heat the oven the next time, the seasoning gets a boost. I think it will hold up for a long time. I mean, it's just a slug of thick sheet metal with a hole in it, right? You might break a cast-iron skillet if you drop it just right, but if you drop this thing, all you're going to break is whatever it hits.