Baking SteelThe Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread for Indoor & Outdoor Use - Pre-Seasoned, Naturally Non-Stick Surface & Crack-Proof

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!

I am beyond impressed with this baking steel! As a pizza enthusiast, I’ve tried countless stones and pans over the years, but nothing comes close to the results I get with this pizza steel. It heats up incredibly fast and evenly, and the difference it makes in the crust is unbelievable—perfectly crispy on the outside, yet still chewy and soft on the inside.Whether I’m making a thin Neapolitan-style pizza or a heartier deep-dish, this steel delivers restaurant-quality results in my home oven. It’s also great for baking bread and other dishes that need a high, even heat. Plus, it’s built like a tank—super durable and easy to clean. Worth every penny!!

So far so good! Great for pizza! Very heavy, however!

Neopolitan quality crust if you can get your temp up to 800*. Excellent product.

Awesome product! Cooks pizza evenly as promised! Can't wait to discover new recipes with my new baking steel.

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

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.

This made a huge difference in my pizza making, the crust comes out perfect every time in just under 5-6 min in my oven saved me lost of money I was going to buy one of those expensive outdoor pizza ovens