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NerdChef Steel Stone - High-Performance Baking Surface for Pizza (.375" Thick - Pro)

NerdChef Steel Stone - High-Performance Baking Surface for Pizza (.375" Thick - Pro)

Q: Maybe a dumb question, but after this preheats to 550 in oven, how do you slide your prepared pizza onto it?

I form my unbaked crust onto a 12" USA brand metal non-stick pizza pan with ridges. Into the oven on top of the hot steel for a few minutes till just set up, Take out pan, brush top of crust with little olive oil if you wish and build the pizza with sauce, cheese, etc. Then I let the pizza and crust slide off the pizza pan onto the stone to bake. It doesn't stick because I pre-baked it and the pan is slick. When finished, I do use a metal peel to remove the finished pizza. This always works for me with no mess, no hot fingers and no big peel to store or cornmeal to sweep up.

Q: Can anyone scientifially prove that the .375" or 1/2" would be better than the .25"? I can't find a reason to buy the thicker ones.

It's been a while since this question was asked. There were some reviews and they documented the results and here they are (from a well-known site for Pizza junkies): Thickness Baking time 3/16 inch (4.8 mm) 6-8 minutes 1/4 inch (6.4 mm) 5-7 minutes 3/8 inch (9.5 mm) 4-6 minutes 1/2 inch (12.7 mm) 3-5 minutes Another way to look at it now is that a half inch steel can cook two pizzas back to back in about the time it takes a 3/16 in steel to cook one pizza. But we all know that the thinner steals require more time to heat up between pies. If you going to cook one or two pies back to back, it seems like the research and user feedback points to 1/4 inch at a minimum.

Q: Instructions say you can leave it in the oven full time and it will act as a heat sink. Should I leave this in my oven? I can barely lift it.....

I don't. Unless you need steel stone's capability, you are wasting energy two ways - to heat up a significant metal mass and then, when you are done, cooling it. The fan in my oven runs longer if I leave the stone in it.

Q: Can this also be used on a barbeque?

I thought it would work well on my gas grill but I had issues - maybe it was my grill. I was cooking multiple pizzas so I'd cook one pizza, take it off, cook another, etc. The first pizza was great. But as I went on the steel couldn't get back up to temperature fast enough and it took longer and longer to get the pizzas done. For my setup my oven works better. There was no problem with the steel on the grill - nothing physically went wrong and nothing was damaged. I just couldn't keep enough heat in the steel.

Product ID: 114440236

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Details

Brand
Nerd Chef
Material
Steel
Colour
Metallic Gray
Shape
Rectangular
Product care instructions
Hand Wash

⚡20x heat conductivity

🔥1000°F max temp

🏋️‍♂️Heavy-duty 23 lbs

Frequently Bought Together

NerdChef Steel Stone - High Performance Pizza Baking | Made in USA (14.5" x 16") - (.375" Thick - Pro)

New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length

King Arthur 00 Pizza Flour: Premium Non-GMO American Wheat for Perfect Neapolitan-Style Crust - Finely Milled for Authentic Italian Pizza at Home - Ideal for Crispy, Chewy Pizzas (3 lbs)

Description

🔥 Elevate your pizza game with pro-grade heat mastery!

GENEROUS SIZE WEIGHT - 16" x 14.25" and 23 lbs of solid steel for unmatched heat retention and stability.
PRO LEVEL HEAT TRANSFER - 20x higher conductivity than ceramic means your crust gets the perfect crisp every time.
PROUDLY MADE IN THE USA - Crafted with precision and quality you can trust—join the elite home chefs upgrading their bakeware.
SLEEK LOW FRICTION SURFACE - Textured, sanded smooth, and flaxseed oil seasoned for effortless pizza slide and blistered perfection.
OVEN GRADE PERFORMANCE AT HOME - Achieve 1000°F oven results using just 450°F in your kitchen—faster, better, hotter.

The NerdChef Steel Stone is a .375" thick, 23 lb high-performance baking surface engineered for superior heat conductivity—20 times that of ceramic stones. It reaches up to 1000°F, enabling professional-quality pizza crusts at home ovens set to 450°F. Featuring a low-friction, flaxseed oil-seasoned surface, this 16" x 14.25" steel stone delivers faster cook times, better blistering, and gorgeous crusts, all proudly made in the USA.

Specifications

Maximum temperature	1000 Degrees Fahrenheit
Product dimensions	40.6L x 36.2W x 1Th centimetres
Item weight	10.43 kg
Manufacturer	Nerd Chef
UPC	799928940986
Size	.375" Thick - Pro
Model Number	NC-SS38
Item Weight	10.4 kg

Have a Question? See What Others Asked

Maybe a dumb question, but after this preheats to 550 in oven, how do you slide your prepared pizza onto it?

Can anyone scientifially prove that the .375" or 1/2" would be better than the .25"? I can't find a reason to buy the thicker ones.

Instructions say you can leave it in the oven full time and it will act as a heat sink. Should I leave this in my oven? I can barely lift it.....

Can this also be used on a barbeque?

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