Conductive Cooking - Square Pizza Steel Plate for Oven Cooking and Baking (3/8" Deluxe, 14"x14" Square) - Made in USA

This plate is great. It is a little heavy and needs to be seasoned when you get it, however once thats done, this thing is a beast. It can handle so many things, bread, pizza, calzones, garlic knots, you name it. The heat distributes very well and with 3/16" thickness, it heats up fairly quickly, hold heat ok but not as great a 1/4" thick plate would but its also a not as heavy as a 1/4" thick plate so its a trade off. The only really issue I have with this product is that it is not available in a larger size. A 18" x 18" size would perfect. I can see why people say its heavy but its roughly equivalent to holding a large cast iron skillet so that is something to consider. But your pizza game will be so much better after you get this thing!!

I have a highly rated pizza stone but I could never get the odor out of it. Initially the fumes from the stone ran me out of the house and faded somewhat over time but was still unpleasant to use so I quit.This pizza steel has no odor, no fumes, and I believe it does a better job cooking the pizza, especially the crust. You can get that spotted leopard look on the bottom of the crust. I use it on the top rack of the oven and preheat it at the highest temp (550) for 45-60 minutes. Delicious pizza in 5-6 minutes. Want to check the crust as you are cooking? No problem, go ahead and open the door, lift the edge of the pizza or rotate it, it doesn't affect the cooking, the pizza steel does not lose any heat. It will remain hot for a while so you may as well cook 2 or 3 pizzas while you are at it.The 16" size allows you to make any size pizza you want. It is also heavy. If you are not doing large pizzas I would get a smaller steel. Mine lives in the oven, I just slide the rack out if I need to scrape or wipe it off. It doesn't need soap and water, it burns everything off.A little expensive but definitely worth it if you like making great pizza.

I recently purchased "The Elements of Pizza", and as I read this book I'm learning more and more about how to make traditional pizzas. Typically these pizzas need a special oven or a kiln or several thousand dollars of home improvements. If you have a regular oven, you'll need it to be upwards of 550 degrees F. My oven only goes to 500F. But with this pizza steel, I'm able to make some amazing pies. The crusts come out perfectly. Pizza night is twice a week now, and the whole family pitches in to make pizzas and bake them on this amazing steel. It's 100% worth it. It was easy to clean and cure. It's super easy to clean between pizza sessions. It's thick. It's heavy. It is awesome. My pizzas are better than I could have ever hoped for.

I first learned of this tool in Cook's Illustrated magazine which is a great resource for tested kitchen tools and recipes. As predicted, if used as recommended, this steel gives a wonderful pizza crust that is near restaurant quality. It is very important to heat it for at least 45 minutes at highest temperature and then switch to broil right before putting the pizza in. My pizzas cook in less than 5 minutes and have that crisp outer crust with chewy insides that I love. I have already recommended it to several friends.Oh, I should also mention that clean up is nearly non-existent. I simply wipe off the cornmeal dust I use to slide it off the peel and occasionally scrape off melted/burnt cheese. No other washing is needed or recommended.

I have had a pizza stone for number of years and recently decided to upgrade to a pizza steel.I baked 2 cheese pizzas at 500 after preheating for 30 min. One had a thicker crust than the other.The steel didn't cook the pizzas faster BUT the crust was so much crispier. The thinner pizza was closer to NY style delivery than on my stone. I think this is a win.

Way better than a stone. Will never break, and it is nearly as large as a wire rack. Just get one.

Really heavy, but what steel isn’t? Produces an excellent pizza crust and bread loaves. It is definitely a good idea to put parchment paper under whatever you are baking or roasting to prevent discoloration. Cleaning isn’t difficult, but stain removal is a challenge.I’m puzzled by the taste issue. The food tastes great that I prepare on it, but asking about taste by in relation to the steel is silly.

We have a 2-tier oven and both have limited space. We had to use both ovens to make a total of 4 baguettes. The 14x20 measured perfectly and can fit 4 baguettes in one oven now. Seasoned then preheated for 45 minutes. Bread done perfectly. Sprinkled semolina flour on the steel after preheating. No sticking and just whisked off to clean. Pizza comes next.As an extra note, FedEx lost the first steel. I called the seller and they immediately sent a replacement. Very happy, thanks.