Chef PomodoroPizza Steel for Oven, 13 x .25 Thick, Baking Stone for Grill, Original Artisan Steel (13-Inch)

This is my new favorite cooking tool. I've used it for pizzas in my oven and it works well, but it's also great for cooking over the fire when camping. Eggs, bacon, tortillas, pancakes....

Super heavy and worked great! I’ve cracked pizza stones before baking bread and misting with water. Can’t break this! It worked great for my bagels and I can’t wait to try a pizza on it!

I got this to go with my Ooni Koda 12" gas fired pizza oven.It (the smaller one) fits perfect in my Ooni.But it turns out it works too well! After testing with this and the default stone that ships with the Ooni, I find the char of the stone is proportionally correct for the neopolitan pizza style. The steel over does the char.Now, this is completely opposite what happens in a regular oven in a kitchen that goes to 550 degrees. In such an oven, this steel is GREAT. It helps make the cook more successful.But in the Ooni, which can go to 900 degrees, the steel is not required.And while some people say they prefer the steel because it is easier to keep clean, and that is technically true, I just run the stone through the super heat of the Ooni, or through the "clean" cycle of our household oven, and that cleans it right up!

First time using a baking steel and I'm so happy i bought it. I bought with the intent of getting crispier crust on frozen pizzas like Digiorno. When cooking it on the rack, you get mess and you get burnt edges before the bottom crisps up enough. Using the baking steel, i get a nice even crispy bottom. Your mileage may vary, but you may need to reduce temp and possibly even cook time to avoid burning. For me cooking a diogiorno, it came out perfectly by preheating the oven and steel at 425° for 30 min, then reducing ghe temp to 375 when I put the pizza in and cooked for 20 minutes. P

I needed a second pizza steel for a party. Couldn't get one fast enough from my original supplier, the one with their own website. This one arrive quickly and is at least as good as the other. The hole to pick it up is very handy for the weight. And it cost about half what my original one did.

Great product. Helps get a nice crispy crust on my home made pizza. Fits great in the oven.

I have been baking sourdough since before the pandemic. I started using a Dutch oven, graduated to a challenger pan but found both of those vessels to be too heavy for regular use. Recently I bought a baking shell made of aluminum. The manufacturer stated it needed a flat surface. The baking steel came to mind. It performs beautifully, heats up well, retains the heat and so far has not stained. All of these qualities make it a great surface for pizza in a home oven.

Sourdough has a nice bottom. Pizzas come out with a lovely crusty bottom. Has good heat retention. Easy to clean.