14" by 20" Pizza Steel (1/4" Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA

We have a friend with an outdoor pizza oven and I just love how the crust and texture of the dough. So we brought the 16in , 3/8 thickness. We love the results!! Our pizza turned out just as good! For my first time, I followed Vito Iacopelli dough recipe provided on copymethat blog, instead of 00, I used mixed bread flour with all purpose and barley. Haven't gotten NY style down (tried 72 hour cold ferment dough as well) but the small pizza is doable on first try. Pictures are unfiltered, they looked better in real life believe it or not! This is my first time making pizza dough too.I also made pan pizza and it turned out great, I didn't wait an hour or 45min.Before use, you have to season it and it is very easy, follow instructions given. My tip is make sure you double wipe the lard (or oil), very bery thin layer is better or else it will be sticky, there are videos on youtube on doing it. I also took this chance to re-seasoned my cast iron using the same method and love the result.

I couldn't bring myself to pay the extra money for the thicker version. Being thinner it may not retain heat quite as well but it also heats up a lot faster. I have no complaints.

I finally sprung for the steel.. I have sed several pizza stones, pourus tiles in my BBQ, you name it.. I was never happy my pizza stone was not big enough so I made sure to get the large steel.. it worked perfectly! My mouth is still burnt.. I couldn’t wait to eat that pizza. Got the undercarriage spots I wanted.. crisp!!! So good.. get the thick and late one if your oven can fit it.. I kept 2 old stones on the top and bottom just cuz they were there.. pics are the first pizza best one I’ve made…

Cannot say enough about this! Perfectly cooked crust, easy to clean and has officially replaced my Pampered Chef pizza stone. WE LOVE making pizzas now!

Great pizza steel. Easy to season before first use. Cooks the dough more throughly a pizza stone. Very heavy

It’s going smoothly

Excellent quality oven steel. It takes a little getting used to...it takes longer to preheat than the oven does. Couple this steel with a pizza peel, and it makes a fantastic accessory. Pizza, pretzels, english muffins and more just come out so well with a preheated steel...nice and crispy!

The media could not be loaded. I got the standard version, and I’m glad I did. I washed and then placed the steel inside the oven, turned it on and cranked the heat up to 550F; my LG oven takes about 25-30 minutes to reach the 550F from the cold start, surprisingly the steel was heating up simultaneously with the ovens temperature, so when oven reached 550F, the steel was 550F; I measured it with my laser thermometer so it wouldn't lie. Steel is not smooth, it has a surface similar to a knife sharpening steel, bumpy yet very uniform and good quality, so I used it without oils and grease and pizza didnt stick to the surface at all. Works just perfectly, very easy to clean, i just scraped with a pizza peel and it looks like new, also very easy to use, since i always used pizza screens and made 18 inch nyc pizzas, i must admit that the crust this steel has given me on my very first try was mind blowing, just like a NY pizzeria, so i can live with 16 inch pizzas. Tho this was my first time as i have mentioned my dough weight was kinda over, I’ve used 590g 59% hydration ball, and should have gone 450-490 grams with the dough for classic 16” New York style pie, and i baked for 7 minutes at 550F, should have gone at least 8.5 minutes, on middle rack; I like it crispy.