The Original Baking Steel® | Pre-Seasoned & Built to Last | 14"x16"x¼" Ultra-Conductive Pizza Steel for Oven & Grill | Made in USA Since 2012

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!!

After having the best pizza I’ve ever eaten from Ken’s Artisan Pizza, I bought Ken Forkish’s book ‘The Elements of Pizza’ this is where I first learned that this thing called a pizza steel exists. I also found the book ‘Baking with Steel’ by Andris Lagsdin, the maker of this Baking Steel product. Wow, LIFE CHANGING for at home pizzas!!! Do yourself a favor and buy Ken’s book for some of the best dough recipes, get Andris’s book for a ton more ideas to use the baking steel, then definitely get this pizza steel. This thing is literally a heavy hunk of metal that cooks your pizza to perfection in just a standard home oven. Pizzas using this steel come out just as good as if you had a 900 degree fire oven. Pizza stones do not compare, if you are choosing between the two, get the pizza steel. After cooking 3 pizzas one after the other, you can see the burnt flour on my steel, I literally just wiped off the flour to clean it up, simple. I just store the pizza steel in one of my double ovens that I never really use, it would be a little challenging to store elsewhere due to the weight/size. Highly recommend this if you like a good quality pizza.

We have been making homemade pizza for years, always by shaping and baking the dough directly on a pizza pan. Then we tried the baking steel. Unbelievable difference! The pizza we made on the baking steel was absolutely delicious. The crust was absolutely as good, probably better, than the very best crust I have had in a pizza shop and I have had many. Our pizza was ready in about seven minutes. The crust was absolutely perfect throughout. You can see in the photo that the edge is slightly crunchy on the outside and soft and airy on the inside. The cheese melted perfectly in the seven minutes, probably from following instructions to place the steel as close as possible to 6" from the broiler element. Be sure to buy a pizza peel, important to the process, and just as important, coat the peel with flour (we used a 50/50 mix of flour and corn meal) before placing the dough on it and adding your toppings. Otherwise the dough will stick and you will not be able to transfer it to the stone. We will never again use the old method to make pizza. Now knowing how good crust can be, I would be embarrassed to serve the old one. Buy it, you will love it!

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!

First, this does a great job on pizza. But then again, so does a pizza stone that weighs 1/3 the amount and costs a lot less. My wife and teenage son insisted this pan made the best pizza but when I made 2 as a test, 1 on this pan and 1 on the pizza stone, they both actually were surprised they liked the one made on the stone slightly better.

Just made my first pizza on the steel. What a difference. So much better than a stone. Worth it.

I initially balked at the price of baking steels. I opted for a good quality baking stone. I take excellent care of things, but one day I went to pick it up, and it just broke in two. I have been using this Original Baking Steel for 2 months now. I like the uniformity it provides in the temperature of cooked foods. Also, for the first time, pizzas are coming out of the oven with really nicely crisped crusts. Steels are pricy, but this one was highly recommended, works very well and... it is a one-time purchase, after all.

I love this pizza steel. It works great. I use it just for pizzas: once the oven reaches 500 degrees, I let it heat up for 1 hour. Then I throw a pizza on it, and it cooks in about 10 minutes. Pizzas come out fantastic. It is heavy; I wish I had a case to store it in. I actually had to buy this twice. The first one I bought had some strange stains on it: out of the box it looked brand new; I heated it up and ended up not using it the first time, just turned the oven off and went to bed. The next morning it looked like grease or something had splattered on it, radiating out from the center, which was clear and clean in just the shape of a 10-inch pizza. I tried to arrange a replacement but that was a hassle: they said they were sending one and it never came after 10 days. Instead, I ordered another one, and just used that second purchase to replace the first, soiled one. I have thoroughly enjoyed the second one. Definitely worth it for pizza fanatics.

Makes the best home pizza we've ever had! Crispy, thin crust, perfect amount of char, pizza cooks fast and hot (exactly what you want). It's a heavy chunk of metal, so you might want to just keep it on the lower rack of the oven, unless you need the workout!

It's amazing, epic pizzas

Bought this for my foodie son for Christmas and he loves it! The quality of the pizza is so much better than a standard pizza stone. Well worth the investment!

Works very nicely for bread loaves; love it. Nice steel, well seasoned. Can't wait to try it with pizza!

It’s everything I wanted it to be. My pizza turned out great.