ThermiChef 14" x 20" Pizza Steel - 3/8" Steel, 30 lbs

This is an awesome pizza steel delivering fantastic results for pizza. Note the 3/8" thick steel is quite heavy and large, and you want to be careful handling it to put it in the oven - you do not want to drop this on your foot! For best results you take your bottom oven rack and put it in the lowest rung in your oven and let it heat for at least a full hour after your oven reaches the desired temperature. I usually cook thin crust pizza at 500 degrees right on the steel and it takes less than 8 minutes to cook beautifully. This steel is also easy to clean. One last comment, you will need to season it when you first get it - tip - open some windows and turn on your exhaust fan as it will put off some smoke and fumes when you do this. The first time I used it it still gave off a little bit of fumes, but not after that. Highly recommended.

Wanted to get a pizza steel, and everything online said thicker is better, it'll hold more heat etc etc, so I bought the 3/8" plate. First of all, it does what it says - expect pizza and flatbreads to puff up nicely and really crisp up the crust. I really enjoy doing fresh pita in the morning on this thing. It's exactly what it says it is. Now for the downsides (none of which are the fault of the product itself). 1.) It takes a while to preheat. Easily 30 minutes or more for it to actually come to temp in the oven. If you're hitting it with an infrared thermometer, it might seem like it's up to temp, but in reality, you're getting the reflected heat from the top of the oven - remember, infrared is light radiation, so it can bounce. To get an accurate reading, use a pan or other object to "shade" the top of the pizza steel when you point your IR thermometer on it. 2.) It's heavy. Like annoyingly heavy, you have to be very careful moving it around in a domestic kitchen, as it's liable to destroy anything you drop it on. In conclusion, great product that's exactly what it says, and good price. But I'm planning to relegate my 3/8" steel as a welding fixture plate and find something a little thinner for bread use - I don't thing anyone's disappointed with the 3/16" plates.

I got the XL size because I wanted to be able to use it as a 2-burner griddle, and for that, it works perfectly. Just in the first few days of owning it, I cooked 6 tortillas at once for tacos, browned 3 lbs of chicken in one go, and slowly caramelized 6 onions while keeping other pots and pans free for other tasks. For pizza, its intended use, it produces crisp crusts like a champ, and its size and shape make it perfect for chilling and using as a pastry slab for croissants. It's the ultimate "pan" for cooking for a crowd, and it makes my 12-inch cast iron skillet look small and cramped by comparison. Downsides? It's a thick slab of steel. It is quite heavy and, despite its versatility, it isn't enjoyable to move from oven to stove to fridge to counter all the time. Second, it takes a long, long time to properly heat and cool, which is why I wouldn't want to leave it in the oven permanently. Its heat sink abilities work against you in this way; it takes a lot for this thing to change temperature, and that's good if you're making bread or keeping something cold, but it's also a drag when you're trying to get it up to temp. If I'm using it as a griddle, I'll turn on the burners before I even get out the flour to mix the tortilla dough. Definitely not good for impromptu or short-notice cooking. These downsides come from the same qualities that make this steel so great, so they're not at all surprising. This is a tool that is both versatile and specialized: versatile because its ability to store heat on a large surface is useful in myriad applications, but specialized because that ability to store heat comes with some significant practical drawbacks for everyday cooking. This steel will get you great results for a particular set of tasks, and if you have the ability and luxury to plan ahead, it can't be beat.

Our favorite pizza is Chicago style Tavern pizza which features a very thin crispy crust. This pizza steel is amazing. I crank the oven up to 500° for an hour to preheat and then the pizza bakes in 8 to 10 minutes. You can tell it's quality because it's so heavy. Definitely recommend the thickest steel you can purchase.

Really great product. I think they have solved their quality control and shipping issues. The bead blasting is great, and after 7 pizzas so far, it is clearly going to be a great addition to our kitchen. As the seasoning and burn are starting to take effect, pizzas slide right off onto the peel. The crust is nearly Italian Neapolitan style, as much as I can do in a 600F convection oven. 4 min on the steel, 1.5 min under the broiler on high... almost like being back in Italy! This was a bit more than getting one from my local welding shop, but this one is cleaner and bead blasted, which was well worth the additional expense. Not to mention Amazon return policy, which I would not have with the welding shop.

We love this. Use it at least 2-4 times a week. I washed and seasoned it prior to use and seasoned it again after several months of use. We cook a lot of pastries, breads, bagels and a few other things on this. I recommend leaving it in your oven all the time as it is quite heavy. I've taken it out to clean in the sink a few times but we try to keep it clean overall and use a razor blade to scrape off anything that may have stuck to it after. A damp cloth to wipe it down after it cools down keeps it nice and clean, just be sure to dry it fully so it doesn't rust. Breads and bagels come out much better on this. Pizza cooks well on this too. I do recommend only cooking on one side and never the bottom. I do this to keep one side looking perfect all the time. What can I say, I like things looking a good as possible. I suspect that this is one of those things, that will outlast the owners and can be passed down to others. Highly recommend.

Yes, I know it’s steel. But was surprised just how heavy this is. Had an old pizza stone that cracked so needed to replace and decide to go this route. Have used it several times now and glad I bought this. Storage was a bit of a chore and at first I mistakenly layer it flat in a base cabinet. Went to get it and discovered I couldn’t pick it us because I couldn’t get my fingers under it. Got a screwdriver and was able to pry it up enough to lift it. Now I have thee small pieces of wood I set it on so I can get my hand underneath. Pizzas have come out great and I like the size to have more room to launch the pizza off the peel. Clean up is easy as well.

Legit. It’s exactly as described. Ordered the 14x16” at 3/8” thick. It’s exactly that. And it’s very heavy, which was expected. No burs on it. All edges have been smoothed. Debated between the 16x16 and this one (14x20) but wanted option to cook two smaller pizzas at same time. Also opted for the 3/8” for the same reason, back to back cooking for our family. Will update once seasoned and used. Initial impressions are 5 stars. Dimensions are exact and quality is spot on. No regrets. Also good price for what you get.

If you want to make NY style pizza in your home oven, the Thermichef pizza steel is for you - look at that crust - you can't get this with a pizza stone! Just be sure to measure the depth and width of your oven before you select a size. My oven just barely accommodates the 16" X 16" steel

Crisps the bottom of the pizza wonderfully, and seasoning adheres to the steel quite securely! It is pretty heavy and awkward though. Also, the edges aren't bevelled like I think they should be. Which makes it kind of rough around the edges. It also holds onto heat extremely well. (Kind of the point) But I'm finding it to be overkill, because I don't often throw "pizza parties" with people over. The 1/4in thick one would likely have suited me just fine for heat retention/transference and due to it being thinner and lighter, would rebound quickly anyway. In hindsight, I think I shouldve went with the 1/4 inch thick model. Maybe I will gift this one, and get the 1/4in thick model in the future! We'll see! If you love pizza, this is a fantastic kitchen tool and will improve the crisp of your home made pies a lot! (Works for breads too) It was great, but wasn't IDEAL for me, so it gets a 3 star. But it could be a 4 or 5 for you, so give it a try!