Made in USA KettlePizza Stainless Baking Steel - Steel Skillet/Lid for 22.5" Kettle Grills

This thing works! I’ve had it for a bout 2 months and used it 3 times so far. There is a learning curve so don’t think you’re going to entertain guests with pizzas on day one, or even day 2. I also got the stainless steel piece that fits on the top and I’m glad I ponied up for it (not cheap), it’s critical to get the top of the pizza cooked properly. Here are a few things I have learned so far:1) Temp needs to be over 600 but when you get up to 700 things happen too fast.2) It is critical that you “spin” the pizzas regularly since most of the heat comes from the back. I purchased soma Cuisinart pizza turners and they work well.3) The first pizza will be good on the bottom but the next one will be more “burned” because of the flour left on the pizza stone. You can flip the pizza stone but it’s a pain in the ass.4) As other reviewers have stated, you will need to use hard wood to get the temperatures where they need to be and that means if you are making multiple pizzas you will need to remove the entire setup to add more charcoal and wood ( also a pain in the ass).5) I’ve decided that I will purchase a few more stainless steel pizza pans so that I won’t get the burned flour affect on the second & third pizza from the pizza stone. The pizza stone has a semi-rough surface that holds the flour and makes it hard to brush off so I think a stainless steel pan for each one is the way to go.Overall I am genuinely pleased with this product because I knew going into it there was going to be some trial & error. I think I have it dialed in now and the truth is my Wife & Kids are loving the pizzas! I’m enjoying the process now as well since i’ve stuck with it and figured a few things out. It’s not a quick & easy way to make pizza but it is the best & only way to get a true wood fired oven pizza without going to a restaurant.

So I like others thought “do I really need this”. I got pretty good results without it but if you have the means I definitely would recommend. Gives good results with not a lot of effort.

LOVE this product. At first I was confused because I expected the whole set up, but it's just the steel plate that sits on top. I ordered the steel cylinder from another seller and used my own peel and pizza stone I already own. Tried it with and without the steel plate. The steel definitely makes a difference in radiating the heat down onto the pie. Set up the charcoal in the back per instructions and added oak wood chunks. Next time I will try using the steel pizza tray included with the cylinder I ordered from the other seller to compare against the stone.

Used it a few times on my Keetle fire pizza attachment, works as described. Love this thing, well worth the cost.You can actually come close to proper Neapolitan style pizza with thing.Plan on also using as a griddle too, someday. 😆

This should be included with all purchases. Pizzas are "ok" without it....With it, they are a different story. This is a must for perfecting the pies. You need to go all in with this set up to get a good pizza.

Product arrived warped/damaged. Does not sit flat. Poorly Packaged. Only had thin sheets of paper and a single layer of bubble wrap to protect the 8-gauge (0.165") sheet metal during shipment. High cost to get something shipped to you damaged. The "Made in the USA" stamped on the top front of the baking sheet does not sit symmetrical. The word "Made" sits centered but the whole phrase is shifted off to the right. Product will be returned.

This is a game changer for making your own pizza! Distributes the heat more evenly so your pizza bakes faster and more thoroughly.

After investing in the PizzaKettel and Prograte w/Tombstone Pizza stone it seemed silly not to add the baking steel. Even thought it was kind of an after thought purchase, it is an impressive peice of the system. Very heavy.