ThermiChef 14" x 20" Pizza Steel - 1/4" Steel, 19.2 lbs

This pizza steel is definitely on the pricey side, and at 17.6 lbs, it weighs an absolute ton. That said, the build quality is excellent, and this thing feels like it will last longer than I will. The 1/4" thickness is fantastic for the price and makes a noticeable difference in getting a great crust. Once you give it the proper preheat time—about 45 minutes to an hour—it's basically ready to rip for hours. It's also incredibly easy to use and almost foolproof once you figure out the heat. It may stain or discolor over time, but honestly, I couldn't care less. This isn't an aesthetic piece; it's a cooking tool. It's easy to clean, although the steel will absolutely eat through some sponges if you're scrubbing it. The biggest downsides are the price, weight, and long preheat time, but those are easy to live with considering how well it performs. 5/5. Excellent thickness, outstanding durability, great crust, easy to use, and made in the USA. If you make pizza regularly, this is one of those buy-once-and-keep-forever pieces of equipment.

I seasoned this steel according to the included instructions and have been using it primarily on my grill for about a month. It’s been excellent. The 3/8” thickness holds heat extremely well and recovers quickly between cooks. I’ve made multiple pizzas on it, and the results are consistently good — crisp, well-browned crust with even cooking across the bottom. The steel heats evenly and delivers the kind of heat transfer you want if you’re trying to get closer to restaurant-style results at home. I’ve also been using it for smashburgers, and it really shines there. Once it’s hot, it delivers fast searing and great browning, and the surface performs exactly like a heavy-duty flat top. After seasoning, food releases cleanly and cleanup has been straightforward. The steel feels solid and well-made, with no warping after repeated high-heat use on the grill. Overall, it’s been versatile, durable, and easy to live with. Bottom line: If you want a thick, high-heat cooking steel that works great for pizza and absolutely excels at smashburgers, this one delivers and feels built to last.

This pizza steel performs exactly as expected. It heats evenly and retains heat well, which makes a noticeable difference in crust quality compared to a standard pan or stone. The 1/4 inch thickness gives it solid durability and consistent results, especially for pizza. It does take some time to fully preheat, but once it’s hot, it delivers. I’ve used it for pizza, stromboli, and even reheating leftovers, and it handles all of it without issue. The build quality feels heavy duty and reliable. Keep in mind it is heavy, so moving it in and out of the oven takes a little effort. Also, like any steel, it requires basic maintenance to prevent rust. Overall, it’s a great upgrade if you want better crust and more versatility from your oven

This is a phenomenal purchase. I couldn't wait to use it! I was too tired to make a pizza from scratch so I got a frozen pizza, let it thaw and dressed it up. It cooked the pizza in barely 4 mins! The pizza looked amazing and me son said it tastes different in an excellent way. It is heavy but what do you expect? Be careful! I highly recommend and I may get another in the future but it's home is in the oven due to the weight.

Game changer for making pizza. Watch the “dough guy” and or use dough guy pizza dough calculator to make your pizza dough. It comes out as good or better than any pizza I’ve bought from any restaurant. Just have to preheat oven at 500 for a good 45 min. I turn broiler for a few minutes to make it even hotter , then back to bake, add pizza. It cooks in 7 min with the crust being perfect

In general, I am impressed by the quality of this product. While I have yet to bake any pizza on it, based on the material and its thickness, it will meet my moderate needs. It looked great right out of the box and even better now that it is seasoned. I am particularly pleased with the shot-blasted surfaces. This technique significantly reduces the area of actual contact with the pizza, so it should release onto the peel more quickly than comparable steel that has not undergone this process. A word of caution: this is not something you can handle carelessly. Anyone with a stone countertop of any type is especially at risk. The fact that I have a marble countertop, which is especially susceptible to being scratched, made me more alert to the potential problem this steel could cause. The laser-cut edges are straight and crisp. However, the process leaves a raised burr entirely around the perimeter of both sides. Strangely, this problem does not affect the convenient hole at one corner. This burr is significant. If one attempted to slide a penny off the edge, it would catch on the edge, confounding the effort. This was something I could not ignore. The solution was easy enough. Luckily, I had already purchased an excellent file from Amazon, So I just placed the steel on the cardboard it came in and ran that file at about a 45-degree angle along all the edges, and the burr completely disappeared. Now, I own a pizza steel that is worthy of all the care and effort Thermichef put into this product. I have one more piece of advice for anyone considering making their own steel. I cannot vouch for the accuracy of the advice given to me by one of the proprietors of my go-to source of steel, a truck hoist fabricator in a neighboring town. I asked her if she would feel comfortable using the steel I was about to purchase. She hesitated and then said, "No". She explained that ordinary steel will continue to outgas whenever it is subjected to the heat of an over-hot enough to cook pizza. She knew she could probably lose the sale she had just written up, but she was honest with me. She knows I'll be back. With this new knowledge, I compared the best end product I could produce for the $49 her steel would cost with this Thermichef steel for only $20 more. I am so glad I decided to go with the Thermichef. You will probably be happy enough if you buy one. Just be sure to file the burr off.

If you cook pizza at home, get it. 100%. I’ve been making my own dough now for a while, by hand, with a mixer, whatever. And I’ve been only able to get a decent pan pizza out of it because I can par-bake the crust first, then rebake with toppings and get a crispy crust. ROUND traditional NY style pizzas always came out undercooked and didn’t have any crispy qualities. Enter the pizza steel. One use. That’s all it took. Preheated my normal apartment oven to 550 degrees with the steel in the upper 3rd. Gave it 45 minutes or a little more to get good and hot. Put my pizza on and turned the broiler on. Within about 7 minutes I was eating hands down the best pizza I’ve ever made. It looks, feels and tastes like a pizza parlor pie. I didn’t need to season it, I experienced no sticking. There’s some burnt cornmeal to wipe away after (because I used that to launch my pizza in). I think this is the perfect size and thickness for the home oven. It’s easy to clean once it cools. Be patient, its job is to get hot and retain heat, so you’re not cleaning it for at least an hour or three after you’re done. I cannot express how happy I am with this purchase and I’ve only used it once. Here’s some tips for day one: if you don’t have a peel, use a cutting board to slide your pizza onto the steel. I first tried the bottom side of a pan, and immediately my pizza dough was stuck to it (despite the cornmeal I sprinkled on). Cutting board worked like a charm (but that’s why my pizza was more “rustic” shaped and not round… it got stuck to the metal pan). You don’t need all the fancy tools if you don’t want to buy them. I used a metal grill spatula to pull my cooked pizza out, and a standard wire rack to cool it and keep it crisp. However I have since bought a pizza peel, and a wire round pizza pan to cool it on just for ease. Be patient and don’t panic. At minute 5 it’s gonna look like the bottom has a little color but the top is getting none, but the cheese is bubbling… you failed. Give it 1-2 more minutes and you’ll see you’re the pro you want to be. I cannot express how happy I am with this. I saw a similar one (14”x16”) for $45. I bought this for a little more… well $30 more, because it was made in America and I’m glad I did. Get it now.

This cooking steel is no joke. It's nice and heavy and very well made. I was nervous that 1/4" was going to be too thin but it's perfect. I can easily carry it and clean it. I've done pizza on it in the oven and on the grill and both locations work great. I also made some steaks after I sous vided them and it gave a nice sear. I haven't noticed any issues and cleanup has been pretty easy. I like that I can soak it if needed unlike a stone. The size is perfect so far.

Este era el artefacto que me hacía falta para poder tener excelentes resultados al hornear dos panes por tanda en mi hornito casero. Definitivamente un inversión que valió la pena

Love this pizza ateel

As good as you’ll get in home oven, let it preheat for an hour at 550, cook the pizza 7 minutes then broil til the top is done to your liking and the crust is darkening, let the steel heat back up for 15-20 mins before the next pizza.

Excelente material y súper bien el tamaño, tal como lo esperaba

Excellent results !