Chef Pomodoro Pizza Steel for Oven & Grill, 40.6x33.6cm, 6mm, Lifting Holes

I'm a convert. I have been making pizzas for years and this was the first steel I'd ever used. It instantly transformed the quality of my pizzas, giving them a lovely crispy base and airy crust. The 14x12" steel fit nicely into my oven with room to spare. I have made 4 perfect 12" pizzas since purchase and I'm very happy with the results. It's a bit pricey, but if you enjoy making pizza and want them to be the best they could possibly be, it's entirely worth the money. It's easy to clean and maintain and, since it's just a piece of steel, it's virtually indestructible.

Excellenet construction - very high quality steel. On the high side price-wise, but you get what you pay for here. Just make sure you season effectively - ideally with avocado oil to get that sweet patina. Heavy -definitely get the 16 inch version if you're not sure between the 12 and 16 inch - means you can keep your oven clean as all the semolina flour will fall on the steel so you can clean it up. Just make sure to dry when wet and avoid chemical products (can use fairy liquid, but make sure you re-season).

Love this, makes incredible pizzas!!! Just heating it for 45-1 hour is the only annoying thing but I would buy it again in a heartbeat— makes thin crust pizzas better than any takeout place. The base is the best bit super crispy

Really solid piece of kit that has changed pizza making. I heat this to 250 degrees in my oven and pizzas come out as good as a pizza oven. Very heavy. So be careful at delivery.

Completely levelled up my home cooking pizza experience versus the pizza stone I had. Well worth the money for the results. Heat distribution is next level over stones. Top tier quality. Fit in my standard home oven (of course I measured first).

Pretty good! Heavy. Works a treat. Is a good size. I am happy with the product. It cooks a good pizza. Will try bread next

Bought this to replace my pizza stones which, after a few years of use, are getting more stained and starting to look unattractive (albeit they are clean). This beast is very heavy but heats up and cleans up brilliantly. Also seems to cook my pizza quicker than my pizza stones. A little expensive but overall I think it will last for years and will stay looking new for a long time as it’s easier to clean than the pizza stones. Just make sure to clean it thoroughly then dry properly so it doesn’t rust. To ensure I’ve dried it completely I put it into a warm oven to dry completely. Would recommend.

Great product, made a super crispy base, on par with a pizza oven, would highly recommend.

I have to admit it, I was skeptical! But after trying the 16x13 pizza steel tonight, I’m sold. It took my pizza game to the next level. This steel is perfect, nice weight, and the seasoning is good - no stickings, and a perfect cook crust.

Pizzateig wird viel krosser als am Pizzastein. Habe meinen Gas Pizza Ofen damit nachgerüstet

Works well! Oven was 300 degrees celcius, pre-heated the oven for 50-ish minutes before cooking the pizza

Muy bueno , la pizza sale muy bien, me gusta

The pizza steel arrived promptly as promised. It does get much hotter than a stone at the same oven setting. Our first pizza using the steel was thin and crispy with a decidedly charred (but still edible) base. Despite the pre-seasoned surface, it took some effort to clean the burned bits off the steel, mostly due to the (deliberately) roughened surface. After some trial and error with cooking times and temperature, we're now getting excellent results, so I'm very happy to recommend the product.