NerdChef Steel Stone - High Performance Pizza Baking | Made in USA (14.5" x 16") - (.375" Thick - Pro)

Heavy duty Steel stone....HEAVY.....not for the weak....LOL, even my 35 year old son has commented, so he leaves it in his oven when not is use so he doesn't have to move it... WORKS great!! Gives the nice charred crust in spots just like a pizza oven,,,,follow instructions for use to preheat. Well worth the money. Easy to clean, good size for.

So I'm giving 5-stars for the results. It's just so much better than a ceramic stone in my oven. As others have pointed out, it is heavy. Really heavy. I rarely move it from my oven but when I do, I have to be very careful. But the results are totally worth it. I've never made pizza with a better crust. I also don't have to put the oven up to 500, where things start to smoke and my smoke detector goes of (no matter how much I clean my oven). 450 works well because the steel transfers so much heat to the bottom of the crust. I use the broiler trick to crisp up the toppings and the pizza is done in just a few minutes. Middle rack. Another thing to try. I've also been making Detroit-style pizzas in those rectangular metal pans. Pan-pizzas are great because you can get that melted cheese/crust thing going on the edges. But to kick it up a notch, when my Detroit pizza is done, I take it out of the pan, and just drop it on the steel for 30 seconds. It makes the bottom of the crust crispy in a way that the thin-steel pan just doesn't. Pizza snobs love it. Finally, and this does mean that I move the steel around more than I thought I would. It makes a great griddle for an induction range-top. Our induction range has two burners that can be bridged together, but I never really used them because my cast iron griddle still would heat too unevenly (really just tow circular hot spots on the griddle). With the thicker steel I get a big, flat uniformly heated griddle surface for cooking pancakes, diner omelets , patty melts, etc. Reminds my of my younger days cooking at the diner. It takes a little while to get the heat spread out, but it stays at temperature once you do, just like a commercial griddle. That was a fun surprise. If you don't have strong hands, I'd say get the thinner versions, but if you want the full experience, this is the one.

NerdChef Steel Stone - High-Performance Baking Surface for Pizza (.375" Thick - Pro) I seem to be incapable of successfully caring for a pizza stone. Do not ask me to care for your pet rock. You may be sorry. I also do not yet have the motivation to construct a backyard wood fired pizza oven but have an insatiable lust for pizza at home. Enter the pizza steel. After a quick inquiry with NerdChef (they were super responsive and friendly!) about the proper rack height (I used the third setting from the top, but may go one higher next time @ 500F) I was set to try this baby out by making one of my trademark delicious, but homely, pies. I also decided to try a Naan recipe out that previously did not impress much on cooked on a normal stone (prior to me killing it). Long story short. This was the tool I've been looking for. The bottoms and the top of both crust and bread cooked at an even rate. Patience and keeping a close eye (as well as a peel) are key here. I was a tad impatient on my first ugly pie pictured here, subsequent tries were cooked a bit more and were considerably more homely. No material could help me in that department. Pictures are on various baking sheets I put the items on after coming out of the oven, not the steel. The Naan worked out wonderfully and I have been eating delicious sandwiches all weekend. After all was said and done the stone had darkened noticeably, but this is to be expected. It will take quite a long time to cool down so if you have other need of your oven keep that in mind. It is heavy and safety is key if you are going to start moving this piece around. To wrap this up: It's steel. It enhances your oven. It will hurt me long before I am able to hurt it. It is made locally and the company is quite lovely. You are paying quite a bit for the finish, and decorative bits, but I'm not really interested in hunting down a piece of steel and getting it kitchen ready so there you go. Making GOOD pizza at home is both fun and good for your soul! A+, would buy again.

I've bought a number of pizza stones in my time, and have never really had great luck with them. Not exactly sure why. People talk about how the porous nature of the stone makes a better pizza crust, but I haven't found that to be true. Honestly I think the porous nature of the stone means that more of the stone is actually air, and the air doesn't really get hot and doesn't really make the pizza crunchy enough. I've made decent pizza on a stone but never great. Also, every stone I've ever had has broken eventually. I've gotten to the point where I use them even though they're broken, I just put the 2 halves together, and leave them in the oven. Just getting tired of broken stones. Advantage number 1, and not even the best advantage, this steel will never break. Advantage number 2, this thing gets hotter than any stone. Usually a stone is cool within an hour after you turn off the oven. After an hour, this metal pizza stone is still smoking hot. In my mind overall this is the best pizza making tool I have ever bought. Here's the pizza dough recipe that I used, 3 1/2 cups of flour, 1 cup water, 1/4 cup half-and-half or butter, and a tablespoon of salt. I like my pizza dough salty, you might want to use a little less. Some other things to add are diastatic malt maybe a half tablespoon, and/or a teaspoon of white sugar . Use about three quarters of a teaspoon of dry yeast. Mix all together in a stand mixer for about 10 minutes. Then let it sit for a few minutes, and add about 2 tablespoons of oil, and mix it again. Leave that at room temperature for at least 3 hours, 6 hours better, overnight even better, punching it down once or twice if you feel like it, but honestly it doesn't matter. This is enough for 2 nice thin pizzas. If youre good at stretching it, you can stretch it with your hands, otherwise use a rolling pin to press it out (dust it with flour to keep it from sticking to the cutting board and to the rolling pin). I like to make my pizzas oval or rectangular to match the rectangular stone. I cooked them 2 different ways, but I like the manufacturer's instructions better. Manufacturer's instructions are put the pizza stone in the oven on the second from the top shelf, and turn the oven on to full broil. Leave it there for an hour. Manufacturer says 45 minutes but I don't think that's long enough. Then, put the completely assembled pizza onto the stone. At this point the manufacturer says to cook for 4 to 6 minutes, but I like to cook for 2-3 minutes, until I start to see some burnt parts on the pizza. Then I use a pizza peel to move the pizza a little, either turning it 180° or just moving it a little bit on the stone. Once the toppings look done (when they're done you will know it, they are boiling), I turn off the broiler and leave the pizza in there for another 2 or so minutes. At that point use the pizza peel to pick up an edge of the pizza and make sure that the crust is done to your liking. This makes a pizza as good as anything I've ever had in any pizzeria. Especially if you use the butter instead of the half-and-half, but the half-and-half works well too. The second way is to put the stone in the same place and put the oven up to maximum temperature, my oven goes to 525. Preheat it for 45 minutes and do the same thing. The topping won't cook as fast, and doing it this way usually requires more like 8 to 10 minutes of cook time. You're also going to have to turn the pizza if you want it to cook evenly. I think the latter way makes a slightly better crust, but doesn't cook the toppings as interestingly. As you use the stone it turns darker, which I think is very cool. Also, unlike a baking stone, nothing will ever stick to this.

I got the .5" version, and this thing rocks! It's heavy, but not THAT heavy. I really don't have any trouble getting it from the oven to the sink and back, and I'm not a weightlifter or anything. I wanted to be able to make pizzas back to back for when people come over, that's why I opted for the heavy steel that will hold heat well. But it makes the best crust, soft, light, fluffy, bubbly and toasty. I've made thicker and thinner crusts, both are good. If I didn't know, I would think the pizza must have come from a restaurant. I just use store bought dough, the kind that comes in a tube (let it come to room temp, cold dough is difficult to work with). Super simple and easy, and cooks QUICK. No more frozen, subpar pizza, and no more expensive delivery. I've got to laugh when I see frozen pizza companies like Digiorno marketing BS promises about how their crust will turn out to be restaurant quality in a regular oven - dense, doughy, frozen trash. LOL You just need one of these. It's awesome to be able to make fresh, real pizza at home.

This thing stays hot for hours after you turn the oven off. It makes a great crust. The non rounded corners on this thing are problem. They are so sharp and it’s so heavy it literally gouged my sinks finish off. Not sure why this design flaw hasn’t been changed.

This pizza steel by NerdChef is fantastic! I know it's a little more expensive than conventional pizza stones, BUT, it will last a lifetime if properly cared for and in my opinion gives better results. I bought the .25 version and believe me, this thing is heavy. If you want to go with the thicker model, don't let me stop you, but I can only say that the .25 works really well, gives me a delicious, crispy and brown bottom every time and is not too difficult to maneuver. How much better the heavier ones work I can't say, but I'm not sure if it's worth it when you add in the extra weight. Results for me have been great. It heats up more quickly than a stone, and transfers that heat to your pizza efficiently. I've cooked several pizzas in a row, and never had an issue with the steel cooling down. It's ready to go again as soon as I am. As an added bonus, you don't have to worry about it cracking, like a conventional pizza stone eventually will. This think is built like a tank, and can take pretty much whatever you throw at it. Treat it like you would treat cast iron pans, don't let it stay wet, dry it thoroughly after cleaning, and it will serve you extremely well. If you happen to goof up and let it rust, it can be re-seasoned again and be good as new. As I said, with proper care this thing will last a lifetime, and then some. I highly recommend the NerdChef pizza steel. If you make pizza in a home oven or grill just get it, it's a game-changer.

I bought this 6 years ago and it’s great. My wall oven from the 70s trying to reach >500° is like the early nasa rockets trying to break earths gravity. With about a 45 minute preheat though, the steel holds enough heat to a great crust going.

Excelente producto, lo recomiendo ampliamente para cualquiera que desee resultados de calidad.

bottom of pizza comes out crispy and great. Highly recommend

This fits perfectly in our Miele oven and has really helped cook our pizza bases. We have had good results turning the oven up as high as it can go for about an hour before we start cooking pizzas.

Very nice product and great quality. Nothing better for Pizza and Breads for which I was using Skillets or combo cookers earlier. I had never used baking stone and hence I wouldn't compare

Can really cook napolitain pizza in your oven with this!