Pizzacraft Square Steel Baking Plate (14") - Durable Baking Tray for Crispy Crust Pizza, Bread, Pastries - Durable Steel Plate for Oven or BBQ Grill - Achieve Bakery-Quality Results

This is a very good purchase. It doesn't retain and release flavors like some pizza stones will, it heats quickly and moderates temperature pretty well. It is thin enough to move around as needed, and its pre-seasoning means it can be put into service very quickly. The big point for me was the NOT retaining and releasing flavors and oils, as my old stone would always get an oily sheen when pre-heating where many cut pizza slices' toppings, cheese oils, etc. dripped over the years. It also didn't have the same off-smell that would enter the next thing you baked. Unfortunately, it is also too heavy to move out of the oven when hot, so no more heat retention after taking out of the oven, but that's less important than not getting rancid oil transfer. Highly recommend, even with the price tag. We were looking at Misen steels, and it was roughly double this price (same price for half the area covered).

I bought this baking steel after my pizza stone cracked. After half a year of use, without a doublt, I prefer the steel. It is much more durable, and the performance is excellent. I use the steel mostly to bake sourdough bread. I always get a fantastic crust on the bottom of the bread, something I never got from the pizza stone. Before first use, I seasoned the steel with a thin coat of oil. It is relatively easy to clean, just do not use soap, it will ruin the seasoning. In terms of weight, I do not feel it is heavier than a pizza stone. I highly recommend getting this baking stone for anyone who bakes bread; the quality is excellent and it is affordable.

Excellent product for pizza making, using the steel on the very bottom rack of my oven with a pizza stone on the next rack just above. Its very thinness makes this work well compared to my 12-inch cast griddle, whose raised and curved handle makes difficult setting the pizza stone just above it. I get better results, at least for myself,, having the steel and stone as adjacent as possible in the oven. With a maxed-out baking temp of 525 degrees (preheated for an hour), the pizza bakes in about 5 minutes. The crust is delightful--the bottom has a delicate crispness and the rest more chewy--as a good pizza crust should be. The only slight negative--I must have gotten water on it some point (I just keep it in the oven, sometimes storing other pans in there too, owing to limited kitchen space, and it rusted like crazy. But seasoning it with oil fixed the problem. All-in-all, very highly recommended, esp. with its price, given that other steels I've seen cost $100 or more.

I first learned about pizza making at home using a regular oven from Adam Rageusa YouTube video. Thought pizza making was an elaborate process but from his video, I could see how easy it was. He was recommending a steel plate over a pizza stone. The steel prices were over $100. Since it was my first time making pizza I didn't want to spend too much in case I didn't like it. I went with an inexpensive pizza stone which came with a wooden peel for like $25-30 on Amazon. It worked great. After making a lot of pizzas, I decided I wanted to see what a steel plate would do. It supposed to make a crisper crust. While I can attest that the crust is definitely crisper, I found I liked the softer crust on the pizza stone so I've gone back to using the pizza stone. But I give this steel pizza plate 5 stars for its value. Btw, I would highly suggest going with a steel peel rather than a wooden one. The wooden one has started to mold after several washings. Plus the steel peel is thinner so I can use it to slide under the pizza in the oven in order to pull it out.

This is a durable, effective addition to any oven for breads and pizza. Simple and easy to store when not in use, this steel will help you get terrific bottom crusts for your doughs. A couple of good and bad points. The size nearly covers the entire oven rack of a standard size oven which is great for moving items in, out and around the steel. An unfortunate thing about the size that, depending on your oven make, if you have roller racks, it may be slightly too large for the rack to allow it to function properly forcing the use of a standard rack. But the extra space far exceeds any inconvenience from using a non-rolling rack. The other note about this steel is the thickness. I purchased a 1/2 " thick steel as well to compare the performance of doubling the thickness of the steel. What I found is that when using the double thick steel, there was no need to start the oven at a higher temp and reduce for baking. With this steel, baking is improved by starting at 25 degrees higher preheat. The thicker steel does not require the initial increased temperature and keeps a more consistent oven temperature throughout baking. Since the thicker steels are extremely heavy and have a smaller footprint, the inconvenience of the higher preheat temperature is not an issue. Bottom line: For my baking patterns, I prefer this product for general use over the thicker one with a smaller footprint. If you have very sturdy oven racks and generally use the steel for single items, the thicker gauge steel may be a better choice, but remember it will be VERY heavy. One more point is that the thicker steel will effectively work on the oven roller rack.

I purchased this to master the "open bake" sourdough method. Although I ended up returning it and sticking to my dutch ovens, this is an awesome pizza stone that fills an entire oven rack. Theoretically, it should have held four 950g sourdough loaves as well. But, alas, I never mastered the technique. The heat retention is spot on and this stone is really heavy. I have ended up leaving it in my oven between bakes to avoid the transfer.

I honestly don't get the handful of negative reviews about this item. This thing makes the best pizza I've ever made at home and frankly, it if was any thicker it would be too much hassle to use because of the extra weight and the extraordinarily small amount of fault tolerance that exists with the extra heat passed on by the thicker steel. You can walk away from a pizza on this steel and not have a fire in your oven when you get back to the kitchen. As it stands, this steel is the best price, most manageable weight, and offers incredible results that are identical to heavier steels if you just wait a minute. That's all it takes, just a small amount of patience and you can char your crust as much as you'd like. Also, the manufacturer recommends using the broiler or a pizza stone above the pizza for top down heat, but I have a convection oven and using the convection setting blows super hot air across the top of the pizza which doesn't generate the smoke that grease pops hitting the stone or the broiler does and you still get that amazing browning on the cheese and on toppings like bacon or pineapple.

This is GREAT!!! I just leave it in the oven all the time, this is the thing that allows me to use my home oven more like a bakery deck oven. This flat of dense unwarping metal in concert with a spray bottle of filtered water has been the best upgrade to my bread game. It's big enough that it fills nearly the entire rack of my standard oven, and works great with or without pans. I put loaf pans directly on the steel and get nice quick crust browning inside, I also place naked boule right on the metal with no issues. I've been using it for 3 months now, in a very moist/humid oven, and there is no sign of rust, warping, or any discoloration or damage. I've not even had to clean it as it is slowly developing a black finish like my cast iron. Definitely worth the money, and quickly delivered!

Got really excited when I found out about the possibility of this steel as an alternative for a pizza stone. And to be honest it definitly is, especially after there is a nice coating on top of it! The only problem is: The Pizza aint getting brown enough on the bottom side. Probably because of the lacking thickness. My uneducated guess is, that the lack of thickness leads to a lower temperatur on the bottom side, if the pizza is big / heavy "cold (roomtemperatur)" enough. While the heatsource is above the pizza its getting much faster done on the top then bottom side. So if you do have a higher Budget I reccomand a thicker one. As a first try or for lower budget its does increase the quality of the pizza by a huge quantity.

es acero, hay que limpiarla solo con un paño y aceite. y si se ensucia mucho, con agua y secarlo enseguida. las pizzas o el pan queda espectacular.

I use it all the time. Love that it is metal. In saying this, i am no chef. It works well for my pizza's that i cook at home and the crust comes out perfect. I guess its 50% oven and 50% using this baking plate. I put it in 30 mins before i put on the pizza and the crust comes out perfect.. Tops 4 mins in the oven and it does the trick. Pizza comes out perfect on top and bottom.

I stupidly didn't measure my oven, and found this plate didn't fit. However, after about an hour of sawing, I got the thing to size and have cooked dozens of pizza's on it. Crisps up the bottom nice, you just have to give it ample time to warm up. Would love to test this out on the BBQ this summer too!

i use this every single week. this thing is built to last. this replaced a pizza stone i had for only two weeks before it cracked in the oven because cheese dripped onto it! so far had this thing 4 years and it has never failed me.