NerdChef Steel Stone - High Performance Pizza Baking | Made in USA (14.5" x 16" x 1/4") - (.25" Thick - Standard)

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.

Made our first pizzas on it and turned out great. We had been using a stone, with oven set to highest temp, etc...but this made the pizzas even better. It is very heavy so it's great that you don't have to worry about it breaking or cracking. Just need to figure out where to store it.

The steel is very sturdy. No doubt this will last a long time. I was looking for something to help get a better crust on south shore bar pizza and it was between a steel and a stone. After researching I landed on a steel specifically from Nerd Chef. It definitely helped a lot. I basically did the same thing as the time before getting the steel from a cooking perspective and ended up with a much better crust and consistent cook. I did throw the pizza on the stone out of the pan for a minute or two as well. Size was also good. It fits my oven well. I don't think I would want to buy a thicker one. This one is pretty hefty as it is. Update 2/2/24: I am pretty happy with this after using it more. I have made some more homemade pizza on it which continues to come out quite well. This is also a huge improvement to frozen pizza. I have always had mixed luck cooking frozen pizza and this steel just does a great job cooking them consistently and getting a much better crust.

This is a very high quality pizza Steel. I am a great fan of Italian pizza, particularly from the Naples area. Previously I bought a pizza stone when I was attempting to make authentic Naples pizza. However, a book I read on Naples pizza recommended purchasing a pizza steel, but because I had the stone already, I had my doubts. Now I don't. After using it, I agree that the steel works much better than stone. I heat the steel for 45 minutes before using. The pizza cooks quickly on the steel in a standard home oven, delivering a great crust. The pizza slides off the steel easily using a pizza peel. And it cleans easily as well. The only thing to note is that the steel is much heavier than a pizza stone.

I’ve had this steel for 7 years (2019) and it is still phenomenal. The taste of my pizza is always solid with a great crust. It’s very easy to use and clean, as well.

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.

It's good, but has some serious downsides. It's exceedingly heavy. I finally found a place to put it in the kitchen - a slot between the stove and the cabinet, but you aren't going to be storing this on an upper shelf or a hanging on a nail. Second it takes a long, long time to get the oven/plate up to 550 degrees and preheated to run the broiler. Then, it takes a long, long time to cool down before you can clean it. It doesn't clean well, but this has no functional effect unless you obsess. Wife will never use it. But, pizza takes about 3 minutes and is cooked the way I like it. It was a good experiment and I wanted to give it a try - it works exactly the way it should, stores a ton of heat, and gives the pizza that hot oven experience. The physics is great, the convenience not so much.

I have been in pursuit of making the perfect homemade pizzeria pizza for years. I have always used the typical clay pizza stones and have always been disappointed in the results and simply resigned myself to believe that a home grade oven just wasn't up to the task even though mine is capable of reaching 550 degrees. Don't misunderstand. My pizzas were good and my family and friends always loved them, but they just missed the mark in terms of what I was after. The crusts were never pizzeria quality. I recently learned about bakers steels and the pro chef sites out there raved about them, so of course I had to have one. NerdChef appealed to me because they're made in the USA and they were less expensive than other brands I saw. Now, it's a heavy bugger at around 15 lbs, but it's ¼" thick steel, so what would you expect? My oven racks handled it just fine though and it fit the depth of my oven perfectly. I set the oven to 550 and let it go for about 45 minutes to make sure the steel was good and hot. Let me tell you, I've been disappointed buying things based only on the marketing hype of various products over the years, so what went in to my oven went in with low expectations. Just another gimmick. What came out was the crust that was exactly what I have been after for years. The bottom was cooked pizzeria perfect, which I never got even close to with my clay stone. It also caused that wonderful oven spring that I only rarely and randomly got with the traditional clay stone, which were never as good as what the results were from this steel. So far I've made 6 14" pies over 2 days. Family joy. Now something else that happens with a home grade oven is the smaller oven space, so when you open the door, the temperature drops rapidly, so if you have a second pie to get in there, you have to deal with the time for the temperature to recover during the bake, which usually makes for a cheese topping that gets too brown too fast before the bottom is ever able to fully bake, so each pizza after the first is usually overcooked on top and undercooked on the bottom. With the heat energy stored in the steel, that temperature recovery is much faster. With my tests I found that by the time I'd get the first pizza cut and on the table, the oven was ready for the next one. Each pizza I made took about 8 minutes to bake, so the friends and family weren't waiting for the next one to hit the table. If you are serious about making pizzeria grade pizza at home, a bakers steel is plainly and simply a no-brainer. It absolutely lives up to the hype. I also believe the cost and quality of the NerdChef steel I purchased is a no-brainer as well. Why pay more for what is really nothing more than a hunk of food grade steel? That said, this steel is very attractive and the two holes drilled in it are very convenient for hanging. Bottom line, I'm very pleased with the product itself and the results it produces.

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

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

Tested it on pizza and sourdough bread thus far and works a charm. Highly recommend it. I expect that the holes are made for hanging it up on a very heavy duty hook but this one won't likely leave my oven. Heavy duty. Once inside my oven it will stay there.

Have only used a few times, but the crust seems much crispier. Would recommend purchasing a peel as well