16" x 16" Pizza Steel - 3/8" Steel, 27.5 lbs

Awesome heavy duty pizza steel. Makes great pizza in your home oven. Would recommend for home made pizza. Great for up to 16 inch pizzas. Heavy so make sure to store appropriately.

This almost transforms my oven into a commercial type pizza oven. I rate it 5 stars because it performs exactly as advertised and gives me results I want. BUT! 1. It is very heavy and not something you would easily remove like a pizza stone. 2. It requires almost an hour to reach oven temperature, that’s a lot of preheating. 3. You maintain it the way you would maintain a commercial flat top. The inconvenience is worth the spectacular crust it gives on my pizza. If that type of baking were not part of my cooking, I would not use this steel plate.

We love this. Use it at least 2-4 times a week. I washed and seasoned it prior to use and seasoned it again after several months of use. We cook a lot of pastries, breads, bagels and a few other things on this. I recommend leaving it in your oven all the time as it is quite heavy. I've taken it out to clean in the sink a few times but we try to keep it clean overall and use a razor blade to scrape off anything that may have stuck to it after. A damp cloth to wipe it down after it cools down keeps it nice and clean, just be sure to dry it fully so it doesn't rust. Breads and bagels come out much better on this. Pizza cooks well on this too. I do recommend only cooking on one side and never the bottom. I do this to keep one side looking perfect all the time. What can I say, I like things looking a good as possible. I suspect that this is one of those things, that will outlast the owners and can be passed down to others. Highly recommend.

This is an awesome pizza steel delivering fantastic results for pizza. Note the 3/8" thick steel is quite heavy and large, and you want to be careful handling it to put it in the oven - you do not want to drop this on your foot! For best results you take your bottom oven rack and put it in the lowest rung in your oven and let it heat for at least a full hour after your oven reaches the desired temperature. I usually cook thin crust pizza at 500 degrees right on the steel and it takes less than 8 minutes to cook beautifully. This steel is also easy to clean. One last comment, you will need to season it when you first get it - tip - open some windows and turn on your exhaust fan as it will put off some smoke and fumes when you do this. The first time I used it it still gave off a little bit of fumes, but not after that. Highly recommended.

This is the secret to great pizza at home. I have been trying to make really good pizza for about a year now. Found the dough recipe found the sauce I like. Could never get the cook right. Tried stones, tried a Cast iron pan tried a grill top pizza oven, nothing worked. This browned the crust and cooked the pizza perfectly. Highly recommend for anyone who want to make better pizza’s at home

I was born in Naples in 1958, and by the time I was sixteen, I was already working in a small pizzeria near Via dei Tribunali. My first job was preparing dough, cleaning the workbench, and carrying sacks of flour from the storeroom. The owner, a man named Salvatore, had been making pizza since he was a boy. He taught me that the dough needed time, the oven needed respect, and a pizza should never be rushed just because a customer was impatient. By 1981, I was making pizzas myself. I worked six days a week, sometimes twelve hours a day, with flour permanently embedded in the creases of my hands. We made our dough early in the morning, used simple tomato sauce, and kept the ingredients straightforward. I learned to judge a pizza by its smell and the color of its crust rather than constantly checking a clock. Then, in 1990, the war changed everything. I left the life I knew behind and eventually started over somewhere far from Naples. I won’t pretend it was easy. For years, I worked other jobs, but I never stopped making pizza for my family on Sundays. My children grew up knowing that if there was flour on the kitchen counter, something good was coming. The problem was that my home oven never behaved like the ovens I remembered. I could make excellent dough, ferment it for 24 hours, and use good mozzarella, but the bottom crust often lacked the crispness I wanted. I tried baking trays and various other methods. Nothing quite satisfied me. Eventually, I decided to try the Thermichef pizza steel. I preheated my oven to its maximum temperature and gave the steel plenty of time to heat thoroughly. I prepared a batch of dough, stretched it by hand, added crushed tomatoes, mozzarella, and a little basil, and slid the pizza onto the hot surface. When I took it out, I checked the bottom first. Old habits die hard. The crust had developed the browning I had been looking for, and the base was noticeably crisp. The inside remained pleasantly chewy, and the pizza held together properly when I lifted a slice. It wasn’t identical to a pizza baked in a traditional Neapolitan wood-fired oven, but for a home oven, the result was genuinely satisfying. My wife asked why I was standing in the kitchen examining the bottom of a pizza for five minutes. I told her she wouldn’t understand. She has been married to me for forty years. She understood perfectly well. The steel is heavy, so plan where you want to keep it, and allow it to cool completely before handling it. Preheating is essential; don’t expect good results if you put a cold steel into the oven and immediately start baking. After all these years, I have learned that good pizza comes down to ingredients, fermentation, temperature, and patience. This steel helps with one of those things, and it does its job well. Five stars from an old pizza cook. Salvatore would have approved.

Came quickly, well packed, and in excellent condition. I washed it with mild soap, applied a thin coat of oil, and seasoned it in the oven at 350 °F for one hour as instructed. While doing this, I kept my pizza stone in the oven to compare performance—actually giving the stone a slight advantage since it was positioned closer to the heating element. Despite that, the baking steel clearly outperformed the stone. It reached maximum temperature faster (measured with an infrared thermometer) and, more importantly, retained heat significantly better after 15 and 30 minutes with the oven turned off. I purchased the 20 × 14 × 3/8 inch version so I can bake two pizzas at once. This is a solid piece of steel, and its ~30 lb weight is not a drawback—it’s actually a major part of why it performs so well. The higher mass (and therefore thermal capacity) allows it to store more energy and transfer heat more efficiently into the dough, resulting in better oven spring and crust development compared to a stone. Because of that weight, I plan to keep it in the oven unless necessary to remove it. The dimensions listed on the product page are accurate, so in my opinion, complaints about it not fitting or being too heavy are not particularly justified—the specifications are clearly stated. Overall, a very worthwhile upgrade over a traditional pizza stone.

I have been making pizza at home for a very long time. I have used several different kinds of stones all with decent results. I kept hearing about the steel but I didn’t see anyone talk about it being so much better. It is so much better! I heat it for a good hour before use. It cooks the pizza quicker and it produces a much nicer bottom crust. I leave it in the oven and for other uses, I just do normal preheat and It helps to stabilize the temperature. Seasoning is not a big deal, it delayed me but don’t let it delay you. This is a good value. But beware, it is heavy, much heavier than the stones.

If you want to make NY style pizza in your home oven, the Thermichef pizza steel is for you - look at that crust - you can't get this with a pizza stone! Just be sure to measure the depth and width of your oven before you select a size. My oven just barely accommodates the 16" X 16" steel

Crisps the bottom of the pizza wonderfully, and seasoning adheres to the steel quite securely! It is pretty heavy and awkward though. Also, the edges aren't bevelled like I think they should be. Which makes it kind of rough around the edges. It also holds onto heat extremely well. (Kind of the point) But I'm finding it to be overkill, because I don't often throw "pizza parties" with people over. The 1/4in thick one would likely have suited me just fine for heat retention/transference and due to it being thinner and lighter, would rebound quickly anyway. In hindsight, I think I shouldve went with the 1/4 inch thick model. Maybe I will gift this one, and get the 1/4in thick model in the future! We'll see! If you love pizza, this is a fantastic kitchen tool and will improve the crisp of your home made pies a lot! (Works for breads too) It was great, but wasn't IDEAL for me, so it gets a 3 star. But it could be a 4 or 5 for you, so give it a try!