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.

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.

This steel is thinner than the higher-end ones, and as such can be potentially more susceptible to bowing (mine is very, very slightly less than flat after spending a great deal of time at 500F). But it's still good value for money. I chose it because: 1. the price point was good, compared to the thicker ones; 2. the upside to a thinner weight is that's much easier to lift and maneuver than the premium ones; 3. the shape was a rectangle that was almost as large as my oven racks, meaning that I could fill it completely with dough, whereas a round pizza steel would waste oven space, hold much less and require baking in far more batches. I'm happy with this. I really like it better than a ceramic pizza stone, because I don't have to worry about it cracking. It heats up more quickly, too. And although I bought it for crackers and other bread items, not for pizzas, I've switched to baking pizzas on it because it gives better crust performance than the Lodge cast iron pizza pan I used to love. I'm using it a lot more frequently than expected and it doesn't disappoint. I was worried it was big enough to block circulation in my standard-size home oven, but there's just enough room to allow it and let baking happen properly.

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.

Perfect for bread baking. Put it in the oven to heat up before you bake (we just leave ours in all the time). Your bread (we make baguettes, pita, and flatbread on it) or pizza will have a crispy crust, but a nice, soft inside.

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.

I started a microbakery in my house and wanted to learn to open bake on a steel to scale up production. I bought this steel and The Baking Steel name brand steel plate. This cheaper steel is actually better than the name brand one. Works the same, it's lighter to work with, about half the price. Save yourself the money and just get this one. It does a great job.

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.