The Pizza Plate Rectangle Baking Steel 30x40cm, Pizza Stone, 6mm Thick for Bread and Pizza Making Unbreakable,UK Made

This product brought my pizzas to the next level. It fixes the issue of home ovens not going hot enough to cook pizzas thoroughly from the bottom up before the top burns. This hunk of steel is a beast. It seems nigh indestructible and holds much more heat than the pizza stone I was using before. So much heat in fact that when I seasoned it, it was still too hot to touch 2 hours after i turned off the oven. My pizza bases are now crisp, and perfectly cooked. I couldnt be happier.

Brilliant for bread making and pizzas, as long as you let it get plenty hot enough first.Better than a stone as you can clean it so easily, but careful not to drop it on your foot - it weights a ton.

Simple addition to cooking that transforms pizza from good to great.Smooth corners and thick steel make it nice to handle.Takes a while to heat up - lots of steel to bring to temperature.Fits perfectly in ANOVA Precision Oven.

I'd had enough of soggy home made pizzas. After a bit of research found a steel pizza 'stone' would be better than my stone.Firstly, it arrived 72hrs early - great.Secondly, followed the sealing instructions - easyThirdly, followed my normal pizza dough recepie.Forth, took it out of the oven and wow, crispy well cooked.A must for any kitchen. Will be getting a second in the new year.

So I received the steel and I notices some "scratches". I still think it has probably taken some falls during delivery. However, not a manufacturing problem. In addition, their customer service is top notch. I contacted them about these defects I was seeing. I was reassured that it wouldn't be a safety problem to use the steel, but they were happy to have it returned and send a new one. I decided to keep it - I didn't want them to incur into return and new delivery costs for such a heavy item. Needless to say, the steel is just great. Baking bread, pizza, focaccia. I use it to cook other dishes as well: it radiates a lot of heat so putting a tray on top of it can be a game changer.

This would work in any oven, but I wanted it for my Anova Precision Oven and it fits perfectly. After proofing and preheating to the highest heat setting it made us the best pizzas we have ever cooked indoors. Way more sturdy than a pizza stone and with a superior heat retention. Anova sell one, but want nearly twice the price. Friendly after sales help too, thanks.

It's expensive, for a bit of metal, but tbf it's never gunna break and at ~£20 a pizza these days, u'll make that back in no time!Edit: Note the foil in the photo, I've found this to be the best/easiest way to get a pizza onto the steel... I bought a peel, spade thingy but wasn't ready to lose the toppings every time you try and whip it out from under the pizza. It's a bit like pulling a table cloth from under a set table (not recommended).

This has elevated my bread-baking for sure; highly recommend