VEVOR Pizza Steel, 16" x 14.5" x 3/8" Pizza Steel Plate for Oven, Pre-Seasoned Carbon Steel Pizza Baking Stone with 20X Higher Conductivity, Heavy Duty Pizza Pan for Outdoor Grill, Indoor Oven

I highly recommend this steel over any pizza stone! It is heavy though, but that is a small price to pay for the even heat distribution, high quality, and how long it will last.

Great product - works very well

What a pizza game changer! We go to a brick oven pizzeria once a month and my husband said, "You should try to make this at home so we can have it more often." Challenge accepted! I researched what was needed and practical for my at home situation (no pizza oven will be built indoor or outside!). A pizza stone to mimic a brick oven was in order. This size and thickness was closest to what suited me best. I would have preferred a thicker stone but with the length and width of the actual piece, I would have had a hard time handling the additional weight with ease (always trade offs). This has been a wonderful addition and I'm getting quite good at making Neapolitan pizza. The crust would never be close to restaurant quality without this stone. So easy to use...just put in the oven and heat it up. The stone takes care of the crust for you. Allow ample time to get the stone hot enough. Once there, the heat retention is great. Clean up is easy as I really just wipe it down. It did stain on first use but I'm absolutely ok with that. While using, I have found that I'd prefer it to be deeper in depth. I sometimes overshoot the stone and the end of the pizza hangs off. I typically have two small pizzas on the stone at once. I suppose I can make a smaller or a very oval crust. But if buying again, I'd rather have a deeper stone (always needing to take into consideration any additional weight vs ease of use). We've been having fun experimenting with this for pizza. I'm going to do bread next.

This thing is heavy!! But makes a huge difference if you like crispy crust.

The pizza steel has definitely upped my game. This thing is a beast - pretty heavy. I'm fortunate to have a double oven so I just keep it permanently in one of the ovens. My crust is nice and crisp!

After one use, mold grew on the pizza stone. I washed the stone, but the black mold spots remained. The stone also started leaking water, and I couldn’t figure out where it was coming from. The return deadline passed two weeks ago.☹️

Can’t recommend enough - cooks pizza as if you’re getting it straight from the pizza shop. Fresh dough and ingredients match well with it. The steel is heavy and quality. 10/10 recommend for pizza lovers.

Nice thick stone. Makes the bottom crispy. Minimal sticking. This thing is huge. Barely fits in oven. Has a good handle holder-thing so you can easily get ahold of it to get it out of the oven.

Sono soddisfatto

Degelijke maar loodzware bakplaat

Den Elektro-Ofen zum Pizza-Ofen umwandeln geht ! Die Stahlplatte ist erstaunlich schwer, was bedeutet, dass viel Masse die Hitze aufnehmen kann und an den Pizzaboden weitergeben kann. Das geschiet sehr effektiv und garantiert ein perfektes Resultat. Den Pizza-Stahl auf 200 Grad Celcius vorheizen, dann die Pizza rein und mit Oberhitze knusperig backen. Wenn sie an der Oberfläche fertig ist, dann stimmt auch der Boden. Der Stahl muss vor dem ersten Gebrauch eingebrannt werden, genau wie eine Stahlpfanne. Dazu kann man sich Videos im Netz anschauen.

its only 14.5mm thick

It's very heavy which is what I wanted for good heat retention.