Chef Pomodoro Pizza Steel for Oven, 13 x .25 Thick, Baking Stone for Grill, Original Artisan Steel (13-Inch)

Great product. Helps get a nice crispy crust on my home made pizza. Fits great in the oven.

Tough to properly cook bagels in a regular oven, but a solid baking steel, such as this one, is all that it takes to get just the right chewy texture.

I have been baking sourdough since before the pandemic. I started using a Dutch oven, graduated to a challenger pan but found both of those vessels to be too heavy for regular use. Recently I bought a baking shell made of aluminum. The manufacturer stated it needed a flat surface. The baking steel came to mind. It performs beautifully, heats up well, retains the heat and so far has not stained. All of these qualities make it a great surface for pizza in a home oven.

I got this to go with my Ooni Koda 12" gas fired pizza oven.It (the smaller one) fits perfect in my Ooni.But it turns out it works too well! After testing with this and the default stone that ships with the Ooni, I find the char of the stone is proportionally correct for the neopolitan pizza style. The steel over does the char.Now, this is completely opposite what happens in a regular oven in a kitchen that goes to 550 degrees. In such an oven, this steel is GREAT. It helps make the cook more successful.But in the Ooni, which can go to 900 degrees, the steel is not required.And while some people say they prefer the steel because it is easier to keep clean, and that is technically true, I just run the stone through the super heat of the Ooni, or through the "clean" cycle of our household oven, and that cleans it right up!

Sourdough has a nice bottom. Pizzas come out with a lovely crusty bottom. Has good heat retention. Easy to clean.

I needed a second pizza steel for a party. Couldn't get one fast enough from my original supplier, the one with their own website. This one arrive quickly and is at least as good as the other. The hole to pick it up is very handy for the weight. And it cost about half what my original one did.

I use this for bread baking and it has worked out great. I use a Dutch oven for my bread the 1st 25 min, and then remove the loaves from the pan and place on the steel plate and bake the last 15min. Bread comes out beautifully browned all around.

Super heavy and worked great! I’ve cracked pizza stones before baking bread and misting with water. Can’t break this! It worked great for my bagels and I can’t wait to try a pizza on it!