Customer Reviews for VEVOR Pizza Steel, 16" x 14.5" x 1/4" 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

Gave the pizza steel to my husband for Christmas and it made perfectly cooked pies. I highly recommend!

Works great! Much better than pizza stone.

Works well very nicely finished .Using it to bake bread also This is my 3rd vevor purchase .Im always very satisfied with their products .Nect im looking at one of their bigger dough mixers for my pop ups

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We broke our pizza stone and wanted to replace it. We found some information on pizza steels, and, given that we move a lot, decided to get this indestructible pan. It works very well with some great crust and leopard spots on the bottom crust of the pizza. The bottom cooks crispy leaving the top to be whatever your dough is intended to be (e.g., light and fluffy, more dense, more like focaccia, etc.). I definitely prefer it over a stone. Pros 1. Can't break it 2. Easy to use 3. Crisp crust with the correct colorations every time 4. Easy to clean and maintain 5. Food doesn't stick as much as a stone as the water does not get sucked out of the dough into the steel like it does with a stone. 6. Broiler can't damage it like a stone might get damaged 7. Crispier bottom crust than a regular, aluminum pizza pan with the holes (although I may try to use the holed pan on the steel to see what happens) Cons 1. Very heavy. Probably weighs 10-15lbs (4.54-7kg). Being so means it is harder to move if hot (e.g., changing over racks or removing from oven. 2. Requires longer preheat time than a stone. I recommend heating it at 375F (190C) to 450F (233C) for about 40 minutes before cooking the pizza. Tips 1. Use semolina, course grind or medium course cornmeal to slide the pizzas around. You will probably need more than you think. 2. Use a metal pizza peel. I have a large square one that I use for my outdoor oven, but for inside, I would suggest a smaller round one with slots. You have to make one swish movement to slide the pizza off and on to the metal sheet or the heat may quickly or instantly cook the dough leaving you a rolling calzone. 3. Consider using a broiler to finish the cheese. This means using the top or mid rack in the oven. 4. Use a high hydration dough (60-70% water by weight of flour) Overall, I would get this again and avoid stones all together.

Makes the crust come out perfectly! Love it! I have used pizza stones and quarry tiles before, but this steel blows them away for a great crisp undercarriage.

Why did you pick this product vs others?: Love this.  My sister has one of the original pizza stones and paid quite a bit for it.  This one works and is easy to clean and season.  Haven't done pizza yet, but it makes awesome bagels.

I am delighted with my pizza steel. I have learned to make pizza that is significantly better than the frozen or pizza shop options in my hometown. It is fun to make pizza and fresh sauce from scratch. You don't need expensive tools to make great pizza. Flatbread pizza from Naan. makes a quick pizza that is a real treat.

I’ve always tried to achieve at home that pizzeria quality pizza. Who knew I didn’t have to buy an actual pizza oven or build one, all I needed was this stone to achieve that restaurant quality pizza. I also bake my sourdough bread and bread rolls. They bake up so fast. And the quality is superb. Overall, I’m satisfied with my purchase.

This is exactly what is advertised. I got the 14 x 20 3/8 plate. I bought it primarily to regulate my oven temperature. I leave it in all the time, on the bottom rack, then move it as needed for bread. It needs seasoned, like a cast iron skillet, and needs thoroughly preheated (almost an hour) to work well. If you’re looking for a bread/pizza steel, I would recommend this product. The negative reviews (rust/scratches) I think are more of a shipping issue.