Restaurant quality pizza is now achievable without an expensive brick-oven stove or stone. Introducing the ultra-conductive Square Pizza Steel from Conductive Cooking! We made the ultimate cooking plate for home chefs to help them create the perfect brick-oven like pizza. Our Pizza Steel is Made in the USA from high quality low carbon steel, each plate is finished and cleaned in house. We craft each Pizza Steel from highly conductive metal alloy. This baking plate outshines even the best ceramic pizza stones due to the intense amount of heat transferred from the steel to the crust. Once you go steel you will see and taste the difference! The durable Steel Plate allows you to create brick oven quality pizzas using your standard home oven! This allows families using just their oven to cook wood-oven like pizzas in a matter of minutes. You don’t have to wait around for your pizza to cook for twenty plus minutes like you're used to, all you need to do is simply slide your freshly made pizza on to the Conductive Cooking Steel Plate and watch it cook to completion in under 5 minutes! Our standard thickness is 3/16" thick and is perfect for cooking one or two pizzas extremely quickly. If you plan on cooking more than two pizzas at a time, try our deluxe model (3/8" thick) due to its increased heat storing ability. These Pizza Steels will slide on and off without the worry of the pizza sticking due to our smooth and low drag surface. This item ships freshly shot blasted, but will need to be cleaned, oiled, and heat seasoned before use. It is easy to get cooking, simply wash and oil your pan. Next, put the steel in your oven at 375 for one hour and let it cool. Get ready for a game changing experience regardless of whether you use your pizza steel in the oven, on the grill, stove top, or even in the freezer. We are here to help you conduct the perfect culinary symphony time and time again!
| Product Care Instructions | Hand Wash |
| Material Type | 3/16" Standard |
| Shape | Square |
| Item Dimensions L x W x Thickness | 20"L x 14"W x 0.19"Th |
G**H
If you want great pizza at home
This plate is great. It is a little heavy and needs to be seasoned when you get it, however once thats done, this thing is a beast. It can handle so many things, bread, pizza, calzones, garlic knots, you name it. The heat distributes very well and with 3/16" thickness, it heats up fairly quickly, hold heat ok but not as great a 1/4" thick plate would but its also a not as heavy as a 1/4" thick plate so its a trade off. The only really issue I have with this product is that it is not available in a larger size. A 18" x 18" size would perfect. I can see why people say its heavy but its roughly equivalent to holding a large cast iron skillet so that is something to consider. But your pizza game will be so much better after you get this thing!!
F**1
AWESOME
I have a highly rated pizza stone but I could never get the odor out of it. Initially the fumes from the stone ran me out of the house and faded somewhat over time but was still unpleasant to use so I quit.This pizza steel has no odor, no fumes, and I believe it does a better job cooking the pizza, especially the crust. You can get that spotted leopard look on the bottom of the crust. I use it on the top rack of the oven and preheat it at the highest temp (550) for 45-60 minutes. Delicious pizza in 5-6 minutes. Want to check the crust as you are cooking? No problem, go ahead and open the door, lift the edge of the pizza or rotate it, it doesn't affect the cooking, the pizza steel does not lose any heat. It will remain hot for a while so you may as well cook 2 or 3 pizzas while you are at it.The 16" size allows you to make any size pizza you want. It is also heavy. If you are not doing large pizzas I would get a smaller steel. Mine lives in the oven, I just slide the rack out if I need to scrape or wipe it off. It doesn't need soap and water, it burns everything off.A little expensive but definitely worth it if you like making great pizza.
J**N
Take your Pizza to the next level
I recently purchased "The Elements of Pizza", and as I read this book I'm learning more and more about how to make traditional pizzas. Typically these pizzas need a special oven or a kiln or several thousand dollars of home improvements. If you have a regular oven, you'll need it to be upwards of 550 degrees F. My oven only goes to 500F. But with this pizza steel, I'm able to make some amazing pies. The crusts come out perfectly. Pizza night is twice a week now, and the whole family pitches in to make pizzas and bake them on this amazing steel. It's 100% worth it. It was easy to clean and cure. It's super easy to clean between pizza sessions. It's thick. It's heavy. It is awesome. My pizzas are better than I could have ever hoped for.
K**L
Near restaurant quality pizza
I first learned of this tool in Cook's Illustrated magazine which is a great resource for tested kitchen tools and recipes. As predicted, if used as recommended, this steel gives a wonderful pizza crust that is near restaurant quality. It is very important to heat it for at least 45 minutes at highest temperature and then switch to broil right before putting the pizza in. My pizzas cook in less than 5 minutes and have that crisp outer crust with chewy insides that I love. I have already recommended it to several friends.Oh, I should also mention that clean up is nearly non-existent. I simply wipe off the cornmeal dust I use to slide it off the peel and occasionally scrape off melted/burnt cheese. No other washing is needed or recommended.
S**N
Different than a stone
I have had a pizza stone for number of years and recently decided to upgrade to a pizza steel.I baked 2 cheese pizzas at 500 after preheating for 30 min. One had a thicker crust than the other.The steel didn't cook the pizzas faster BUT the crust was so much crispier. The thinner pizza was closer to NY style delivery than on my stone. I think this is a win.
Z**R
Never going back to a stone
Way better than a stone. Will never break, and it is nearly as large as a wire rack. Just get one.
M**N
Great steel
Really heavy, but what steel isn’t? Produces an excellent pizza crust and bread loaves. It is definitely a good idea to put parchment paper under whatever you are baking or roasting to prevent discoloration. Cleaning isn’t difficult, but stain removal is a challenge.I’m puzzled by the taste issue. The food tastes great that I prepare on it, but asking about taste by in relation to the steel is silly.
D**F
Works great for baguettes
We have a 2-tier oven and both have limited space. We had to use both ovens to make a total of 4 baguettes. The 14x20 measured perfectly and can fit 4 baguettes in one oven now. Seasoned then preheated for 45 minutes. Bread done perfectly. Sprinkled semolina flour on the steel after preheating. No sticking and just whisked off to clean. Pizza comes next.As an extra note, FedEx lost the first steel. I called the seller and they immediately sent a replacement. Very happy, thanks.
TrustPilot
2 周前
3 周前
