Pizza Steel for Oven 16 Inch 1/4 Inch Thick, Baking Steel for Oven, Grill, Sourdough Bread, Baking Stone for Oven With Lifting Holes 16" X 13.25" (40.6 x 33.6 cm)

The Chef Pomodoro 16” x 1/4” pizza steel has been a total game changer. The thickness and weight immediately tell you this is serious equipment. It holds heat incredibly well and delivers a beautifully crisp, evenly cooked crust that rivals restaurant-quality pizza. Preheating it thoroughly makes a huge difference — once it’s hot, the oven spring is fantastic and the bottom gets that perfect golden, slightly blistered finish without burning. It also eliminates the soggy middle you sometimes get with pizza stones. The 16-inch size is perfect for full-size pizzas, and the 1/4-inch thickness gives excellent heat retention and durability. It feels like a professional tool that will last forever. Cleanup is simple — just scrape and wipe down like cast iron. Beyond pizza, it works great for bread, flatbreads, and even reheating leftovers. If you’re serious about making better pizza at home, this steel is absolutely worth it. Easy 5 out of 5 stars.

I've used this to bake about ten pizzas now, and I have talked myself out of having any desire to shell out for a dedicated pizza oven. It takes me about 10 minutes to do in my home oven what I could do in two minutes in a pizza oven, but I get to pretty much the same place. This does a much better job on the crust than my pizza stone. I've baked all my pizzas the traditional way, launching them off a wooden peel dusted with semolina flour. I pre-heat the oven and the steel to 550°F for about an hour before I launch the first pie. I've been baking pizza at home for years, and have been working on stepping up my game. I used to bake pizzas that had to be eaten with a fork, because the crust was so floppy. Now, I bake pizzas you could hold by one edge and wave around. Some of that is that I improved my dough, but this pizza steel really helped me bring it all together. It's pretty heavy, and it retains heat for a long time, so it's not something you're going to be whipping in and out of your oven. I tend to just leave it in there unless I need to remove it. It bakes a good TV dinner too. I take the chicken out of my chicken TV dinner, and put it on the pizza steel to crisp up. Mmmmm! I got a brushy scrapy thing to remove the burnt semolina, and scrape off any sauce or cheese oozes. So far, the seasoning has been completely bullet proof. I do wipe the thing down with a damp cloth after it cools enough, and I put a little high smoke point oil on it. Whenever I heat the oven the next time, the seasoning gets a boost. I think it will hold up for a long time. I mean, it's just a slug of thick sheet metal with a hole in it, right? You might break a cast-iron skillet if you drop it just right, but if you drop this thing, all you're going to break is whatever it hits.

Works great! Cooks NYC style pizza in 4-6 mins with crispy crust. Very satisfied with the product.

This seems to work quite well for its purpose. We did not have a pizza stone or try to make our own pizzas before, but after the local family closed the only "real" pizzeria near us, we dove in with this, and now don't even consider going out for pizza. We use it in an electric oven that we set on 550, and it seems to be fine with the oven. The pizzas we make cover most of the steel, and I've only done 2 pizzas at a time, serially, so can't review heat retention if you've got a larger quantity to make. Easy to clean, and I only seasoned it recently to try out the process, and the result shows it should work for a very long time.

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!

It works just as stated, it creates a nice, crisp, pizza crust. But you have to pre heat it for 45 minutes for it to do as you please.

This makes the perfect pizza, works extremely well and retains heat when cooking multiple pizzas.

Amazing! Wish I bought one sooner. Got the perfect restaurant style crispy crust on my pizza. Preheated it in my oven at 550 for about a hour before baking, pizza was done in 10 mins. Was told it was the best homemade pizza they’ve ever had.

Der Chef Pomodoro Backstahl hat mich absolut begeistert und meine Pizzaback-Ergebnisse auf ein neues Level gehoben! Die Maße von 41 x 34 cm passen perfekt in meinen Ofen, und die Dicke von 0,6 cm sorgt dafür, dass der Stahl die Wärme hervorragend speichert und gleichmäßig abgibt. Dadurch wird der Boden wunderbar knusprig – fast wie in einem professionellen Pizzaofen. Besonders toll finde ich, dass der Stahl nicht nur für Pizza geeignet ist, sondern auch für Brot und andere Teigwaren. Die Reinigung ist kinderleicht: Nach dem Abkühlen einfach abwischen und abtrocknen. Ein kleiner Tipp: Es dauert ein paar Minuten länger, den Backstahl aufzuheizen, aber das Ergebnis ist die Geduld definitiv wert. Ich kann den Chef Pomodoro Backstahl allen Hobby-Bäckern wärmstens empfehlen – ein absolutes Must-have für perfekte Pizza zuhause! 🍕

I have to admit it, I was skeptical! But after trying the 16x13 pizza steel tonight, I’m sold. It took my pizza game to the next level. This steel is perfect, nice weight, and the seasoning is good - no stickings, and a perfect cook crust.

Works well! Oven was 300 degrees celcius, pre-heated the oven for 50-ish minutes before cooking the pizza

La compré sin saber muy bien si me iba a gustar y la verdad es que noto un gran cambio en las pizzas, al tener un horno normal pues no coge mucha temperatura, con esto la masa se hace muy bien y sube que era lo que le faltaban a mis pizzas, una gran compra.

The steel is properly seasoned and the size is excellent for pizzas of all sizes. One star deducted because mine came damaged with a small but deep chip right in the middle. Now for me to return it I have to cancel my weekend pizza plans..