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Customer Reviews

  • 4.8
  • 4.6
  • 4.6
  • 4.7
Sheila G Walter Sheila G Walter
My own pizza oven
This really made a difference in my pizza. The bottom got crispy. I love it. It really heavy though so plan on it staying in your oven
0
Ron Ron
ROUND BAKING STEEL
PEOPLE MAY BE CONFUSED THAT THIS IS MADE OF STONE BECAUSE IT IS CALLED A "PIZZA STONE". IT IS MADE OF STEEL. I HAVE TWO OTHER OVEN STEELS ALREADY BUT THEY ARE SO BIG. THIS IS LIGHTER TO CARRY FROM STORAGE TO OVEN. DON'T GET DISAPPOINTED BY WHAT I SAY, THIS STEEL IS PLENTY BIG ENOUGH FOR BREAD, PIZZA, TWO SMALL PIZZA'S, TWO LOAVES OF BREAD. MY SOURDOUGH WAS FABULOUS YESTERDAY. I WOULD RECOMMEND THAT ANYONE PURCHASE THIS STEEL. FOR A BAKER FRIEND, MOM, AND ESPECIALLY YOURSELF. IT CAME SAFELY PACKAGED, AND ON TIME.
0
Levi Cariveau Levi Cariveau
More pro's than con's
The reviewers that complain about a sticky residue are 100% accurate. It's a little difficult to clean, I used Green Goblin orange oil for the bulk of it, but did resort to using a small Black & Decker Mouse sander for the real tenacious bit. It's possible it may have gone easier using denatured alcohol or maybe acetone but I didn't have any available. Cleaning it was an ordeal...but I'm still glad I bought it.My pizzas have never been more authentic and its cut the baking time in half. I've started experimenting with bread and other baked goods with outstanding results. I've seen similar steel baking plates going for significantly more money...so I guess the elbow grease required to prepare it is the price you pay to get it 25%-35% cheaper than the next best competitor. Gave it 5stars because it works as advertised but considered going with 4 due to the initial cleaning requirement.
0
VEVOR Customer VEVOR Customer
No going back now !!!
I purchased two and love them more than my own kids...i am a business owner and the shop is currently closed but the test rolls and pizzas i can turn out are as good as what i had in upstate NY when a kid...i discovered these by accident and was hesitant to purchase...not a mistake by far...i love these things...when i get a bigger commercial oven i am gonna use these exclusively for the oven shelves...worth every penny...couldnt be more pleased and surprised both...
0
kris a kris a
Not bad for what it is
The surface was scratched and sort of chipped off but it gets the job done.
0
charles novitsky charles novitsky
Better than pizza stone.. nice heavy quality
This is my second pizza steel.. first is round 1/4th inch... this is 1/5th inch... but also works great..
0
Mark K Mark K
Great metal baking stone once it is properly prepared
I made a make shift wood fired pizza oven out of bricks and concrete pavers as seen on various YouTube videos. The concrete paver where the pizza is cooked has turned black from several smokey startups and there was no way I wanted pizza dough touching that surface. I tried a ceramic pizza stone I had but it ended up cracking. After deciding against and returning another ceramic stone I got this 14" X 16" X 0.20" piece of metal. As indicated in the description the non cooking side is coated with a thick and rather sticky material to keep it from rusting after production. This coating absolutely must be removed prior to use. It took me about 20 minutes first using a metal pastry scrapper to scrap as much of the material off the steel. I then tried some very hot water and dish detergent and then another scrapping. That seemed to get the majority off but I then used a small piece of very fine wet/dry sand paper to remove whatever amount of the rust inhibitor that remained. Finally, I applied a thin coat of vegetable oil to the now clean non cooking side and put it in the oven for about 30 minutes at 400 degrees.I used the metal stone for the first time and very happy with the results. While the metal will get discolored as I am using it in a wood fired oven there is no need to worry about warping or cracking that can occur with a ceramic stone. This is a heavy piece of metal and I cannot imagine handling the thicker stone that Vevor sells. I highly recommend this stone IF you are willing to do some work to remove the rust inhibiting coating.
0
Jeremiah C. Muhly Jeremiah C. Muhly
What a difference.
I love this product. I’ve used a pizza stone for years. I love making pizza from scratch, but, only heating to 550 degrees makes getting the dough fully cooked a bit difficult. This steel is a game changer. The dough cooks perfectly, slightly crispy but still a bit chewy.
1
Steve H Steve H
Needed heavy cleaning
Love the steel BUT the back was covered with a very dry oil film. Smelled rancid. Required a razor to scrape off. Read similar comments on Amazon. 5 star as a baking steel, though. Would buy again.
2
Ray R. Ray R.
Great and large pizza steel
The steel is much better at retaining heat than the pizza stone I had been using. So far, have used it for bread several times with very good results. The steel does require a good scrubbing prior to first use, cleanser works well. The thickness is about 0.2 inches, not 0.4 inches as the description indicates. I had expected the .2 inch thickness. 0.4 inches would have been too thick for my non commercial needs. As it is, it is a heave steel plate. Very good purchase!
1

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