Square Steel Baking Plate (14") - Durable Baking Tray for Crispy Crust Pizza, Bread, Pastries - Durable Steel Plate for Oven or BBQ Grill - Achieve Bakery-Quality Results

I first learned about pizza making at home using a regular oven from Adam Rageusa YouTube video. Thought pizza making was an elaborate process but from his video, I could see how easy it was. He was recommending a steel plate over a pizza stone. The steel prices were over $100. Since it was my first time making pizza I didn't want to spend too much in case I didn't like it. I went with an inexpensive pizza stone which came with a wooden peel for like $25-30 on Amazon. It worked great. After making a lot of pizzas, I decided I wanted to see what a steel plate would do. It supposed to make a crisper crust. While I can attest that the crust is definitely crisper, I found I liked the softer crust on the pizza stone so I've gone back to using the pizza stone. But I give this steel pizza plate 5 stars for its value.Btw, I would highly suggest going with a steel peel rather than a wooden one. The wooden one has started to mold after several washings. Plus the steel peel is thinner so I can use it to slide under the pizza in the oven in order to pull it out.

Ok, so I love Pizza. I have not, however, loved making it. I will NOT make my own dough, so I buy fresh dough from our supermarket, and build on it and bake it on the baking steel. Basically, you preheat the steel for about 30 minutes at 500 degrees (at the 2/3 highest rack position). Then you put the broiler on. This way you have the heat from below and above. You need a pizza peel dusted in cornmeal, upon which you build your pie. The dough I bought was VERY difficult to manhandle out to the desired diameter. It wanted to shrink back to about a 6 or 8" circle. Next time I'll use a rolling pin. Then you top your pie with whatever and then place the peel into the oven touching the back edge of the steel and "slide" the pie off onto the steel. in 6-8 minutes it's done. What I found is that it tends to make the bottom of the crust a little 'blackened," but with more experience (less baking time or less steel preheating time and/or temperature) I should get a better outcome. It's a great steel and can be used for other purposes. It doesn't need to be washed with soap and water, just brushed clean. If you have to "wash" it, use a brush and plain water and then dry immediately. It comes pre-seasoned.

I am an amateur home chef and this pizza sheet has taken my pizza-making skills to the next level. If you're going to make your dough from scratch and buy quality ingredients, you'll love this simple, easy hack. In just five or six attempts, I've been able to recreate "wood-fired, fancy pants gastropub-style pizza" in my PJs. The sheet is also extremely easy to clean and maintain. The kicker for me is that pre-heating the sheet for 20-25 mins at 350 has yielded great results (just heat while doing your prep, then convection bake for 8 mins at 450 after sliding in your decorated dough). In other words, there's really no need to preheat for an hour, waste energy, stink your house up, and consequently, piss the ladies of the house off. Happy pizza making! P.S. Considering buying another so I can bake two at the same time

I bought this mainly to use on my stove top to make pancakes. I have a cast iron griddle but I am still irritated by the raised edges, they get in the way when I try to flip my pancakes. I have since used this to cook eggs, crisp up SPAM and make quesadillas. I imagine it would be great for philly cheesesteaks or korean bbq, mmm... As expected, the hot spot is directly under the heat source. This does not bother me. I drop batter on the edge of the hot spot and then drop batter on the middle last, then flip the middle first. Another awesome use - it's a flat surface to place your electric pressure cooker (e.g. instant pot)on so you can use it the stove and not crowd your countertop. One review was correct when it said that it warps in the middle making for a slightly concave surface when it gets hot. It rocks slightly on my grate but at less than $20, I have nothing to complain about. Clean up is effortless. I can easily scrape off any stuck on food once its cooled. Storage is convenient since it takes little space when stored standing up.

I've only used the steel once so far but I used the same dough on cast iron and it comes out significantly better on the steel. I haven't used a thicker steel so I can't say how it compares. I am more than happy enough and feel like it would be difficult to spend 2 or 3 times as much for a thicker steel when my pizza was just as good and better than many restaurants. The steel does come seasoned but make sure to apply some canola or similar oil to it to keep it properly seasoned just like you would with cast iron.I turned my oven on at max temp (forgot exact temperature on my oven but it's over 500) for about 30 minutes then turned on the broiler for another 10-15 minutes. I left the broiler on for the first couple of minutes then turned it off and let the pizza cook for a few more minutes. Be very careful and wait until the next day to move it, I tried moving it a couple of hours later and it was still sizzling hot.