- ThermiChef 14x14 Pizza Steel, 1/4" Thick, 13.4 lbs - Cooking Steel for Oven & Grill - Made in USA

It takes a little getting used to, but this thing can get you a nice crisp crust at home. Needs quite a bit of time (about an hour) to pre-heat and absorb all the energy, but it’s worth it. Works in the oven or on the grill. Although, when using on the grill I have found it useful to raise the steel up by placing on a wok ring so it doesn’t take the direct heat as much. Easy to clean and maintain.

Great product. It makes great crusty pizzas in a matter of 10 minutes

This is the best pizza steel for homemade pizza. It’s not too heavy, easy to clean and season, heats up wonderfully, and cooks pizza like a professional pizzeria oven!! There is an initial chemically smell upon first putting it in the oven when seasoning it per the instructions (probs combo of seasoning oil and the unseasoned steel) but the smell was only apparent on the initial seasoning, not any other times when cooking with it.

Super crispy pizza crust and nice bread. This nicely cut 14 x 14 x 1/4" steel fit my oven perfectly, with some room on the sides for circulation. When I received it, I ran a file around the edges top and bottom to make sure they were smooth/rounded, then cleaned/dried it. Put it through a couple rounds of seasoning with avocado oil (top/bottom all over) prior to use and it has been non-stick and working perfectly. Its color has browned up nicely with seasoning and use. Recommended! Note: measure your available oven space and order the correct size ;)

Looked at many others. Let’s be honest it’s a piece of steel cut to its diameters. It’s the quality of the steel that matters. We have made many pizzas on this. Our oven heats up to 550 degrees F. This has given us a quality homemade pizza that is the same crust value as my friends $800 pizza oven. Granted ours took 6 minutes, theirs took 4 minutes.

Make sure you have a complete understanding of measurements. Size was great but the thickness is overkill. It is so very heavy. If you are an older person like myself you will need both hands to pick it up. I returned it.

very good steel, cleans well and holds heat

A proper sized pizza stone leaves several inches on either side to circulate heat. So this is exactly the right size for most ovens. Perfect thickness and quality steel. Wipe it down with a wet rag to clean, then season it with a high smoke point oil rubbed on with a paper towel. Then heat oven to 350 degrees and put the empty steel in there to fuse the oil same as you would a good cast iron skillet. Seasoning the steel should be done the first time with any steel, not just this brand. Do not use soap to clean a steel. It's not needed and not good for steel or cast iron. You can scrape. Far better than a pizza stone and this will not break. I broil the top of my pizza at the end. Crisp crust. Melted toppings. Also, pro tip, make your pizza dough on parchment paper and slide the pizza, parchment attached, onto your steel. Remove it part way through cooking when the crust is hard enough to lift. Far easier than flour or cornmeal. Your steel should be hot when the dough is placed atop. Do not slide the pizza sitting on top of a cold steel into your oven.