Primica Pizza Steel XL for Oven & Grill,16"x13.4", The Ultimate Crust Game Changer, Perfect for Oven Baked Pizza with higher Conductivity, Premium Baking Alternative to Pan and Stone

This was perfect for my sourdough pizza. Will try a loaf next. I pre-heated the oven thirty minutes to 520f, slid the pizza on and it puffed up (oven rise) fast. Baked 10 minutes and it had a perfect crispy crust, soft inside and nice browning on top. Easy to get out with a pizza peel thanks to this flat steel. The steel is thick, heavy, and is pre-seasoned and ready to go. I just leave it in the oven.

Quality, Quality, Quality! I ordered the smaller size pizza steal (13.6 x 13.6) to try out. I have got to say, my husband and I were pleasantly surprised at the quality! Be careful it is heavy, like cast iron, you can tell this item is made of Quality!!It is super easy to prep, clean, and maintain. The included care and use instructions are clear, simple, and easy to follow. I was able to use it same day for a delicious homemade from scratch pizza...3 pizza's to be precise! All turned out delicious with a beautiful and perfect crust! it held up the weight of the toppings, was not soggy, crisp and chewy, just PERFECT!Somehow, we ate all 3 pizza's and I realized I forgot to take a picture of the crust, I will update with more pictures the next time I use it for pizza. I also used a few regular pizza pans to transfer the pizza's to the steel, which was not super great, but it was what I had to work with. The first 4 pics were before baking. The last picture was after.The amazon listing has a few interesting ideas on how to use this product and I am eager to try out the campfire/grilling method, and especially the cold plate for ROLLED ICE CREAM! Yum!Overall, I am very satisfied with this pizza steel! The quality is great and it does what is promised and does it deliciously! Maintenance is also super easy so what more can you ask for!?!

I bought the steel to use in our new Z Grills ZPG-550B2 wood pellet grill. It's 14 x 14 x 1/4" and very heavy. I used it for the first time today. I oiled it heavily, then wiped the excess. I heated the grill on "HI", using maple and hickory pellets, and allowed it to preheat 30 minutes. I made the pizza on the wood peel.I've always made pizza in our kitchen oven on acookie sheet. I've always had to par bake the crust, then build the pizza. It's never gotten done right without doing this. Today, I made the pizza with raw dough on the peel, then got it on the preheated steel.It came out perfect! I never moved it, or twisted it around. The whole pizza was evenly browned and delicious. Using a pizza steel is definitely the way to go. This steel cooks very evenly.

This is heavy. I have a large, portable induction cooker and a non-induction friendly stainless put. This worked perfectly as the interface to keep my pozole hot for my coworkers.

We love this pizza steel! We use it for almost everything in the oven. It’s crisps foods really well — not just pizza. Cleaning /seasoning was easy and it held up well. No rusting noted

It was a little pricey for just a sheet of steel, but I have had it a couple of weeks and I can't be happier (well maybe if it was $ dollars cheaper I would be happier :b ). I moved from NY to ME and was super disappointed with the pizza situation. I used to make homemade pizza, and even though it tasted good, it wasn't NY pizza. My dough always wound up more like bread than pizza crust, couldn't get it nice and crispy but still chewy. I decided that if I wanted my pizza itch scratched, I would have to up my game. I watched some videos and got a great dough recipe and now my pizza game is fantastic. I can now scratch my own pizza itch. I honestly made the dough and pizza steel changes all at once (I used a pizza stone square pan previously) so I honestly don't know if one had a bigger impact than the other. I may try to make a pizza this weekend with the old stone and see exactly how the difference is. If I do, I will update. But with the steel, I get really nice leopard spotting, nice and crispy on the outside and soft and chewy inside. My pizza is still not the best I have ever had, but it would definitely pass for average or slightly above average NY pizza. Next I need to work on my sauce. Hard to get good tomatoes here too.

This pizza steel is a GAME CHANGER for my homemade sourdough. I was previously using a dutch oven and it took me forever to cook multiple loaves because I had to cook them one at a time. This pizza steel allows me to cook 2-3 loaves at once, saving me a ton of time and a ton of money on my gas bill. It's easy to use, easy to clean and just sits in my oven to store while I'm not using it. Highly recommend!

Great product! Had to buy a second. Makes great pizza!