OLEEKPizza steel Sheets for oven - Metal baking steels for oven - Pizza steel 16x13.4 inches - Steel pizza stone for oven - Baking steels pro pizza - Baking stone for oven

This is a fantastic baking steel! A great addition for a second rack of open baking my sourdough loaves in my home oven. Big enough for two additional loaves but small enough that my steam pan fits next to it. The weight and quality of the steel are great!

Sturdy, sleek and unique can’t wait to cook my pizza on it surely will be back with feed back soon

It’s so heavy which is good for using I really like the material and it easy to clean it’s make the dough cooked in a perfect way !!

It’s amazing material

I've put more effort into cooking the crust on my pizza "crispy" than the task deserves ... but ... I still prefer it crispy. I've tried putting the pizza directly on the oven rack, or on a cookie sheet, or on an official "pizza stone." I was sure that cooking with a pizza stone was the answer, but, alas, no. It did cook my pizza crust crispy, but absorbed every bit of grease and oil from the pepperoni, cheese, olive oil, and whatever else ... and then burned it, and set off the smoke alarms. And, once you get oil burned into your pizza stone, it's not even usable. And, fortunately for me I suppose, the last time I used it, it broke, and I threw it away.This OLEEK Pizza Steel is a beast, doesn't absorb grease or oil, won't break, and WILL cook your pizza crust crispy.The directions suggest heating the pizza steel in a 500 degree oven for 30 minutes before putting your pizza onto the stone. Well ... OK ... this will do the trick ... but you'll want to do some planning, first.When I made my first pizza, I really had to be super careful with putting the pizza directly on the HOT steel. Part of the cheese fell off around the sides of the pizza, and burned, before the rest of the pizza was done.With my SECOND pizza, I contained the pizza inside an aluminum foil container which held all of the (extra!) ingredients on the TOP of the pizza, not allowing them to have direct contact with the steel. This worked well, cooked a nice, crispy crust that I could barely get the foil off of.SoooOOOooo ... think your project through just a bit before you use this steel. You can get it really hot ... too hot, for sure, so plan ahead. If you're using a 500 degree oven, make sure you have what you need to slide the oven rack in and out, and move the hot steel around, if you need to. I just left the steel in the oven, picked up the foil and moved just the foil and the pizza onto my plate. I left the steel in the oven overnight to cool off.With my next pizza, I'll still use the foil under the pizza to keep all of the ingredients in place, and oil up the foil underneath the crust, so that I can easily get the foil OFF of the pizza before I eat it.

This pizza steel is fabulous! I normally make my own dough but this time I used premade dough from Trader Joe’s. I cut the dough into four equal size parts and flattened them on parchment paper with a little semolina on the parchment. I used a pizza dough roller to poke holes so the dough didn’t have big bubbles. I have learned from past pizza steel fiascos that it’s easier in my opinion to make smaller pizzas due to the transfer process from preparing them to getting them on the steel. For that reason I’ve also learned not to do more than 3 toppings. I’ve personally found loading it with too many toppings makes for a really challenging transfer. That being said I’d still encourage you to play around and try what works for you since I could be doing it different than you would. I do have a pizza peel that works well but this time I used a metal spatula which I find easier to use. I preheated the oven with the steel inside for 45 min at 500 degrees. After 45 min, I carefully placed the little pizzas onto the steel. I baked them for exactly 8 min and they came out absolutely perfectly cooked. The crust is absolute perfection. I love this steel and plan to use it a lot! It’s so easy to use and cleaning it just requires a little scraping with a metal spatula. The size and thickness are great! Not too heavy like another one I have. This one doesn’t weigh too much so my oven rack supports it with ease. I highly recommend this pizza steel! I didn’t do it this time but I have also put a pizza steel in the traeger on 500 just like I mentioned above and that also makes great pizza! A fun variation is to use Greek yogurt and self rising flour for the dough. You find easily find the recipe online. It’s surprisingly good!

My family loves making pizza and until now we've just used a flat baking sheet to make pizza, which wasnt ideal and made meh pizzas.After getting this bad boy, it feels like it upped out pizza game easy!This is also useful for outdoor cooking if you want to put it over an open flame or a grill to make tons of additional options for outdoor yums! Griddle for breakfast like eggs and bacon, getting a nice crust on the whole of a steak, and obviously other breads are great options for this thick chunk of quality steel!!!My next experiment will be making traditional no-milk naan to go with my Japanese curry.If you make homemade pizza or want something that will act like a griddle, this bad boy is where its at!

This is a game changer when having pizza night at home! I have found it works best if you put it in your oven while preheating so it gets hot and cooks your pizza in a way that is more like restaurant quality. It is easy to clean and is a manageable size. I will say that of course it’s heavy but not so heavy that it’s hard to handle; it’s worth it. So that being said, it would be hard to remove from the oven but the holes at the corners make it easy to grab and pull out of the oven. I absolutely love this pizza steel and highly recommend it.