Sur La Table Baking Steel, Gray

I tried both the stone and the steel pizza baking sheets. And I think this is far superior. I make my pizza from scratch (using 00 flour, fresh mozzerella etc), and the trick to good pizza (besides using 00 flour) is the heat for both the bottom and top of the pizza. While I haven't actually measured the temperature, it seems like the steel conducts the heat better and cooks the crust more evenly than the stone. My crust came out crispy and chewy and close to the ones you find at the local pizzeria. I was raised on New York style pizza, so anyone questioning my pizza credentials will get a punch right in the mouth! And I can't stress enough if you want to make pizza from scratch, buy the 00 flour (you can find it on Amazon too), as that's the secret to the crust. If you use regular flour, then you're really not making pizza..you're making crispy flat bread with tomato and cheese on top. So if you just remember one thing from this review, it's 00 flour..got it?

Finished cooking a partially cooked Regina's pizza on it as soon as it arrived. Came out great. Set the oven on 500 for 30 min. Pizza was done in 7 min. Piping hot, bubbling and the dough was still a little chewy. Perfect. Haven't cooked my own dough yet, but looking forward to it! Mangia!

It works well for crisping up pizza and rolls but stains very easily . I had an old pizza stone that stained too but did not expect the pizza steel to stain too. Very expensive for what it is. Would not recommend.

At first I was a bit concerned with the price, then I counted how many baking stones I have cracked and thrown away-3 of them. So I bought this baking steel to try it out with ciabatta and pizza. I have tried the ciabatta, I heated the steel for about 20 minutes and then transferred the risen ciabatta via parchment (I don't have a pizza peel, they are too large to store effectively). Nice rise on the ciabatta-and great crust. I am currently storing the steel in an old laptop sleeve, if I start using it a lot I will pop the extra $$ for a custom sleeve for the steel. I am pretty excited about trying this with pizza.

This stained on the first use and did not improve my pizza. I would not recommend it. It doesn't do any of the things it claims to do. A good steel baking sheet is just as effective as this steel....and much cheaper. They don't stain either.

I've used pizza stones and cast iron griddles and regular pizza pans and every other gadget in the quest for getting a great - not just good - pizza at home and this steel finally puts that quest down. I almost always make my own dough and sauces and such, so I don't know how it would do on store-bought pizzas, but if you are serious about your pizza, this is the surface you need. I am sure there is a ton of science behind it, but what matters most is that it doesn't drop temperature and have to catch back up when you put your pizza on it making for a much better crust.

Simply amazing. Have baked bread for a long time and get perfect loaves and extra oven spring from it. Have been making pizzas on it about once a week and get amazing results. Gets so crisp that i am aple to pick up one side of the pizza and it doesnt bend at all. Clean up is great, just scrabe with a bench knife or grill stone and re-season with a little vegetable oil once in a while. The thing basically lives in my overn.

Does a great job cooking pizza. Built to last.