by Conductive Cooking Square Pizza Steel 1/4" Deluxe Version, 16"x16"

Perfect condition low carbon pizza steel. Just the right size for 14" pizzas made at home. Holds heat, and produced a crispy crust three pizzas in a row.

I seasoned this steel according to the included instructions and have been using it primarily on my grill for about a month. It’s been excellent. The 3/8” thickness holds heat extremely well and recovers quickly between cooks. I’ve made multiple pizzas on it, and the results are consistently good — crisp, well-browned crust with even cooking across the bottom. The steel heats evenly and delivers the kind of heat transfer you want if you’re trying to get closer to restaurant-style results at home. I’ve also been using it for smashburgers, and it really shines there. Once it’s hot, it delivers fast searing and great browning, and the surface performs exactly like a heavy-duty flat top. After seasoning, food releases cleanly and cleanup has been straightforward. The steel feels solid and well-made, with no warping after repeated high-heat use on the grill. Overall, it’s been versatile, durable, and easy to live with. Bottom line: If you want a thick, high-heat cooking steel that works great for pizza and absolutely excels at smashburgers, this one delivers and feels built to last.

Este era el artefacto que me hacía falta para poder tener excelentes resultados al hornear dos panes por tanda en mi hornito casero. Definitivamente un inversión que valió la pena

If you cook pizza at home, get it. 100%. I’ve been making my own dough now for a while, by hand, with a mixer, whatever. And I’ve been only able to get a decent pan pizza out of it because I can par-bake the crust first, then rebake with toppings and get a crispy crust. ROUND traditional NY style pizzas always came out undercooked and didn’t have any crispy qualities. Enter the pizza steel. One use. That’s all it took. Preheated my normal apartment oven to 550 degrees with the steel in the upper 3rd. Gave it 45 minutes or a little more to get good and hot. Put my pizza on and turned the broiler on. Within about 7 minutes I was eating hands down the best pizza I’ve ever made. It looks, feels and tastes like a pizza parlor pie. I didn’t need to season it, I experienced no sticking. There’s some burnt cornmeal to wipe away after (because I used that to launch my pizza in). I think this is the perfect size and thickness for the home oven. It’s easy to clean once it cools. Be patient, its job is to get hot and retain heat, so you’re not cleaning it for at least an hour or three after you’re done. I cannot express how happy I am with this purchase and I’ve only used it once. Here’s some tips for day one: if you don’t have a peel, use a cutting board to slide your pizza onto the steel. I first tried the bottom side of a pan, and immediately my pizza dough was stuck to it (despite the cornmeal I sprinkled on). Cutting board worked like a charm (but that’s why my pizza was more “rustic” shaped and not round… it got stuck to the metal pan). You don’t need all the fancy tools if you don’t want to buy them. I used a metal grill spatula to pull my cooked pizza out, and a standard wire rack to cool it and keep it crisp. However I have since bought a pizza peel, and a wire round pizza pan to cool it on just for ease. Be patient and don’t panic. At minute 5 it’s gonna look like the bottom has a little color but the top is getting none, but the cheese is bubbling… you failed. Give it 1-2 more minutes and you’ll see you’re the pro you want to be. I cannot express how happy I am with this. I saw a similar one (14”x16”) for $45. I bought this for a little more… well $30 more, because it was made in America and I’m glad I did. Get it now.

It’s a big chunk of steel. Works great after you season it well.