Customer Reviews for VEVOR Pizza Steel 14"x14"x1/4" Pre-Seasoned Carbon Steel Pizza Baking Stone

Very heavy, and keeps the heat in the oven consistent. Works great! Cooked pizza bottom perfectly crisp.

After prepping and burn-in for the steel plate as outlined in the directions, this is a game changer and elevates your home cooking pizza experience. One of the major pluses is that its easy to clean and keeps your oven super clean.

Better than stone. All the stones in my pizza over have broken. I placed this on top of them. Now my pizza oven is back.

Pizza steel is great. We like the thickness because we make more than one pizza in one sitting. Thick steel retains more heat which transfers to dough nicely. Got to give it 5 minutes to heat back up after previous pizza. Took 7 minutes to cook pizza at 550 F.

I wish I had switched to a pizza steel years ago. The steel heats up faster. browns the bottom of the pizza and cooks it faster meaning nice crunchy on the base and not burnt on the top.

Man I no longer suck at cooking Pizza now.

It’s a good size and makes a good crust

Gives a great crust, heats up fast and cooks evenly. Heavy to lift so we leave it in the oven, which we use only occasionally.

It weighs almost as much as the largest plate you can mount on an Olympic bar. Understand just how heavy it is before buying. That said, it is a great piece of gear. It really retains heat and works really well. Every time I put it in the oven I feel like I should really be wearing steel toe boots. Happy with the purchase and it is great for cooking pizza on.

I bought this directly from Vervor. I did not know it was, also, available on Amazon. I do not ofen give a 5 star review, but since this is truly a \"solid state item\", with no moving parts and nothing to break (basically) and it works as advertised. I am giving it a 5 star review. Even though the finger holes are not as I would like. This is really heavy (31lb's). This is a good thing, and a curse. The mass of the steel maintains a more even heat than my ceramic pizza stone. The bottom of the pizza is more evenly browned. I am giving it a 5 star rating even due to the fact the edges while not sharp, are not as smooth (rounded, ergonomic or comfortable) as I would have liked. I have taken a file to the edges, especially the finger holes, which are a nice touch (makes manipulating the steel in and out of the oven easier (not easy, but easier)). The holes are an instrumental feature that allows one to move the steel in/out of the oven with \"confidence\". Without these holes grabbing the steel and moving it would be \"perilous\" and a danger to the oven door and or floor - not to mention feet). I wanted to buy the ½\" version, and am glad I did not. The ⅜\" version is very heavy. While better holding heat, I cannot imagine trying to manipulate the ½\" model in and out of the oven. I have purchased from Vervor before (a water bath device to keep my chocolate at temperature for molding). They don't make truly professional products, but the products I have purchased from them are good. Not truly cheap. But acceptable. I would buy from Vervor, again, knowing I am getting a decent product at a decent price (so far). {The last image is supposed to show how un-soggy the pizza bottom is}