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

It's thick, it's heavy, it's perfect. I can make, much better, pizza at a lower oven temperature, 500 F instead of 550F with cordierite stone. It will make save you time and energy $.

I do not offer give a 5 star review, but since this is truly a "solid state item", with no moving parts and nothing to break (basically) 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 indoor of the fact the edges while not sharp, are not as smooth (rounded, ergonomic or comfortable) as I would have liked. I will take a file to the edges (especially the finger holes, which are a nice touch (makes pulling the steel 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 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. Acceptable. I would buy from Vervor, again, knowing I am getting a decent product at a decent price (so far).

The unit arrived preseasoned and perfectly packaged. The quality is shockingly good in that a 3/8” steel of this size from other manufacturers would cost three times as much if not more. A pizza steel is a simple thing but the thicker the better for pizza and this is the best that money can buy whilst still being able to lift and handle the product as it is incredibly heavy. This unit shipped to your house costs as much as the shipping charge alone on similar products. Must buy for the home pizza chef.

Bonne plaque pour cuire mon pain par contre elle est arrivée avec une trace de rouille, plutôt comme de la poussière. La trace est partie en la rinçant mais pour ne pas prendre de risque je l'ai culottée. Utilisée 3 fois depuis et c'est parfait.

First: This thing is *solid*! It's very heavy to lift. This is great - I wanted something substantial and this is totally it! It's not quite as non-stick as I'd hoped though. I find myself scraping it after every use, and pizza sticking to it a bit. I had hoped that seasoning it would address this, but ... It could be that I just don't know how to properly season it. But I followed the instructions that came with it. It could be that I just got it too hot (see next point) and need to start over.. Lastly, not a flaw, but if you've been using bricks or stone, you'll want to turn your heat down by 50-100 degrees from what you're used to. I was cooking at about 550 with bricks, and that temp burned the hell out of my pizza with this steel. 450 seems to be a good sweet spot. In all, it's a lovely piece, and a great tool for upping your pizza game.

Heavy for wife to handle but dies better job than my light steel.

It really helps crisp pizza crust. I just leave it in the oven. I would buy the largest one you can afford. It's better than a stone, it won't break or crack.

Initially bought the silver version of this pizza steel, which seems to have a teflon coating. When I put it in to the over the coating started to flake on my food. Contacted Vevor and after a lot of back and forth they offered to replace the unit with a different product or do a return. I ended up opting for this which doesnt seem to have teflon coating and is in black. Came with clear seasoning instructions. Put some oil and heated it in the overn for an hour. I will need to build up the coating over time like normal steel coatings. Even if you dont coat it, it will work well and does what it promises to do. Great product.

Extra crispy pizza - even better than a traditional pizza stone. Though it is heavy so be careful when bringing the box into the house.

This was quite a learning curve trying to figure out how to get the pizza off the counter and onto the steel! We have found that it works best with thin crust store bought pizza that we ‘doctor’ up with extra ingredients. It’s as wonderful as homemade.