Customer Reviews for VEVOR Pizza Steel 16"x14.5"x1/4" Pre-Seasoned Carbon Steel Pizza Baking Stone

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.

Just put it on your oven rack. Don’t plan on moving it around a lot because it really is heavy! Preheat the oven and put pizza, or whatever, directly on the sheet. Pizza crust is amazing!!

This is Awesome 1/4 inch is plenty thick enough. Nice and crispy... I threw some wings on it... Hell Yeah

One of my 2 stones broke recently, so I decided to try out a pizza steel, also to see if it would finally possibly give me a crisper crust, especially in the middle. Let's just say I now only use my stone to make the pizza on and then transfer it to my pizza steel. Perfectly crisp crusts throughout the entire pizza. I am now a big convert on pizza steels, and I love my new one. Will not use anything else. Solid good-looking steel and well worth the price I paid. Seems way less expensive than others out there. Glad I got it.

Works great. Pizza crust was much better than when I used a regular pizza pan. Nice and crispy not soggy even with a frozen store bought kind of pizza