Customer Reviews for VEVOR Pizza Steel, 16" x 14.5" x 1/4" Pizza Steel Plate for Oven, Pre-Seasoned Carbon Steel Pizza Baking Stone with 20X Higher Conductivity, Heavy Duty Pizza Pan for Outdoor Grill, Indoor Oven

I was about to get a pizza stone but hearing that they could crack I decided to try the pizza steel and found this one on Vevor. It took a few tries to find the right height to position it in my oven but now it just browns and crisps the crust while cooking the cheese and toppings at the same time. I have recommended this steel to my family and friends as it has worked great in my oven.

I've tried everything to get my homemade pizza to come out right. This FINALLY is what I've been looking for. Just make sure you let it heat up for an hour at the highest temperature that your oven will allow and you'll get perfect pizza every time.

Perfect for my Sourdough bread, love it!

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 $.

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.

Give your pizzas a boost and level up with this steal! You will have a very nice crispy under carriages!

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.

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

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.