Customer Reviews for VEVOR Pizza Steel, 16" x 14.5" x 3/8" 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 use this plate in my oven for baking bread. The thickness is just right for keeping a steady temperature, its pre-seasoning made it easy to use from the get-go, and the size was just right for my 24x17” oven. I preferred the 22”x16”, but veg or didn’t have it. The price was the lowest compared to other vendors.

Significant weight but fills the oven well, providing a nice sized landing zone for your pizza. The finish seems durable but having used it only 3 times, its not yet time to declare it as super durable.

Excelente producto calienta bastante y mantiene buenas temperaturas lo uso en mi horno casero es recomendado

Have been using the VEVOR Pizza Steel to open bake my sourdough bread. It is the best product with holes each side for easy placement and removal from my oven. It fits perfectly in place of wire racks. It's so good I bought 2.

This has changed our families 'like' of pizza to 'love' of pizza. We no longer have soft pizza bases coming out of the oven when the top is nicely cooked. The underside of the pizza now has a crispness to it. It is heavy so we tend to leave it in the oven and only remove it if necessary. We do buy 16" pizzas so 2 sides tend to flop over the edge but we have not found this to be too big of an issue. This was a great purchase and i would highy recommend it.

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

I bought 2 pieces to make pizza in two stages on two levels. You start of with first level very close to the top of the oven, the grill and then you move it to the bottom to make sure the bottom of the pizza gets cooked properly. It's also a very good system because the moment you move the first pizza to the bottom, the second pizza can be added to the top, so you can probably get a pizza out of the home oven every 5 minutes. I have seen this system on youtube and decided to try it out. It works great, for a lot of other things to.

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.

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.

It’s a good size and makes a good crust