Customer Reviews for VEVOR Pizza Steel, 20" x 14" x 3/8" Pizza Steel Plate for Oven, Pre-Seasoned Carbon Steel Pizza Baking Stone with 20X Higher Conductivity, Heavy Duty Rustproof Pizza Pan for Outdoor Grill, Indoor Oven

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.

Holds heat well. Holes are very useful for moving the steel. Anle to get real browmimg on the bottom of the crust.

Well crafted. Heavyweights product. Performing as expected and would buy again. Makes our pizza at Foxgreen Farm even better.

Excellent, I i

Very heavy (28 lbs), but cooks pizzas excellent with a crispy brown bottom. Since it is nearly the same size as my convection oven there no possibility that the pizza will slide off when putting it into the oven.

Purchased this for a gift for a friend who is pizza chief. Even though it is incrediably heavy, she loves it. She claims it bakes a perfect pizza crust.

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.

Perfect for my Sourdough bread, love it!

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.