Pizza baking steel

Sorry, due to website restrictions we are unable to display the requested page. Optional Peel is 20″x14″ Tapered for pizza baking steel launching! This is the 2nd steel I have purchased. I wanted another one so I could cook more than one pizza at a time.

I had to do some additional work do to it’s fit and finish. My new baking steel looked pretty good when I opened it. I followed the instructions and washed the steel and then applied oil. I did not bake the steel at that time. I made pizza that night and my new steel seemed to be rusting a little bit. Started making pizza on my very nice thick pizza stone during the pandemic. First used frozen dough, then decided to try making my own.

Found your website and tried the 72 hour dough. I knew I needed to try a steel. Bakes the pizza quicker and more evenly. Need to dial in my oven to get more leopard spotting. Put the oven rack too close to broiler so the top was cooking a bit too quickly. I’m looking forward to trying on my grill which can get up to 650 degrees. Excited to try some new toppings as well – tomorrow will be Gochujang Chicken and Onions.

Great quality and the number of uses goes on and on. After using a stone and Ooni I prefer the Steel. It is closest to what I call NYC Street Pizza. You need this for optimal pizza making at home. I have had my baking steel plus for about 2 weeks.

I have made 8 pizzas and after about the 2nd or 3rd try I couldn’t believe how good the pizza was. The crust was as good or better than anything I can buy locally. I am an ok baker but this really elevates my pizza to a point where I don’t ever need to order pizza again. Now I just need to improve my own skills, timing and process and I should be able to make a really great pizza at home.