Primica Pizza Steel XL for Oven & Grill,16"x13.4", The Ultimate Crust Game Changer, Perfect for Oven Baked Pizza with higher Conductivity, Premium Baking Alternative to Pan and Stone

Great steel; been using it since Christmas when I got it for my boyfriend. Works way better than a pizza stone. Upkeep is really simple just throw a little bit of high smoke point oil on it every once in a while and bake it (like you do before you put a pizza on anyways). It is super heavy, heavier than you would expect. Definitely distributes heat evenly and cooks the pizzas well; gives them a nice crisp bottom without burning them.

Don't preheat on the stove top at high temp. 😂 It warped a little bit, but it runs like a champ at 520 degrees. I've made probably 70 pizzas on this thing since I got it like 3 months ago. 1000% worth it if you want a thin and crispy crust. Saves you a fortune in going out, ordering in, or whatever. Some of the best pizza I ever had are made at home now. My wife thinks so too. Easy dough, san marasano tomatoes and fresh mozz? Sprinkled fresh grated parm??? You need nothing else.

Quality, Quality, Quality! I ordered the smaller size pizza steal (13.6 x 13.6) to try out. I have got to say, my husband and I were pleasantly surprised at the quality! Be careful it is heavy, like cast iron, you can tell this item is made of Quality!! It is super easy to prep, clean, and maintain. The included care and use instructions are clear, simple, and easy to follow. I was able to use it same day for a delicious homemade from scratch pizza...3 pizza's to be precise! All turned out delicious with a beautiful and perfect crust! it held up the weight of the toppings, was not soggy, crisp and chewy, just PERFECT! Somehow, we ate all 3 pizza's and I realized I forgot to take a picture of the crust, I will update with more pictures the next time I use it for pizza. I also used a few regular pizza pans to transfer the pizza's to the steel, which was not super great, but it was what I had to work with. The first 4 pics were before baking. The last picture was after. The amazon listing has a few interesting ideas on how to use this product and I am eager to try out the campfire/grilling method, and especially the cold plate for ROLLED ICE CREAM! Yum! Overall, I am very satisfied with this pizza steel! The quality is great and it does what is promised and does it deliciously! Maintenance is also super easy so what more can you ask for!?!

It was a little pricey for just a sheet of steel, but I have had it a couple of weeks and I can't be happier (well maybe if it was $ dollars cheaper I would be happier :b ). I moved from NY to ME and was super disappointed with the pizza situation. I used to make homemade pizza, and even though it tasted good, it wasn't NY pizza. My dough always wound up more like bread than pizza crust, couldn't get it nice and crispy but still chewy. I decided that if I wanted my pizza itch scratched, I would have to up my game. I watched some videos and got a great dough recipe and now my pizza game is fantastic. I can now scratch my own pizza itch. I honestly made the dough and pizza steel changes all at once (I used a pizza stone square pan previously) so I honestly don't know if one had a bigger impact than the other. I may try to make a pizza this weekend with the old stone and see exactly how the difference is. If I do, I will update. But with the steel, I get really nice leopard spotting, nice and crispy on the outside and soft and chewy inside. My pizza is still not the best I have ever had, but it would definitely pass for average or slightly above average NY pizza. Next I need to work on my sauce. Hard to get good tomatoes here too.

This works great to get crisp bottom crust pizzas, but make sure your oven shelf can handle the additional weight. Be sure to let the steel pre-heat for 30 minutes at 500F.

I bought the steel to use in our new Z Grills ZPG-550B2 wood pellet grill. It's 14 x 14 x 1/4" and very heavy. I used it for the first time today. I oiled it heavily, then wiped the excess. I heated the grill on "HI", using maple and hickory pellets, and allowed it to preheat 30 minutes. I made the pizza on the wood peel. I've always made pizza in our kitchen oven on a cookie sheet. I've always had to par bake the crust, then build the pizza. It's never gotten done right without doing this. Today, I made the pizza with raw dough on the peel, then got it on the preheated steel. It came out perfect! I never moved it, or twisted it around. The whole pizza was evenly browned and delicious. Using a pizza steel is definitely the way to go. This steel cooks very evenly.

I've never owned a pizza steel so I tried this one. I assume it works as it should (since I have nothing to compare it to). I was surprised at how heavy it was . I'm used to using a pizza stone which is nowhere near as heavy as this steel. It's worth a try.

Been using this for some time now and it is awesome! Takes away the worry if you left a drip on it that it won't completely break. This will last a looong time and I couldn't be happier with it. Many pizza days have been had and many more to come.

LOVE IT. Made some stellar pizzas so happy with this.

Awesome product! Finally getting those crispy bottom New York style pizzas, I love it!!

Cooks a great pizza. Just wonderful. Only problem is that it is a little big for, and doesn’t fit all that well into, the standard sized 60 cm oven in Australia (slightly too big for the trays) which is a bit disappointing. I wish I’d got a smaller size.