Nerd Chef Speed Steel

Heavy, so it's a great thermal mass. Reduces hysteresis in the oven, and makes a nice crispy crust on bread and pizza. The lip in the back prevents stuff from falling off the back and burning. Really worth it for bakers, and probably great for frozen pizzas too. I use parchment so I don't have to pull it out and clean it too often, but it's not hard to clean anyway, except for the weight.

I make great pizza in my oven with this. Gets the crust just how I want it and it takes only 10 minutes at 500 degrees

It's heavy (7kg), and that's a good thing. Easy to handle, pick up and transfer in one hand (when cold) because of all the ribs underneath. Well thought design. Functional and looks good. Fits perfectly in the oven and in standard Weber kettle, leaving enough space for the indirect heat zone. Stores tons of heat and produces great crumbs on my breads and pizzas.

Have read multiple reviews complaining about rust. DO NOT WASH THE STEEL!! Remove any scraps with a scraper or stiff brush and any leftover will burn off next time you heat the steel. Washing it only minimizes the seasoning that occurs naturally over time. I’ve owned mine for 3 yrs. and have never once exposed it to water. Less is more when it comes to cleaning your steel.

I was concerned that, like the bricks I use, this might end up overcooking the crust before the top is done. My first pizzas on this turned out perfectly. Crust and top were both just right. It is a heavy beast to store and clean but I guess that's necessary for its function. Will be trying it on bread next. All of the steels seem a bit pricy but if it does as well with bread, probably worth it.

I've been very happy with this steel (which is more like thick cast iron). After preheating for about 45 minutes, it does a great job of getting a perfect char on the bottom. Being so thick, it holds the heat really well, so in the two or three minutes it takes to assemble the next pizza, it's ready to go again. Having the backstop is also an amazing feature and makes both the launch and pull so much simpler. It's heavy, but I keep the steel in the oven at all times, so not a big deal at all. Recommended.

This was amazing! My first real job was in a pizzaria in 1972, and I have been making pizzas as a home cook ever since. This is the first time that I have been able to truly replicate the crust that you can get in a real pizza oven. Prior to this, I had several pizza stones, which even after preheating for an hour in a 500+ degree home oven, just didn't do what a real pizza oven can to the crust. On my first try with this heavy pizza steel, in 10 minutes, I was able to priduce the best crust that I have ever made in a home oven, easily rivaling a stone floor commercial pizza oven. It was far superior to a pizza stone, and being heavy steel, unbreakable, and should last forever.

This is great: very thick, very heavy cast iron with a coating. I tried it in a gas oven set to high, top rack, preheated for about 45 minutes, transferred the pizza to the steel on top of parchment paper with a pizza peel, cooked maybe 4 minutes, rotated the pizza 180 and finished it for maybe 2 minutes. Came out absolutely perfect. One of the best features is the lip on the back of the steel to keep the pizza from sliding off backwards when you are trying to get the peel underneath it. Gave it as a gift to my brother, might have to gift one to myself.

Funciona excelente, la recomiendo

Had this a few weeks now. Pizza bases are genuinely crispier — not a subtle difference either, it's pretty obvious from the first cook. The steel heats up fast and holds it, which is what you want. Also been chucking it under my roasting tray when I do a whole chicken. Hadn't really thought about using it that way until I tried it and honestly it's made a difference there too, as if you're roasting a non butterflied chicken it allows it to cook more evenly. It's heavy, which initially felt annoying but that's kind of the point. Does what it says it does. Happy with it.

This is an excellent pizza steel. It enabled us to produce an authentic pizza base, similar what can be produced with a good large wood fired pizza oven (see photos). We bought two 0.9 inch pizza steels. This enabled us to place the pizza on the top rack (with element on above) for the first two minutes and then move to a lower rack for a further two minutes. So glad we made this investment, rather than buying the large wood fired pizza oven we were initially planning to install (I worry that if I bought a pizza oven we’d need to eat a lot of pizza to justify the cost - and by doing so we’d put on weight!)

Used it for the first time yesterday to bake two loaves of sourdough bread with a great result. I’m very pleased.