Fane 1/4 x 16" x 16" Steel Plate, A36 Steel, 0.25" Thick

THIS is the pizza steel you want to buy because it works perfectly and is the best value for your money you can find. The steel gets very hot, and the trick is to getting it hot at about 500 degrees for 45 min or so before baking. Pizza goes on, sizzle sizzle, after a few min the crust is PERFECTLY crisp. If you've made homemade pizza before without the pizza steel, then you know it can be a challenge to get the middle of the pizza crust baked and crisp, but the pizza steel solves this issue entirely and you will never go to a restaurant for pizza again. The steel did come directly from the factory, and I saw a few reviews that mentioned sharp corners or burs, this is not the case. My pizza steel had rounded corners and it was not sharp or dangerous, aside from the enormous weight- but you should know what you're getting into when you order a sheet of steel. I think it's around 20lbs. There was only 1 bur on my steel but it wasn't really sharp unless maybe if you drop it on your hand, and that can be easily and quickly fixed with a file. The steel was also NOT grimy or very dirty. Sure there was a little, since it came from a factory, but all I did was wipe with a sponge on both sides, dry with towel, cover lightly in olive oil, and the bake at very high heat around 500 or so for an hr or two to let the oil cook onto the steel and create a nonstick surface. If you've ever had to season a pan before, like a cast iron or wok, this is no different. You are buying QUALITY EQUIPMENT so you have to prepare and season it first like you would other quality kitchen equipment. NO COMPLAINTS HERE. This is the best kitchen equipment I've bought all year and it is a game changer for dinner parties and a better alternative to eating out. THANK YOU

I was about to buy an ooni volt pizza oven but then decided to try a pizza steel first. Turns "meh" pizza into professional. Does homemade calzones real well.First we had to soaked the steel in a gallon of white vinegar for 24 hours in a kids plastic pool. Then used a green scrubby to clean it until fully silver on all sides. We then put vegetable oil on. About 2 teaspoons. And spread it on both sides of the steal with a napkin And cooked it for 1 hour. Probably should have used less or thinned the oil out even further on second thought. But not too bad. You can see small bubbles from it boiling...and we put a super thin coat on.Our first attempt we just just bought Aldis pizza dough thawed marked down. We always use that dough as a quick pizza as we hate box pizza. And before the pizza steel it was meh. However this steel made even aldis pizza dough amazing like NYC style.We set the oven at 500 for 1 hour with the pizza steel on the lower rack and a square pizza stone on the top rack above it. Between the two leaving about 3 inches between. This was a suggestion from a NYC style chef. Allows heat tontrap between them and radiation heat. Steel on bottom, stone on top. Not two steels and not two stones.Absolutely amazing even for quick aldis dough. While we made thr pizza we made the 24 hour dough for tomorrow night. We are going to try better quality dough and see how it works out. I have high hopes after seeing the transformation with the aldis dough.EDIT.A day later and we made pizza with out homemade dough. It was absolutely awesome. You can tell the aldis dough is subpar compared to homemade dough. The steel made the dough a nice crisp crust and at thr bottom while making thr cheese melt and have a slight burn spots in the top. The crust golden brown to black in spots. It's a total difference than cooking on our pizza stones we have.We used a wooden pizza peel to launch pizzas on the preheated steel. Pizza stones for setting completed pizzas. And a metal pizza peel for pulling the pizzas out. It was a rusty first time with the steel but it was delicious as a Pizzeria would be. So with a little tweaking we can make it better next time.I had the Ooni Volt pizza oven in my cart and I just removed it. The steel does the job at a ridiculous fraction of the price. Plus it's pretty unbreakable compared to the oven.I will never go back to making pizzas without the steel. I probably will buy another as a backup or a gift even. It's so cheap compared to others. It just needs the prep work to get it going.Edit 2. Just ordered a second pizza steel. We went to preheat the oven with the steel and stone and had a bunch of smoke coming from the stone. We only use it for this process so I'm not sure what got on it since we last used it for pizza. Maybe cheese fell on it and oil soaked in. Either way I bought a second pizza steel so this doesn't happen again. Great steel. Love it.

It's a steel plate with a mill scale finish on it that needs to be removed. Most people put it in a vinegar/water mixture for about 24-48 hours and it pretty much just washes off. I am not that patient, not at all.I was excited to get my pizza steel and upon arrival, I started to sand the edges. Since I was sanding the edges already and I do recommend sanding/filing the edges as they are kinda sharp, I decided to sand the entire plate. I have heard that the reason cast iron cooks so well is because of the uneven surface. I have seen YouTube videos of people polishing the bottoms and they are not as anti-stick as when rough! I hand sanded it (used sponge backer) with 320 grit sandpaper of pretty good quality since a rougher surface seems to hold more oil and therefore a more desirable end result. The entire process of sanding and easing the edges took about 45 minutes to an hour.I brought it inside and washed it as the oven was heating up to 350*F. I coated it with a thin layer of olive oil and put it in there for an hour, I then let it cool to about 95*F before applying another coat of olive oil and put it in the oven again at 425*F for an hour. The patina or surface had turned a brown tone as you can see in the picture and seemed super slick. I cooked a pizza on it the next day after heating the oven and steel up to 550*F. Upon sliding the pizza onto the steel it didn't have that grab that my pizza stone had so make sure you pizza is able to slide off your peal. I cooked my pizza for 6 minutes and took it out. I was so surprised that the seasoning on the steel made it so slippery! I was amazed with the pizza crust as it was browned just perfectly. I love this pizza steel and have started to make pizza more often since cooking it in a home oven gives me better results than my local pizza shop.Clean up is a breeze, when cool I just wipe it clean with a damp cloth and put a very light coating of oil on it. I store it in the bottom oven and leave it in there till I am ready to cook again as it is pretty heavy being a thick 16" x 16" piece of steel.I highly recommend this item and would 100% buy this again. It was the cheapest pizza steel on Amazon at the time of my purchase because you have to season it yourself. I believe it is well worth the time to prep it for use and save the $60 + on one that was not seasoned as well as what I did.