Price: $109.95
(as of Dec 08, 2024 16:41:17 UTC - Details)

Product Description

Makes incredible crusts

Creates gorgeous crusts with beautiful blistering + faster bake times.

Excellent performance

Nerd Chef's Steel Stone has 20x faster heat transfer than ceramic stones and double the heat capacity. This gives you the performance of a 1000F wood-fired oven, in a home oven, at half the temperature.

Easier to handle

Steel is heavy and can be hard to handle. We designed finger holes in the NerdChef Steel Stone to make it much easier to move + you can hang it on a wall.

Durable for life

You'll pass Steel Stone to your grandchildren. It's unbreakable and we promise its use forever. Simply care for it like cast iron.

3 thicknesses to choose from

Our standard 1/4" blows away ceramic pizza stones. And the thicker versions do it even better. The heavier the Steel Stone, the more heat it can hold & transfer to your pizza. All are 16" x 14.25".

Works great cold too

Put some ice underneath and use it as a cold plate. Use dry ice and you can make ice cream directly on top.

Proudly made in the USA

With precision laser cut, low carbon American steel.

Low-friction & pre-seasoned

We bead-blast for texture then sand them smooth by hand. After cleaning, we apply thin layers of flaxseed oil and season them in our oven (no expense spared). Pizza slides easily.

Add to Cart

Add to Cart

Add to Cart

Customer Reviews

4.7 out of 5 stars

2,172

4.7 out of 5 stars

2,172

4.7 out of 5 stars

2,172

4.6 out of 5 stars

196

3.9 out of 5 stars

90

Price

$109.95$109.95
— $149.95$149.95 $59.95$59.95
—

Size
16" x 14.25" x .25" 16" x 14.25" x .375" 16" x 14.25" x .50" 13.5" x 14.5" x .90"

Thickness
1/4 (.25) inches 3/8 (.375) inches 1/2 (.50) inches 9/10 (.90) inches

Weight
16 lb (Heavy) 23 lb (Very Heavy) 32 lb (Very Very Heavy, not for everybody) 15 lb (Heavy)

Heat Capacity (Amount of heat it can hold)
3611 Joules 5324 Joules 7098 Joules 3611 Joules

Conductivity (Heat transfer speed)(W/m^2*K)
54 54 54 54

The Best Way to Transfer Pizza to your Oven

✓

20x higher conductivity than ceramic baking stones and twice the heat capacity. This lets it send much more heat energy to your crust so you can get the great performance of a 1000F oven in a home oven at 450F.
Creates gorgeous crusts, better blistering, and faster cook times. "The ultimate pizza stone" - LifeHacker
Low-friction surface: textured, sanded smooth, seasoned with flaxseed oil.
Solid steel, unbreakable, guaranteed for life.
16"x 14.25"x.25" - 16lbs (Warning: it's heavy!) Made in USA.
Reviewer: Bruce
Rating: 5.0 out of 5 stars
Title: This bakers steel is a no-brainer for serious home pizza makers.
Review: I have been in pursuit of making the perfect homemade pizzeria pizza for years. I have always used the typical clay pizza stones and have always been disappointed in the results and simply resigned myself to believe that a home grade oven just wasn't up to the task even though mine is capable of reaching 550 degrees. Don't misunderstand. My pizzas were good and my family and friends always loved them, but they just missed the mark in terms of what I was after. The crusts were never pizzeria quality. I recently learned about bakers steels and the pro chef sites out there raved about them, so of course I had to have one. NerdChef appealed to me because they're made in the USA and they were less expensive than other brands I saw. Now, it's a heavy bugger at around 15 lbs, but it's ¼" thick steel, so what would you expect? My oven racks handled it just fine though and it fit the depth of my oven perfectly. I set the oven to 550 and let it go for about 45 minutes to make sure the steel was good and hot. Let me tell you, I've been disappointed buying things based only on the marketing hype of various products over the years, so what went in to my oven went in with low expectations. Just another gimmick. What came out was the crust that was exactly what I have been after for years. The bottom was cooked pizzeria perfect, which I never got even close to with my clay stone. It also caused that wonderful oven spring that I only rarely and randomly got with the traditional clay stone, which were never as good as what the results were from this steel. So far I've made 6 14" pies over 2 days. Family joy. Now something else that happens with a home grade oven is the smaller oven space, so when you open the door, the temperature drops rapidly, so if you have a second pie to get in there, you have to deal with the time for the temperature to recover during the bake, which usually makes for a cheese topping that gets too brown too fast before the bottom is ever able to fully bake, so each pizza after the first is usually overcooked on top and undercooked on the bottom. With the heat energy stored in the steel, that temperature recovery is much faster. With my tests I found that by the time I'd get the first pizza cut and on the table, the oven was ready for the next one. Each pizza I made took about 8 minutes to bake, so the friends and family weren't waiting for the next one to hit the table.If you are serious about making pizzeria grade pizza at home, a bakers steel is plainly and simply a no-brainer. It absolutely lives up to the hype. I also believe the cost and quality of the NerdChef steel I purchased is a no-brainer as well. Why pay more for what is really nothing more than a hunk of food grade steel? That said, this steel is very attractive and the two holes drilled in it are very convenient for hanging. Bottom line, I'm very pleased with the product itself and the results it produces.

Reviewer: Vincent C
Rating: 5.0 out of 5 stars
Title: Great pizza steel! Stop wasting money on pizza stones, buy this and be done!
Review: This pizza steel by NerdChef is fantastic! I know it's a little more expensive than conventional pizza stones, BUT, it will last a lifetime if properly cared for and in my opinion gives better results. I bought the .25 version and believe me, this thing is heavy. If you want to go with the thicker model, don't let me stop you, but I can only say that the .25 works really well, gives me a delicious, crispy and brown bottom every time and is not too difficult to maneuver. How much better the heavier ones work I can't say, but I'm not sure if it's worth it when you add in the extra weight.Results for me have been great. It heats up more quickly than a stone, and transfers that heat to your pizza efficiently. I've cooked several pizzas in a row, and never had an issue with the steel cooling down. It's ready to go again as soon as I am. As an added bonus, you don't have to worry about it cracking, like a conventional pizza stone eventually will. This think is built like a tank, and can take pretty much whatever you throw at it. Treat it like you would treat cast iron pans, don't let it stay wet, dry it thoroughly after cleaning, and it will serve you extremely well. If you happen to goof up and let it rust, it can be re-seasoned again and be good as new. As I said, with proper care this thing will last a lifetime, and then some. I highly recommend the NerdChef pizza steel. If you make pizza in a home oven or grill just get it, it's a game-changer.

Reviewer: S. Sneddon
Rating: 5.0 out of 5 stars
Title: Amazing! But, buy with care, the .5" is HEAVY. (But amazing!)
Review: So I'm giving 5-stars for the results. It's just so much better than a ceramic stone in my oven.As others have pointed out, it is heavy. Really heavy. I rarely move it from my oven but when I do, I have to be very careful.But the results are totally worth it. I've never made pizza with a better crust. I also don't have to put the oven up to 500, where things start to smoke and my smoke detector goes of (no matter how much I clean my oven). 450 works well because the steel transfers so much heat to the bottom of the crust. I use the broiler trick to crisp up the toppings and the pizza is done in just a few minutes. Middle rack.Another thing to try. I've also been making Detroit-style pizzas in those rectangular metal pans. Pan-pizzas are great because you can get that melted cheese/crust thing going on the edges. But to kick it up a notch, when my Detroit pizza is done, I take it out of the pan, and just drop it on the steel for 30 seconds. It makes the bottom of the crust crispy in a way that the thin-steel pan just doesn't. Pizza snobs love it.Finally, and this does mean that I move the steel around more than I thought I would. It makes a great griddle for an induction range-top. Our induction range has two burners that can be bridged together, but I never really used them because my cast iron griddle still would heat too unevenly (really just tow circular hot spots on the griddle). With the thicker steel I get a big, flat uniformly heated griddle surface for cooking pancakes, diner omelets , patty melts, etc. Reminds my of my younger days cooking at the diner. It takes a little while to get the heat spread out, but it stays at temperature once you do, just like a commercial griddle. That was a fun surprise.If you don't have strong hands, I'd say get the thinner versions, but if you want the full experience, this is the one.

Reviewer: LUIS FERNANDO BARRERA LOPEZ
Rating: 5.0 out of 5 stars
Title:
Review: Excelente producto, lo recomiendo ampliamente para cualquiera que desee resultados de calidad.

Reviewer: Jacob1239
Rating: 5.0 out of 5 stars
Title:
Review: Tested it on pizza and sourdough bread thus far and works a charm. Highly recommend it. I expect that the holes are made for hanging it up on a very heavy duty hook but this one won't likely leave my oven. Heavy duty. Once inside my oven it will stay there.

Reviewer: Haridas Menon
Rating: 5.0 out of 5 stars
Title:
Review: Very nice product and great quality. Nothing better for Pizza and Breads for which I was using Skillets or combo cookers earlier. I had never used baking stone and hence I wouldn't compare

Reviewer: Spens
Rating: 5.0 out of 5 stars
Title:
Review: This fits perfectly in our Miele oven and has really helped cook our pizza bases. We have had good results turning the oven up as high as it can go for about an hour before we start cooking pizzas.

Reviewer: Laura Lee
Rating: 5.0 out of 5 stars
Title:
Review: Have only used a few times, but the crust seems much crispier. Would recommend purchasing a peel as well