Price: $89.99
(as of Dec 13, 2024 01:19:18 UTC - Details)

Bake crisp, bubbly pizzas in a fraction of the time with this 16lbs ultra-conductive 16" x 14.25" x .25" pizza steel. If you love wood-fired pizza, now you can get the same blistered crust at home with a Made in the USA Artisan Steel. Your Artisan Steel baking surface is even more conductive than the stone floor of a wood-fired oven, and can transfer heat so efficiently, you’ll soon be turning out beautiful pies with unbelievable crust in under 10 minutes.

More than a pizza stone, can be used frozen for cold serving, or to prepare cold slab ice cream. Works perfectly at moderate heat for baking rustic breads. You can even try baking pizza or roasting vegetables on it in your barbecue!

Packaging Content: Your Artisan Steel will arrive inside cardboard packaging with a thin sheet of parchment paper on both sides of the unit & step-by-step instructions on ongoing use and care. Out of the box, the surface of your Artisan Steel will have slight variations due to our hand finishing process with food safe oil applied to protect the surface during storage and transit. Thoroughly wash prior to first use as laid out in instructions in the box. Once used, your Artisan Steel will darken from high temperatures, developing a rich, beautiful patina. For lifelong baking…Clean with water and a stiff brush (no soap needed!) after use, dry immediately with a lint-free cloth or paper towel and season by swiping on a light coat of cooking oil. Re-season as needed by scrubbing and washing thoroughly with a mild soap, seasoning as usual and baking at 375°F for one hour.
Ultra-conductive pizza steel for baking beautiful, blistered crust & fast cook times.
Low friction steel surface for easy sliding & more conductive than ceramic or stone baking sheets. Allows steam to channel away for a perfectly crisp crust.
Solid, heavy duty steel pizza stone that will not break even under high temperatures.
Easy to wash and care for. Re-season only as needed.
16" x 14.25" x .25" - 16lbs - Made in the USA
Reviewer: Carl
Rating: 5.0 out of 5 stars
Title: Definitely made a better pizza than my stone
Review: Originally was using a stone to cook my pizza. After making my first pizza I immediately could see the difference. The crust bottom was cooked much better and more evenly then I ever got on my stone. Also I didn't have any problem with sticking at all, more on why that could be later.When I received the steel the first thing I did was wash it and season it according to the instructions. From what I can tell, the steel comes unseasoned but I'm not completely sure on that. The purpose of washing is to remove any excess manufacturing oils, or anything else. You'll need to be careful handling the steel for multiple reasons. One, obviously it's very heavy. The other reason is because the edges are kind of sharp so if this slides around in your hands there is the possibility you'll get hurt.Once I washed it I placed it in a warm (not hot) oven to allow it to dry thoroughly. Once it was dried I then treated it like unseasoned cast iron. I gave it a very thin coat of oil all over (I used grapeseed but you can use flaxseed, or canola for this) and made sure the coat was even by using a lint free cloth. I did notice the cloth still darkened in color from the steel. While I did this I preheated the oven to 375f. Once everything was ready I left it in the oven for an hour, then turned it off and left it in the oven overnight (I started fairly late). The next day I did a second seasoning following the same steps (lightly oiled, left in a 375F oven until cooled). I followed up with a third seasoning prior to actual use. It developed a nice evenly golden color. Also, yes doing this will release a pretty bad odor. This is relatively normal. The oil is going through a process due to the heating where it causes polymerization. While it does this, the oil will smoke causing a pretty foul odor. If you don't particularly care for this and if your oven doesn't vent outside, you might want to do this when you can open windows.When I made my first pizza I preheated the steel in the oven at its highest setting (about 525) for about 45 minutes. During this time I prepared all my ingredients and eventually my pizza. I don't have a pizza peel yet so I used a rimless cookie sheet as a makeshift peel. Prior to actually making the pizza I lightly floured the bottom of the crust and placed it on a sheet of parchment paper. Placed the parchment paper on the rimless cookie sheet. By this time the steel has darkened quite a bit from the seasoning and the high heat. When it was time to place the pizza on the steel, I held the parchment and the cookie sheet together and the pizza slid right onto the steel perfectly. After about 5-6 minutes my pizza was ready, I lifted a corner of it with a steel spatula, slid the cookie sheet under the pizza and it came right off the steel without any sticking at all. Best pizza I've made yet but there was room for improvement. I probably could have let it go a little longer.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: More than Pizza!
Review: It's an incredibly simple product - a big hunk of metal! It works exactly as promised - and I've found myself using it more often as a griddle on my grill. It does a fantastic job putting a sear on meat and cooking veggies. I'd absolutely recommend it.

Reviewer: aes
Rating: 5.0 out of 5 stars
Title: Makes Restaurant style pizza possible at home
Review: I purchased this not really expecting anything to be that great but to be useful in cooking pizza/stromboli etc. I have a convection oven that allows me to heat to 550 degrees. I did as suggested and washed the steel well and then heated it for over an hour. There was a smell of cooking off manufacturing byproducts. It is helpful to run an exhaust/cooking fan. I used the one from my Microwave above the stove.Once the initial prep was done and steel was properly heated I began to experiment. The pizza does cook in under 6 minutes. I used this with parchment paper and with a wooden pizza spatula. I also tried it with a heated wire rack and slid it off onto the steel after it cooked for a bit.I also made Stromboli reducing the temp to 400 degrees as it takes longer to cook Stromboli.The results were far better than I expected. The dough cooked to perfection, One thinner pizza cooked very quickly and the top was browning faster than the crust. I took it out and continued making my other pizzas. later just before serving I slipped the whole pizza back in and it finished the crust perfectly. Everyone's stove will be different but once you get a feel for how yours cooks with the steel I am sure you will love it. I look forward to experimenting a lot more. I have tried several sauces and fresh ingredients vs frozen All work great. using frozen or cold can help the crust cook more before the top is finished.I made a white chicken Florentine pizza with ricotta and garlic and it was perfectly crusted. Again experiment and have fun. But it makes for a very nice addition to your cooking tools.

Reviewer: S.C.L
Rating: 5.0 out of 5 stars
Title: Great company!
Review: UPDATE 08/03/2018I received the replacement item and it is perfect! None of the same issues as the original! Used it last night and it was great! Pizza came out 10x better than when using a regular stone. The customer service from this company was phenominal and the product is great, would definitely recommend to anyone looking to step up their homemade pizza game!UPDATE 08/01/2018I wanted to update my review below to reflect the incredible customer service provided by this company! I had reached out with my concerns below and received an initial response within the hour. They have since been sincerely apologetic and eager to make things right. They are sending a replacement item which I’m confident will not have these same issues as my original. Will update once I receive the replacement!ORIGINAL REVIEWSo. Mine arrived with markings/smudges all over (the package insert references this as normal “character”. Interesting but I could deal with that.) It also has a strange smell which transfers to my hands after handling. Followed the instructions to rinse/dry which left a black residue all over the drying towel. Rinsed again, scrubbed this time. Still a black residue on the towel after drying. Then put in hot oven for a while, hoping to “bake off” whatever this weird stuff is. A lot of (similar smelling) smoke came off of it during the 1st 10 mins or so. After 45 mins I turned off the oven but left the steel in there until the next day. Next day after it was fully cooled, rinsed/scrubbed again. Those markings were still there but the whole thing was just darker now. STILL A BLACK RESIDUE ON THE TOWEL AFTER DRYING (not to mention the smell is still going strong). Haven’t even been able to actually use it for a pizza because I can’t get past the weird smell and black residue. This is the first baking steel I’ve purchased so I can’t compare to others but at this point, I definitely wouldn’t recommend this particular item. I’ve emailed the manufacturer and will update with response.