Price: $114.97
(as of Nov 12, 2024 15:48:09 UTC - Details)

Dough-Joe MCPosters The Transformers The Movie 1986 GLOSSY FINISH Movie
MADE IN USA--15" x 15" x 3/8"--made of carbon steel--pre-seasoned--IMPORTANT you need an average of 1.5" on all sides of your oven. Without enough clearance, your steel will get very hot while your air space above will not be hot enough to adequately cook the ingredients, resulting in badly burned crust.
15 inches square gives you larger round pizzas (15") than the traditional 14 x 16, which can only hold a 14-inch round pizza, and has a nearly equal overall space (225 square inches) than the 14 x 16 (224 square inches). Fits perfectly on the Weber 22.5" grill. Pre-seasoned, which is why the dark color. Re-season only as needed. Steel WILL NEVER BREAK, and will last for a lifetime.
EXTREMELY HEAVY--Actual Weight of the Shogun is about 24 POUNDS.
Steel pizza stones deliver a huge amount of heat very quickly to your pizza or bread.
Matte finish surface allows steam to channel away quickly and keeps a nice appearance.
Reviewer: Bryan Leonard
Rating: 5.0 out of 5 stars
Title: Great Product
Review: Very pleased with the quality of this baking steel. I've used it to great effect with pizzas, and it has done wonders as a base for my baking sheets. It adds a highly conductive heating surface for roasting vegetables, and has done wonders for adding a nicely browned bottom on my baked goods.We had a minor issue with shipping (carrier issue, not a seller issue.) However, the seller was great at ensuring I was kept updated on the revised shipping. Overall, great product from a great seller.

Reviewer: Bill O
Rating: 5.0 out of 5 stars
Title: Just Amazing. Why did I buy the 3/8" over the 1/2"?
Review: First off, this thing is amazing and downright beautiful. When others described how heavy it was, it just didn't click. I am a big guy who works out so when I saw that this thing weighed 24lbs, I didn't think much of it. I was shocked when the UPS driver dropped it off! You just don't expect it to weigh that much.My journey started with buying a pizza stone to make Chicago style deep dish pizza like Giordanos. I am from Chicago and miss it. Besides, we are all on lock down here and I was bored. If you read the reviews here, there are a ton of people looking for a replacement for their pizza stone. They either crack and in some cases, just explode in the oven. Well, I wasn't having none of that. Besides, a good stone is $60-80.That rabbit hole got me here, looking at this slab of steel...only it isn't, well kinda. I saw steel plates being sold on Amazon and some people did use them for pizza. They also came with a protective coating (gel) along with a bunch of other chemicals that needed to be burned off before using. Even then, I doubted my 500° oven would be capable of burning it all off, let alone the toxic gas. Even if it could, my mind would always think differently. Nope, not happening.This thing has a beautiful matte finish that is pre-seasoned. It is downright sexy and came nicely packaged. The instructions warned that if there is a nick or blemish, not to worry about it. Well, mine had a slight nick on the finish and I didn't worry for a second about it. I just slapped on some olive oil and popped it in the oven. I mean, it's steel. It isn't going to hurt anything.Ok, back to the Chicago style pizza. I had the 2' pans, a great recipe and everything else. I was destined, for success, right? One would think. The problem was that the bottom crust was coming out soggy. Yes, I used low moisture mozzarella cheese (The only acceptable cheese, IMO. You can keep that Provel all to yourself! LOL). It was for this reason, and this reason only, that I went looking for a pizza stone. The pan on the rack just couldn't heat the bottom quickly enough to keep the crust from getting soggy. Spoiler alert...This steel was the answer. The crust was beautiful on the bottom! I mean. like seriously amazing.Ok, now the hard part for me was choosing the thickness of this steel I wanted and I actually gave it a lot of thought. . When I ordered mine, there were 3 options. 1/4", 3/8" and 1/2". I chose the 3/8" and unlike most of my life decisions, I got this one right. Here is why...The 1/4"... I immediately dismissed this one because it was the thinnest and the least expensive. In hindsight, after receiving my steel, I realize that is probably still awesome and would cook my pizza just as good. Coming in at "Only" 16lbs, you could easily store it without worrying about it warping wherever you store it (Cabinet, closet,..etc...). Honestly, you would probably just keep it in the oven. Let's face it, as much as we love our pizzas, we are not a pizzeria. This thing could easily handle 10 pizzas in a short amount of time.The 1/2"...I really, really wanted this. The price had absolutely nothing to do with it. I'll My oven is only 2 years old and I didn't want it to look like it was 80yrs old with a sagging rack because this thing weighs in at a hefty 32lbs. Sure, you can cook a 32lb turkey and the oven racks will support it just fine but you are not going to leave it in your oven for weeks at a time. In hindsight, I am still glad I went with the 3/8". 32lbs does not sound like a lot but where do you store it? I mean, I don't think the oven rack would sag much at all if you just left it in but you do have to take it out and clean it once in a while. It would surely dent a stainless steel sink or chip porcelain if you were not very careful and strong.The 3/8"...The absolute sweet spot! At 24lbs this thing is a beast while still manageable. Again, you just can't perceive the weight of this dense steel plate when you look at it. It just doesn't make sense. Heck, it won't make sense until you see for yourself. I surely didn't believe it. With the 3/8" I just leave in my oven all the time. When it comes time to clean it, I will put a towel down to keep from damaging my counter top but it is still manageable.Why keep it in my oven? This thing retains some serious heat! 3 hours after turning off the oven, this thing is still hot (I had the oven at 500°)! The oven was still very warm. I mean, it won't burn you after that long but you still wouldn't want to pick it up barehanded for any length of time. This was another reason I am glad I didn't get the 1/2". I can't imagine how long it would take to cool down.Lastly, let's talk about the Dough-Joe company, itself. I knew nothing about them, at all, before finding them here. They are a US company in South Dakota so I am all about that. I have been to South Dakota and all I have to say is that it takes a special kind of person to live there. There are other baking steels on the market but I can't believe they could have better quality than this. The best part? I think as soon as I hit the button to place my order, the UPS guy was knocking at my door. Ok, it wasn't that fast but it took only 3 days when I am still waiting weeks for "Non-essential" items to be shipped.Anyway, if you are thinking about buying this...do it! I promise, you not have one ounce of remorse. It is really that good.I hope this helps!

Reviewer: D. DeBenedictis
Rating: 5.0 out of 5 stars
Title: Take your pizza making up a notch
Review: I love this thing! I've been previously using a pizza stone for baking pizza. The crust was OK, but I could never get it as crispy as I'd like. Since I got the 3/8" pizza steel my crust has been crispy and I get those nice leopard spots on the bottom. My oven goes to 550 F so that's what I bake at. I'm still playing around with what level to put it to get the balance between crust and toppings. I'm thinking middle is best. If it's at the bottom the crust gets a bit too done compared to the toppings. At the top and the toppings get a bit overdone. I'm sure everybody's oven and preferences are different. But if you use this for the first time I would try the middle rack first, then adjust based on your results. Plus this thing seems to shorten baking time by a minute or two because it retains its heat so well.Since this thing transfers heat so well that means anything that gets on it could potentially burn. My first time I was using a new peel and messed up. A bunch of cheese and toppings ended up on the steel and burned. It created a lot of smoke. So be careful to keep everything on the pizza while transferring to/from the steel. I've heard of some people using aluminum foil or parchment paper to transfer. I think the paper would burn, but I might try foil. Until then I'll stick with my old metal peel instead of the new wood one I got. It's heavier and more awkward to handle than my metal one.Oh, and the size is perfect. It allows me a little extra room to make bigger pizzas and for a margin of error for when sliding the pizza on. Before with my stone my pizzas would barely fit to the edge so I had to be careful with keeping it on.It's a bit heavy but manageable. Cleaning it kinda sucks but it's a small inconvenience for such an awesome product. I highly recommend this to anybody that wants to up their pizza game.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: and the temp comes back up nicely. I can do a Neapolitan in 3 minutes ...
Review: If you're looking at this page, you need this product. Just buy it. The unmatchable ovenspring from cooking on steel versus stone/soapstone/salt/steel sheet/etc is worth every penny. These guys beat the competition on price with an equal product. The 3/8" is heavy, but can be left in the oven, and has the added heat capacity to quickly regain temp if cooking more than one item. I use this for make-your-own Neapolitan Pizza night, where I'm putting dough after dough in, with only about 5 min between rounds, and the temp comes back up nicely. I can do a Neapolitan in 3 minutes at 550, and a New York in 5 minutes. They come out flawlessly, every time.It stains, which is good! Think of this like cast iron...needs oil to keep it seasoned, and stains are fine. Give it a quick pass with a bench scraper if you have a lump of burned on cheese, a quick rub with oil, and toss it back in the oven. ("Toss").PROS: It will make any baking better. Promise. It will never break. Best price in the market. Company ships FAST and well, and is very helpful.CONS: Weight, if you can't lift things.Summary: If you don't know about baking with steel, look it up on Serious Eats. 3/8" seems to be the sweet spot between adding heat capacity and unreasonable weight. This company is great, and you should buy this.I wish/hope these guys come out with a two-sided griddle combo like their competitors. If so I would get it and give my current steel to a friend.