NerdChef Steel Stone - High Performance Pizza Baking | Made in USA (14.5" x 16" x 1/4") - (.25" Thick - Standard)

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.

NerdChef Steel Stone - High-Performance Baking Surface for Pizza (.375" Thick - Pro) I seem to be incapable of successfully caring for a pizza stone. Do not ask me to care for your pet rock. You may be sorry. I also do not yet have the motivation to construct a backyard wood fired pizza oven but have an insatiable lust for pizza at home. Enter the pizza steel.After a quick inquiry with NerdChef (they were super responsive and friendly!) about the proper rack height (I used the third setting from the top, but may go one higher next time @ 500F) I was set to try this baby out by making one of my trademark delicious, but homely, pies. I also decided to try a Naan recipe out that previously did not impress much on cooked on a normal stone (prior to me killing it).Long story short. This was the tool I've been looking for. The bottoms and the top of both crust and bread cooked at an even rate. Patience and keeping a close eye (as well as a peel) are key here. I was a tad impatient on my first ugly pie pictured here, subsequent tries were cooked a bit more and were considerably more homely. No material could help me in that department. Pictures are on various baking sheets I put the items on after coming out of the oven, not the steel.The Naan worked out wonderfully and I have been eating delicious sandwiches all weekend. After all was said and done the stone had darkened noticeably, but this is to be expected. It will take quite a long time to cool down so if you have other need of your oven keep that in mind. It is heavy and safety is key if you are going to start moving this piece around.To wrap this up: It's steel. It enhances your oven. It will hurt me long before I am able to hurt it. It is made locally and the company is quite lovely. You are paying quite a bit for the finish, and decorative bits, but I'm not really interested in hunting down a piece of steel and getting it kitchen ready so there you go. Making GOOD pizza at home is both fun and good for your soul! A+, would buy again.

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.