After converting to the baking steel about 2 years ago I was hooked cooking with it in my oven. Then, my beautiful wife purchased a fantastic Halo rotating pizza oven for me at Christmas only to find out it came with a 16” stone. Well, fast forward to me taking a chance and checking to see if Baking Steel offered a 16” round steel. They DO!!! I was so grateful and it works perfectly in my new pizza oven!
Forget the pizza stone -- looking for the best crust in a home oven -- this baking steel takes it to the next level. This is the 2nd one I have bought -- first one is still perfect but I just wanted to get to a 16" pizza (from a 12")... Pre-heat the steel at 550 for 45 mins and you'll get a perfect crust!
makes perfect pizza every time!! if your thinking about getting one,just do it, you will glad you did!
Shipping was crazy fast. Product is high quality.. came preseasoned and we used it the first night we got it.. highly recommend
Actually, the steel was a gift for my son and his wife. Within a week’s time, he has done steaks, pizzas and burgers, all of which turned out to their liking. They are extremely happy with this item.
Used in oven...made perfect bubbly, toasty crust with soft middle layer and perfect cheese. Worth every penny (and I've only used it once).
Much better than traditional pizza stone
The Kamado is beautiful and amazing! Can’t believe how much rise I got out of the dough in my attempt at cooking a pizza with it. Special thanks to Andris and Craig for helping me out.
I love this circular pizza steel. It strikes the right balance between heat conduction and weight, at 1/4-inch thick and 15 pounds. The steel fits perfectly in my Samsung gas oven. I actually had my steel made several years ago as a custom order by the very kind and accommodating Andris Lagsdin, before the circular steel was being sold as a regular model! I find that the circular shape of the steel is easier to work with than the rectangular steels, because it resembles the approximate final shape of the cooked pizza. The key to getting great results with any pizza steel is to take the time to adequately pre-heat the steel in the oven at the highest temperature for at least 45 minutes to one hour, then reduce the temp down to about 450 degrees F (otherwise, your toppings and cheese will scorch before the dough fully cooks. Slide your raw pizza onto the steel by making your pizza dough on a silicone-coated baking parchment, dusted with some coarsely-ground grits or yellow cornmeal, which helps the raw pizza dough slide off the parchment, onto the steel.
It works well, however when I washed it, it appeared to get a few rust spots. Is that normal?
There were some issues with arrival, it took over a month to ship and I tried contacting several times, but it took a while to get a response. Once I did, however, he was very kind and understanding! I was just so damn excited, then the shipping was delayed by four days once shipped. I can say, it was very much worth the wait! The pizzas I made on this thing were SUPERB. I fermented the dough for a day in the fridge before cooking, then right out of the box I rinsed and seasoned the steel with bacon grease. I'm a religous cast iron user so this was just a Tuesday for me, lol. Anyways, it pre-heated great, and I had no issues at all! Flour and cornmeal on the peel, slid right off, and baked up nice and crispy on the outside, fluffy on the inside, just how I like it. I even got plenty of lepard spotting! In my oven, they have to cook for ten minutes. Some of the best pizzas I ever had! I have to cook four to feed my family, and with each one, the bottom got less and less browned, so I'll just wait a bit in between pizzas to give it more time to re-heat. Absolutely worth the money and wait, and I can't wait to cook more pizzas- and breads on this thing!
Love my baking steel. Use on my Big Green Egg for pizzas and Smash Bugers❤️
Perfect size for the kamado, delivers a nice crispy crust in short time!
the baking steel was awesome ... much better than any ceramic stones I've used .
A few years ago I purchased a Blackstone Patio Oven/ Pizza oven. It uses a 16 inch round pizza stone. It always has problems with cracking because the temperatures can get as high as 900 degrees. The pizza stone rotates and is driven by a small rotisserie motor. I decided to upgrade the rotisserie motor and replace the pizza stone with your 16-inch baking steel. It works like a charm and I have no problem with cracking even in my New York State winters. I think your company could improve on the Blackstone design as it has been removed from the market. None of the other home pizza ovens have the capacity of the propane Blackstone because they are so small and require wood pellets. I see a real business opportunity for your company.
Have only used 3x for pizza. Love it but still learning. A review at this time would still be too premature.