Lynda W.
WOW! What a great product. It truly gives you a nice crispy crust on your pizza. Have to keep an eye on it, because the first time you use your Baking Steel, it gets really hot and can cook your pizza very quickly. Time it just right, and you'll have a perfectly crispy and delicious pizza. Mine was so good. Love it.
Ray B.
I bought the baking steel for my Ooni Koda 12. Although I had been making "Good" pizza for about a year, I was still having trouble matching the crispness of my favorite local pizza palace. In other words, my pizza tasted great but was limp even though fully cooked. I tried a lot of different suggestions to improve the crispness such as flour source, dough hydration, uncooked thickness, etc. Finally I found a solution - Baking Steel! And did it ever work great! Coming from a chemical engineering background IRL, I THINK it's because of the better and more uniform heat transfer. But I'm retired now and don't have to prove such opinions...I just know that it works!
Pam Z.
The steel was an easy order and arrived quickly ! I washed & oiled it and placed it in my oven ! Cant wait to cook with it
Juanita R.
So I bought a $3000 pizza stove. Loved the pizza so much I wanted one for my vacation home but just could not afford it. Then I found this product. I like it even more than my stove. It makes pizza just as great but sooooo much easier to clean. And so much cheaper. I highly recommend this product.
Gary L.
Perfect fit in my Ooni, takes the oven to a new level. I also use it with my kitchen oven steel to create a hotter “box”.
catherine l.
Ii got it for my Ooni pizza oven because I was having a hard time keeping it up to temp. Works beautifully.
AND, when used in the oven, it helped produce one of the best loaves ever!
Joshua F.
I was not getting the bottom of my pizzas baked well with the stone that came with the oven. This has fixed that.
Tom N.
This is my 3rd baking steel. I bought an Ooni Karu 16 and thought I'd use this steel in the Ooni. I used my 16" round steel instead. Now I have two rectangular steels above the pizza in the home oven and the round steel below where I cook the pizza.
I know it's crazy to have THREE baking steels in the oven, but WOW. Talk about retaining heat! Pizzas are turning out amazing. I follow Vito Iacopelli's Poolish and Autolyse recommendations. Here's my current recipe: https://my.aeromir.com/index.cfm?go=c.pizzadough&flourweight=280&hydration=70&oilpercent=1.25&honeypercent=1.00&saltpercent=3.50&yeastpercent=1.33&poolishpercent=30.00&wheatgermpercent=4.00&pizzacount=1&freshyeastpercent=0.00&ball8inchweight=124&ball10inchweight=194&ball12inchweight=280&ball14inchweight=381&ball16inchweight=497&ball18inchweight=629
Archie M.
I already have a baking steel and love it, unfortunately I purchased this new one to use in my BBQ but summer outside cooking hasn’t arrived here yet so it’s still in the shipping box. I’m sure it will mirror my existing one
