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It's always been hard to bake pizzas at home. I should know, I've been trying for years. But everything changed February 12, 2011. What was the difference maker?
Take a look >The pan that does it all. The Baking Steel no.10 and no.12 Carbon Steel Pans are made of 99% iron and 1% carbon our carbon steel pans are as slippery as a brand new nonstick with better sear and without any synthetic coating. Easy to season for a natural nonstick finish. The more you use it, the better it performs. The darker they become the better the nonstick.