Andrew S.
It’s a big hunk of steel. There’s nothing particularly special about it, but it definitely makes cooking a pizza so much better. I got the baking steel pro and it’s a little too wide to fit on my oven rack all the way, so measure before you buy!
Brian T.
Game changer for cooking pizza at home....especially with NY style dough. Crispy and uniform.
Awesome!
David B.
I use the baking steel to regulate the temp in the oven, and it does a phenomenal job when it comes to baking stuff. 10/10 would buy again and would recommend to a friend in a heartbeat
Armand V.
Bought B S Pro like it but have not experienced markedly better cooking compared to my pizza stone. What I have noticed is much quicker heating, temp stabilization and the indestructibility.
This was at a cost more then twice the cost of the stone. This steel should pay for outdoor baking so I am pleased none the less.
Lisa B.
Thank you so much! This is the second Pro steel I have purchased. The first was for myself and the second for a pop up pizza oven at my parents vacation home. Worked like a charm!!!
Donarae P.
My husband and I purchased the Baking Steel and love it! We have a wood fired oven in the yard which we LOVE but can’t use during our Canadian winters, so now we are really looking forward to having amazing ‘Pizza Friday’s’ with the family all year round! The crust baked exactly like the outdoor oven but in the house!!( I am looking forward to trying my sourdough bread on the steel as well.)
The stone is very heavy so we actually leave it in the oven most of the time for convenience.
We would highly recommend this steel for anyone who loves making high end pizzas at home!!
Avis G.
I thought I made a great pizza, then I heard about the Baking Steel. Now I make awesome pizza and so much more! I wouldn’t be without my baking steel! The best products ever!
Ernie N.
The baking Steele is everything this is was advertised to be. I've used it twice now and it is capable of creating a better than professional tasting pizza crust! My guest rave about my pizza and genuinely appear to rate them as one of the best pizzas they have ever had. My fig jam, prosciutto and arugula pizza seems to be the winner of the "best pizza ever" comment. The only downside and caution is that the Steele is very, very heavy. I keep it stored in the bottom of my oven and have to slide it forward and lift it up to the center rack. So you must be physically capable of lifting and moving around a 27 pound flat and awkward piece of Steele and you must have an oven rack that is hefty enough to handle the weight. If that is not a problem, go for it!
Bob R.
This is perfect inside my pizza oven.
Now my crust gets done as the top does.
I love this thing.
Ira H.
Pizza on the BBQ was amazing. Voted best Pizza ever with both white and whole wheat crust.
Peter R.
My Baking Steel Pro works great! It makes the best pizza ever! The crust has great oven spring and browns nicely on the bottom. I am very happy with it.
Ed W.
Love my Baking Steel! The Pro fits perfectly in the Ooni Karu 16. Keeps great heat, no having to wait for it to come back up to temp
Joshua W.
Makes great New Haven Apizza!!
Stewart R.
Excellent heat retention. Baked pizza perfectly.
Christopher D.
Works as well as I was expecting, and made in the USA. It doesn’t get any better, another great New England product.
Jim
The only way to make pizza at home is with the Baking Steel. It is simply awesome.
Sheryl N.
I also have the rectangular, thinner steel. I like it a little better as it is much easier to handle due to the lighter weight. The pizzas are amazing on both steels. Great products.
Paul H.
I made New York Style pizza and it came out delicious!
Love the BakingSteel Pro! It does a fantastic job. And the matching pizza peel is great! Very slick.
