NerdChef Speed Steel - High Performance Pizza Baking Stone | Integrated Backstop & Handles | Heating Fins (13.5" x 14.5" x .90" Thick)

It's heavy (7kg), and that's a good thing. Easy to handle, pick up and transfer in one hand (when cold) because of all the ribs underneath. Well thought design. Functional and looks good. Fits perfectly in the oven and in standard Weber kettle, leaving enough space for the indirect heat zone. Stores tons of heat and produces great crumbs on my breads and pizzas.

I make great pizza in my oven with this. Gets the crust just how I want it and it takes only 10 minutes at 500 degrees

I've been very happy with this steel (which is more like thick cast iron). After preheating for about 45 minutes, it does a great job of getting a perfect char on the bottom. Being so thick, it holds the heat really well, so in the two or three minutes it takes to assemble the next pizza, it's ready to go again. Having the backstop is also an amazing feature and makes both the launch and pull so much simpler. It's heavy, but I keep the steel in the oven at all times, so not a big deal at all. Recommended.

Pizza turns out great! When properly preheated, it improves oven efficiency. I used to have to heat my oven 5 degrees higher and cook 5 minutes longer for all recipes. I don’t do that any more. It’s heavy, but that’s why it works so well. I leave it in my oven all the time, removing only for occasional cleaning as needed. Great product.

I originally bought it for making bread and it's a valuable addition. I find, however, that it is easier for me to control moisture levels by using a large cast iron pot. Also be aware it is very heavy and as an older user it isn't very easy for me to manipulate.

I was under the impression I am buying a "Made in the US" product. But on the box it says "Made in China", I find that quite misleading. Update 10th of August 2026: The baking steel works very well, my wife uses it on a daily basis and is quite impressed. Caveat - do not put it in the dishwasher or it will rust! Just clean it with hot water and dry it immediately. Hope that helps.

This is great: very thick, very heavy cast iron with a coating. I tried it in a gas oven set to high, top rack, preheated for about 45 minutes, transferred the pizza to the steel on top of parchment paper with a pizza peel, cooked maybe 4 minutes, rotated the pizza 180 and finished it for maybe 2 minutes. Came out absolutely perfect. One of the best features is the lip on the back of the steel to keep the pizza from sliding off backwards when you are trying to get the peel underneath it. Gave it as a gift to my brother, might have to gift one to myself.

I'm getting very good results with this baking steel in my Blodgett half-size convection oven. The steel heats uniformly well and holds its temp. Fits my half-sheet size oven racks perfectly for baking batards and boules. It's a bit small for the pizzas I tend to bake . . . those go into my full-size gas oven with a full-sheet pan size concrete baking stone.

Funciona excelente, la recomiendo

Had this a few weeks now. Pizza bases are genuinely crispier — not a subtle difference either, it's pretty obvious from the first cook. The steel heats up fast and holds it, which is what you want. Also been chucking it under my roasting tray when I do a whole chicken. Hadn't really thought about using it that way until I tried it and honestly it's made a difference there too, as if you're roasting a non butterflied chicken it allows it to cook more evenly. It's heavy, which initially felt annoying but that's kind of the point. Does what it says it does. Happy with it.

Iv just started making my own pizzas and couldn't get the bases crispy using a pizza stone so I bought this steel and it's amazing ! I now make perfect pizzas with a crispy base - so happy with this product

This is an excellent pizza steel. It enabled us to produce an authentic pizza base, similar what can be produced with a good large wood fired pizza oven (see photos). We bought two 0.9 inch pizza steels. This enabled us to place the pizza on the top rack (with element on above) for the first two minutes and then move to a lower rack for a further two minutes. So glad we made this investment, rather than buying the large wood fired pizza oven we were initially planning to install (I worry that if I bought a pizza oven we’d need to eat a lot of pizza to justify the cost - and by doing so we’d put on weight!)

Used it for the first time yesterday to bake two loaves of sourdough bread with a great result. I’m very pleased.