VEVOR Pizza Steel, 13.5" x 10" x 1/4" Pizza Steel Plate for Oven, Pre-Seasoned Carbon Steel Pizza Baking Stone with 20X Higher Conductivity, Heavy Duty Pizza Pan for Outdoor Grill, Indoor Oven

Perfect...crispy bottom & crust ! If you love pizza making at home...you won't go wrong with this Pizza Steel.Very Heavy but you can leave it in the oven and won't have to remove it too much.Heat retention is excellent ....well worth the $

It weighs almost as much as the largest plate you can mount on an Olympic bar. Understand just how heavy it is before buying. That said, it is a great piece of gear. It really retains heat and works really well. Every time I put it in the oven I feel like I should really be wearing steel toe boots. Happy with the purchase and it is great for cooking pizza on.

This has changed our families 'like' of pizza to 'love' of pizza. We no longer have soft pizza bases coming out of the oven when the top is nicely cooked. The underside of the pizza now has a crispness to it.It is heavy so we tend to leave it in the oven and only remove it if necessary.We do buy 16" pizzas so 2 sides tend to flop over the edge but we have not found this to be too big of an issue.This was a great purchase and i would highy recommend it.

First: This thing is *solid*! It's very heavy to lift. This is great - I wanted something substantial and this is totally it!It's not quite as non-stick as I'd hoped though. I find myself scraping it after every use, and pizza sticking to it a bit. I had hoped that seasoning it would address this, but ... It could be that I just don't know how to properly season it. But I followed the instructions that came with it. It could be that I just got it too hot (see next point) and need to start over..Lastly, not a flaw, but if you've been using bricks or stone, you'll want to turn your heat down by 50-100 degrees from what you're used to. I was cooking at about 550 with bricks, and that temp burned the hell out of my pizza with this steel. 450 seems to be a good sweet spot.In all, it's a lovely piece, and a great tool for upping your pizza game.

This will change your life with homemade pizza:) It works! I will most likely be purchasing a bigger one.

Ordered this steel as it was in the mid price range, not as much as name brand and more than the lesser quality ones. Once I received it, I’m now wishing I would have spent the money on a Baking Steel brand. This arrive in a single, thin cardboard box, every corner bashed in, excessive amounts of tape used to bandage the package rather than placing it in a new box. From delivery it seemed very clear that the edges of my steel were damaged in transit but I did not expect to see multiple scratches across the baking surface as those were there before getting placed in the box. Nowhere in the listing did it say I would receive a subpar product that looks nowhere near the quality as shown in the photos on this listing. Incredibly disappointed at the quality of this steel sheet that arrived damaged and rusted before I could even put it in my oven. I recommend looking at other brands over this.

First, awesome plate, exactly as _I_ wanted.I wanted a thick plate because I usually make multiple pizzas and need something that could store a lot of heat. I therefor bought a 3/8" plate instead of a 1/4".Overall this was very nice. Good cuts, no sharp edges, and well seasoned. Came with instructions to indicate first-time use and seasoning.I've used this a bunch of times and the pizza comes out great.I'm super happy.The part I want readers to know is that this thing is HEAVY. A quick calculation:16 x 14.5 x 3/8 gives a total 87 cubic inches. Steel is .2833 pounds per cubic inch.87 * 0.2833 equals 24.6 pounds. My scale showed it to be 25 lbs.At the gym, I can move a 25# plate easily but moving a 25# weight in and out of the oven, reaching over the door is not for everyone.I suggest you consider the weight of this item before deciding between a 1/4 and 3/8. You don't want something that works great but is a pain to move, store, or use.

Item arrived with some blemishes, and a bit of rust, but overall ok. Keep in mind this thing takes a lot of energy to get it up to the heat levels needed to make it worth it. If I could do it over again, I would pass- stick with the stone-