Nerd Chef Steel Stone - High-Performance Baking Surface for Pizza .50" Thick - Ultimate

Can really cook napolitain pizza in your oven with this!

🔥 Game-Changer for Pizza Night! 🔥 Just tried out my new Nerd Chef Pizza Steel from Amazon, and it’s the real deal. Crisp crust, perfect blistering, and an even bake from edge to edge. This thing holds serious heat and turned my kitchen oven into a full-blown pizza oven 🍕💪 The crust came out light, airy, and crispy — no soggy bottoms here. Used it with homemade dough and the results were better than some wood-fired places I’ve been to. Cleanup was easy, and it feels like it’ll last forever. Super heavy-duty! 💯 Worth every penny if you’re serious about pizza. ⭐️⭐️⭐️⭐️⭐️ 📸 (Just look at that crust 👇)

So I'm giving 5-stars for the results. It's just so much better than a ceramic stone in my oven. As others have pointed out, it is heavy. Really heavy. I rarely move it from my oven but when I do, I have to be very careful. But the results are totally worth it. I've never made pizza with a better crust. I also don't have to put the oven up to 500, where things start to smoke and my smoke detector goes of (no matter how much I clean my oven). 450 works well because the steel transfers so much heat to the bottom of the crust. I use the broiler trick to crisp up the toppings and the pizza is done in just a few minutes. Middle rack. Another thing to try. I've also been making Detroit-style pizzas in those rectangular metal pans. Pan-pizzas are great because you can get that melted cheese/crust thing going on the edges. But to kick it up a notch, when my Detroit pizza is done, I take it out of the pan, and just drop it on the steel for 30 seconds. It makes the bottom of the crust crispy in a way that the thin-steel pan just doesn't. Pizza snobs love it. Finally, and this does mean that I move the steel around more than I thought I would. It makes a great griddle for an induction range-top. Our induction range has two burners that can be bridged together, but I never really used them because my cast iron griddle still would heat too unevenly (really just tow circular hot spots on the griddle). With the thicker steel I get a big, flat uniformly heated griddle surface for cooking pancakes, diner omelets , patty melts, etc. Reminds my of my younger days cooking at the diner. It takes a little while to get the heat spread out, but it stays at temperature once you do, just like a commercial griddle. That was a fun surprise. If you don't have strong hands, I'd say get the thinner versions, but if you want the full experience, this is the one.

This is a game changer for home oven pizza. Great size, so easy to use, quick temp recovery for cooking multiple pizzas, it’s .5” made in America and indestructible. Crank oven 550 let it heat 45 minutes then launch. Our pizzas are thin New York style 14” they were perfectly charred with a well done undercarriage in 5-6 minutes. We let steel recover 10 minutes between cooks, enough time to build another pizza. In total we cooked six perfect pizzas the first time using this steel. If you’re thinking about this go for it you won’t regret. We have a stone and this steel blows it out of the water. We were getting temps over 800. Highly recommended.

I bought the 0.5" thick version. The attached photo is the very 1st pizza I made with it. I pre-heated the oven on highest temperature for an hour, then switched to broiler, and waited another 10 mins. With a clay pizza stone I would cook the dough for 6 mins before putting toppings on and putting back in the oven for 12. With this steel I just stretched my dough, put the toppings on and put into the oven. It was fully cooked, per photo, in 6 mins. and did not have any soggy bits. So it worked very well (and was the best pizza I've made to date) Well made, good cooking surface - look after it the same way you would a cast iron pan. It wasn't difficult to actually clean, but is to handle while cleaning. Which leads to the.... Downsides.... The 0.5" is HEAVY and awkward to handle. - I have a glass topped range and granite counters - I need to be VERY careful how I handle it, not to drop it or ding an edge of the counters. If you have a range with that has flimsy or not very strong racks, I would suggest going for one of the thinner versions. Heat retention - I could still not touch it to remove it from the oven 4 hours after turning it off. - It holds a lot of energy. Anyone looking for a good dough recipe - search for "Roberta's pizza dough".