THERMICHEF by Conductive Cooking Square Pizza Steel 1/4" Deluxe version, 14"x14"

If you want evenly cooked pizza and crispy crust I recommend upgrading from pizza stone to a pizza steel.

I seasoned it according to the instructions (coconut oil) and it gets outstanding results with homemade dough, especially compared to a regular baking sheet.

Looked at many others. Let’s be honest it’s a piece of steel cut to its diameters. It’s the quality of the steel that matters. We have made many pizzas on this. Our oven heats up to 550 degrees F. This has given us a quality homemade pizza that is the same crust value as my friends $800 pizza oven. Granted ours took 6 minutes, theirs took 4 minutes.

A proper sized pizza stone leaves several inches on either side to circulate heat. So this is exactly the right size for most ovens. Perfect thickness and quality steel. Wipe it down with a wet rag to clean, then season it with a high smoke point oil rubbed on with a paper towel. Then heat oven to 350 degrees and put the empty steel in there to fuse the oil same as you would a good cast iron skillet. Seasoning the steel should be done the first time with any steel, not just this brand. Do not use soap to clean a steel. It's not needed and not good for steel or cast iron. You can scrape. Far better than a pizza stone and this will not break. I broil the top of my pizza at the end. Crisp crust. Melted toppings. Also, pro tip, make your pizza dough on parchment paper and slide the pizza, parchment attached, onto your steel. Remove it part way through cooking when the crust is hard enough to lift. Far easier than flour or cornmeal. Your steel should be hot when the dough is placed atop. Do not slide the pizza sitting on top of a cold steel into your oven.

Well, Exercise caution and use oven mitts when opening for the first time. Sliced my hands open pretty good on my right fingers and left palm when openings. The edges were not filed properly in some spots. Some edges filed.more than other spots so I think it juat shifted and didnt get filed correctly. Will update once I get the things to file the edges down and do my first few cooks. While I don't doubt it will perform well, because unlike many of the bad reviews I know how to measure my oven, look at weight limits, season properly and most importantly store it correctly for my high humidity environment. My poor review is solely for the purpose of the product being a safety hazard and causing fairly deep cuts upon first opening. I hope ThermiChef is able to notice this and better prevent this in the future.