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

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.

This is a very heavy steel product for the oven. My pizzas turn out great much like an oven-fired pizza. The only negative is it holds heat so well it takes a while to cool down but that's to be expected.

This thing is very well made! The finned base allows it to heat up quickly. Great pizza at 550’ in kitchen oven, though i now moved to a ninja oven at 700 which is clearly better. Definitely ups pizza crust quality for built in oven. To season use just enough to leave thin shiny layer, wipe off excess w fresh towel and leave at 450’ for half hr. I dried mine in warm oven too after rinsing. Enjoy!

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.

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.

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.

The baking steel distributes heat evenly. It will not crack like my pizza stone.