Kundenbewertungen für VEVOR Pizzastein Pizzastahl 406 x 368 x 10 mm, Pizzastahlplatte für den Ofen, Vorgewürzter Pizza-Backstein aus Q235-Kohlenstoffstahl mit Höherer Leitfähigkeit für Restaurants, Cafés, Straßenläden

We broke our pizza stone and wanted to replace it. We found some information on pizza steels, and, given that we move a lot, decided to get this indestructible pan. It works very well with some great crust and leopard spots on the bottom crust of the pizza. The bottom cooks crispy leaving the top to be whatever your dough is intended to be (e.g., light and fluffy, more dense, more like focaccia, etc.). I definitely prefer it over a stone. Pros 1. Can't break it 2. Easy to use 3. Crisp crust with the correct colorations every time 4. Easy to clean and maintain 5. Food doesn't stick as much as a stone as the water does not get sucked out of the dough into the steel like it does with a stone. 6. Broiler can't damage it like a stone might get damaged 7. Crispier bottom crust than a regular, aluminum pizza pan with the holes (although I may try to use the holed pan on the steel to see what happens) Cons 1. Very heavy. Probably weighs 10-15lbs (4.54-7kg). Being so means it is harder to move if hot (e.g., changing over racks or removing from oven. 2. Requires longer preheat time than a stone. I recommend heating it at 375F (190C) to 450F (233C) for about 40 minutes before cooking the pizza. Tips 1. Use semolina, course grind or medium course cornmeal to slide the pizzas around. You will probably need more than you think. 2. Use a metal pizza peel. I have a large square one that I use for my outdoor oven, but for inside, I would suggest a smaller round one with slots. You have to make one swish movement to slide the pizza off and on to the metal sheet or the heat may quickly or instantly cook the dough leaving you a rolling calzone. 3. Consider using a broiler to finish the cheese. This means using the top or mid rack in the oven. 4. Use a high hydration dough (60-70% water by weight of flour) Overall, I would get this again and avoid stones all together.

I am delighted with my pizza steel. I have learned to make pizza that is significantly better than the frozen or pizza shop options in my hometown. It is fun to make pizza and fresh sauce from scratch. You don't need expensive tools to make great pizza. Flatbread pizza from Naan. makes a quick pizza that is a real treat.

I started making NY style pizza in my home oven with this steel. Incredible results at 550 on convection bake. Pre heat the steel for 1 hour. Also, very heavy.

Zeer goed product voor de prijs, oerdegelijk en loodzwaar, houdt de warmte zeer goed voor heel lang, sterk aangeraden!

Works very good, heavy af. I get perfect leoparding on the under carriage now and 6 minute bake times.

I was amazed at how good of a job this did I now can make home made inside the house on the -30 blizzard days, without firing up the outside oven. Make sure you follow the instructions for seasoning and heating it up for 30-60 minutes before using and you will have amazing soft and crunchy pizza

Perefect for home made pizza, much better compare with a ceramic or pizza stone. Very good quality. Whith this product you can make a perffect pizza in a home oven.

Pizza steel is great. We like the thickness because we make more than one pizza in one sitting. Thick steel retains more heat which transfers to dough nicely. Got to give it 5 minutes to heat back up after previous pizza. Took 7 minutes to cook pizza at 550 F.

Bought this for a small convection oven to regulate temperature after opening the door. Does a great job of retaining heat. Stays warm long after I shut the oven down. Buying one (maybe more) for the home oven

This really makes professional pizzas the only issue the finger holes need to be deburred and could be a bit bigger. This does not effect baking. Crust of frozen and hand tossed come out crisp all the way to the center. This is the perfect size.