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What characterizes our steel and why is it the best choice for baking pizza at home?
Baking quality — allows you to achieve a perfectly baked base of the pizza.
Handy — takes up little space and is easier to transport.
Eternal – if well preserved, it will serve forever and can be passed down from generation to generation.
Not to be destroyed — it is not exposed to cracks like stone.
Short heat-up - about 30 minutes of preheating at the highest temperature of the oven is enough to bake a pizza.
Safe to use - no sharp edges to cut yourself.
Universal — suitable for grilling, you can fry meat, vegetables, eggs or pancakes on it.
Start your adventure with real Italian pizza at home
Baking satisfaction guarantee - if you are not satisfied, your money back!
Test for 14 days! If you are dissatisfied with your purchase, you can return the used steel. Contact us.
Our customers' opinions
I bought steel for fear that the stone would crack one day. It heats up quickly and reflects the temperature very nicely. I have never had such a nicely baked bottom of a pizza before. The instructions for burning and baking are very comprehensive and simple. Everyone in the house is amazed at how good a pizza can come out of a home oven.
Paul
If anyone is thinking about buying chamotte or granite, let them buy this plate right away because the product complies with the description, perfectly accumulates and gives off heat and, above all, is easy to use and indestructible. This hob does the job and will save and outlive my grandchildren what can't be said and pizza stones. I recommend!
Irenaeus
Good quality pizza steel. It fulfills its function. It completely changes the quality of baking pizza in the oven. It heats up quite quickly, especially compared to stone.
Przemyslaw
The product is solidly made, without flaws, properly sanded, without sharp edges. It keeps heat for a long time, gives it away faster than stone, fulfills its role in 100%. The pancakes have a perfect bottom, in my opinion it's worth it.
Bartek
Używałem wiele lat kamienia i to nie byle jakiego, bo 4 cm grubości. Przejście na stal było strzałem w dziesiątkę bo: stal dużo szybciej się nagrzewa, powoduje że spód jest chrupiący i dopieczony, łatwiej ją umyć, oszczędza czas i pieniądze.
Bartosz
Sensational product. Pizza with a crispy bottom, tastes really like from a wood-fired oven.
Madeleine
O wiele lepsza pizza niż z kamienia 🙂 Polecamy cała rodzina 🙂
Emilia
Steel gives great results for pizza and bread! a small manual is attached, which clearly explains how the steel should be used.
Agnes
Opinions are verified by the seller.
The thermal conductivity coefficient for steel is many times higher than for popular baking stones, which is most important in the case of home ovens, which do not reach such high temperatures as in professional pizza ovens. This allows you to achieve a much more baked bottom of the pizza than baking on a stone.
With the increase in the thickness of the steel, its weight increases significantly, and thus the amount of heat it is able to accumulate and give back during baking. This allows you to perfectly bake the bottom of the pizza in a short time.
An oven capable of reaching a maximum temperature of 250°C will be able to heat steel to approximately 350°C in 30-35 minutes, assuming that it is located 5-7 cm from the top heaters.
Steel is eternal, it is practically impossible to destroy it. Even if used incorrectly, it will only cover with rust, which can be removed and then burned according to this one instructions.
Baking pizza is just one of the many ways to use steel. You can easily bake all kinds of bread, but also meat. Such steel can also be used as a frying pan on the grill or campfire.
Our pizza steel is the only one that guarantees safety in contact with food, because it meets all EU requirements for materials and products intended for contact with food, which is confirmed by laboratory tests carried out by the State Sanitary Inspection and our declaration of conformity. In addition, our company is under the constant control of the State Sanitary Inspection.