Recensioni dei clienti per VEVOR Pietra Refrattaria, Piastra per Pizza in Acciaio da Forno, 406 x 368 x 10 mm, Pietra per Pizza in Acciaio al Carbonio, Teglia per Pizza Resistente per Griglia Barbecue all'Aperto, Forno Interno

Has taken my pizza to the next level. Chars the crust perfectly in a LG oven at 550.

I just bought this for making pizza and for bread. Extremely satisfied. The first time we made pizza on it, it was the best pizza crust that we have ever made. Highly recommended. I'm thinking about buying a second one!

Excellent product. Really nice pizzas. Way better heat conduction than the stone. Highly recommend.

I've made any pizzas on a stone and the come out ok. This pizza steel is definitely a next level experience, you get the high end pizzeria crust at home, you need to ensure you wait long enough for all that metal to get up to your set temperature before staring cooking. I use 500F for 6 minutes (cook time is highly dependant on how thick your crust is and how heavy you piled the cheese on. Good luck and enjoy the best Za possible.

First thing first , this steel plate is not preseasoned. The instruction says season it before use even though it says preseasoned. I felt like price is on the higher side. On the good side, it makes good pizza. Good quality

Mooi afgewerkt fijn pizza staal. Al een aantal keer op gebakken. Duurt wel even voor het staal op temperatuur is maar het resultaat is fantastisch. Ik heb al aardig wat complimenten gekregen over de pizzas die gemaakt zijn met deze staal. Dikke aanrader!!

I have made three pizzas so far and each one has been terrific. I get an even bake on the bottom of the dough. I preheat to 500 degrees on my griddle. This has allowed us to get rid of our Blackstone pizza oven. A little surprised at how much it weighs, but it is fantastic.

Came earlier than promised. Bought it to create the conditions of a pizza oven in my home oven. I make neapolitan pizza with it and does a great job. I seasoned it. Says it's rustproof but I still need to give it a light coat of oil from time to time.

The pizza steel is an instant success! Seasoning it was easy and only takes a couple hours. First use went like this: Cranked my oven to 500, popped the steel in for an hour to heat up real good. Used Mr. Dough's 3 day cold fermented dough & sauce recipes with top notch ingredients. Stretched out one pie at a time & baked for about 7-8 minutes. Tastes just like an old school Italian pizzeria! This steel is a must have for pizza lovers!

La sto usando su un barbecue a gas Broil King Monarch 320. Le dimensioni sono perfette: togliendo le griglie appoggia perfettamente sui supporti, lasciando solo un piccolo spazio in larghezza, riuscendo comunque a coprire i 3 bruciatori per sfruttare tutte le fiamme. La temperatura raggiunta in circa 15 minuti di riscaldamento a coperchio chiuso è di 380 gradi se usata senza griglie sotto, 330 gradi se viene invece poggiata sopra queste. La temperatura scende di circa 100 gradi non appena si inizia a cuocere, per effetto della carne a temperatura ambiente e la dissipazione dovuta al coperchio aperto. Per tornare in temperatura impiega altri 10 minuti: la carne bene o male si riesce a cuocere anche dall'altro lato (ho provato hamburger e pancetta a fette) ma per quanto riguarda la pizza nutro grosse perplessità: sono abbastanza esperto nel campo della pizza fatta in casa, e resto convinto che l'inerzia termica fornita dalle pietre refrattarie sia di gran lunga più adatta in quel contesto. Soprattutto se si dovrà utilizzare la piastra in un normale forno ad incasso da 250°, come si gestirà questa veloce perdita di temperatura?