Recensioni dei clienti per VEVOR Pietra Refrattaria, Piastra per Pizza in Acciaio da Forno, 508 x 355 x 10 mm, Pietra per Pizza in Acciaio al Carbonio, Teglia per Pizza Resistente per Griglia Barbecue all'Aperto, Forno Interno

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!

Awesome for men made pizza at home. Game changer for a well baked crust.

Prior to this we were baking our pizzas in a cookie sheet. They were good but not quite the same texture as the pizzaria. Ever since we started using the pizza steel we're able to use much higher oven temperature (550 F). Our pizzas are baked within 3 minutes and are delicious.

Très efficace, la chaleur que dégage cette plaque de 3/8 po d’épais améliore de beaucoup la cuisson des pains, pizza, tartes etc

This steel is thick and good size for price compared to other vendors. I did the initial seasoning and has been easy non stick since. I coat my pizza dough with corn meal on bottom and slides easily on it. Crank the oven up to 550F and let it heat for 1/2 to hour and then put pizza in, wait about 15 min or so until toppings and crust are browned to desired color, the pizza comes out great, I would say as good as restaurant quality. I've baked sourdough loafs directly on it as well, and loafs come out nice and not burned on bottoms.

I do not offer give a 5 star review, but since this is truly a "solid state item", with no moving parts and nothing to break (basically) I am giving it a 5 star review. Even though the finger holes are not as I would like. This is really heavy (31lb's). This is a good thing, and a curse. The mass of the steel maintains a more even heat than my ceramic pizza stone. The bottom of the pizza is more evenly browned. I am giving it a 5 star rating indoor of the fact the edges while not sharp, are not as smooth (rounded, ergonomic or comfortable) as I would have liked. I will take a file to the edges (especially the finger holes, which are a nice touch (makes pulling the steel out of the oven easier (not easy, but easier). The holes are an instrumental feature that allows one to move the steel in/out of the oven with "confidence". Without these holes grabbing the steel and moving it would be "perilous" and a danger to the oven door and or floor - not to mention feet). I have purchased from Vervor before (a water bath device to keep my chocolate at temperature for molding). They don't make truly professional products, but the products I have purchased from them are good. Not truly cheap. Acceptable. I would buy from Vervor, again, knowing I am getting a decent product at a decent price (so far).

This is an excellent pizza steel ! I use it in the oven for bread and pizza, pita bread . Good value ! Thicker than other brands , retains heat very well !

Been using this for over a year. Pizzas, breads - its been great. Heats up well, hold the heat. No complaints so far after more then a years use.

Quality is exceptional

Forget pizza stones. A pizza steel, about 1 cm thick, replaces pizza stones and brings your pizza to the next level. The steel holds twice the heat of stone, and transfers the heat much faster to the pizza. No more soggy and undercooked crusts! The bottom of the pizza looks like it came from a professional oven. Also, more clean than a stone.