Steel Stone - High-Performance Baking Surface for Pizza .50" Thick - Ultimate

bottom of pizza comes out crispy and great. Highly recommend

I made the best pizza with this product

Excelente producto, lo recomiendo ampliamente para cualquiera que desee resultados de calidad.

I recently purchased the Nerd Chef Magic Peel and I am blown away by how well it works. This pizza peel truly lives up to its name - it is pure magic! The non-stick surface makes it easy to transfer pizzas onto the stone and the 14" width is perfect for larger pizzas. The peel is made of high-quality materials and has a sturdy construction that feels solid in my hands. The beveled edge allows me to easily slide the peel under the pizza without damaging the crust or toppings. I also appreciate that the peel is easy to clean and maintain. The non-stick surface makes it a breeze to wipe down after use, and the handle is detachable for easy storage. Overall, I am extremely happy with my purchase of the Nerd Chef Magic Peel. It has made pizza night at home so much easier and more enjoyable. I would highly recommend this product to anyone who loves making pizza at home, whether you're a novice or a pro. It really is the perfect pizza peel!

This fits perfectly in our Miele oven and has really helped cook our pizza bases. We have had good results turning the oven up as high as it can go for about an hour before we start cooking pizzas.

So I'm giving 5-stars for the results. It's just so much better than a ceramic stone in my oven. As others have pointed out, it is heavy. Really heavy. I rarely move it from my oven but when I do, I have to be very careful. But the results are totally worth it. I've never made pizza with a better crust. I also don't have to put the oven up to 500, where things start to smoke and my smoke detector goes of (no matter how much I clean my oven). 450 works well because the steel transfers so much heat to the bottom of the crust. I use the broiler trick to crisp up the toppings and the pizza is done in just a few minutes. Middle rack. Another thing to try. I've also been making Detroit-style pizzas in those rectangular metal pans. Pan-pizzas are great because you can get that melted cheese/crust thing going on the edges. But to kick it up a notch, when my Detroit pizza is done, I take it out of the pan, and just drop it on the steel for 30 seconds. It makes the bottom of the crust crispy in a way that the thin-steel pan just doesn't. Pizza snobs love it. Finally, and this does mean that I move the steel around more than I thought I would. It makes a great griddle for an induction range-top. Our induction range has two burners that can be bridged together, but I never really used them because my cast iron griddle still would heat too unevenly (really just tow circular hot spots on the griddle). With the thicker steel I get a big, flat uniformly heated griddle surface for cooking pancakes, diner omelets , patty melts, etc. Reminds my of my younger days cooking at the diner. It takes a little while to get the heat spread out, but it stays at temperature once you do, just like a commercial griddle. That was a fun surprise. If you don't have strong hands, I'd say get the thinner versions, but if you want the full experience, this is the one.

Very nice product and great quality. Nothing better for Pizza and Breads for which I was using Skillets or combo cookers earlier. I had never used baking stone and hence I wouldn't compare