Speed Steel Pizza Stone with Backstop & Handles - High Performance Heating Fins

Before finishing the top crust, try pre-heating the oven at a lower temperature, like 400º, then turn on the broiler and raise the oven to its maximum temperature before placing the pizza in.

Many people leave the steel in their oven full-time as it acts as a heat sink when baking anything else. Cleaning the steel is easy, just treat it like cast iron. Use a metal spatula or scraper for the burnt-on bits, scrub it clean in the sink, and make sure to dry it thoroughly after. If rust appears or you scrub it down to bare metal, you can re-season it.

If you're cooking pizzas back to back, allow the steel to warm back up between pizzas. A thicker steel stone can hold more heat and allow you to make pizzas faster back to back. You can use a handheld temperature gun to monitor the temperature.

To re-season your steel, use a hard bristle brush or steel wool to remove rust and burnt-on residue. Wipe on some cooking oil with a rag or paper towel (flax oil is recommended for its high smoke point), then wipe off the excess oil with a clean towel. Place it in the oven at 400 degrees for 2 hours, then let it cool slowly.

Nerd Chef offers Steel Stones in various sizes and thicknesses, as well as the Magic Peel for easy transfer of pizza to the oven. The stones come seasoned with organic flaxseed oil and should be cared for like cast iron.

These Steel Stones have higher conductivity than ceramic baking stones, resulting in gorgeous crusts, better blistering, and faster cook times. The underside fins ensure faster heating and better thermal distribution. The steel is durable, unbreakable, and guaranteed for life. Handles on the underside make it easy to move, and a backstop prevents pizza from sliding off. Choose the size and thickness that fits your needs and enjoy professional-quality pizza at home.

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