🍕 Elevate your home pizza game with chef-grade steel perfection!
The Chef Pomodoro 13.25-inch Pizza Steel is a premium 1/4-inch thick carbon steel baking surface designed for ovens and grills. It withstands temperatures up to 932°F, enabling faster cooking and superior heat retention for perfectly charred, airy crusts. Pre-seasoned with flaxseed oil, it offers a non-stick experience and includes lifting holes for easy handling. Compatible with popular pizza ovens and versatile enough for bread, cookies, and grilling, it’s the ultimate upgrade for serious home chefs.
| Maximum temperature | 932 Degrees Fahrenheit |
| Product dimensions | 41L x 34W x 0.6Th centimetres |
| Manufacturer | Chef Pomodoro |
| UPC | 850031668447 |
| Size | 33.6 x 33.6 cm |
| Model Number | CP-SBP13 |
| Item Weight | 5.36 kg |
V**M
Amazing!
Amazing product. Yes it's expensive but the crust comes out so much more crispy than when using a pizza stone! It's pre-seasoned so there's no sticking (and no issues using a metal peel). I just wiped it down after use and seasoned it with some carbon steel seasoning oil. Can't wait to make more pizza!
J**N
A step up
So far so good. Have been using a pizza stone for ages, and never been happy with it. This steel is something else. It hit 275° in my 250° oven after 40 mins. 4 mins and then turned the grill on full, about another 2 minutes and it was one of the best pizzas I've ever made, a proper chewy crust and the base had some crunch. Easy to clean too. Just hope it doesn't go rusty
S**Y
Best
Very impressive I will never use pizza stone again. Gets up to temp quickly and pizza has never stuck !
U**1
Not for me
I thought I could use this in an oven with another pizza stone to make Neapolitan pizza. I could not.They say a bad workman blames their tools, but I am great so it must be this steel.
S**T
Heavy metal
Great for baking bread on, thick and heavy so holds plenty of heat.
M**X
Pricey, but it does make a noticeable difference
It's a thick slab of steel for your pizza! Previously I was using a thin metal pizza tray with lots of holes in. That worked okay, presumably letting hot air get to most of the base of the pizza. This works a bit differently, requiring a decent time in the oven to properly pre-heat, but then transferring it all into the base of your pizza to cook it thoroughly, creating a crispier bottom. It won't magically make your pizza delicious, but it will slightly improve it.
D**N
The Nokia 3310 of pizza baking
After my pizza stone decided to dramatically retire into a hundred pieces, I upgraded to this steel beast. Built like it could survive a nuclear winter, and produces pizza bases that would make an Italian nonna proud.Heats up like a dream and maintains temperature better than my stone ever did. Ten pizzas in, and every single base has been perfectly crispy - no more soggy middle syndrome.Worth every penny, just don't drop it on your foot.
A**E
Game changer
It really works. It turns soft pizza to delicious crunchy pizza.
Trustpilot
4 days ago
3 days ago
