NerdChef Steel Stone - High-Performance Baking Surface for Pizza (.25" Thick - Standard)

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

Tested it on pizza and sourdough bread thus far and works a charm. Highly recommend it. I expect that the holes are made for hanging it up on a very heavy duty hook but this one won't likely leave my oven. Heavy duty. Once inside my oven it will stay there.

I have been in pursuit of making the perfect homemade pizzeria pizza for years. I have always used the typical clay pizza stones and have always been disappointed in the results and simply resigned myself to believe that a home grade oven just wasn't up to the task even though mine is capable of reaching 550 degrees. Don't misunderstand. My pizzas were good and my family and friends always loved them, but they just missed the mark in terms of what I was after. The crusts were never pizzeria quality. I recently learned about bakers steels and the pro chef sites out there raved about them, so of course I had to have one. NerdChef appealed to me because they're made in the USA and they were less expensive than other brands I saw. Now, it's a heavy bugger at around 15 lbs, but it's ¼" thick steel, so what would you expect? My oven racks handled it just fine though and it fit the depth of my oven perfectly. I set the oven to 550 and let it go for about 45 minutes to make sure the steel was good and hot. Let me tell you, I've been disappointed buying things based only on the marketing hype of various products over the years, so what went in to my oven went in with low expectations. Just another gimmick. What came out was the crust that was exactly what I have been after for years. The bottom was cooked pizzeria perfect, which I never got even close to with my clay stone. It also caused that wonderful oven spring that I only rarely and randomly got with the traditional clay stone, which were never as good as what the results were from this steel. So far I've made 6 14" pies over 2 days. Family joy. Now something else that happens with a home grade oven is the smaller oven space, so when you open the door, the temperature drops rapidly, so if you have a second pie to get in there, you have to deal with the time for the temperature to recover during the bake, which usually makes for a cheese topping that gets too brown too fast before the bottom is ever able to fully bake, so each pizza after the first is usually overcooked on top and undercooked on the bottom. With the heat energy stored in the steel, that temperature recovery is much faster. With my tests I found that by the time I'd get the first pizza cut and on the table, the oven was ready for the next one. Each pizza I made took about 8 minutes to bake, so the friends and family weren't waiting for the next one to hit the table.If you are serious about making pizzeria grade pizza at home, a bakers steel is plainly and simply a no-brainer. It absolutely lives up to the hype. I also believe the cost and quality of the NerdChef steel I purchased is a no-brainer as well. Why pay more for what is really nothing more than a hunk of food grade steel? That said, this steel is very attractive and the two holes drilled in it are very convenient for hanging. Bottom line, I'm very pleased with the product itself and the results it produces.

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

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.