The Pizza Steel - Not only for pizza!
This is the main reason why The Pizza Steel works, and an ordinary pizza stone doesn't.
The surface gets so hot that it only takes minutes to bake the best pizza with a perfect, crispy crust, in your own home oven.
Our customers give The Pizza Steel great reviews, but take a look with your own eyes. We have made a video (in our own 10-year-old ordinary home oven), where you can experience the true power of The Pizza Steel in only 45 seconds!
Our baking steel is virtually indestructible!
A lot of our customers have told us, how great it is that The Pizza Steel is made to last for generations!
They have bought expensive pizza stones in the past, only to see them break after a few uses :-(.
With The Pizza Steel they will never ever experience this again.
We give you a 10-year long "it definitely won't break" guarantee on The Pizza Steel.
It will most likely last a lifetime or two anyway ;-).
Creating something perfect..
If you are a parent, you know the special feeling that rushes through your body, when you realise that you have created something perfect.
Baking a bread will never be as special as holding your baby for the first time, but still, creating that perfect bread, baguette or pizza pie with perfect crusts (that you always dreamt of, but never thought possible in your dull oven) will make you feel great!
When you buy the Pizza Steel, you can experience such moments, and share the results and recipes with the ones you love. The Pizza Steel took my baking to another level, and I'm sure it will be the same for you!
New improved version!
Since we sold our first Pizza Steel in Denmark, May 2015, we have spent a lot of time testing various steel types and dimensions.
In doing so, we discovered (much to our own surprise) that thicker wasn't automatically better. If you want a baking steel that will be excellent in both pizza making and bread baking, the steel has to have the right dimensions. Too thin, and it won't store enough heat for the demanding initial stage when the dough hits the steel and absorbs heat from the steel. Too thick, and it will have a hard time recharging after the demanding initial phase of baking, since the top of the steel is covered with dough, it can only absorb new heat through the bottom of the steel. The thicker the steel, the harder the recharging.
So, after testing 2, 4, 6, 8, 10 and 12 mm steels extensively for several months, two winners emerged:
The 6 and 8 mm steels both delivered excellent results.
But, because the 6 mm steel reaches peak temperature faster, and because it weighs about 2 kg less than the heavy 8 mm version (which makes it easier to handle in the kitchen), the 6 mm prototype came out as our overall test winner.
Don't worry about VAT or Customs
When you order from a European web shop like ours, VAT is included in the prices.
So, the price you see, is the price you pay :-)
EU wide shipping
We offer fast tracked delivery to the following countries: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Estonia, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Netherlands, Poland, Portugal, Romania, Slovenia and Spain (including the Canary Islands).