One guy. One steel table. About four of these a day.
We make one thing: a quarter-inch carbon steel slab that makes an ordinary home oven behave like a pizza oven. Cut, ground, and deburred by hand.
Why it works
Steel moves heat into dough about twenty times faster than a ceramic stone. Your crust rises instead of drying out, the bottom chars in spots, and dinner takes six minutes instead of fourteen.
That's the whole idea. There's no coating, no technology, no app. Stones crack eventually. This will not.
The steel
- 16″ × 16″ × ¼″ A36 carbon steel
- About 17 lbs
- Ground flat, edges deburred
- Unseasoned — season it once, keep it forever
Living with it
Middle rack, 45-minute preheat, leave it in the oven between uses. Scrape and wipe — never soap, never the dishwasher. Rust comes off with steel wool and a little oil.
It will outlive the oven, and probably you.
Before you ask
- Will this work in my oven?
- If it reaches 500°F, yes — gas, electric, or convection. No modifications, no special rack. Middle rack, and don't cheat the 45-minute preheat.
- How do I season it?
- Thin coat of high-heat oil, 500°F for thirty minutes, let it cool all the way down. One evening, once, and it's done. Instructions come in the box.
- Is it better than the cheap one online?
- Flatter, with edges that won't cut you, made by someone who'll answer your email. If a decent-enough pizza is all you want, the cheap one will do that. We're not going to lie to you to sell a rectangle.
- Can I send it back?
- Thirty days. Use it first — that's the point — then ship it back and we refund you.
Who makes this
Scott cuts, grinds, and finishes every steel by hand in his shop in Pleasant Grove, Utah. Mikey handles the website and answers the email. That's the whole company — there is no third guy.
Questions before you buy? hello@thepizzasteelcompany.com