Baking Steel ® Reviews - 1,514 Reviews | bakingsteel.com

Baking Steel ® Reviews

Name: Baking Steel ®
Rating: 4.8

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Kevin L.

I love this product, and the costumer service is just as good. I had a problem with the condition of the product and they went above and beyond to correct it. They stand behind their product and DO concern themselves with the costumer experience.

NEW Baking Steel Pro

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Nicole E.

It’s everything they said, and more. So far, I’ve made the Italian bread and a pizza, and could not be more pleased with the results. Way better than a pizza stone! Oh, and the recipes on the website are legit - thank you for the English muffin recipe. The baking steel worked great for those on my induction stove top.

Baking Steel Original

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Taylor R.

Obsessed with my baking steel!! It’s been amazing for my new micro bakery in my home kitchen. I can make 4 at a time! Sourdough bread opens up so beautiful on this steel. Love it!! Also been using for family pizza night! So good!

Baking Steel Plus

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Joseph S.

My first experience with the steel was a huge success! I’ve been making pizza dough for about a year and baking pizza on my charcoal grill utilizing a stone. My pizza turned out pretty good but it was difficult to get the crust just right. As you can see, the finished product was so much better utilizing the steel in my oven. I’m looking forward to making baguettes from scratch and baking them on the steel. Awesome product and couldn’t be happier with my purchase.

Baking Steel Original

Sarah K.

We love our Pizza Steel. This was my first try with personal pizzas. The steel made the crust crispy yet soft! Super fast cooking time. We couldn’t be happier. Looking forward to more pizzas and family nights.thank you

Baking Steel Original

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Karen B.

This has to be the smartest way to bake sourdough bread!! I am so glad I purchased the 16x20” steel.!!! My bread never turned out so well as on the baking steel verses in a Dutch oven. Not to mention the versatility!! Pizza is next!!!

Baking Steel Plus

Elizabeth B.

I run a small micro bakery from my home. I use the baking steel to open bake my sourdough bread. It has changed the game! I can now bake 4 at once in my home oven. The bottoms never burn and it heats up quickly. I haven’t tried pizza on it yet, but I’m sure it will perform beautifully.

Baking Steel Plus

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Chris H.

Gifted this to big bro for Christmas. The Baking Steel team was super responsive and so helpful getting it delivered in time! I'm pleased to report Chip @bakerpizzeria is cranking out PRO pizzas with this upgrade.

NEW Baking Steel Pro

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Taylor R.

The baking steel peel is a game changer! If you are using a steel you need the peel!! Makes for a perfect transfer every time. It’s so good. Love the cherry wood and that it’s made in the USA! Get it!!

Cherry Wood 20"x14" Bread Board PLUS Peel

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Larry P.

I wanted outdoor pizza oven but not the storage so this works great. Store the firebricks on shelf under Weber and steel on top of grates. Took 45 minutes to heat to 750 using infrared gun and 7 minutes to cook with another 2 minutes on top of steel. Used parchment paper to reduce sticking and turned off middle burner when put pizza on grill to avoid fire. Used Baking Steel 3 day dough recipe. Made for Super Bowl : Grilled chicken Caesar and magherita and mushroom and pesto and sausage pizzas. ...

Baking Steel Original

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Eric E.

Love the new thicker Baking Steel Pro. I’m upgrading from one of the original baking steels and love the way this new one retains its heat. Making New York style pizzas has become my new obsession and having both steels in the oven really lets me crank out the pizzas.

NEW Baking Steel Pro

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Bev K.

Baking steel has taken my sourdough baking to a new level! It truly is supreme and well worth the investment. It took a bit of tweaking my own recipe with this new way of baking, but I'm hooked now! Requires less baking time over all, better oven spring, crisper crust, etc. I'm also loving pizza on here. Cuts the baking time to a fraction of what it takes on a normal baking pan. Don't hesitate to just purchase it. You won't regret it!

Baking Steel Plus

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Andrew P.

An absolute must-have if you wanna make great pizzas at home! I’ve only made one on the steel so far but it was my best pizza ever, after years of trying other methods. The reason being is the heat that comes from the steel. I was able to achieve some leopard print on the bottom of pizza and it had such a satisfying crunch and chew. Can’t wait to make more and continue my pizza journey. Total game changer for me.

Baking Steel Original

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Amit T.

Baking steel pro changes the dynamics for home oven pizza! The 16x16 size lets me make bigger NY style pies! The pics are from my first pie with this baking steel. It’s the best I’ve ever made!

NEW Baking Steel Pro

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David D.

I was going to make do with a steel that might fit an Anova oven. That was until I found Baking Steel. It was a perfect fit for the oven...Love the results I get on bread... Thanks for making such a quality product. Experience has taught me, don't buy a bargain steel unless you enjoy removing rust from a flimsy piece of low quality steel...

Baking Steel x Anova Precision Oven

Glenn S.

I've been baking pizza on a pizza stone for many years. My stone cracked in two so I needed to replace it. After reading reviews , I decided to try steel. My first pizza came out better than any of the pizzas I made on stone. I couldn't be happier with my purchase. Thank you!

Baking Steel Original

Leonette H.

After researching pizza stones I decided to order the baking steel company. What led me to this; I was using a pizza stone that got used so much it would smoke. Looking up solutions to that I found out about the pizza steel. It is fabulous. The pizza gets nice and crispy on the bottom (no more soggy middle either). Cooks fast and cleans up nice. An aside; helpful recipes on the Baking Steel site. Aside from that; I said to my husband I'm going to order a pizza steel. Our son works for a steel c...

Baking Steel Original

Anna M.

I bought the baking steel specifically for making pizzas in my home oven, and I’m happy to say the results have been exactly what I hoped for! My crust comes out beautifully every time as long as I give it time to preheat thoroughly.

Baking Steel Original

Barbara T.

This peel is almost too pretty to use! I love how I can easily slide two loves onto my hot baking steel. I was a tad worried it would be too heavy with two loaves on a big piece of wood but it was balanced and a breeze to lift and give the board a little thrust motion and voila! two loaves slide off like silk. It’s so beautiful to display the finished product on, also. I’m NOT going to cut my bread on it though. My old cutting boards can take the knife scars. This beauty stays knife cuts free!

Cherry Wood 20"x14" Bread Board PLUS Peel

Logan F.

I had watched Andris and his YouTube videos for a while, trying to gain an understanding of how to make the best pizza/pizza dough at home. I finally pulled the trigger on the Original Baking Steel, and I am stoked! I preheat my oven on convection broil at 500 degrees f, and can get my steel up to 700+ degrees! When I’m ready to throw pizzas in, I switch to convection bake at 500 so I don’t burn the top side of my pizzas. I’m left with a crispy, leopard spotted crust that can stand up to pile...

Baking Steel Original

Gina D.

We use the two pizza steel method. The pizza turns out as good as it does in our outdoor pizza oven! I would highly recommend! I use about 65% hydration dough and do a cold ferment between one and three days. I have used the dough the same day and it still came out awesome. I just think the taste is a better if you let it ferment in the refrigerator. I've been recommending it to everyone I know!

Baking Steel Plus

Kevin G.

Bought the Baking Steel X Anova Precision Oven for my wife (ok, for us) for Christmas. Order was processed very quickly. Baking Steel arrived on time. Customer service was excellent, polite and timely. Our first attempt at making pizza was a huge success. The crust easily matched or bested restaurant quality. And, as soon as I can better round my pizzas, we will be amazing our friends and family with our Baking Steel

Baking Steel x Anova Precision Oven

Mary B.

Amazing! If I had tried this sooner I would never have purchased my expensive pizza oven. I don’t need it now that I have found the Baking Steel. Definitely a game changer!!

Baking Steel Original

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Albert A.

So far we are using our beautiful baking steel (3/8 inch thick) exclusively to bake gluten-free baguettes. Our baguettes have a great "crumb" considering they are gluten-free baguettes. Fantastic crust. Far better than any gluten-free baguette we can buy in a grocery store. We love how our baking steel stays hot and transfers heat. Easy five stars!

Baking Steel Modernist Cuisine Special Edition

Amanda C.

I purchased a baking steel to make multiple sourdough loaves at once using the open bake method. This did not disappoint! I can fit 4 900g loaves on the steel at once in addition to cutting down my bake time by 10 minutes! It was a learning curve, but here is my method in case it helps another fellow baker. I preheat the baking steel in a 450 degree oven for 30 minutes- 1 hour (being careful not to do it too long or else my oven gets too hot). I will also preheat a cast iron skillet with lava ...

Baking Steel Plus

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Cynthia B.

“Front of the peel to the back of the steel”, truer words were never spoken! After watching the video on making a pizza, I put it to the test and it was a huge SUCCESS!! My husband described the crust as “restaurant quality”!!

Cherry Wood 14" Pizza Peel

Chris S.

I used my Steel the 1st day it arrived, I had already made my dough according to the videos provided- it was excellent. The Pizza came out better than I could have imagined. I just kept saying: "I can't believe I was able to make a pizza like this in my regular oven." The support and recipes are amazing and I couldn't be happier with my decision to add the Steel to my pizza making!

NEW Baking Steel Pro

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Marlene C.

I’ll send a pic tomorrow! A pic will tell it all. This is the best thing ever the pizza comes out perfect. No more take out pizza for us. It’s quick and easy and sooooo good! You will not be disappointed with this purchase it’s worth the price. Can’t wait to try a calzone

Baking Steel Modernist Cuisine Special Edition

Claudia A.

We absolutely loved the dough recipe and the pizza off the steel!! We have enjoyed pizza twice so far and I made some of your freezer dough recipe and it is ready for more. We don’t know how we can ever order takeout pizza again!!

Baking Steel Modernist Cuisine Special Edition

Marjorie C.

Absolutely love my Baking Steel! It heats up the pizza so fast, crust is crispy but still chewy! I’ve made homemade pizza twice a week since we got the baking steel. So worth the investment for a lifetime of delicious homemade pizza!

NEW Baking Steel Pro

Jamie B.

This steel has brought a love of pizza and dough back into my life after a hiatus from sourdough bread making. Highly recommend the dough recipe on this site with a 72 hour ferment. It pretty much stretches itself compared to doughs with olive oil or sugar.

Baking Steel Original

Stan G.

Since we recently installed the baking steel in our four year old GE Profile oven our baking and roasting has noticeably improved, I.e. the vegetables tonight…excellent, even roasting. We’re looking forward to trying breads and pizza.

Baking Steel Plus

Janet A.

I’m in love with this steel. Although I own an Ooni pizza oven and a professional pizza stone, I finally got the leoparding on the crust and on the bottom that I’ve been aiming for. Thank you for an absolutely amazing product.

Baking Steel Original

Kathryn D.

I love my baking steels so much. I just bought one for a friend that got engaged they are excited to join baking steel family. Love the videos! Love Love Love the recipes. My husband now calla me a gourmet cook because he loves my pizza, cinnamon bins, ciabatta , and French bread ( I use a French bread pan on top of my baking steel)

Baking Steel Original

Michael C.

I put my stove at 550 for 45 minutes. Put the steel about 5+ inches for Tom top of electric oven. It took about minutes to perfect a great pie. Thanks guys!!!!🍷👍🏻🇭🇺

Baking Steel Modernist Cuisine Special Edition

Rose W.

Honestly, this is the most fun I've had in a long time. Look how I put the baking steel on our stovetop and made gozleme (Turkish, filled with potatoes, mint, other stuff).

Baking Steel Plus

Donna H.

Love our new baking steel! So easy to make amazing pizza. Huge help that publix sells rolled out dough. Pizza crust was crisp and perfect consistancy! Highly recommend this product

Baking Steel Original

Joanne N.

We LOVE LOVE LOVE our Original Baking Steel. We use it on our outdoor grill to make a Pizza Oven! Ordered this new one to take to our friends in Wyoming so they can make one too! It’s the Baking Steel on the bottom, 6 Fire Bricks around the sides and back and an old griddle over the top ( or you could use another baking steel). We bake the pizza @ 450 degrees on parchment, 3 to 5 mins and finish off under the kitchen broiler! PERFECT PIZZA. Every time👍😁

Baking Steel Original

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