Reseñas de clientes para VEVOR Piedra para Pizza 406 x 368 x 6 mm Bandeja de Pizza para Horno Bandeja para Pizza Rectangular de Acero al Carbono Crujiente para Pizza, Pan, Filete, Verduras Frescas o Congeladas, Barbacoa

Excellent item, --- works perfectly , -- very pleased with my purchase. Thank you.

Extra thick for repetitive pizzas, extra large for larger pizzas and Sicilian crust styles! Well worth the money! Also can use for sourdough loaves!

Does its job perfectly, heavy thick quality steel.

First class price compared to the market. Item arrived promptly, and as promised. Really great quality pizza/bread steel. Improved my sourdoughs from the very first use.

Excellent product, very happy with my purchase.

Gave the pizza steel to my husband for Christmas and it made perfectly cooked pies. I highly recommend!

Works great! Much better than pizza stone.

Works well very nicely finished .Using it to bake bread also This is my 3rd vevor purchase .Im always very satisfied with their products .Nect im looking at one of their bigger dough mixers for my pop ups

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We broke our pizza stone and wanted to replace it. We found some information on pizza steels, and, given that we move a lot, decided to get this indestructible pan. It works very well with some great crust and leopard spots on the bottom crust of the pizza. The bottom cooks crispy leaving the top to be whatever your dough is intended to be (e.g., light and fluffy, more dense, more like focaccia, etc.). I definitely prefer it over a stone. Pros 1. Can't break it 2. Easy to use 3. Crisp crust with the correct colorations every time 4. Easy to clean and maintain 5. Food doesn't stick as much as a stone as the water does not get sucked out of the dough into the steel like it does with a stone. 6. Broiler can't damage it like a stone might get damaged 7. Crispier bottom crust than a regular, aluminum pizza pan with the holes (although I may try to use the holed pan on the steel to see what happens) Cons 1. Very heavy. Probably weighs 10-15lbs (4.54-7kg). Being so means it is harder to move if hot (e.g., changing over racks or removing from oven. 2. Requires longer preheat time than a stone. I recommend heating it at 375F (190C) to 450F (233C) for about 40 minutes before cooking the pizza. Tips 1. Use semolina, course grind or medium course cornmeal to slide the pizzas around. You will probably need more than you think. 2. Use a metal pizza peel. I have a large square one that I use for my outdoor oven, but for inside, I would suggest a smaller round one with slots. You have to make one swish movement to slide the pizza off and on to the metal sheet or the heat may quickly or instantly cook the dough leaving you a rolling calzone. 3. Consider using a broiler to finish the cheese. This means using the top or mid rack in the oven. 4. Use a high hydration dough (60-70% water by weight of flour) Overall, I would get this again and avoid stones all together.