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Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4")

Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4")

Q: Where is the baking steel made

Stoughton Steel in Hanover, MA.

Q: It says in product description this can be used as a stove top griddle; Does that mean A glass top stove?

I would say no, but this is my opinion having owned a glass top stove, conventional electric range and gas ranges. I have no supporting data. Here's why I think you wouldn't want it for a glass top: 1) weight -- if it inadvertently drops on the glass top you're probably looking at significant damage to the range top; 2) residual heat -- this steel will absorb more heat than a conventional stovetop griddle and it will stay hotter longer, that may negatively impact the internals of your glass top range; 3 handling -- flat steel on a flat surface at 400+degrees is difficult to maneuver. I wouldn't risk it on the range top, only in the oven.

Q: Have used a stone for many years w/o any sticking issues. Anyone out there experienced w/stone and steel with comparison comment re: sticking?

When a dough sticks it typically has nothing to do with the stone or the steel.; it's because of 4 possible reasons: 1) The dough is too wet. When you notice it is sticking to the peel as you try to transfer it, you know more flour/less water was required in the recipe. Even adding more four or corn meal to the peel is not going to always fix that. You might get it off the peel onto the stone but it still breaks open when it starts to bake. Also, while cornmeal is great at sliding off dough, it does burn on the steel , creating a slightly burnt taste to the crust so you don't want an excess amount just because you cant get it off the peel. Sometimes you will notice a bit of dough left on the peel when you transfer it if it's too wet. A wet dough is also hard to stretch into a circle. The dough should be sticky but pull away from the bowl without leaving some dough stuck to the sides or bottom of the bow. 2) The dough is too thin in the middle because the dough was stretched too far in the center. . The dough with break in the middle when baking and toppings will glue themselves to the stone or steel. 3) the steel or stone was not clean and when you slid it off the peel the dough caught on the debris and tore a bit. 4) Too many toppings or too much of them, including sauce. It's not such a problem with thick crusts but you need a light hand with thin ones. Too much weight in toppings will cause the dough to tear at it's thinnest point as it starts to rise in the oven or when you slide your peel under it to turn or remove it. A steel is smoother than a stone and it should stick even less , all things being equal. Still, the manufacturer does say to keep it seasoned with a drop of avocado oil. When the pizza does stick and burn on the steel, it's easier to clean off than a stone, other than the weight when handling it in your sink. Hope this is helpful.

Q: Can this be used on a cooktop with pots to distribute heat more evenly

Mel, yes this works great as a heat source for pots. Works great on induction too!

Product ID: 340543152

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Details

Brand
Baking Steel
Material
Steel
Colour
Bronze
Shape
Round
Product care instructions
Hand Wash

🔥20x faster heat conduction

🛡️virtually unbreakable steel build

🇺🇸proudly made in the USA

Frequently Bought Together

Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread - Non-Stick Surface & Crack-Proof - Grilling Gifts for Dad

New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length

American Metalcraft 2814 28" Aluminum Pizza Peel with 12" Wood Handle, 14" x 16" Large Blade

Description

🍕 Elevate your pizza game with the steel that chefs swear by!

GENEROUS SIZE WEIGHT - At 14"x16" and 7.26 kg, it offers ample cooking surface with professional heft for stability.
VERSATILE CULINARY TOOL - Use as a stove plate, induction plate, or even a chilled cold plate for versatile kitchen mastery.
BLAZING FAST HEAT TRANSFER - Bakes pizza 20x faster than traditional stones for perfectly crisp crusts in record time.
UNBREAKABLE STEEL DURABILITY - Forget fragile ceramic—this steel stone withstands heavy use without cracking or chipping.
PRO CHEF APPROVED MEDIA LOVED - Featured in Food & Wine, Bon Appétit, NYT, and WSJ—join the elite ranks of pizza pros.

The Baking Steel Original is a 14"x16" ultra-conductive steel pizza stone that bakes pizzas 20 times faster than traditional stones. Made in the USA with a durable, unbreakable steel construction, it doubles as a stove or induction plate and even a cold plate after freezing. Trusted by top culinary media, it’s the ultimate upgrade for serious home chefs seeking professional results.

Specifications

Product dimensions	40.6L x 35.6W x 0.6Th centimeters
Item weight	15 Pounds
Manufacturer	Baking Steel
UPC	748252006691
Size	Original
Model Number	3424321
Color	Bronze
Item Weight	6.8 Kilograms

Have a Question? See What Others Asked

Where is the baking steel made

It says in product description this can be used as a stove top griddle; Does that mean A glass top stove?

Have used a stone for many years w/o any sticking issues. Anyone out there experienced w/stone and steel with comparison comment re: sticking?

Can this be used on a cooktop with pots to distribute heat more evenly

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