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Your cart is empty.4.6 out of 5 stars
- #237,821 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)
- #136 in Pizza Grilling Stones
Take your culinary expertise to the next level with the Chef Pomodoro steel pizza stone. Whether you're craving the perfectly cooked Neapolitan pizza or a some flaky artisan bread with a looser crumb, this must-have piece of bakeware will help you create the recipes of your dreams. Pizza purists and gourmet chefs love how it makes the crust satisfyingly crisp and golden-brown on the outside with a beautiful hole structure inside.
Our durable carbon steel stone comes pre-seasoned with thin layers of oil to provide a non-stick surface that is ready to cook and bake over. Use it as a stovetop grill or a cooking griddle for eggs, pancakes, and other hearty breakfast items as long as it's kept seasoned, or turn it into a cookie baking pan or tortilla skillet. There are endless possibilities with this simplistic 13-inch kitchen accessory; just keeep it away from the dishwasher and care for it like your cast iron cookware.
The superior heat retaining properties of carbon steel enable an evenly hot surface to allow a consistent cooking temperature, while its heat radiating quality gets your recipes ready faster, in a matter of minutes. The pre-seasoned surface helps avoid charred bits of food from sticking to it. Meanwhile, the finger holes help you carry it to and from your stovetop or oven safely, and hang it over a wall when you're done using it. For re-seasoning, apply a fine coat of cooking oil to the surface and bake it in the oven for 450 F for 30 minutes. Tough enough for both indoor and outdoor use, our square pizza stone will definitely come in handy when you need to impress your guests with some flavorsome creations or satisfy your own tastebuds with mouthwatering goodies fresh from the oven.
Pal
Reviewed in Canada on February 8, 2025
In light of the unfortunate breakage of my Ooni stone, I made the decision to purchase this alternative. Initially, I contemplated replacing the stone, but the potential for further cracking deterred me. Consequently, the steel plate was selected. While it is heavier than the stone, it heats up considerably faster. Moreover, its exceptional cooking performance at the bottom is a significant advantage.
Cliente
Reviewed in Spain on February 4, 2025
Para un horno doméstico, mucho mejor que la típica piedra de cordierita.Coge más temperatura en menos tiempo , por lo que la lasa levanta más en menos tiempo,conservando más humedad en el interior, y el dorado en la base que se consigue con una placa metálica no lo vas a lograr nunca con la piedra ( hablando siempre de un horno doméstico típico).Además es infinitamente más limpio y no tienes el riesgo de que se parta o dañe con el uso.Una compra para toda la vida
AC
Reviewed in the United States on February 28, 2025
Great product. Helps get a nice crispy crust on my home made pizza. Fits great in the oven.
Josh
Reviewed in the United States on February 18, 2025
First time using a baking steel and I'm so happy i bought it. I bought with the intent of getting crispier crust on frozen pizzas like Digiorno. When cooking it on the rack, you get mess and you get burnt edges before the bottom crisps up enough. Using the baking steel, i get a nice even crispy bottom. Your mileage may vary, but you may need to reduce temp and possibly even cook time to avoid burning. For me cooking a diogiorno, it came out perfectly by preheating the oven and steel at 425° for 30 min, then reducing ghe temp to 375 when I put the pizza in and cooked for 20 minutes. P
Dan
Reviewed in the United Kingdom on January 7, 2025
After my pizza stone decided to dramatically retire into a hundred pieces, I upgraded to this steel beast. Built like it could survive a nuclear winter, and produces pizza bases that would make an Italian nonna proud.Heats up like a dream and maintains temperature better than my stone ever did. Ten pizzas in, and every single base has been perfectly crispy - no more soggy middle syndrome.Worth every penny, just don't drop it on your foot.
Su
Reviewed in Germany on January 21, 2025
Der Chef Pomodoro Backstahl hat mich absolut begeistert und meine Pizzaback-Ergebnisse auf ein neues Level gehoben! Die Maße von 41 x 34 cm passen perfekt in meinen Ofen, und die Dicke von 0,6 cm sorgt dafür, dass der Stahl die Wärme hervorragend speichert und gleichmäßig abgibt. Dadurch wird der Boden wunderbar knusprig – fast wie in einem professionellen Pizzaofen.Besonders toll finde ich, dass der Stahl nicht nur für Pizza geeignet ist, sondern auch für Brot und andere Teigwaren. Die Reinigung ist kinderleicht: Nach dem Abkühlen einfach abwischen und abtrocknen. Ein kleiner Tipp: Es dauert ein paar Minuten länger, den Backstahl aufzuheizen, aber das Ergebnis ist die Geduld definitiv wert.Ich kann den Chef Pomodoro Backstahl allen Hobby-Bäckern wärmstens empfehlen – ein absolutes Must-have für perfekte Pizza zuhause! 🍕
V. McCue
Reviewed in the United States on January 20, 2025
Sourdough has a nice bottom. Pizzas come out with a lovely crusty bottom. Has good heat retention. Easy to clean.
Dongo-5
Reviewed in the United States on January 16, 2025
I needed a second pizza steel for a party. Couldn't get one fast enough from my original supplier, the one with their own website. This one arrive quickly and is at least as good as the other. The hole to pick it up is very handy for the weight. And it cost about half what my original one did.
Roger1
Reviewed in the United States on December 28, 2024
Tough to properly cook bagels in a regular oven, but a solid baking steel, such as this one, is all that it takes to get just the right chewy texture.
Kunde
Reviewed in Belgium on December 22, 2024
Excellent voor knapperige pizza's in slechts 6 minuten !
Emeraldsky
Reviewed in the United States on December 1, 2024
Used to evenly distribute heat from the bottom of the Turkey roasting pan and the Turkey came out exceptionally Good... Highly Recommend
Manya
Reviewed in the United States on November 10, 2024
I have been baking sourdough since before the pandemic. I started using a Dutch oven, graduated to a challenger pan but found both of those vessels to be too heavy for regular use. Recently I bought a baking shell made of aluminum. The manufacturer stated it needed a flat surface. The baking steel came to mind. It performs beautifully, heats up well, retains the heat and so far has not stained. All of these qualities make it a great surface for pizza in a home oven.
Samantha Springs
Reviewed in the United States on November 21, 2023
I got this to go with my Ooni Koda 12" gas fired pizza oven.It (the smaller one) fits perfect in my Ooni.But it turns out it works too well! After testing with this and the default stone that ships with the Ooni, I find the char of the stone is proportionally correct for the neopolitan pizza style. The steel over does the char.Now, this is completely opposite what happens in a regular oven in a kitchen that goes to 550 degrees. In such an oven, this steel is GREAT. It helps make the cook more successful.But in the Ooni, which can go to 900 degrees, the steel is not required.And while some people say they prefer the steel because it is easier to keep clean, and that is technically true, I just run the stone through the super heat of the Ooni, or through the "clean" cycle of our household oven, and that cleans it right up!
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