Baking Steel Pro

Make pizza with a crunchy crust. Cooking time is reduced. Since I bake tons of Sourdough bread I found oven lag was reduced. The wide surface area made using the peel much easier. Over all a great produce.

I used the 16" square pro model to bake bread and a pizza...provides for a crispy crust and easy to clean...very heavy at 27 pounds, so it stays on the top shelf of our oven...great option when weather in south Florida is an issue for using my wood fired oven!

I started my pizza making journey January 2026, at the time I purchased the best pizza stone I could find. (Fibrament) I was getting good results, but as time went on I started seeing and learning more and more about pizza steels and wished I had learned about them before I bought the stone. Fast forward; I have had my baking steel for a couple months now and am so glad I bought the Baking Steel Pro. The difference in the crust is a game changer, I pulled out the first pizza I baked on my new steel and was amazed at the difference compared to a pizza stone results. Also, it has been a pleasure to email back and forth with Andris, he seems to really care, and have great passion for all things pizza and baking steels.