- MADE IN THE USA
- Will last nearly forever. Never buy another pizza stone again.
- Seasoned and shot blasted carbon steel sheets measuring 15″ x 15″ x 1/2″.
- Very Heavy–about 32 pounds.
- Fully seasoned by us.
5 in stock
|Dimensions||16 × 16 × 1 in|
Eric Phelps –
This thing is really heavy and takes a long time to heat up, but it’s worth the wait. We have never been able to make pizzas like this in our home oven. We preheat it and when the pizza’s on it, turn on the broiler for the final minute or so. Great pizza with everything brown in about 4 minutes total time. Fantastic product.
A. Smytheson –
What a slab of steel. We cooked one pizza after another with this steel and they were great. I wish my family would have found these years ago instead of going with all the stones we’ve broken. I would recommend this product to anyone.
Wow does this thing cook. Great, no…perfect crust very quickly. And, since I got the fat one, I can make pizzas one after the other with not much recovery time. Great product.
I love this steel. I heated it 3 in. under broiler with door open for 1/2 hr. The surface temp reached 750 f.
I slid the pizza on, and the top was done in 1.5 min. I turned the broiler off the bottom was done 1.5 min. Later. This was the best neapolitan, margarita pizza I ever made. It also works good on the outside grill for charred burgers and such
Yes, I do, Carolyn. PizzaHomeChef.com’s will take you through the rcipee and technique for making a great pizza that you can stretch or roll very thin. As you get the hang of it, you’ll be able to stretch your dough till you can actually see light coming through. This is called windowpaning. When you can see the light, you’ll definitely have a very thin crust pizza. There’s a discussion of this at with some photos of this translucent dough effect.Then you can decide if you really like it that thin.So it’s partly about a good dough rcipee (also available in the previous post) and partly about fine-tuning your technique.Please check in and share your progress.
The piza on this is better than what we get at the pizzeria and I can cook them one after the other. The NY recipes is good too. Thanks so much.
Brigitte Wall (verified owner) –
Living in the country is wonderful but never eating a delicious pizza is not. Just received my Emperor steel and I am in love with it! Will be having pizza once a week. This is one heavy piece of equipment and worth every pound. Was using a stone prior to this. Wish I could add a picture of my beautiful pizzas. Definitely worth the price. Thank you Joe Hurly. Well Done!
Teddy Duncan (verified owner) –
I just got the Emperor yesterday, man what a beast! I’m using it in a Samsung NE59J7630SS
5.9 cu. ft. Freestanding Electric Range here at my house. I was slightly concerned that it would be a tad bit too big for my oven, but those concerns have been laid to rest, it is a good fit. Baked my first pizza pie on it today, it did an awesome job. I did extensive research on baking steels before pulling the trigger on this model and I’m very pleased that my research has done me right. Without a shred of doubt, there is a ton of pizza in my future. Thank You!!
Outstanding product. We actually used it for a giant hot pad on the counter before we got around to making pizza with it. Now we’re mad we waited so long. Followed preheat directions and was able to turn out 5 pies in an hour for Christmas dinner. The 1/2 inch has a quick recovery time between pies and they were all nice and crispy.
This is amazing. I’ve been able to get leopard spotting and everything is perfectly cooked from my regular home oven. So much better than a stone. It’s also great for baking bread.