The Samurai™ – 15″ x 15″ x 1/4″ – Dough-Joe® Pizza Steel Baking Sheet

(26 customer reviews)


10 in stock

SKU: 196852734603 Category:


  • Will last nearly forever.  Never buy another pizza stone again.
  • Seasoned and shot blasted carbon steel sheets measuring 15″ x 15″ x 1/4″.
  • Very Heavy–about 16 pounds.
  • Fully seasoned by us.

Additional information

Weight 16 lbs
Dimensions 16 × 16 × 1 in

26 reviews for The Samurai™ – 15″ x 15″ x 1/4″ – Dough-Joe® Pizza Steel Baking Sheet

  1. J.R. Delmont

    We are baking the best home pizzas we have ever baked on this steel. I am amazed at the quality of the crust. It is Crisp on the outside and blackened just right. Also, the steel cooks it really fast. Great job, Dough Joe.

  2. Pinky

    Really great pizza steel and way less expensive than anywhere else. Nice Seasoning and smooth edges. Was ready to go when I got it.

  3. Frank Camacho

    Way less expensive baking steel than the others who sell this have it priced at and we had great results. This baking steel cooked a pizza far better than any of our previous baking stones ever did, and it cooked it faster too. Also, everyone who likes New York style pizza should try the recipe available here. It’s terrific.

  4. Tina Assaf

    This is a wonderful addition to our kitchen. We both cannot believe how much better our pizza tastes since we moved away from the cheap stones and started cooking on steel. Thank you so much.
    Also, we use your stones for bread. They are amazing too.

  5. Steve Kolub

    I was looking for a pizza stone and found the steel while on Amazon. After studying the reviews and looking at other places online, I decided to give it a try and am happy I did. I will not have to buy another stone ever again and, best of all, it makes better pizza than any of my previous stones. It was touch and go between this and the 5 piece pizza stone DoughJoe offers but I chanced it on this. The reviews on the 5 pieces are phenomenal so I will probably buy one of the 4 piece or 5 piece sets to cook bread on instead of using the steel. Still the steel does awesome with bread too. I highly recommend these people and their products.
    Steve K.
    ps. They shipped same day too.

  6. Clark R.

    My first bake was a pizza and the crust was absolutely perfectly cooked, golden to blackened bottom and the inside was chewy. I highly recommended this product; it cooks beautifully and Falls Culinary is very responsive.

  7. Robert A

    Makes all the difference in the world for baking pizza in a home oven. Fast oven spring, crispy bottom crust. I’m very happy with this purchase. Thank you, Joe.

  8. Kevin H (verified owner)

    I ordered the 1/4″ steel on Sunday and it arrived at my house on Friday. Far quicker than I expected! I pulled it out of the box and put it right into the oven. Within an hour, we were eating pizza, and my whole family agreed that the steel is far superior to a pizza stone. Well-made, simple to use, effective, and it will never crack like a stone!!

  9. Malcolm R.

    Great crust. This was way better even than everyone told me it would be.

  10. Kaleb

    We saw this on Amazon and bought it and this is one of the best purchases we have ever made. It came with great instructions for use, a recipe, and a hand signed note (how we found this site) asking us for a review and offering to help whenever we needed it. I emailed them once and had an answer in 20 minutes–who does that anymore. Our pizzas come out better than we have ever had them. I think ours are actually better than what we cna get when we go out to eat. Absolutely amazing purchase from a really customer centered company.

  11. Karl G

    Best cooking surface we have ever used.

  12. Galfo

    I researched making homemade pizza for quite a while and finally settled on a pizza steel from Dough-Joe because they have more square inches to their steel than the competition (15 x 15 is better than 16 x 14, because 16 x 14 makes a maximum 14” round pizza) and they were the cheapest. I’ve had the ¼” for three months now and I am thrilled. It’s a pizza-making machine. I preheat the steel for about 30-40 min until reaches its hottest temperature, and then turn the oven to broil. Use a peel to move it around a bit while cooking. You’ll get restaurant level pizza at home.

  13. J Hamilton

    After years of frustration dealing with pizza stones and resorting to cooking my pizzas on an inverted heavy aluminum pan and then transferring to the oven rack (which wasn’t bad)….I was
    given your pizza steel (1/4″ 15X15) as a gift. What a remarkable product that produces amazing
    pizzas at home!!! Anyone that is into making extraordinary pizza in your own kitchen…or giving it
    a try…do yourself a favor and get the Dough-Joe Pizza Steel…you’ll be happy you did !!!

  14. Jan (verified owner)

    I got this Pizza steel and love it! I get amazing pizza results.
    Yes there is a learning curve and you do have to keep in mind to not get water on it or you will get rust but with those things in mind, it works great!

    Pizza Tip: If your pizza is sticking to the peel, use parchment paper and you won’t have any sticking issues again. I have tried a few times without and if you are not fast enough, it will stick to the peel and you will have a big mess and with lots of smoke!

  15. Aaron (verified owner)

    If you’re looking for the best pizza steel on the market, look no further!

    My wife and I bought our Samurai a few months ago, and we’ll never go back to baking pizza the old way (on a thin aluminum “stone”) again! The Samurai gets our crust nice and crispy on the outside, and cuts baking time down to a flash. Our pizzas are (in our humble opinions) better than restaurant quality, and we couldn’t be happier with our purchase!

  16. Jake Black

    I did a lot of studying about homemade pizza and a site I found ( suggested the popular Baking Steel. I bought the Dough-Joe quarter-inch sheet because it sells for much cheaper than Baking Steel (about $20-25 more). I pre-heated the oven for about 30 minutes, and as the sheet reached temp I turn my oven to broil. My NY style crust cooks in about 5 min and the result is amazing. If you want restaurant quality pizza at home, Dough-Joe sheets deliver.

  17. kbarton

    This makes pizza as good as I get in a pizza place, maybe even better. The only one not quite as good is Neapolitan, but it’s really really close. That’s only because my oven can’t get to the 700+ range that the joints get with their professional ovens. But to get close is a miracle in a home oven. This is a great product.

  18. Molly (verified owner)

    We’re absolutely thrilled with this pizza steel. I shopped rather extensively for a pizza stone, then stumbled on this product. My Italian husband has been trying to develop his pizza-making talents and this product made all the difference. The steel gets hot enough to make a really crispy crust and the product is large enough to accommodate a good sized pie. And it’s easy to clean. I really recommend this as a better alternative to the more fragile pizza stone.

  19. Eric Rodriguez

    I can’t say enough good things about this steel. It is what we’ve been looking for all these years. The crust is perfect, cheese melts and browns nicely (even without the broiler–use the broiler if you want really fast.) and the whole pizza looks like it came from a pizza shop.

  20. Graeme W

    Bought this on Amazon (1/4 inch version). Very good decision. The recipe for truly great pizza is this Baking Steel and a good dough. I use it with Ken Forkish’s book (Flour, Water, Salt Yeast) and the results have been so good, my kids want home made Pizza now, instead of going to our favorite pizza joint!

  21. J. Robertson (verified owner)

    Takeaway pizza during the pandemic has been disappointing due to the crust not traveling well. Recently purchased a Dough-Joe Samurai after extensive online research weighing the merits of stones and steels. 1000% satisfied with this pizza steel! The crust it produces easily rivals an authentic pizzeria, and it’s fun to use. Use of parchment paper, which darkens but doesn’t burn at 550 F, is an AWESOME way to transfer pie between peel and steel and to minimize debris on the steel surface. The Samurai is the thinnest (1/4″) steel Dough-Joe offers, and at 16 lbs, it’s heavy. The instructions for how to use that are included in the box are clear, and president, Joe Hurly, is absolutely wonderful about responding to questions. Enthusiastically recommend!

  22. Ronak Patel

    This pizza steel is definitely worth it. I’ve used a baking stone before at the same oven temperatures and leopard spotting was definitely hard to achieve. The crust came out amazing. Perfectly done. The steel definitely packed the heat. We ran out oven at 550F, felt like we were eating a pizza out of an Italian restaurant, no lie. The owner Joe is extremely knowledgeable about these steels and definitely takes care of his customers.

  23. Enrico Maruffi (verified owner)

    Great product. Produced great results with pizza. Emails with questions regarding my oven before I purchased answered quickly and in detail. Great product with great customer service makes a great company. Can’t wait to try it on my BBQ for some smash burgers and cheesesteak.

  24. Karla

    Used this for the first time tonight. First time I am happy with a homemade pizza. It was perfect. My whole picky family was happy. I researched before my purchase. Glad I got yours that was already seasoned.

  25. Pat Sagsveen

    Fantastic product. I have used pizza stones before but this one takes the prize as being the best one I have ever used hands down. Can’t say enough about how pleased I am with this.

  26. Tony Pavano

    Glad I finally found you guys again. I can’t believe what Amazon pulled on you, but I’ve heard that alot. Your steels are simply the best. My Pizza comes out exactly like those at the pizzerias with their wood ovens. Keep your chin up and hopefully you can still make it happen just on your website.

Add a review

Your email address will not be published. Required fields are marked *