- 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 3/8″.
- Very Heavy–about 24 pounds.
- Fully seasoned by us.
4 in stock
|Dimensions||16 × 16 × 2 in|
Margo Tomlinson –
What a wonderful baking sheet. It is VERY heavy and solid and cooks raw pizza to finished perfection in 5 to 6 minutes in my home oven. I could not be happier with this purchase. I am planning on buying more for Christmas.
Steel is THE way to go and this is the best. I LOVE the Shogun.
This thing RULES! I will never use a stone again. The bottoms come out perfect! The steel has a better heat transfer than a stone does. My family have purchased several as well.
Just finished a class by Jeffrey Hamelman curtesy of King Arthur Flour. Bought this baking steel because my stone was too small. Just took my first baguettes out of the oven and they are beautiful. The bottoms are not burnt and the outside is crisp and beautiful. Thank you Falls Culinary!!!
Anthony (verified owner) –
I researched for two weeks before deciding to purchase the “The Shogun” by Falls Culinary. To admit that I am a geek about cooking and baking would be an understatement–I am an engineer by trade and an avid chef & baker with over 20 years of kitchen experience. I have literally read over a hundred online reviews through Amazon and other web sites. The best reviews are always found to be Doe-Joe Pizza Steels engineered from matte-finished carbon steel and pre-seasoned by Mr. Joe Hurly of Falls Culinary.
It is hard to convey in an online review the reason why what looks initially like a simple chunk of steel is in reality a well-designed baking surface with the ability to unseat a Breville Smart Oven Pizzaiolo ($1000 USD), an Ooni Koda Pizza Oven ($500 USD), an Emile Henry Pizza Stone ($70 USD), and every other steel & aluminum variant found in an online search. The Shogun steel even works on the gas grills and wood-fired barbecues. One would have to make a wood-fired pizza oven out of brick & mortar complete with a grandmother’s blessing to even slightly improve on these results. I am talking make a New Yorker cry pizza, make a North End-er in Boston stop talking out of pure enjoyment pizza, make a Philadelphian walk 14 blocks pizza, a Chicagoan contemplate moving states pizza, and a San Franciscan make three pizzas in a row for Instagram points pizza.
That’s what this carbon steel can do.
Order one of these pizza steels, position on top rack of oven, pre-heat to 500 F / 260 C for about an hour before baking, slide your pizza on top, bake + broil to your desired recipes directions, and withdraw a perfectly crusted leopard-spot pizza top and bottom. This steel even enables baking professional quality breads such as Italian loaf, focaccia, French baguette, miche, et cetera, I’ve done it. By the way, I recommend you move the rack to the middle oven height adjustment for other bread types. Also note that if you choose to bake several pizzas or breads one after another remember to allow enough time for the steel plate to return to initial desired baking temperature…for many ovens this is about 10 minutes.
Now, it might be interesting to share that I also found great success using the Doe-Joe steel with baker’s parchment for easy handling of pizza and breads in and out of the oven, but it is not required. If you already have a baker’s transfer peel and the practice to manage the bake with proper flouring technique to prevent the transfer peel from sticking, you can skip the parchment all together and bake directly on the carbon steel. For easy transfers, baker’s parchment is so thin it is barely noticeable in the underside results. However, if you’re considering using parchment paper and think you can be clever using a silicone baking mat instead (e.g. a Silplat), just no, never. Parchment is already on the verge of annoying most Pizzaiolos, so silicone is right out.
Oh, and yes weight of The Shogun is heavy as other reviewers have stated (24 Lbs / 11 Kg), but this is a good design element when we think about it. The carbon steel absorbs the pre-heated oven heat and immediately transfers the searing heat to the underside of pizza and bread as soon as the dough is placed on the steel surface. This is what guarantees the crisp crust usually found in brick oven pizzas and breads.
Along similar lines of thought, because of the pizza steel’s capacity to store heat, this also makes the steel a wonderful heat stabilizer for cooking other items in the oven as well. For example, when not baking on the pizza steel, I move the steel to the lowest rack of the oven, move the top rack to the middle of the oven, pre-heat, and bake other foods as normal. Whether that is baking cakes, cookies, vegetables on sheet pans, breads in Dutch ovens, steak, fish, chicken on a skillet, lasagne in casseroles, etc–you get the point–what happens is the temperature tends to remain more consistent, vary less over time, and thus produce better baking results overall. It is a great bonus to the Doe-Joe and also a great reminder that we rarely would ever need to remove it from the oven as it’s perfectly suitable to store it hot or cold on an unused oven rack when not using it to make awesome pizzas & breads.
So, to recap, no more broken pizza stones, no more warping pizza steels, no more wasted money on complicated pizza designer ovens, no more wasting time reading reviews of pizza stones/steels and wondering which one is worth the investment. The Doe-Joe Shogun is the best, hands down. Done.
I wish the team at Falls Culinary ongoing success and I hope they continue to make their excellent products here in the USA for everyone to appreciate as much as I do. From my kitchen to yours, Grazie Mille e Mangia Mangia!
Geoff N –
We have been making pizza at home for years on a typical pizza stone. Moving to Joe’s pizza steel was a huge leap forward for us in terms of crust quality. We will not be going back!
This is a solid, American made product, and Joe provides outstanding customer service. We had a minor issue with our steel when it arrived and he immediately responded to our questions. Will be recommending this product and company to family and friends who love making pizza at home.
Nathaniel Peterson (verified owner) –
Steels are the real deal. This will instantly upgrade your pizza over stone-baked. If you’re aiming for a crust with a crispy exterior and a tender well-aerated interior, it’s critical to deliver heat to the dough as quickly as possible. That’s why it makes sense to cook on a steel rather than a stone. I’ve made a few dozen pizzas on the Shogun steel and it performs excellently. Good seasoning right out of the box and has been very easy to take care of outside of weighing literally as much as a steel plate.
I have had this Shogun pizza steel now for 3 years. It has changed the quality of my pizza from floppy to crispy. It is worth every penny. Even frozen pizza tastes better. So happy to have purchased this from an American owned company. Thank you for making me and my family happy!
Courtney Rogers –
Really quick cook on our pizzas and the quality and flavor are as good as going out to any pizza joint. I really got it right when I got my husband this for his birthday. Thansk, Doughjoe.
DP (verified owner) –
You will not regret it. Toss your pizza stone . Changed everything I thought I knew about making pizzas at home. Works in oven and Big Green Egg. Wish I found this 30 years ago