Recenzje klientów dla Kamień do pizzy VEVOR, stalowy, 406 x 368 x 10 mm, płyta stalowa do pieczenia pizzy do piekarnika, wstępnie przyprawiony kamień do pieczenia pizzy wykonany ze stali węglowej Q235 o wyższej przewodności elektrycznej do restauracji, kawiarni i sklepów ulicznych

Perefect for home made pizza, much better compare with a ceramic or pizza stone. Very good quality. Whith this product you can make a perffect pizza in a home oven.

Pizza steel is great. We like the thickness because we make more than one pizza in one sitting. Thick steel retains more heat which transfers to dough nicely. Got to give it 5 minutes to heat back up after previous pizza. Took 7 minutes to cook pizza at 550 F.

Bought this for a small convection oven to regulate temperature after opening the door. Does a great job of retaining heat. Stays warm long after I shut the oven down. Buying one (maybe more) for the home oven

This really makes professional pizzas the only issue the finger holes need to be deburred and could be a bit bigger. This does not effect baking. Crust of frozen and hand tossed come out crisp all the way to the center. This is the perfect size.

Arrived in a good time packed well very heavy Holds heat better than my pizza stone , easy to clean use scraper and damp cloth , lightly oil will last for years

The unit arrived preseasoned and perfectly packaged. The quality is shockingly good in that a 3/8” steel of this size from other manufacturers would cost three times as much if not more. A pizza steel is a simple thing but the thicker the better for pizza and this is the best that money can buy whilst still being able to lift and handle the product as it is incredibly heavy. This unit shipped to your house costs as much as the shipping charge alone on similar products. Must buy for the home pizza chef.

This steel is thick and good size for price compared to other vendors. I did the initial seasoning and has been easy non stick since. I coat my pizza dough with corn meal on bottom and slides easily on it. Crank the oven up to 550F and let it heat for 1/2 to hour and then put pizza in, wait about 15 min or so until toppings and crust are browned to desired color, the pizza comes out great, I would say as good as restaurant quality. I've baked sourdough loafs directly on it as well, and loafs come out nice and not burned on bottoms.

I do not offer give a 5 star review, but since this is truly a "solid state item", with no moving parts and nothing to break (basically) I am giving it a 5 star review. Even though the finger holes are not as I would like. This is really heavy (31lb's). This is a good thing, and a curse. The mass of the steel maintains a more even heat than my ceramic pizza stone. The bottom of the pizza is more evenly browned. I am giving it a 5 star rating indoor of the fact the edges while not sharp, are not as smooth (rounded, ergonomic or comfortable) as I would have liked. I will take a file to the edges (especially the finger holes, which are a nice touch (makes pulling the steel out of the oven easier (not easy, but easier). The holes are an instrumental feature that allows one to move the steel in/out of the oven with "confidence". Without these holes grabbing the steel and moving it would be "perilous" and a danger to the oven door and or floor - not to mention feet). I have purchased from Vervor before (a water bath device to keep my chocolate at temperature for molding). They don't make truly professional products, but the products I have purchased from them are good. Not truly cheap. Acceptable. I would buy from Vervor, again, knowing I am getting a decent product at a decent price (so far).

Très efficace, la chaleur que dégage cette plaque de 3/8 po d’épais améliore de beaucoup la cuisson des pains, pizza, tartes etc

Love the steel. Easy to season. Even my whole wheat pizzas come out better than non whole wheat did before the steel. It keeps my oven regulated and hot too in between pizza nights. And my pitas cook evenly and puff.