Typical Italian pizza from our own oven

ShopDelicious pizza with the slightly browned base is typically baked in a charcoal oven at more than 400°C in 1-2 minutes. Pizzastahl bakes crispy and delicious pizza in 3-4 minutes in your own oven at 250°C. The kitchen transforms into a pizzeria..

Our pizza steel is available in different versions: round or square, with or without grease channel. But always made of special steel in 8mm thickness.

 product overview

High-tech for more taste

Wide and flat is the typical pizza oven, optimized for maximum heat and short baking times. In order to achieve the same baking results in a normal oven, it is necessary to store the heat and then quickly transfer it to the pizza dough. The special composition of the pizza steel provides on the one hand a very high heat storage capacity and on the other hand a super-fast heat transfer. The thermal conductivity of pizza steel is about 18 times higher than that of a good pizza stone. The 8mm thick pizza steel stores so much heat that pizzas can be baked in quick succession.

Ready to use

PizzastahlThe pizza steel is pre-treated and ready for its first use. For pizza baking, the pizza steel is placed on a oven grill in the top rail of the oven. A distance of about 15cm to the heating coils has proven to be good. The oven must be preheated for at least 20 minutes at maximum temperature.

From 5 minutes before the first pizza, the oven door opens a small gap so that the heating coils of the grill do not switch off. The prepared pizza comes directly onto the pizza steel. In 3-4 minutes the golden-brown crispy pizza is ready.

How-to

More than Pizza – Bread, Steak, Ice cream…

The pizza steel can do much more than just pizza. Crispy country bread? Use on the grill for steaks or vegetables? No problem.

The special steel works great with an induction cooker and turns into a grill plate. We recommend that the pizza steel is heated slowly on the induction field. Spot heating can lead to deformation.

Cold works, too. Put the pizza steel in the refrigerator to serve cold dishes, e. g. sashimi. Or into the freezer to make ice cream?

Enthusiasm and curiosity

We have long been fascinated by the chemical and physical processes of cooking. Much has been done in recent years thanks to the work of Hervé This, Nicolas Kurti, Herold McGee and many other chefs and scientists. With Modernist Cuisine, Nathan Myhrvold has for the first time prepared this new and old knowledge in such a way that it caught the attention of the general public. This book discusses the basics for a good pizza and discusses steel as an ideal substitute for stone – an approach that was previously only posted in special internet forums.

We have tested many prototypes: various types of steel, thin and thick sheets, different shapes. All these experiences have been incorporated into the development of pizza steel. It is a balance of size, thickness, weight and baking performance.

Press reports, as seen on TV

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The Pizzastahl

  • Made of highly thermally conductive, unalloyed quality steel
  • 32cm diameter x 8mm
  • Virtually non-destructible
  • High heat storage capacity
  • Pre-treated and ready for the first use of the oven, grill, induction cooker and freezer.
  • Versatile for pizza, bread, ice cream and much more
  • Easy to maintain and clean

 

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