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BBQ pizza with chicken, candied onions, cinnamon and basil

Just try something new! This combination is a surprise: sprinkle pizza with BBQ sauce; Spread the cheese, fried chicken breasts and caramelized onions and sprinkle a little cinnamon over them and bake for 3 minutes. Then spread the basil.

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Good pizza, but how to do it?

With our pizzastahl it is super easy. There are a few things to keep in mind to make it s success.

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Pizza with pear, taleggio, pecorino, sage, and honey

Let’s do something different. Delicious sweet pizza for happiness.

Bake typical Italian pizza in your own oven

Delicious pizza with the lightly browned bottom is typically baked in a charcoal oven at more than 400°C in 1-2 minutes. Pizza steel bakes crispy-delicious pizza in 3-4 minutes in your own oven at 250°C. The kitchen turns into your pizzeria.
Our pizza steel is available in different versions: round or angular, with or without grease. But always made of special steel in 8 mm thickness so that the bottom becomes beautifully brown and crispy.

  • Made of fast heat conducting, unalloyed quality steel
  • 8 mm – the optimal thickness for good browning
  • Almost indestructible
  • High heat storage capacity
  • Pre-treated and ready for first use for oven, grill, induction stove and freezer compartment
  • Versatile for pizza, bread, ice cream and much more
  • Easy to maintain and clean (Instructions)


Use high-tech for more taste

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

Ready for use

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

From 5min before the first pizza, open the oven door a small gap so that the heating coils of the grill no longer switch off. The prepared pizza comes directly on the pizza steel. In 3-4 minutes, the golden-brown crispy pizza is ready.

You can do much more than just pizza – bread, steak, ice cream…

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

The special steel works great with an induction stove and becomes a grill plate. We recommend that the pizza steel be heated slowly on the induction field. Punctual heating can lead to deformation.

Cold also works. Put the pizza steel in the fridge to use it as a serving plate for cool dishes, such as sashimi. Or go to the ice rink to make ice cream?

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Our enthusiasm and curiosity

We have long been fascinated by the chemical and physical processes of cooking. Much has happened 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 the general public became aware. This book discusses the basics of a good pizza and discusses steel as the ideal replacement for stone – an approach previously posted only in special Internet forums.

We have tested many prototypes: different 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.