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Availability:
In Stock.
Arrives
Friday, Oct 30
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At a glance
- Condition
- New
- Material
- 3/8" Deluxe Version
- Size
- 16"x16" Square
- Model
- PS001-04
- Weight
- 27 lb
- Color
- Silver
- Shape
- Square
- In the box
- Pizza Steel
Features 5
- CRISPY CRUST IN UNDER 10 MINUTES - This 16x16 pizza steel conducts heat up to 20x more efficiently than a ceramic pizza stone, providing intense, even heat distribution. Preheat your oven to 500F with the steel in it for 4560 minutes and cook a pizza in under 8 minutes. Achieve the same restaurant-quality results of a wood-fired oven using your standard oven at home!
- 16x16 FITS MOST STANDARD OVENS - This steel can cook pizzas up to 15" in diameter and fits comfortably on most full-size oven racks. Measure your oven's interior depth before ordering to make sure this 16" cooking steel will fit. The 14" x 14" is recommended for compact or apartment-sized ovens. This heavy-duty steel is designed for maximum heat retention, weighing 27.5 lbs or about as much as a case of bottled water.
- IS 3/8" RIGHT FOR YOU? The 3/8" Deluxe is built for back-to-back cooking since it stores more heat than thinner steels and recovers faster between pizzas. If you're hosting, batch cooking, or serious about bread baking, this is the right call. If you're cooking one pizza at a time and want something lighter to handle, the 1/4" gives you most of the performance at roughly 10 lbs less. The lightweight 3/16" steels are easier to manuever and best for thin crust pizzas.
- OVEN, GRILL, STOVETOP, CAMPFIRE - Great for more than just pizza, use this steel for sourdough bread, smash burgers, roasted vegetables, breakfast, and flatbreads. At 16" x 16" it fits over two burners on most gas and electric ranges. On the grill, it works as a flat-top griddle surface with the same low-carbon steel handling direct flame without warping.
- MADE IN THE USA & BUILT TO LAST - Precision CNC laser-cut from a single piece of low-carbon steel in Minnesota. Ships shot-blasted (not pre-seasoned) - season it once before first use: wash, apply a thin coat of oil, and bake at 375F for one hour. After that, it builds a natural non-stick patina with every use, similar to cast iron. No Teflon, no PFAS, no coatings that chip or wear off. Virtually indestructible, it won't crack from thermal shock like a ceramic stone.
Description
It all starts out with the material which is an ultra high conductive alloy produced in the USA, and a well thought out design. You will notice a perfect fit and finish across all of our products. We utilize precision CNC laser cutting to ensure the highest quality edges and perfect dimensions every time, regardless of the thickness and shape. The ThermiChef cooking steel conducts heat up to 20x more efficiently than a pizza stone! This creates crispy, wood-fired-style pizza that can be enjoyed at home! Additionally, pizza stones are constructed from a more fragile material and are prone to breaking when dropped or exposed to a rapid temperature change. These pizza steels won't succumb to breakage from heat or clumsiness! Pizza steels are also more versatile and can cook many meals! For most, the standard thickness is perfect. However, if you are cooking for a long period or a large group, the deluxe line is best because it retains more heat. In short, no you do not. You will want to scrape any remaining food off of the steel after each use and apply a thin layer of oil to prevent rust. Treat our cookware the same way you would a well seasoned cast iron pan Our cooking steels can be used in the oven or on the grill! Cook anything from pizzas and bread to burgers and sauteed veggies Use your steel anywhere! You don't have to use the steel in your home oven alone, our steels work great on the grill, the smoker, or even a campfire! Don't be afraid to experiment with your ThermiChef Pizza Steel, you might just be surprised what you can create using methods other than your oven! Our pizza steel mimics the delicious texture that is produced by top of the line brick pizza ovens at a fraction of the cost. These steel cooking plates provide you with extremely fast cooking times, restaurant quality texture and flavor! This is easily achieved due to extremely high heat transfer and a proprietary cleaning and preparation method. Not just for pizza, grill burgers, steaks, veggies and more on your steel from ThermiChef! Experience a better sear on your favorite meats and faster cook times when roasting vegetables. Looking for a unique gift? Look no further! Whether it's a holiday, birthday, or a random surprise, we've got you covered!
Specs 19
| Brand | THERMICHEF |
|---|---|
| Material | 3/8" Deluxe Version |
| Color | Silver |
| Shape | Square |
| Product Care Instructions | Hand Wash |
| Brand Name | THERMICHEF |
| Unit Count | 1 Count |
| Item Weight | 27 pounds |
| Manufacturer | Conductive Cooking |
| Size | 16"x16" Square |
| Number of Items | 1 |
| Number of Packs | 1 |
| Item Type Name | Pizza Steel |
| Model Number | PS001-04 |
| Manufacturer Part Number | PS001-04 |
| Maximum Temperature | 1000 °F |
| Item Dimensions L x W x Thickness | 16"L x 16"W x 0.38"Th |
| Item Highlight | Multipurpose Cooking Steel for Pizzas, Sourdough, Grilling & More - Made in the USA |
| Material Type | 3/8" Deluxe Version |
No specs match.
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Friday, Oct 30
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Great pizza steel.
Material Type: 3/8" Deluxe Version
Size: 16"x16" Square
Awesome heavy duty pizza steel. Makes great pizza in your home oven. Would recommend for home made pizza. Great for up to 16 inch pizzas. Heavy so make sure to store appropriately.
Reviewed in the United States on October 12, 2026 by The Smith's
Wonderful and Demanding, Not for Usual Oven Baking
Material Type: 3/8" Deluxe Version
Size: 16"x16" Square
This almost transforms my oven into a commercial type pizza oven. I rate it 5 stars because it performs exactly as advertised and gives me results I want. BUT! 1. It is very heavy and not something you would easily remove like a pizza stone. 2. It requires almost an hour to reach oven temperature, that’s a lot of preheating. 3. You maintain it the way you would maintain a commercial flat top. The inconvenience is worth the spectacular crust it gives on my pizza. If that type of baking were not part of my cooking, I would not use this steel plate.
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Reviewed in the United States on September 26, 2026 by ObxAl
Highly Recommend.
Material Type: 3/8" Deluxe Version
Size: 14"x20" XL
We love this. Use it at least 2-4 times a week. I washed and seasoned it prior to use and seasoned it again after several months of use. We cook a lot of pastries, breads, bagels and a few other things on this. I recommend leaving it in your oven all the time as it is quite heavy. I've taken it out to clean in the sink a few times but we try to keep it clean overall and use a razor blade to scrape off anything that may have stuck to it after. A damp cloth to wipe it down after it cools down keeps it nice and clean, just be sure to dry it fully so it doesn't rust. Breads and bagels come out much better on this. Pizza cooks well on this too. I do recommend only cooking on one side and never the bottom. I do this to keep one side looking perfect all the time. What can I say, I like things looking a good as possible. I suspect that this is one of those things, that will outlast the owners and can be passed down to others. Highly recommend.
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Reviewed in the United States on May 8, 2026 by Andrew Scott
Awesome Pizza Steel
Material Type: 3/8" Deluxe Version
Size: 16"x16" Square
This is an awesome pizza steel delivering fantastic results for pizza. Note the 3/8" thick steel is quite heavy and large, and you want to be careful handling it to put it in the oven - you do not want to drop this on your foot! For best results you take your bottom oven rack and put it in the lowest rung in your oven and let it heat for at least a full hour after your oven reaches the desired temperature. I usually cook thin crust pizza at 500 degrees right on the steel and it takes less than 8 minutes to cook beautifully. This steel is also easy to clean. One last comment, you will need to season it when you first get it - tip - open some windows and turn on your exhaust fan as it will put off some smoke and fumes when you do this. The first time I used it it still gave off a little bit of fumes, but not after that. Highly recommended.
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Reviewed in the United States on July 4, 2026 by Don Tankersley
Fantastic
Material Type: 3/8" Deluxe Version
Size: 16"x16" Square
I was born in Naples in 1958, and by the time I was sixteen, I was already working in a small pizzeria near Via dei Tribunali. My first job was preparing dough, cleaning the workbench, and carrying sacks of flour from the storeroom. The owner, a man named Salvatore, had been making pizza since he was a boy. He taught me that the dough needed time, the oven needed respect, and a pizza should never be rushed just because a customer was impatient. By 1981, I was making pizzas myself. I worked six days a week, sometimes twelve hours a day, with flour permanently embedded in the creases of my hands. We made our dough early in the morning, used simple tomato sauce, and kept the ingredients straightforward. I learned to judge a pizza by its smell and the color of its crust rather than constantly checking a clock. Then, in 1990, the war changed everything. I left the life I knew behind and eventually started over somewhere far from Naples. I won’t pretend it was easy. For years, I worked other jobs, but I never stopped making pizza for my family on Sundays. My children grew up knowing that if there was flour on the kitchen counter, something good was coming. The problem was that my home oven never behaved like the ovens I remembered. I could make excellent dough, ferment it for 24 hours, and use good mozzarella, but the bottom crust often lacked the crispness I wanted. I tried baking trays and various other methods. Nothing quite satisfied me. Eventually, I decided to try the Thermichef pizza steel. I preheated my oven to its maximum temperature and gave the steel plenty of time to heat thoroughly. I prepared a batch of dough, stretched it by hand, added crushed tomatoes, mozzarella, and a little basil, and slid the pizza onto the hot surface. When I took it out, I checked the bottom first. Old habits die hard. The crust had developed the browning I had been looking for, and the base was noticeably crisp. The inside remained pleasantly chewy, and the pizza held together properly when I lifted a slice. It wasn’t identical to a pizza baked in a traditional Neapolitan wood-fired oven, but for a home oven, the result was genuinely satisfying. My wife asked why I was standing in the kitchen examining the bottom of a pizza for five minutes. I told her she wouldn’t understand. She has been married to me for forty years. She understood perfectly well. The steel is heavy, so plan where you want to keep it, and allow it to cool completely before handling it. Preheating is essential; don’t expect good results if you put a cold steel into the oven and immediately start baking. After all these years, I have learned that good pizza comes down to ingredients, fermentation, temperature, and patience. This steel helps with one of those things, and it does its job well. Five stars from an old pizza cook. Salvatore would have approved.
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Reviewed in the United States on October 11, 2026 by Tom Penn
Best way to make pizza at home
Material Type: 3/8" Deluxe Version
Size: 16"x16" Square
This is the secret to great pizza at home. I have been trying to make really good pizza for about a year now. Found the dough recipe found the sauce I like. Could never get the cook right. Tried stones, tried a Cast iron pan tried a grill top pizza oven, nothing worked. This browned the crust and cooked the pizza perfectly. Highly recommend for anyone who want to make better pizza’s at home
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Reviewed in the United States on October 11, 2026 by F. Denison
Great upgrade to my pizza making tools
Material Type: 3/8" Deluxe Version
Size: 14"x20" XL
Came quickly, well packed, and in excellent condition. I washed it with mild soap, applied a thin coat of oil, and seasoned it in the oven at 350 °F for one hour as instructed. While doing this, I kept my pizza stone in the oven to compare performance—actually giving the stone a slight advantage since it was positioned closer to the heating element. Despite that, the baking steel clearly outperformed the stone. It reached maximum temperature faster (measured with an infrared thermometer) and, more importantly, retained heat significantly better after 15 and 30 minutes with the oven turned off. I purchased the 20 × 14 × 3/8 inch version so I can bake two pizzas at once. This is a solid piece of steel, and its ~30 lb weight is not a drawback—it’s actually a major part of why it performs so well. The higher mass (and therefore thermal capacity) allows it to store more energy and transfer heat more efficiently into the dough, resulting in better oven spring and crust development compared to a stone. Because of that weight, I plan to keep it in the oven unless necessary to remove it. The dimensions listed on the product page are accurate, so in my opinion, complaints about it not fitting or being too heavy are not particularly justified—the specifications are clearly stated. Overall, a very worthwhile upgrade over a traditional pizza stone.
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Reviewed in the United States on April 12, 2026 by Gustavo A. Canelon
Much better than a stone, seasoning is easy
Material Type: 3/8" Deluxe Version
Size: 16"x16" Square
I have been making pizza at home for a very long time. I have used several different kinds of stones all with decent results. I kept hearing about the steel but I didn’t see anyone talk about it being so much better. It is so much better! I heat it for a good hour before use. It cooks the pizza quicker and it produces a much nicer bottom crust. I leave it in the oven and for other uses, I just do normal preheat and It helps to stabilize the temperature. Seasoning is not a big deal, it delayed me but don’t let it delay you. This is a good value. But beware, it is heavy, much heavier than the stones.
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Reviewed in the United States on April 9, 2026 by Gregory R. Daro