SPEED STEEL - (.90”)

• Makes incredibly great pizza: Gorgeous crusts, better blistering, and faster cook times.

• 20x faster heat transfer than ceramic & stone

• underside fins give faster heating & better thermal distribution.

• integrated handles make it easy to move.

• backstop to keep your pizza from sliding off the back.

• 3d Cast steel, unbreakable, guaranteed for life. Seasoned with organic flaxseed oil. Care for it like cast iron.

• 14.5” x 13.5” x .90” - 15lbs

• XL: 15” X 15” X .90” - 18LBS

Thermal Engineered

We added fins underneath Speed Steel creating 3x more surface area for much faster heating & even heat distribution. 

Easier to Handle

Most pizza stones are heavy and awkward to handle. Speed Steel has built-in handles making it much easier to move.

Wood fired performance at home

Speed Steel gives you the performance of a 1000F wood fired oven, in your home oven at 450F.

Durable for life

You'll pass Speed Steel to your grandchildren. It's unbreakable and we guarantee it forever. Care for it like cast iron. 

great on a pellet grill

A pellet grill produces indirect heat, which is perfect for cooking pizza evenly throughout.

Directions for your first pizza 

(Ovens heat differently, especially gas vs electric - so experimentation is required!)

1. Place on 2nd highest rack. You want it close to the top heating element, but still have enough room to slide a pizza onto it.

2. Pre-heat for 45 minutes. Heat on convection bake at max oven temperature (500°F/260°C for most ovens), for 45 minutes.

3. Slide on your pizza. Using a pizza peel or edgeless baking pan, pick up your pizza and slide it onto your Speed Steel. (You can lightly flour your peel so it slides easily).

4. Let it cook. Baking times vary widely by oven and thickness of your pizza, so keep an eye on it. For our electric oven, we usually bake on convection for 4 minutes, rotate the pie, then broil to finish for 2-5 minutes.

5. Cool down. Your Speed Steel will remain hot for a long time! Let it cool down for a several hours before handling.

FAQ

• Crust finishing before the top? Try pre-heating at a lower temperature, like 400°. Then turn on the broiler and raise the oven to max temperature before putting the pizza in.

• Can I leave the steel in the oven? Sure, many people leave the stone in their oven full-time, it acts as a heat sink when baking anything else.

• Cooking back to back pizzas? Give the Steel a few minutes to warm back up in between pizzas. You can also use a handheld temperature gun to see the temperature.

Re-Seasoning

1. Scrub, scour and clean your Speed Steel with soap and water.

2. Rinse and dry completely.

3. Drop on a dab of flaxseed oil and wipe it over the whole top. You can also use vegetable oil or lard too, but flaxseed oil works better because it has a higher smoke point.

4. Wipe oil completely off with a dry paper towel (enough oil will stay in the pours of the metal to make it work).

5. Bake at 375° for one hour, then let cool in the oven.