The Original Baking Steel is rectangular and weighs 16 pounds - and it can make a mighty fine pizza or flatbread. It has to be reseasoned after every soapy wash. It doesn’t have consistent heat retention, but it still bakes well. The color of the steel darkens with each use, developing a black patina. Size: 14.5"x16" | Material: Steel | Shape: Rectangle One last bonus of this best-selling baking steel is its design - its thinness and dimensions make it easy to imagine you could store it with all your other baking sheets. “You can hammer at these things with and metal spatulas, etc.” Just remember that after washing it, it’s important to dry it immediately and re-season it with oil. “I personally rate baking steels higher across the board than the ceramics or stones for ease of cleaning and getting any stuck-on cheese off,” our tester admits. Performance aside, this steel stone is very easy to clean. With this method, the crust across the bottom was evenly browned and baked and the top had bubbly cheese with crispy edges.
For our oven, we found that eight minutes on the middle rack at 500 degrees, without any turning, was the perfect approach. “I was impressed enough with the performance, and saw enough potential here, to warrant further examination with just a more standard procedure,” our tester stated. Because of this, you'll need to do your own research to find the prime rack setting for your specific oven - and when you do so, you’ll find that this steel can absolutely produce chef-quality pizzaa. When following these instructions to a tee, we found that, while the undercarriage of the pizza was the best we've tasted, the cheese was borderline burnt and the center of the pie was raw and doughy.
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However, we found the manual to be quite cumbersome: it calls to position the oven rack in the second highest position, heat the oven to 500, bake the pizza for four minutes on 500, spin the steel, and turn on the broiler to high for two to five minutes. Straight out of the box, it comes pre-seasoned with flaxseed oil. The NerdChef Baking Steel is a square stone that’s a quarter of an inch thick. The steel stone bakes hot and is inconsistent from bake to bake. We found that following the manufacturer's instructions actually did not yield a perfect pie. Size: 15”x15” | Material: Steel | Shape: Square Finally, the consistency of this steel stone makes us confident that it would perform well with any kind of bread dough or pizza dough. "We all want consistency and a fair price point and the Dough-Joe is all encompassing," said our tester. We found that, overall, it’s very easy to clean and touts very consistent performance, which makes an obvious purchase in our books. That said, if you do choose to wash it with soap and water, it’s important to immediately and thoroughly dry it before then re-seasoning it with flaxseed oil or olive oil and baking it for 90 minutes at 500 to 550 degrees.
Since it’s seasoned, it’s suggested to be scraped or burned off, as opposed to traditionally washed. Performance aside, the ease of cleaning the Dough-Joe is notable.
While it practically perfects the crust, we did notice that it doesn’t offer much in terms of dough rise, but the end result was tasty nonetheless. In both cases, we found that it made for the most even bake, with a perfectly crispy crust that pulled apart to reveal a deliciously doughy center. When we put this pizza stone to the test, we examined how well it worked for cooking both classic pizza and flatbread. The Dough-Joe The Samurai 15-Inch Steel Baking Sheet is made of seasoned, carbon-blasted steel that’s beloved for its heat retention, even baking, and ease of cleaning. If you do wash it with soap and water, it has to be reseasoned.
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