Chef Pomodoro Pizza Steel

A pizza steel is significantly more conductive than a stone, meaning it absorbs and transfers heat to your dough much faster. This results in a superior, crispier crust and better browning in a shorter amount of time.

Yes, it is recommended to season the steel before your first bake to create a natural, non-stick surface. You can do this by lightly coating it with a high-smoke-point oil and baking it in the oven to polymerize the oil.

Cleaning is straightforward: simply scrape off any burnt food residue and rinse with warm water. Avoid using soap or a dishwasher, as you want to maintain the seasoned surface that develops over time.

Yes, the steel is compatible with both ovens and outdoor grills. It is an excellent way to achieve wood-fired style results on a standard gas or charcoal grill.

The lifting holes allow you to safely maneuver the heavy steel in and out of a hot oven using a hook or heat-resistant tool. They provide a secure grip, reducing the risk of dropping the steel while it is hot.