The price within the NL is €98 including 21% VAT.

The prices within the EU are including the VAT of the buyer country.

Outside the EU, you are exempt from the 21% Dutch VAT, but import taxes might apply depending on the destination. Currency exchange rate depends on your bank and credit card company.

UK customs fees and import taxes are gathered by shipping companies (UPS, DPD) and are 20% of your purchase.

US import taxes apply for orders above US$1000 and are 3%.

The Pizza Steel weighs 5.5 kg (12.1 lbs).

The Pizza Steel is 34 cm (13.4”) wide, 32 cm (12.6”) long, and 6 mm (0.2”) thick.

The Pizza Peel weighs 0.5 kg (1.1 lbs) and is 53.5 cm (21.0”) long and 28.5 cm (11.2”) wide.

The Pizza Knife weighs 0.5 kg (1.1 lbs) and is 32 cm (12.6”) long and 10 cm (3.9”) wide.

Carbon steel

Carbon steel has the ability to absorb, store and conduct heat quickly. After preheating, the Pizza Steel works like a thermal battery, releasing the heat stored inside to cook the base of your pizza.

The result? A golden-brown, crunchy base.

Maintenance

To protect the steel against rust and keep it from sticking, it’s best to season the steel once. To season the steel, simply apply a very small amount of food-safe oil and leave in the oven for 30 minutes at 200°C/392°F.

The oil will fill up the pores of the steel and create a hard, glasslike protective layer.

Steel VS stone

Stone and steel both work like a thermal battery, but steel has the advantage of being a better conductor. This means that when you put your pizza on top, it will release its heat faster than a stone would, resulting in a browner, crunchier pizza base.

If steel is that great, why isn’t it used in all pizza ovens?

In a hot, wood-fired pizza oven, a steel floor would transfer heat to the pizza too quickly, burning your crust. In a high-heat oven, less conductive stone works best.

Your home oven and a pizza steel, though? A match made in pizza heaven.

EU shipping within 1-5 business days.

Worldwide shipping within 2 weeks.

Non-EU orders are exempt of Dutch VAT but must pay local import tax upon delivery.

Shipping of Outdoor Oven & Fire Pit is free within The Netherlands (not applicable to other products and accessories).

Want to know more? Go to shipping.

To make great pizza, you need your home oven to be as hot as possible, so turn it up to its max. temperature (usually around 250°C/428°F). To bake the pizza evenly, you need different types of heat coming from different directions. Start by turning on the grill/broiler at the top of your oven for radiated heat followed by the fan in the back for convective heat.

Together, they’ll radiate heat down onto the top of the pizza and circulate hot air around the pizza, cooking the ingredients, melting the cheese and inflating the crust.

Perfect!

Or so it seems, because there’s still one type of heat missing: heat from the bottom. Without an incredibly hot oven floor, you’ll always end up with a wet, pasty sad-looking pizza base.

To fix this once and for all, simply add the third type of heat: conduction. Conduction will come from the sizzling hot Pizza Steel in your oven. After preheating, the steel works like a thermal battery, storing heat and releasing it right into your pizza base as soon as you put your pizza on top. It’ll produce a perfectly golden-brown pizza base and a crunch like you’ve never had before. Yes, you’re ready to bring your home oven pizza journey to a whole new level!

We work closely with a trusted overseas manufacturer to produce the Städler Made Pizza Knife. For the Pizza Steel and Pizza Peel we work with a proud third-generation steel company right here in the Netherlands. Keeping the manufacturing local lets me to keep a close eye on quality, so you can enjoy the best product possible.