Review on 🍕 Enhance Your Pizza Making with THERMICHEF Conductive Cooking Square Pizza Steel by Brandon Bullard

Mainly used to improve the thermodynamics of my main oven. Meaning: Keeping "a little" warm, like in a stone oven, so the bread doesn't dry out and overcook because the oven has to be turned on constantly to keep a high temperature. I was concerned it would be too heavy for my oven. But that's not the case. I've also cooked pizza directly on the wire rack, both on the lowest level and using the "broiler method" with amazing results. I've found that baking bottom shelf pizza works really well at 525! Haven't tried baking bread directly on steel yet! I really like the sizes. It goes perfectly with my main standard stove and no other product on the market seems to match it unless I buy a raw steel stove. But I'm too busy and my personal time is worth the extra cost.