Our steel. Your pizza.

We make quarter-inch carbon steel slabs that transform your kitchen into the hottest pizzeria in town. Cut, ground, and deburred by hand.

Why it works

Steel conducts heat about 15X better than a ceramic stone — looks 15X better too. The crust crisps and bubbles, holds its shape from plate to mouth, folds perfectly with mind-blowing char spots underneath. Oh, and you can whip out a fresh pie in six minutes instead of twelve.

Stick it in the oven and give the people what they want. No mystery chemicals sprayed on, no technology to plug in, and no subscriptions. Stones crack eventually. This can be passed down to your great-grandkids. Pizza mode: activate!

Things you forgot to ask before buying

Will it fit my oven?

No doubt. It’s sixteen inches square and a standard oven gives you about twenty-two across. Measure your middle rack anyway: seventeen inches each way and you’re fine, with a gap at the edges. It gets tight in the narrow apartment ranges and anything toaster-like. If you got a lil’ oven in your apartment, email us the rack measurements first. We’d rather tell it to you straight than ship you something that doesn’t fit. That’s not the pizza way.

Does my oven get hot enough?

If it reaches 500°F, yes. Gas, electric, or convection. No modifications, no special rack. Middle rack, and don’t cheat the 45-minute preheat.

How do I season it?

Thin coat of high-heat oil, 500°F for thirty minutes, and let it go cold again. One evening, once, and never again. Instructions come in the box.

Is it better than the cheap ones on Amazon?

No question. Comes flat and stays flat, with edges that don’t make you bleed mid-dinner prep, made by a guy in Utah who gets paid what the work is worth. If an edible pizza is all you want, a forty-dollar one will do that — so will a decent baking sheet. We’re here for the pizza people, not the shareholders.

Can I just come get it?

Local to Utah County? Email us before you order and we’ll sort it out. Scott’s shop is in Springville, about fifteen minutes south of Provo, and he’s not always standing in it.

Can I send it back?

Thirty days, no interrogation. Use it, tinker with your dough recipe first, then ship it back and we refund you. We pay the return label.