NerdChef Steel Pizza Plate Review: A Heavyweight Contender?

This review dives into the NerdChef steel pizza plate, a heavyweight contender in the pizza-making world. Weighing in at a hefty 30 pounds (for the half-inch model), this American-made plate promises superior heat retention and incredibly durable construction. We explore its impressive build quality, examining the thick steel gauge and strategically placed holes designed for both heat distribution and potentially wall mounting. But the significant weight isn't without its drawbacks. This review will explore whether the benefits of superior heat retention and a perfectly crisp crust outweigh the potential challenges of finding a sturdy enough oven rack to support its considerable mass.The review covers the initial unboxing experience, detailing the build quality and first impressions. We then delve into the practical aspects of using the plate, including baking time, crust consistency, and potential improvements like using cornmeal. Finally, we weigh the pros and cons, comparing the half-inch model with its lighter quarter-inch counterpart, and ultimately offer recommendations based on oven rack strength and personal preferences. Is the NerdChef steel pizza plate worth the investment, and which version is right for you? Read on to find out.

Pros And Cons

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Unboxing and Initial Impressions

The NerdChef half-inch steel pizza plate arrived, weighing in at a hefty 30 pounds. The packaging was sturdy, and the plate itself felt incredibly durable, exceeding my expectations for its build quality. Made in the U.S., it boasts a reassuring heft and seems designed to withstand years of high-heat baking. The steel gauge is incredibly thick – it feels like the kind of metal used in industrial equipment.

The plate features strategically placed holes, possibly designed for easier handling or even wall mounting, though I haven't explored that option yet. These holes also aid in heat distribution. The overall craftsmanship and attention to detail impressed me significantly; this isn’t just some flimsy piece of metal.

Size and Weight Considerations

The significant weight (30 pounds for the half-inch model, 25 pounds for the quarter-inch) is a major factor to consider. While the reviewer initially thought a heavier plate would improve pizza crust results, he notes that it may be too heavy for some oven racks. The rack in his oven is showing a bit of a sag under the weight of the plate.

A lighter, quarter-inch option exists, but the heavier plate's thermal mass might offer better heat retention for crispier crusts, which is an aspect worth considering when choosing between these two options. He wonders whether the extra weight is really necessary or if the quarter-inch would have been a better choice for his needs.

First Pizza Bake Results

The reviewer uses store-bought pizza dough, a simple sauce, and cheese for his first pizzas. He notes the ease and speed with which the pizza transfers to the preheated steel plate. The baking process, at 8-10 minutes in a preheated oven, resulted in a well-cooked pizza, although the crust coloring was somewhat uneven.

He suggests that using a layer of cornmeal under the dough might lead to a more even color and possibly a crispier crust, and that slightly less baking time may be beneficial for future attempts. The bottom of the pizza looked well-done, although slightly overdone at the edges in places.