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The Made In Seasoned Carbon Steel Pizza Steel is a 86-perforation baking steel for restaurant-quality home pizza, now $34.50 (save $34.50 off $69) with free shipping over $45 when you buy online at Honed Edge Cutlery.
Categories : Series
SKU : HON-SER-086
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Buy the Made In Seasoned Carbon Steel Pizza Steel online today for just $34.50, down from $69 — a 50% discount. It's the best affordable pick for home pizza makers who want pizzeria-grade crusts without a $1,000 pizza oven. Use code EDGE10 for an extra 10% off at checkout.
Shoppers comparing the Made In carbon steel pizza steel vs pizza stone should note: steel conducts heat faster, preheats in about 30 minutes, won't crack from thermal shock, and the 86 perforations boost airflow under the dough for a crisp, blistered bottom.
Place the steel on the upper-middle rack, preheat at 500–550°F for 30–45 minutes, launch your pizza with a peel, and bake 5–7 minutes. It also works under the broiler for leopard-spotted Neapolitan-style crusts.
At $34.50 — half the $69 compare-at price — it delivers stone-oven performance for a fraction of the cost. Free shipping on orders over $45 makes it easy to bundle with other Made In pieces and save more.
Current offers: 50% sale discount, coupon code EDGE10 for an additional 10% savings, and free shipping over $45. This is the lowest promoted price for this pizza steel.
86 perforations drive airflow for pizzeria-crisp crusts at a $34.50 sale price
Seasoned carbon steel preheats fast and outperforms fragile pizza stones for the money
Save 50% off $69 plus an extra 10% with coupon EDGE10 — free shipping over $45
Use: Home oven, broiler, and grill pizza baking
Series: Made In Cookware Series
Material: Seasoned carbon steel
Sale Price: $34.50
Perforations: 86
Product Type: Perforated Pizza Baking Steel
Compare-At Price: $69.00
Seller: Honed Edge Cutlery
The Made In Seasoned Carbon Steel Pizza Steel turns any home oven into a pizza oven. At $34.50 versus the $69 compare-at price, it's the affordable upgrade for weekly pizza nights, frozen pizza rescue, and naan or flatbread baking.
Base discount: $34.50 off. Stack coupon EDGE10 for another 10%. Free shipping over $45 — bundle a knife or pan to maximize savings.
Right here at Honed Edge Cutlery. Add it to your cart for the current $34.50 sale price and checkout securely online.
It's $34.50, down from $69 — roughly half the typical retail price for a comparable perforated pizza steel, making it one of the most affordable high-performance options.
The steel preheats faster, transfers heat more efficiently, resists cracking, and the 86 perforations improve airflow for crisper bottoms than most stones.
Place it on the upper-middle rack and preheat at 500–550°F for 30–45 minutes before launching your pizza.
Yes — use code EDGE10 for an extra 10% off, and orders over $45 ship free.
My oven maxes at 550°F and this steel still produces blistered, airy crusts with a properly charred bottom. The perforations really do help crispness. Bake times dropped to 5-6 minutes. Absolute game changer for pizza night.
No fussy first-time prep — it arrived pre-seasoned and my first pizza released cleanly. Cinnamon rolls and flatbreads come out great too. Preheating 45 minutes is the only requirement.
This thing is seriously heavy, so clear a storage spot and lift with your knees. Performance is excellent — bottoms that actually crisp instead of going pale. Docked a star purely for the weight.
My stone cracked after two years. This steel won't do that, and the perforations mean faster, more even heating. Crusts are crisper edge to edge. Should have switched sooner.
It works — my crusts improved noticeably. But the perforations mean you can't use parchment the same way, and the first pizza stuck until I added enough semolina. Once dialed in, results are very good.
Crispiest homemade pizza I've ever made.
Heats fast, bakes evenly, and the seasoning held up through a dozen cooks. Re-seasoning is easy if needed. Wish it came with a storage hook, but no complaints on performance.
My kids now rate my homemade pizzas against the local pizzeria and I'm winning. The steel holds serious heat so multiple pizzas bake consistently. Great value at the discounted price.
The 86 perforations aren't a gimmick — air circulates under the dough and the bottom crisps beautifully. Also use it for naan and roasted vegetables. Seasoned surface has held up well.
Worked well for the first month, then rust spots appeared despite hand-drying and light oiling. Maybe my kitchen humidity, but my cast iron doesn't do this. Disappointed.
