Reviewed by Valery Grin · · updated June 2, 2026
Gi.Metal Steel Pizza Plate 40 × 35 cm (4 mm)
The Italian steel that gives a crisp base in a home oven
EDITOR'S PICKFrom€65
Reference price on Amazon (June 2026) · subject to change
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- Material
- Acero (placa de 4 mm)
A 40 × 35 cm, 4 mm steel plate from Italy's Gi.Metal. Steel conducts heat far better than stone: a crisper base, in less time, in your home oven.
The great home-pizza discovery of recent years isn't an expensive oven: it's the baking steel. The physics is simple. Steel conducts heat several times faster than a refractory stone, so it transfers a thermal blast to the dough that stone can't match. The result is that leopard-spotted, puffed, crisp base you'd associated only with the pizzeria. The Gi.Metal plate — a benchmark maker among professional pizzaioli — brings that principle to your home oven.
The 4 mm thickness is the balance this brand has chosen: enough thermal mass to deliver a strong heat hit to the base, without taking an eternity to preheat or weighing like an anvil. The 40 × 35 cm format covers the rack in most home ovens and leaves room for generous individual pizzas or breads.
The protocol is that of any baking steel: preheat the oven to maximum with the plate inside for 45-60 minutes, launch the pizza straight onto the scorching steel, and watch the base cook while the top is still catching up. It's no indulgence: it's probably the best euro-per-result-improvement you can spend if you already own a conventional oven.
It's bare steel, so it asks for the same care as a cast-iron pan: dry it well and a wafer-thin layer of oil to keep rust away between uses. In return, it lasts literally decades.
Our pick if you want pizzeria-grade pizza without buying a new oven. Steel from a serious maker like Gi.Metal transforms any decent home oven.
Pros
- Steel conducts heat far better than stone: a crisper base
- 4 mm thickness: good thermal mass without an endless preheat
- 40 × 35 cm format that covers the rack in most ovens
- Italian benchmark brand among professional pizzaioli
- Decades of durability with minimal care
Cons
- Bare steel: needs drying and oiling to avoid rust
- Heavier than a thin stone and demands a long preheat
Who it's for
Anyone with a conventional oven who wants the quality leap to a crisp pizzeria base without investing in a dedicated oven.
Not for
Anyone after zero maintenance (bare steel needs drying and oiling) or who already has a tabletop pizza oven that hits 400 °C on its own.
Specifications
- Material
- Acero (placa de 4 mm)
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FAQ
Why does steel give a better base than stone?
Steel conducts heat much faster than a refractory stone, so at the instant of launch it transfers a thermal hit to the dough that stone can't match. That's what produces the puffed, crisp pizzeria base.
How long should I preheat it?
As a rule, oven at maximum with the plate inside for 45-60 minutes before launching the first pizza. Steel needs to bank heat; cut that short and you'll lose part of the effect.
Does it work in any home oven?
Yes, as long as the 40 × 35 cm plate fits on the rack. It works in electric and gas ovens; the higher your oven's maximum temperature, the better the result.
How do I care for bare steel?
Like a cast-iron pan: no dishwasher. Clean it hot with a scraper or brush, dry it thoroughly and apply a wafer-thin layer of oil before storing to prevent rust.
Can I use it for bread too?
Yes. Steel is excellent for tin loaves, focaccia and rolls: the base gets the same heat hit that gives a crisp bottom crust.