Nothing puts more heat underneath your pizza for the perfect crust. The BakePlate weighs the same as a 0.25" steel plate, but holds almost twice the heat.
I'm a pizza fanatic. I have a . . . . propane oven, a steel and a highly rated stone. When I got a BakePlate as a gift, I was pretty skeptical. Wow. The BakePlate outcooks them all.
Ray W.
I didn’t think much of the bottom crust before, but there is absolutely a difference. It’s amazing!
Tori
Preheated oven to 500 with BakePlate inside, then turned on top broiler and voila.... killer pizza, evenly baked with perfect amount of crispy crust in 3-5 minutes in my oven. I've not had better pizza from a home kitchen ever.
Jonathan
But wow...this Bakeplate is AMAZING and worth every penny. My husband wouldn’t even touch the second pizza I had simultaneously cooked in a regular pan.
Steph F.
This did not disappoint. 4 min. later, the crust and mozz was beautifully browned, and the meat had a crispy edge. I worried that the bottom was stuck to the plate, but it slip onto a round aluminum pan with zero issues. The result? Damn near perfection, and fully cooked! Albeit shortly lived, it was devoured in minutes after it cooled. Easily the best pizza I've ever made!
Kurt M.
THE BEST PIZZA BAKED IN YOUR OVEN
Bake enough pizza for family and friends. The BakePlate holds more heat than anything else you could safely put in your oven.
We created the SprayBrick surface by melting a special heat-resistant steel then spraying it under pressure onto the top of the BakePlate. The hard, durable surface has the texture of the firebrick found in wood burning ovens. The texture and porosity of the SprayBrick surface allow steam to escape from the bottom of the pizza so the crust gets crisp.
The BakePlate isn't light, but the multiple cross fins on the bottom raise the baking surface above the oven rack, so it can be easily gripped from all four sides (please don't pick up the BakePlate while it's hot). The cross fins also increase the surface area to allow more heat into the BakePlate. It holds twice the heat of a 1/4" steel plate, but takes only 15 minutes longer to pre-heat.
Italian style pizza is usually cooked in a brick oven with an air temperature around 900°F and a baking surface temperature of 700-800°F, but with a few tweaks - adding Malted Barley Flour and Baker's Special Dry Milk to improve browning and moisture retention; using uncooked, strained tomatoes (passata) instead of whole peeled tomatoes to reduce water content; pressing the fresh mozzarella to reduce water content - you can make Classic Italian Pizza in your home oven.
