BakePlate Puts More Heat Under Your Pizza
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.
I didn’t think much of the bottom crust before, but there is absolutely a difference. It’s amazing!
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.
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.
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!
SPRAYBRICK SURFACE FOR PERFECT CRUST
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.