It depends on your delivery address. The vast majority of countries are served by DHL Premium. Portugal and Poland are also served by GLS, whilst Sweden and Finland are served by BRING.
We cover a large part of the delivery cost, so you can have your heavy parcel delivered at a fair price. The price typically ranges from EUR 4.99 to 9.99*

Click here for a full shipping price overview.

*We offer a substantial discount on delivery costs if you spend more than 88 euros. If your order total is less than 88 euros, you will need to add 5–10 euros to the prices shown above.

It depends, of course, on where in Europe you live. Here are a few examples of typical delivery times (DHL Premium): Germany: 1–2 days, the Netherlands: 2–3 days, France: 2–3 days, Spain: 3–4 days.

If we receive your order before 1 pm (Mon–Fri), it will be dispatched the same day.

You can cancel your purchase or exchange with another product/size within 30 days by using our returns portal. During the returns process, you’ll have the option to purchase a returns label at the same favourable price as when you ordered the parcel.

No – Unfortunately, that isn’t possible :-(.

To keep the price down, we have to order large quantities at a time from our manufacturer. If you’re considering a very large sheet, please bear in mind that it will very quickly become very heavy, and therefore difficult to handle.

If you’d like a steel plate in custom dimensions, it’s best to contact a local blacksmith and ask if they can meet your requirements.

The Pizza Steel has rounded corners, so you can’t simply use a mathematical formula if you want to work out the cross-sectional dimensions of our baking steel (if, for example, you want to find the correct size for a kettle barbecue)

So, here are the cross-sectional dimensions – from ‘corner’ to ‘corner’ – for our three sizes:

30 x 40 cm = 47.6 cm

33 x 38 cm = 47.7 cm

35 x 40 cm = 50.7 cm

Several customers have wondered why our baking steel is 6 mm thick.

“Well – why not even thicker?”

We fully understand the question :-). In fact, we started out by producing the baking steel in 10 mm, as we thought “the thicker, the better”

However, after a year filled with hundreds of test bakes on steel sheets measuring 2, 4, 6, 8, 10 and 12 mm, we concluded that the optimal thickness was 6 mm. It offers the ideal combination of relatively low weight, fast heating time and fantastic baking properties.

As well as reaching the maximum temperature in 35–40 minutes, 6 mm is more than enough to store sufficient energy/heat even for the largest loaves. Furthermore, it turned out that the thicker plates (10 and 12 mm) – contrary to our expectations – had problems retaining heat during repeated baking sessions.

This is probably because the tray has to absorb new heat as heat is transferred to the bread, and this new heat can only be absorbed from the base of the tray (as the dough covers the top). The new heat then has to be conducted from the bottom to the top of the plate, which becomes more difficult the thicker the plate is.

The astute customer may also have noticed that the original ‘The Baking Steel’ in the US is also 6 mm thick, but we had to carry out a whole host of test bakes before we arrived at the same result :-).

…and yes, the thicker the plate gets, the heavier it becomes. Our Baking Steel weighs a good 6.5 kg, whereas a plate of, say, 10 mm would weigh 11–12 kg!

Yes, all baking paper on the market is approved for use up to 220 degrees. However, this does not mean that it cannot be used at higher temperatures. Just make sure you use baking paper approved by ECO-Label, Blauer Engel or another national testing body when baking, so that the baking paper does not contain the harmful fluorinated substances which, unfortunately, are used as ‘non-stick agents’ by many baking paper manufacturers. Fluorinated substances are endocrine disruptors, so they should be avoided.

Hvis du fx bager et enkelt brød eller en pizza på bagepapir, kan det være en god ide at klippe papiret til, så det passer til brødet eller pizzaen. På den måde undgår du at større fritliggende stykker bagepapir forkuller under bagningen.

Even if you take good care of your Pizza Steel, a little rust may appear from time to time. 

Minor patches can often be easily removed with a little steel wool and lukewarm water. Then dry the baking steel immediately with a dry towel and place the Pizza Steel in a warm oven so that it can dry completely. Once it is completely dry, allow it to cool down, after which you can repeat the initial oil treatment as described in the instructions. 

Stainless steel has an outer layer consisting mainly of chromium. Unfortunately, this layer inhibits the steel’s ability to absorb and conduct heat, which is why stainless steel isn’t particularly well-suited for baking :- (.

For our baking steel, we therefore use exclusively high-quality Swedish steel, which is much better at absorbing and conducting heat than stainless steel.

Yes, The Pizza Steel is food-safe.

We use only the best steel from the Swedish company SSAB, so that we can be sure of consistent quality that meets the strict Danish and European food safety standards at all times, and, of course, we follow the Danish Veterinary and Food Administration’s recommendations regarding traceability and requirements for products intended to come into contact with food, including compliance with migration limits.

You can find our latest ‘smiley’ report from the Danish Veterinary and Food Administration here

No, we ship exclusively to all EU member states. This means that local VAT is always included in the price and delivery is fast. Sending an 8 kg parcel across the Atlantic is not sustainable. We recommend that you find a local manufacturer instead.