Analysis 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€67
Price verified on Amazon on August 26, 2026 · may change
Amazon does not have it available right now
We checked on September 19. The review stays up because it is still useful for comparing, but it cannot be bought on Amazon.es today.
As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.
- Material
- Steel (4 mm plate)
Quick answer
Yes, the Gi.Metal Steel Pizza Plate 40 × 35 cm is our pick for pizzeria-grade pizza without buying a new oven. The key is the material: a 4 mm steel plate conducts heat far better than stone, so it delivers a crispier base in less time in any decent home oven, and Gi.Metal is a serious Italian brand. It is for anyone who already has a conventional oven and wants a step up in quality. Those wanting zero maintenance, or who already own a countertop oven reaching 400 °C, do not need it.
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.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
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
- Steel (4 mm plate)
As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.
Goes well with
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.
YOU MIGHT ALSO LIKE