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All New Hybrid Pizza Steel
Crispy crust,
every time
Our Hybrid tri-ply steel is lighter than a cast iron and doesn’t require preheating – cutting your cook time in half! It's like no other pizza steel or stone on the market. So snag yours before it sells out (it will). Perfect for fresh or frozen pizza!
500,000+ Home Chefs love HexClad
Delivery is done for
Pizza Steels are essential for achieving crispy crust that beats any delivered pizza.
Unmatched cooking power
•
No hefty flouring or preheating required. (Unlike most brands!)
•
Oven-safe to 900°F, perfect for BBQ and specialty pizza ovens.
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Fast, even heating thanks to HexClad's trademark tri-ply hybrid surface.
Nonstick, easy to clean
•
The hybrid surface gives you the power of stainless steel and the easy cleanup of nonstick.
•
It’s durable like a cast iron – metal utensil + dishwasher safe.
Lightweight, easy to maneuver
•
Spice up a standard 14" fresh or frozen pizza or cook up a gourmet pie at home.
•
Two handles for secure handling in and out of the oven.
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LIFETIME WARRANTY
500,000+ home chefs love HexClad
Hybrid Pizza Steel
Our new Hybrid Pizza Steel is the first of its kind – works on a BBQ or specialty pizza oven.
• Oven-safe up to 900ºF.
•
Features a hybrid tri-ply construction that heats up quickly and evenly, ensuring an extra crispy crust every time.
• Easy to clean, nonstick surface.
Add to Cart – $149
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Product Details
•
14.5” baking surface accommodates a 14" fresh or frozen pizza.
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Hybrid surface heats quickly and evenly, reducing hot spots for perfect crust.
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No preheating required for the fastest home pizzas out there.
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Oven, BBQ, and pizza oven-safe up to 900ºF.
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The surface texture keeps food more secure and less likely to slip off when transferring in and out of the oven.
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Low profile pan edge makes using a spatula easy.
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Stainless and nonstick hybrid versatility with all the benefits of cast iron while being lighter weight and easier to handle.
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Easy to clean nonstick surface.
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Metal utensil + dishwasher safe.
Care Instructions
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Dishwasher-safe or wash with warm, soapy water. For tougher stains, soak for 10 min. and use an abrasive sponge like steel wool.
Specifications
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Product Dimensions: (cm and inches) 50.5 x 40.6 x 1.5 (cm), 20 x 16 x .6 (inches) Cooking surface is 14.5 inches.
•
Product Weight: (kg and lbs) 2.08 kg, 4.59 lbs.
DISHWASHER SAFE
NonStick
Cooks Evenly
LIFETIME WARRANTY
Metal
Utensil-Safe
Metal
Utensil-Safe
LIFETIME WARRANTY
DISHWASHER SAFE
NonStick
Cooks Evenly
HexClad hits different
No preheating - cooks 2X faster!
Nonstick – no flouring, easy to clean.
Lightweight with
2 handles.
Crispy crust
guaranteed!
Other pizza steels
45 min - 1 hr
preheat required.
Require flouring, hard
to clean.
Made from heavy
stone or marble.
Uneven heating - hot spots & soggy bottoms.
No preheating, cuts cook time in half.
Nonstick – no flouring, easy
to clean.
Lightweight with 2 handles.
Crispy crust guaranteed!
Other pizza steels
45 min - 1 hr preheat.
Require flouring, hard to clean.
Made from heavy stone or marble.
Uneven heating - hot spots and soggy bottoms.
“This Pizza Steel F***ing Works”
- NANCY SILVERTON
Chef/Co-Owner of Michelin-starred Mozza Restaurant Group
Pan favorite recipes
BASIC PIZZA DOUGH
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1 ½ cup (370 g.) warm water (105-110°F)
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1 tsp. (2 g.) active dry yeast
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1 tsp. (6 g.) honey
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1 tbsp. extra-virgin olive oil
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3 ¾ cup (600 g.) flour, plus more for work surface
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1 tbsp. (14 g.) fine sea salt
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Combine warm water, yeast, oil, and honey in a bowl. Let sit for 5 minutes until foamy. In another bowl, mix flour and salt.
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For hand-made dough, combine wet and dry ingredients, knead on a floured surface until smooth. For stand mixer, gradually add dry ingredients, then mix until smooth. Refrigerate dough for 24-72 hours until doubled.
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Divide cold dough into 4 pieces, shape into balls, and let rise at room temperature for 5 hours until doubled.
MARGHERITA PIZZA
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1 28 oz. can whole peeled tomatoes
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2 tbsp. extra-virgin olive oil
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1 large garlic clove, finely grated
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Kosher salt
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Extra-virgin olive oil, for drizzling
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1 lb. pizza dough, room temperature
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All-purpose flour, semolina flour, or finely ground cornmeal, for dusting
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4 oz. fresh mozzarella cheese (not packed in liquid), thinly sliced
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8 to 12 fresh basil leaves
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Preheat oven to 500°F with a rack in the lower third. Drain whole peeled tomatoes and crush them in a bowl with oil, garlic, and salt.
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Brush a HexClad Pizza Steel with oil. Shape dough into a 12-inch round, place on the Pizza Steel. Spread ½ cup sauce over the crust, add mozzarella.
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Bake for 10-12 minutes until browned. Remove, cool, drizzle with oil, add basil, and slice.
CHALLAH PITA
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1 cup water, heated to 115°F
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1/2 cup (100 g.) granulated sugar
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1 (¼ oz.) packet active dry yeast (2¼ tsp.)
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1/4 cup vegetable oil and more for greasing
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1/4 cup honey, 3 large eggs
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5 1/2 to 6 cups (745 g. to 810 g.) all-purpose flour, plus more for dusting
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2 tsp. kosher salt
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2 (8 oz.) blocks cream cheese, room temp
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1/3 cup seltzer, 2 tbsp. honey
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Flaky salt and freshly ground black pepper
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Honeycomb, for garnish
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For the challah pita, dissolve sugar in warm water, add yeast, oil, honey, and eggs. Mix until smooth. Add flour and salt gradually, knead until elastic. Let rise until doubled, then divide and shape into balls. Roll into rounds and let proof. Cook on preheated pizza steel until golden.
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For the schmear, whisk cream cheese, seltzer, honey, salt, and pepper until fluffy. Serve with honeycomb and flaky salt alongside the pita.
HOT HEX PIZZA
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1.5 cups water
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1.6 g. active dry yeast or (4.1 g. fresh yeast)
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1 tsp. honey, 1 tbsp. extra virgin olive oil
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600 g. flour
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3 tsp. fine sea salt
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Semolina flour (for dusting)
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1 28 oz. can of whole peeled pelati tomatoes
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Extra virgin olive oil
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Fresh basil, fresh mozzarella
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Thin sliced soppressata
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Hot honey
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For the dough, combine warm water, yeast, oil, and honey. Let sit until foamy. Mix flour and salt separately.
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If using a mixer, gradually add flour to the yeast mixture until firm. Refrigerate for 24-72 hours until doubled. Divide into 4 pieces, shape into balls, and let rise for 5 hours.
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For the pizza, blend pelati tomatoes and season. Spread dough on floured surface, then on a pan. Top with sauce, basil, mozzarella, and soppressata. Bake until golden. Drizzle with hot honey.
Frequently asked questions
How should I clean my Pizza Steel?
Despite what the name implies, stainless steel may stain. The good news is, with HexClad, staining is easy to remove. In fact, you can even use steel wool scouring pads and abrasive cleaners such as Bar Keepers Friend to help remove the stain. Using those, paired with hot and soapy water, will get your pizza steel looking shiny and new.
What level of heat should I use?
Our patented HexClad design allows heat to distribute faster and more evenly, which means you can cook at lower temperatures. We recommend that our customers start cooking at lower temperatures and increase if needed. You rarely need to cook on high heat with HexClad. Learn more watching HexClad Cooking Temperature.
How do I make sure my Pizza Steel is properly seasoned?
Like most fine cookware, HexClad should be seasoned before its first use. You do not need to season your pans before every use.
Here’s how to season your pans properly:
• Heat your pan to medium-low and spread 1 teaspoon of vegetable oil around the interior of the pan.
• Leave the pan on the heat for 1-2 minutes.
• Now you're ready to cook. Simple as that!
You can view our seasoning video for more details.
Over the first few weeks of use, your HexClad Hybrid cookware will perform better as it re-seasons from the fats in the food you are cooking. If you’re still experiencing sticking after owning the pans for an extended time, we recommend giving the pan a deep clean with a more abrasive sponge and then re-season the pan.
What does my Lifetime Warranty cover?
Our warranty is limited to consumers with proof of purchase. If the product was not purchased new from an authorized dealer, distributor, or representative of the manufacturer this warranty is null and void.
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