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 85 euros. If your order total is less than 85 euros, you will need to add 5–10 euros to the prices shown above.

It’s no secret that the best advertising we can get is happy customers who bake for their friends and acquaintances. That’s why we’re naturally keen to ensure that as many customers as possible have the best possible starting point. 

The Pizza Steel, combined with the matching peel, is, in our view, the perfect duo.

Without The Peel, you’ll find it difficult to get the pizza, rolls or bread onto The Pizza Steel and back off again. What’s more, The Peel always comes in the same size as The Pizza Steel, so you can make the best possible use of the space on The Pizza Steel; and because they’re the same size, you can store The Pizza Steel and The Peel together, taking up as little space as possible.

That way, you’ll get the most out of The Pizza Steel, and you’ll be far more likely to recommend it to friends and acquaintances.

That’s what you might call a ‘win-win’ :-)

It depends, of course, on where in Europe you live. Here are the typical delivery times (DHL Premium): 

• Germany: 1–2 days
• Austria: 2-3 days
• Belgium: 2-3 days
• Bulgaria: 3-5 days
• Croatia: 3-5 days
• Cyprus: 3-5 days
• Czech Republic: 3-4 days
• Estonia: 3-5 days
• Finland: 3-4 days
• France: 2–3 days
• Greece: 3-5 days
• Hungary: 3-5 days
• Ireland: 3-5 days
• Italy: 3-4 days
• Latvia: 3-5 days
• Lithuania: 3-5 days
• Luxembourg: 3-4 days
• Malta: 3-5 days
• Poland: 2-3 days
• Portugal*: 3-5 days
• Romania: 3-5 days
• Slovakia: 3-5 days
• Slovenia: 3-5 days
• Spain: 3–4 days
• Sweden: 2-3 days
• The Netherlands: 2–3 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.

Once The Pizza Steel has been laser-cut, it is sandblasted on both the top and underside. This gives the steel a beautiful finish. Finally, it is embossed with our logo.

When you receive the baking steel, you will also receive a guide that briefly explains how to extend its lifespan and ensure that the steel does not rust.

Quite simply, it is a matter of always keeping the Bagestål dry and, to begin with, regularly treating the steel with a very thin layer of sunflower oil. The steel will then gradually become darker and darker. The darker the steel becomes, the better it is at absorbing heat, whilst the oil film forms a natural rust-proofing and dirt-repellent layer, just as you’d expect from a good cast-iron casserole.

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

No – Unfortunately not :-)

A few years ago, some foodies from Modernist Cuisine recommended to their readers that they have a piece of steel cut to size and use it for baking. An amateur baker (whose father owned a steelworks) saw an opportunity to make a good business and founded “The Baking Steel” in the USA in 2012. Inspired by that story, The Pizza Steel Company was founded in Denmark in 2015. Since then, several other manufacturers have entered the market around the world.

The short answer: It’s getting too hot! The baking steel is an excellent conductor of heat, so you need to turn down the heat on the barbecue. Read more about using the baking steel on the barbecue here

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.

No, even with today’s high electricity prices, there’s still plenty of money to be saved by baking your own bread.

If you place your baking tray in the oven and heat it to 250 degrees for 45 minutes, then bake two trays of organic rolls or ciabatta buns (24 in total), it will cost around 5 cents per roll or ciabatta bun today – and that includes both electricity and ingredients!

Remember: The Pizza Steel is designed to last for generations and only gets better with age, as the steel becomes darker and darker and thus better at retaining hea

*Our calculation is based on a price of 40 cents per kWh, standard organic wheat flour from your supermarket, and a standard Siemens oven. If you bake larger batches, the price per bun will naturally be lower, as it is the heating-up process itself that uses the most electricity. A modern oven with an energy rating of A-/A+++ consumes approximately 1 kWh per hour.

No, The Pizza Steel is not surface-treated. Neither with Teflon (which would be completely unsuitable for such high temperatures) nor with any other coating that risks being damaged within a couple of years without being able to be restored. When you receive The Pizza Steel, it will come with a guide that explains in simple steps how to care for and protect the steel. Broadly speaking, it’s similar to looking after your favourite cast-iron pan. It takes a bit of extra effort at first, but in return you can enjoy a product that only gets better with age.

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 only use packaging and anti-rust paper that are PFAS-free. That sort of thing shouldn’t be used anywhere :-(

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.