I like pizza crust to be crisp not soggy. Most of the pizzas i buy say to place directly on oven rack for best results.

The crust will be crisp yet chewy. The crust baked on this steel rivals a quality pizzeria. With proper preheating in the oven the dough-joe turns your oven into a proper pizza oven to produce an excellent crispy crust.

This pizza steel is awesome! The pizzas he has been making with this are incredible. Next is the customer service.

It cooks pizza fast at 500* in my oven. Faster bake time and very even browning top and bottom. I use it on the convection oven setting, but pizza steel works wonderfully with regular heat.

It's much bigger, holds on to heat better, and it's indestructible. It heats evenly and fast, from what i am told. I prefer wood as it soaks up moisture but may try a metal one later.

Oily residues are fine, and washing it isn't necessary. You want the nice seasoning a cast-iron pan develops. It's already seasoned and ready to use out of the box.