Welcome to Pizzori
Our Philosophy
Homemade pizzas should be attainable for everyone.
Fun
Making pizzas should be enjoyable.
Simple
The process should be simple.
Delicious
The end-result is delicious home-made pizzas.
<strong>The Problem</strong>
But before we started Pizzori we ran into a number of problems.
The Problem
Pizza stones were my first love. They made much better pizzas than a sheet pan, but:
- Needs 15 min. to reheat between pizzas
- Breaks way to easily
I used a broken stone for months, because I was too cheap to replace it yet again.
The Problem
My upgrade was the Ooni pizza oven and loved it. I made great pizza for 10 people on my first day, but:
- It was unhandy to unpack and pack away
- Maintaining gas was a chore
- It made a bigger mess than normal
So as much as I liked the idea and I still enjoy my Ooni I had to find a more practical way to make pizzas that my family and I could enjoy.
The Disappointing Contender
The Disappointing Contender
I then discovered the pizza steel and thought I’d hit the jackpot, but when I got my first one I thought:
“Really, that’s it? A slab of steel”.
It felt like someone had just handed me a piece of steel, and said cook. It was unhandy, had harp edges and discolored quickly — overall it was overpriced for what I got.
Plus they were unhandy…
The Research
Our Take
We Designed the Pizzori Steel from the Ground Up
After months of research I found what was missing from traditional pizza steels.
Practical for everyone
Built-in handles to make it easier to lift
Unique design
Rounded corners to avoid scratching
Powerful heat transfer
We achieved best-in-class heat transfer.
And the pizzas are delicious
About Pizzori
I love pizza. I have every tool from the stone, steels or the ooni. I’ve made pizzas at home, in pizzerias, on the grills or camping.
Pizza steel is the best balance between impact and effect, but the regular ones discolor fast and are unhandy.
I felt that I could come up with a better version.The pizzori steel is me taking everything I disliked about the traditional baking steel, and improved upon.
