Pizza Slab

Your oven isn't the problem. The surface is.

A pizza stone holds heat. Steel delivers it — conducting roughly 20 times faster, so the moment your dough lands, the base starts charring like it would on the floor of a wood-fired oven. Leopard-spotted crust, crisp base, proper oven spring. In a standard home oven, at the temperature it already reaches.

This is 6.1 kilograms of New Zealand mild steel. Laser cut in our Drury workshop, edges machined smooth, seasoned with food-grade oil and ready to bake on day one. No coatings, no cleverness — just thermal mass that does the work.

It will never crack like a stone. It will never wear out. Drop it, scrub it, leave it in the oven permanently — it gets better with every bake as the seasoning builds. This is the last pizza surface you'll ever buy, and it'll outlive the oven it lives in.

Not just for pizza. The same slab turns out sourdough with a proper crust, blistered flatbreads and naan, crisp-bottomed pastry, and roast vegetables that actually brown.

The details

• 36cm × 36cm × 6mm New Zealand mild steel
• Weight: 6.1kg — it's called Slab for a reason
• The full square surface takes a 14-inch pizza with room to spare
• Food-safe seasoned finish, no synthetic coatings
• Laser cut and finished in Drury, South Auckland
• Fits most standard NZ ovens — check your rack measures at least 37cm across before ordering

Care

Wash with warm soapy water, dry thoroughly, wipe with a light coat of oil. That's the whole routine. The surface will darken with use — that's the seasoning, and it's exactly what you want.

Heavy by design.