Chicago Metallic Professional Nonstick Pizza Crisper
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Best Purchase Ever!
I wish I had known about this pan years ago! I recently used it to complete the baking of a gluten-free pissaladière I had made, and I was delighted with the results. The entire bottom of the crust was wonderfully crispy, and this is because of the holes in the pan. I'm SO glad I bought this crisper! Now, Chicago Metallic needs to make the same size pan covered with tiny holes similar to French and Italian bread pans, and I will be in baking heaven!
March 7, 2011
Better than pizza stone
We had used a pizza stone, nothing-just the oven rack, and then the non-stick pizza crisper from Chicago Metallic for baking store bought frozen pizza. The pizza maker, Home Run Inn, recommends only using the oven rack and no pan. That provided good results, the pizza stone better, and the pizza crisper the best crust and as a benefit, the most uniform cooking. When using only the oven rack or pizza stone the baking wasn't uniform. With the pizza crisper we received uniform baking across the pizza. A real surprise and an even greater benefit than the crispy crust.
June 7, 2010
Best Pizza Pan
This pan is the best for making crisp, thin -crust pizzas. I have three of them for when I serve homemade pizza to a large group. I roll the dough out very thin, add toppings and then cook in a convection oven (middle rack) at 400 degrees for 10-12 minutes. The pizza comes out nice and crisp on the bottom thanks to the holes in the pan.
January 12, 2010
Pleased
My husband is not much of a cook, but he loves this pizza pan. He cooks frozen pizzas and is happy with how perfectly golden brown the crusts come out... no soggy spots, no burnt spots.
October 30, 2007