Chicago Metallic Commercial Pizza Crisper
Great Pizza pans., (What's this?) For the price of these pans you can't go wrong. I use them to start the Pizza and then I transfer the pie to a pizza stone to finish. The work like the should and I cut the pies on them because I don't care about scratching the surface on these pans. Word of advice - If you use these to bake your pizza you'll be disappointed on the bottom crust. You still need a stone to crisp the bottom crust.
An easy-to-use alternative to a traditional pizza stone, The Chicago Metallic Pizza Crisper is a commercial-grade sheet metal pan that's perforated with 1/4" holes across its surface. The holes provide air circulation that helps cook a pizza crust evenly from center to edge. Without this ventilation - if you use a standard cookie sheet, for example - your pizza crust will cook crisp on the edge but remain underdone in the center.
A more common way to evenly bake a pizza crust is with a porous baking stone, such as 1 2 or 3. These will produce excellent results, but are more difficult to manage in the kitchen than a crisper pan. In particular, after building your pizza it can be tricky to transfer it to a preheated stone. Removing the pizza after it's cooked can also be difficult. The best answer for working with baking stones is to use a peel, such as 1 or 2, for inserting and removing pizzas from the oven.
Love this pan., (What's this?) This is a great pizza pan. It cooks the pizza evenly, so that it isn't doughy in the center. I highly recommend it.
Excellent quality and performance for a reasonable price, (What's this?) I make homemade pizza once a week, and this pan produces the crispy/chewy crust that my family and I love. Also, the pan is heavy, so I doubt it will ever warp, and it is very easy to clean.
The only thing I don't like about it is that if I don't grease the pan with Crisco shortening and then flour it, the crust sticks to the pan. Still, this pan is not nonstick, so I don't expect it to perform like a nonstick pan. On the plus side, because it's not nonstick, I can cut the pizza right on the pan. I don't have to transfer the pizza to a cutting board.
I plan to buy another one soon.
Very Useful, (What's this?) Have used this for many different things like cookies and biscuits. It's versatile and a great thing to have around. Works great, seems very safe but not hard to clean.
I'm serious about crispy pizza crust, I bought this and the pizza stone for use at the same time. I'm trying to keep from getting cornmeal in my oven...and this pan is great for making the pizza on and then sliding it onto the stone.
You can use it for a tray or serving platter for biscuits too.
And, being Chicago Metallic you can use it for Combat Frisbee between pizzas.
Safe to use in dishwasher.Perfect for frozen, leftover, or homemade pizza.Heavy-gauge, aluminized steel crisper.Measures 14-Inch diameter.
The traditional uncoated surface of the crisper makes it extra rugged and a great conductor of heat, but this does mean butter, oil, or parchment paper should be used to prevent foods from sticking. Greasing or lining the pan also aids in cleanup since it can go from oven to dishwasher with no scrubbing in between. --Emily Wolf Whatever kind of pizza you're making, or if you're just reheating leftovers, you can rely on this perforated crisper to get your pie crunchy and evenly browned. Once available only to commercial kitchens, this pizza crisper is made of professional-weight aluminized steel, so it won't warp under intense heat but will provide fast and even heat distribution. Small holes in the bottom of the crisper allow air to circulate freely, so crust and toppings bake evenly without your having to turn the crisper during baking. Cooks unaccustomed to aluminized steel should pay close attention to bake times at first since foods will bake more quickly. The crisper will gradually darken with use, speeding up cooking time and requiring lower oven temperatures.
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