Customer Reviews

Chicago Metallic Commercial Pizza Crisper

5 star:		(3)
4 star:		(3)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

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.

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. The downside for many kitchens is storage - where do you put the inch-thick stone and unwieldy peel? And that's after you let the stone cool so it can be washed.

A pizza crisper pan may not create the exact same result as a baking stone, but it does evenly bake a pizza crust. Add to that the crisper's low cost, ease of use, and small storage needs, and you have a viable alternative to a baking stone for many home pizza makers. This model is uncoated and we've found it works well with pre-made crusts (such as Boboli) or fresh dough. We flour-dust fresh dough on a cookie sheet, transfer the pizza to the pan, then wipe the bottom of the pan to remove any flour that's fallen through the holes. A non-stick version of the crisper pan is also available, though households with pet birds must avoid overheating PTFE non-stick cookware, as it is a reported source of avian death. [©2009 hyperbolium dot com]

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.

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.

This is a great pizza pan. It cooks the pizza evenly, so that it isn't doughy in the center. I highly recommend it.

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.

Pizza comes out better if placed directly on rack, got pan to avoid a mess...... It's OK but! now the mess is on the pan with pizza not being any better.