Customer Reviews

Chicago Metallic Professional Nonstick Pizza Crisper

5 star:		(9)
4 star:		(1)
3 star:		(1)
2 star:		(1)
1 star:		(2)

 

 

You could spend a lot more "dough" on an expensive pizza stone, but this metal pizza crisper did a wonderful job - especially considering the price. I cook often and Italian is my specialty. I was very impressed with this metal pizza rack. I like my homemade crusts thin and slightly crispy. While the secret is always said to be in the dough, I think the air vents on the bottom of this pan help to make my pizza crust just perfect. It's also a great pan to use on those nights when I don't have time to let my dough rise and just want to pop a frozen pizza into the oven. It's also great for warming left overs.

We use our Chicago Metallic pizza crisper because it does the best job heating frozen pizzas, or reheating restaurant pizzas. But we don't limit this to pizza. It is ideal for warming rolls in the oven, reheating danish pastries and for crisping any other type of bread product. We also use this for Mexican food dinners, it's especially handy for making crispy nachos and for reheating tortillas. I am familiar with the products from Chicago Metallic from using them in restaurant cooking so I thought they should be used as home as well, and I was right. After all, the company that makes all the pizza pans for Pizza Hut worldwide, must know something about pizza baking. Besides, I'm glad to support one of the few remaining U.S. manufacturers of bakeware.

I am online right now because I am looking at more Chicago Metallic items which I might be interested in buying. I've been very happy with their products.

My first Chicago Metallic purchase was a set which included a deep dish pizza pan and a crisper. I was most interested in the deep dish pan, but it turns out I am most pleased with the crisper.

Believe it or not, I've recently bought 3 more of these crispers. Two for my newly married daughter and one more for me.

I like to be able make 2 pizzas at once when I bake pizza from scratch. Having two pans saves me time.

My oven is smaller than most, so heat circulation can be poor when I use cookie sheets. The crisper's shape and composition help insure even heating.

I bought my original one on a whim at TJ Maxx's. As other reviewers have written, it is great for heating frozen items and store bought rolls. I especially use it for items that I might ordinarily put directly on my oven shelf like frozen pizza.

I've made a fair number of pizzas over the past 25 years and wish I had owned this pan decades ago.

My only problem with the pan is preventing the dough from going through the holes while I am spreading the dough by hand right on the crisper. Now I set the crisper on a cookie sheet while I am spreading the crust by hand. I then run a paper towel along the underside of the crisper to remove the bits of dough that are sticking through.

This may sound like an annoyance, but I often like to make super thin crusts and I REALLY do get the results I want.

When I bake a thicker crusted pizza, I make sure to form a raised rim around the crust so the ingredients are not "pushed" over the edge of the pan as they heat.

I sometimes use a fork to lightly prick a thicker crust if I am going to precook it without the toppings.

If you buy this pan, I hope you enjoy using it as much as I do.

Although this pizza pan is a bit thin, it works well, but do not expect the same crispy crust as you get with a stone. It is fine for the money and washes very easily. The non-stick coating is well made.

I've just bought one more for myself and two for my daughter.

I've been baking pizza from scratch for almost thirty years. I've owned one of these pans for about five years and I wish I had owned it all along.

I especially like to use it to make super-thin, super-crisp crusts, but it's also great for baking pizzas with thick crusts, because the crusts don't remain soggy. If I form a rim on the edge of any thick crusts I bake, no ingredients drip over the edge.

I also use it to heat frozen pizzas and to reheat homemade cinnamon buns.

It's easy to clean, easy to store, and its size and shape don't impede air circulation in the oven.

This is one piece of cookware I would hate to do without.

I ordered one of these when Amazon was out of the Cusinart pan that I came looking for. This pan does the job, but it is flimsy (it actually warps when hot) and things stick to it (no non-stick).

I also have the Cusinart 14" "Chef's Classic", which is a much better pan. It is non-stick, has bigger holes, and rolled (rather than crimped) edges. It never warps in a hot oven. The only drawback is that the non-stick can scratch.

Unless you plan to do your cutting on the pizza pan, I'd recommend the Cusinart instead.

This does a great job at evenly cooking your pizza. Also the crust comes out totally crispy, I call it my "cardboard pizza".

The pizza crisper stated that it would fit the toaster ovens, but even though I have a newer toaster over that holds a 12" pizza, the crisper is too large for the oven.

I will eventually use it in my regular oven, but I haven't had a chance to use it yet.

This was given as a gift, but they throughly enjoy it. The shipping was excellent. Got the pizza pan in four days.

I make homemade pizza from scratch regularly. This pan is the best I've ever used - totally nonstick and crisps well. The pizza slips off the pan instantly and the crust is a nice even brown. Everyone gobbles up my pizza so quickly that I own two of these pans so a second could be cooking while the first one is being devoured. Because the pan is dark, foods cook faster so cooking time should be shortened a little. I prefer this to the pizza stone I used to own and it takes up a lot less room for storage.