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  • Chicago Metallic Non Stick 14-Inch Deep Dish Pizza Pan
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Chicago Metallic Non Stick 14-Inch Deep Dish Pizza Pan

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List Price: $18.99
Price: $14.99 & FREE Shipping on orders over $35. Details
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  • Non-stick deep dish pan; measures 14 diameter by 1-1/2-Inch high
  • Heavy duty construction; wire rod rim prevents warping
  • Easy release, non-stick coating for ease of baking and cleanup
  • Dishwasher safe
  • 25 year warranty
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Frequently Bought Together

Chicago Metallic Non Stick 14-Inch Deep Dish Pizza Pan + Pan Gripper Deep Dish Model + The Great Chicago-Style Pizza Cookbook
Price for all three: $28.30

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Product Details

  • Product Dimensions: 14 x 14 x 1.5 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B003YKGS4A
  • Item model number: 16124
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (83 customer reviews)
  • Amazon Best Sellers Rank: #4,998 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Chicago Metallic is the preferred choice by bakers who understand quality, design and durability. Chicago metallic never disappoints: non-stick, easy release with every recipe, effortless clean-up and consistency that defines a new meaning to perfection every time. Specialty bakeware...where desing and innovative meet with Chicago Metallic. These pans offer more personality to the kitchen, fully equiping your inner-baker to get more creative. Whether its turning out bite-sized pre-sliced brownies or savory lasagnas for dinner, Chicago Metallic continues to work in your kitchen. The Chicago Metallic non-stick 14-Inch deep dish pizza pan features heavy duty construction with wire rod reinforcements to prevent warping. Each Chicago Metallic pan is designed with a non-stick, easy release for ease in baking and cleaning. The pizza pan measures 14-Inch diameter by 1-1/2-Inch. All Chicago Metallic pans are dishwasher safe and come with a 25 year warranty.


Customer Questions & Answers

Customer Reviews

Nice, heavy, durable, non stick pan.
Bobby Bundren
Pan seems durable, like it will last for a really long time.
A. W. Kward
This pan is perfect for deep dish pizza.
Susan Conway

Most Helpful Customer Reviews

45 of 47 people found the following review helpful By Jake Le Master on November 11, 2010
Verified Purchase
This review will be short and to the point. This pan is one of the better investments I've made while in college. I make roughly three pizzas a week using it. It has never failed to cook the dough nicely and evenly. The non stick on it is wonderful. The pizza slides right off very easily. I have been dumb a few times and used a pizza cutter on the pizza while it was still in the pan, thus cutting into the pan slightly. That can be expected to happen with any good, non stick pan. So, use a proper plastic or rubber spatula to cut it while the pizza is still in the pan, or take the pizza out before using a normal cutter.

Here is the recipe I've tweaked to use with this pan:

Jake's recipe:

Dough:
3 cups all-purpose flour (bread flour and others can be substituted)
1 package yeast
1 cup warm water
1 tsp sugar
1/3 cup corn oil with a thimble-sized amount of extra virgin olive oil

Cheese and sauce:
At least one 12-oz package of sliced mozzarella cheese (or shredded mozzarella)
1 can of crushed tomatoes (pizza sauce or spaghetti sauce works)

Begin by mixing the yeast together with the water in a small bowl. Add the sugar to the water and a pinch or two of salt. Put the flour in a large bowl then pour the yeast water into it. Knead until most of the loose flour is gone. Now add the oil mix. This should get any remaining loose flour into the ball of dough. Knead until all the oil is well into the dough and the dough is a soft ball. If the ball is tough to knead, it may need a little water. Add only drops of water (literally, drops) because if you add a little too much, the dough will become sticky and a nightmare to knead.
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12 of 13 people found the following review helpful By Johnny Evil on January 11, 2012
Verified Purchase
Let me first say that I am a New Yorker, and have a strong love of New York Style thing crust pizza. So why did I buy a deep dish pan? Versatility. I wanted to be able to make whatever kind of pizza I wanted (plus, my oven is small, so I am limited in space).

I've used it three times now, and it's made the crispiest crust I have ever achieved in my home. Any differences in quality and flavor from a pizzeria, are now due to my own relative inexperience with making dough. The first time I used it, I used one of those frozen pizza doughs you find in the super market. It was alright, but the flavor is off from what I like. Second time, last night, I created my own recipe, and not only did it fit the pan better, it tasted a hell of a lot better too.

Though it's a non-stick pan, I still sprayed it down with a tiny bit of cooking oil, just to facilitate easy clean up when done. Definitely works. The pizzas I made slid right out of the pan onto my cutting board when I pulled them out of the oven. It was very easy to then wipe down the pan with a sudsy sponge.

I highly recommend the pan, and for the cost of one take out pie from a pizzeria, you have the ability to make your own pies, whenever you want, for less money (and about the same amount of time as it takes to order one out).

My dough recipe:

2 cups All-purpose flour
1/4tsp salt
1tsp rosemary
1tsp oregano
1tsp basil

3/4 cup lukewarm water with 1/4tsp sugar and 1pkg active dry yeast (allow to sit for 5-6 minutes)

Mix flour and spices in bowl of a food processor. Pour in yeast mixture, and pulse till it forms a ball (30-60 seconds). Turn out onto floured surface and knead for 2-3 minutes. Apply flour to your hands if dough is too sticky. Roll out into roughly 14" circle, place in prepared pan, top with favorite toppings, and bake for 8-12 minutes.
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8 of 8 people found the following review helpful By Dog Lover 1024 on December 28, 2010
Verified Purchase
I don't get the negative reviews on this product. This does everything you want. If you want to cook pizza at home and want something better than a cookie sheet, this is your product.

Seriously, don't believe the bad reviews about the faulty non-stick coating or some other kind of nonsense. I put 1 tablespoon of canola oil in the pan and rub it in around with my hands.

My pizzas rock each and every time. I've cooked deep dish and thin crust alike in the pan.

For $17 this thing is bargain. If you cook three at home pizzas, you are way ahead.
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4 of 4 people found the following review helpful By Michael S. Bartels on July 8, 2011
Verified Purchase
incredible product. love deep dish pizza and had been using kitchen aid 9" cake pans. out of the box the kitchen aid stuck. this pan makes incredible pizza. nothing sticks and it is heavy duty. good stuff.
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5 of 6 people found the following review helpful By GAD on July 28, 2012
Verified Purchase
I don't like thick crust pizza, but I've used this pan several times already and have had great success on my regular and thin crust pizza. The dark color ensures quicker and even baking.

I don't use sprays (ick!) or even oil when making pizza. I use corn meal. I lay a very thin coat down and put my dough right on top. That helps absorb the excess moisture that you can often get from pizza cooked in a pan (as opposed to a baking stone), especially when you make a veggie pizza.

Docking the dough (with a pizza docker or heck just a plastic fork) keeps your dough from rising too much. Put it in your preheated (425) oven for about 7 minutes while you finish getting your cheese, sauce and toppings ready. That will get the dough just a tiny bit crisp.

Take out the dough, add sauce, toppings and cheese and return to the oven to bake your pizza. The pan holds and distributes heat very evenly (it's one of the reason I count on Chicago Metallics for almost all my bread pans.)

When your pizza is done, slide on to a cutting board, slide it around just a bit on the board to loosen the corn meal. Then cut. Almost all of the corn meal will stay on the board, and you'll have crispy (but not crunchy!) pizza.

My only complaint is that this pan is made in China. Chicago Metallics is known for its American-made products (and all of those I own thus far have been made in the USA), so I did presume this pizza pan was made here as well. I'm disappointed in that aspect. I won't ding the product rating, because it's a good pan. But very disappointing.
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