I've only used the pan once, but I was a bit disappointed with the results. I'll try a few things to adjust, but here is what happened. I put the pan in the oven on the bottom shelf and pre-heated the oven at 500 deg-F for 30 minutes. Using an 8 oz dough ball, I prepared a pizza with pepperoni, sausage, and mushroom. Transferring the pizza from the peel to the pan was a bit tricky--the lip on the pan edge will not allow you place the peel edge on the cooking surface. I thought about this after placing my order. After 3-4 minutes of cooking, it appeared that the interior of the pie became a soupy mess. What I suspect is that the intense heat from the pan simply liquefied the cheese, while the top of the oven could not keep pace. The ingredients then sank into the cheesy soup and sort of boiled. I don't believe I used too much cheese. I prepare similar pies using aluminum sheet pans without this occurring. I cooked the pizza for 9.5 minutes, which is about the same cooking time as an aluminum sheet pan. After cooking the pizza, the bottom had good color and some good charring, but only a bit more than what I see with the aluminum pan. The pizza looked and tasted good after sitting for a few minutes. For the time being, I'm giving the pan 4-stars. I think it has promise and I'll make some adjustments. Next pizza attempt: moving the pan from the bottom to the middle of oven; use care with toppings.
11/10/18 Update: I prepared a pizza today with fontina, parmesan, olive oil, rosemary, and salt, using a 5 oz dough ball. The result was good. Bottom of the pizza was nicely charred. It cooked in 6.5 minutes. Also, using a laser temperature gun, the pan got up to 550 deg-F in my oven. Very impressive.
12/1/18 Update: I changed to 5 stars. The pan does what it is intended to do... delivers a lot of heat to the dough, fast. I get great crust with consistency, now. I switched to a low moisture mozzarella, which also helps. Trader Joe's mozzarella is fantastic.
12/19/18 Update: I uploaded two more photos showing pepperoni/sausage pizza, prepared with an 8oz dough ball. The results are beyond my expectations. This pizza was in the oven for 8 minutes. When it came out the sauce & cheese were bubbling, and the meats were sizzling. Nice color on the crust, but soft and chewy. Pizza Nirvana!
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