ABOUT THE PAN ITSELF:
This pan with holes in bottom really does the trick to crisp up a pizza crust. It is also a very sturdy pan, and is definitely nonstick, cleaning up very easily. If you have a smaller oven (like I now do - whine whine), measure carefully as the side handles measure 16" across. The interior is actually 13.5" diameter on the "inside" bottom, edge to edge which makes for 143 square inches of pizza. (pi r squared). My original concern that the dough or toppings would leak through the holes was unfounded. They don't. I also can spray oil the pan for a crispier crust, but spraying and then just whipping the bottom off without any run off while baking.
The pan has a good sized raised edge, such that you can put cheese nearly to the edge without it spilling over the edge onto the oven floor while baking - as long as your pizza isn't too thick.
ABOUT HOW IT COOKS:
I've been using a cheaper, but still functional aluminum pan from Walmart for years for home made pizza. While that pan works fine, and I'll take my medium thin crust pizza over a chain pizza all day long, I wanted to tackle the extra crispy, cracker thin crust, just for a change. My problem is that my home oven conditions aren't the best. My oven temp limit is about 475F. I also don't use a pizza stone or steel in my oven. (Once you retire and scale down -- well, that entire kitchen load of gadgets has to go. You keep what you need - not what you want)
This pan, with some recipe adjustments, works great to make the cracker-thin, crispy crust. This is a very high very high hydration dough that also has about 12% fat in it and is fermented cold for 24 -48 hours. (24hrs preferred for my tastes.) All I had to do was 1) lightly spray the pan before placing the "very" thin dough in the pan, (wipe bottom of pan underneath), and par-bake the rolled-out very thin dough in the pan at 475F for 8 minutes. (6 would have been better). This was the one with the dough density of 0.057 - 0.06. (just shy of 8 ounces of dough in this pan with rolled edges). I let it cool down completely before brushing with oil, adding sauce, cheese and toppings and baking again. I probably should have cooked the crust about 6 minutes or taken the cheese all the way to the edge because it browned a bit too much on the edges after baking the second time with the sauce/cheese/toppings. Still the crust by itself, after cooling, before adding toppings, was so light I but strong that I literally could lift the entire pizza crust, once cooled, up with one hand and wave it in the air.
Next day I used the 48 hour cold fermented dough and made a pizza using 12 ounces of dough (edges rolled in) in this pan and that crust was a dough density of about 0.084. It actually baked up more to our liking - a bit thicker, but between the light coat of oil on the pan under the dough while baking, it browned just beautifully and was so crispy - but with just a bit of chew, and without breaking apart when biting into. This one I par-baked also 8 minutes, but because it was thicker, it didn't dry out quite as much as the first one and didn't brown as fast (a good thing). I also flipped this one over in the pan, and after it cooled, dressed it with EVOO (light coat), sauce, cheese & toppings on the bottom side.
Lastly I made a regular pizza -- typically medium thin crust, and it baked up also better than using my other thinner pan without the holes.
This pan is a keeper -- I especially like the height of the lip-not enough for a really thick crust with cheese to the edges, but it will contain medium thick crust with cheese to the edge. It should also work perfectly, but pre-heated, to bake up the Armenian Cracker Bread that I'm currently doing in my Ninja.
From the manufacturer
Wilton Perfect Results Premium Non-Stick Bakeware
Whatever the baking job, there's a pan for that
If you cook and bake most of the time, you need bakeware that will hold up day after day. Our Perfect Results line is great for everyday use with its heavy-duty cold-rolled steel construction, durable non-stick coating and oversized pan handles that make it easy to go in and out of the oven. Choose from muffin, loaf, pizza or cake pans, cookie sheets or even mega-sized pans for bigger baking jobs. Each pan is also dishwasher safe. Perfect Results Premium Non-Stick Bakeware will be your go-to in the kitchen.
Bakeware for Everyday
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Non-Stick SurfaceWilton Perfect Results Premium Non-Stick Bakeware has a super-durable non-stick coating for easy release of foods and quicker cleanup. |
Oversized Handles for Better GripLarger handles on our Perfect Results pans make going in and out of the oven easier, especially with oven mitts. |
Dishwasher SafeAll Perfect Results pans are dishwasher safe, meaning you don't have to spend a lot of time in the kitchen cleaning. |
Compare with similar items
 | Alices Latest 13 Inch Nonstick Carbon Steel Pizza Pan Bakeware with holes Pizza Baking Pan for Oven Baking Supplies（35x32x1.3cm） | GoodCook AirPerfect 15.75" Insulated Nonstick Carbon Steel Pizza Pan with Holes | American Metalcraft, inc. TP14 Wide-Rim Pan | |
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| Customer Rating | (4342) | (1125) | (3996) | (13915) |
| Price | From $19.99 | $11.95 | $14.99 | $6.96 |
| Sold By | Available from these sellers | JF Great Store | Elite Home & Kitchen | Flow Dealz |
| Color | Silver | Black | Gray | Silver |
| Item Dimensions LxWxH | 15.25 x 0.76 x 16.54 inches | 35 x 33 x 1.5 inches | 15.94 x 15.94 x 0.47 inches | 14 x 14 x 0.38 inches |
| Item Weight | 0.01 ounces | 0.65 lbs | 1.50 lbs | 0.56 lbs |
| Material | 0 | Stainless Steel | Carbon Steel | Aluminum |
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Please try again later.Top reviews from the United States
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Reviewed in the United States on August 31, 2020
Reviewed in the United States on April 7, 2023
It's the first time I made a pizza from scratch and I love this pan. Love the handles on the side, love that it slides right out, love how nothing sticks to it so easy to clean with out worrying about scratching it. This is the second pan I ordered from this brand and I love that one also.
Images in this review
Reviewed in the United States on October 14, 2019
Reviewed in the United States on September 2, 2022
This thing was awesome for the first 30 pizzas. Then my wife cut a pizza on it (don't ask me why) and cut through and ruined the non stick coating causing it to slowly chip away every time I hand wash it.
It still hurts me seeing it.
Would love to return it and get a fresh one, if possible.
It still hurts me seeing it.
Would love to return it and get a fresh one, if possible.
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Top reviews from other countries
Gumby0413
Awesome product, you won't be disappointed
Reviewed in Canada on January 6, 2021
Amazon Customer
Great Pizza/Oven Pan but a bit on the large size
Reviewed in Canada on November 17, 2020Bill Spindler
Makes a great pizza
Reviewed in the United Kingdom on November 23, 2020Daniel Rochefort
recevoir ce que je demande dans un temps resonable
Reviewed in Canada on June 15, 2022
