– Pizza Crisper - 14 inches

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Very good high quality

Ich habe lange nach einem großem Pizzablech mit einer guten Antihaftbeschichtung gesucht. Dieses hier ist perfekt für mich. Passt genau in mein Standardbackhofen rein. Schöne große Pizzen. Habe mir gleich nochmal eines bestellt.

Terrific pizza pie plate ! Wish I had bought this years ago SO MUCH BETTER than my Lagostina Pizza Stone that was more than "double" the price of this one. Excellent results Browns underneath Crispy crust "ZERO" sticking and I didn't use anything on pan. NOT DISHWASHER SAFE Doesn't matter though, pan comes out of the oven, pizza slides off, not a single residue ... wiped clean with a moist paper towel. Thick, not thin and flimsy- SOLID pan Wilton does it again !!! Awesome product, you won't be disappointed

Just a brilliant pizza tray, holes help to create a crisp base. Not to be confused with the cheaper and thinner pan of the same make. This one is heavy and does not warp, worth the extra money and wait for an offshore delivery.

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.

nice nice pizza pan . made well. thanks