15" Pizza Pan

This pan work perfectly and did not warp at the high temperature required to cook my pizza. Very happy with this product

This pan has saved me hundreds of dollars on the electric bill. I found out that I can bake using my Weber Genesis BBQ grill. I cook take and bake pizzas, cookies, pies and you name it suing this pan. It is no stick and the holes help speed up cooking. I use the broiler pan from my electric over underneath it so the bottom f the pizzas do not over cook. It keep hits pan directly off the grates. Then when you are ready, remove the broiler pan and let this pan sit right on the grates and right over the fire to give the bottom a nice crunchy bottom.You have do it a few times to master it and know how long it takes to achieve your level of crunchy bottom you like. I use for frozen french fries too! Works great!

I have never had a pizza Ian and I was very excited about this one. We love pizza and this pan worked great to heat it in the oven. No mess and the crust turned out great. we keep several pizzas in the freezer for a quick easy meal and really like this pan to bake it on. The crust has came out great each time we have used this pan to bake our pizza. I used to have to cut the frozen pizzas in several pieces and put them on a cookie sheet to bake them which was really frustrating and the pizza just didn't look right to serve to company that way. I really like serving pizza to company now because it comes out of the oven looking like pizza should - round and perfectly baked. The pizza didn't stick to the pan so there is easy clean up. Pizza is a favorite of our family. I would buy this item again if I needed another pizza pan. It is very easy to clean up too. Well that made me hungry writing this review so I am going to go bake a pizza now! I would recommend this pizza pan.

I was baking pizza at 500 degrees on my pizza stone to get the bubbles in the dough and texture like professional pizzarias. I was worried about the 450 degree limit of this pan, but it works pretty well! Taking the dough directly from the work surface to peel, to oven is very time sensitive when trying to get a thin crust (starts to stick). With this pan, I work the dough till it is almost the size I want, transfer to the pan (oiled slightly), then finish stretching and topping at my leisure. Do not make the mistake of stretching from the beginning on the pan. It will get in the holes and stick! After baking, it slides easily from the pan. I crisp it directly on the stone to finish. Perfect! Unfortunately, it arrived bent some, but still usable so I kept it, but took off a star.

I have had this pan for over a year now and have read many reviews. I make my dough from scratch with a poolish and cook in my Louisiana Grill pellet grill that will get a temp up to 700 degrees F. Now with that all being said there is only one thing better and that would be a pizza oven with the wooden paddle to cook pizza like a restaurant , but I am dangerous with that paddle and never got the hang of getting a pizza in the oven without serious damage to the pizza. I cook my pizzas in this pan with 30 seconds over open flame then transport to upper rack for another 4-6 minutes and pizza comes out pretty darn good and most of the credit is because this pan lets the heat transport directly from the bottom of the pizza. I find to many people expect this option to work as good as a direct placement on a hot floor of a pizza oven, but if you trial and error and modify your cooking techniques you can achieve a quality pizza or learn how to use that darn wooden paddle! LOL

I finally had a chance to use my new stainless steel pizza pan to make homemade pizza with all organic ingredients. It turned out amazing. The curved up edge of the pan made it easy to get a nice thick breadstick like edge. The pizza didn't stick with just a little spray oil. It baked so evenly and to perfection. I only use stainless steel due to the chemicals of others. I highly recommend this pan.

My Oneida pizza stone snapped in two after less than six months of use, during which I seasoned it, treated it like a piece of porcelain, and struggled to keep it clean without using soap. In my search for something more durable and less work, I discovered the reviews for Fox Run were consistently good and the price was right, so I bought it. Add my enthusiastic review to the others! I don't make my own pizza, but for the frozen variety that I eat on occasion, it's a wonder. It cooks evenly all the way through to the center, which I never even achieved with the old pizza stone. Cleanup took about one minute. My stone (whose halves adorn my garden now) had a metal rack with handles, which is the perfect size for the Fox Run pan. If you require such a thing, I suggest searching for used racks at Goodwill that other disgruntled stone owners may have given away. UPDATE, 3/30/14: Ordered pizza last night from a local chain. A large pizza fits perfectly on the crisper. When reheating a few slices, be aware that at 425 degrees F, this pan distributes heat like gangbusters. Your leftovers will be hot within five minutes--and will taste far better than if you put them in the microwave! I'm afraid I'll be eating pizza a lot more often because of Fox Run...LOVE this pan!

It was the right size and looked good, but very thin and flimsy, plus reacting to a magnet, which is indication that’s it’s not stainless steel as it is described. For these reasons we decided to return it.