Fox Run Non-Stick Perforated Pizza Pans, Set of 2 with Holes for Crispy Crust, 14-Inch, Black

I love the size of this pan! It makes a perfect size large pizza and the pizza came out great! I recommend this pan for your homemade pizza journeys.

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

Simple easy to clean and great quality. Plus the pizza comes out perfect.

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.

The crispy crust was elusive for us. It either ended in cheese all over the bottom of the oven, or a pizza stone that requires 30 min in the oven ahead of the pizza. This pan is super efficient, makes for an excellent pizza, keeps my oven clean, and doesn’t add any prep time to our meals.

I had one similar to this with holes in the bottom. Got old. This new pizza pan is much less weight. And sturdy. Like that

I refused to follow the directions on most frozen pizzas to put the pizza directly on the rack knowing it will stick and if it is a self rising crust it will actually melt through the rack ruining the pizza and making a huge mess. This caused the pizza to either be over cooked or under cooked. With this pan they come out perfect. Not sure why some people said it was not non stick. I just spray some Pam on the pan the pizza just slides right off. It is also a nice size so it fits in the oven and could even hold a larger pizza.

These pans are super thin and flimsy. The pan is dented after cutting just one pizza using a rolling pizza cutter. I've never had this issue cutting pizzas like this on other pizza pans. I could easily fold this pan up into halves with my bare hands if I wanted to. Not recommended.

Been making my own pizza for years. This is the best $12 ever spent. Extremely non stick. I've never even have to wash this tray yet, just wipe with wet paper towel. And the pizza tastes better than ever.

Excelente sarten para pizza, cocina la pizza un 20% más rápido con una base crujiente.Un consejo, si van a hacer una pizza que no cubra por completo la base tengan cuidado con el queso que se puede salir y caer por uno de orificios y crear una buena cantidad de humo dentro del horno.

Item arrived damaged. Material looks and feels flimsy, looks easy to bend out of shape

Just sturdy enough for my extra-thick triple loaded pizzas. Suggestion: get Kirkland frozen pizzas from Costco, then add your fav toppings. I add Kirkland bacon bits, pineapple bits, sliced olives, diced onions, chives, garlic power, "Italian spice" (or "Pizza spice" - same thing), and layer of shredded cheese; comes out fantastic! Wash down with beer or wine. So good! LOL!

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