OvenStuff Nonstick Pizza Pan, 16"

Made in the USA! For the price it's a great pizza pan. I mainly use this pan to cut and serve homemade 16 in pizzas, but it bakes just fine too. I use a 16 inch perforated non-stick pan with small holes to help crisp the crust. I let the pizza cool a couple of minutes on that pan so the pizza doesn't get soggy. Then I transfer it to this pizza pan to cut and serve. It works great for that and the non-stick makes for very easy cleanup. The pan did arrive with a big ol' dent due to not being packed that well, but it's a $6 pizza pan. It will be alright.

I have struggled for several months trying to find the right temp, cooking time, pizza pan, etc.for the "homemade" pizza I make - I cheat and buy the pre-packaged, refrigerated pizza dough ball from the grocery store. I have been using a pizza stone and getting frustrated as the pizza was either undercooked or overcooked depending on the cooking time I used. I've used this pan a few times now and am THRILLED with the results. The pizza's are gently browned, the crust is soft enough to fold and evenly baked throughout the entire crust - top to bottom - side to side. I toss the pizza dough in some flour then use a small rolling pin (it's a pampered chef gadget that has 2 rolling pins - one at either end of the "handle" - one roller is about 6" the other 3") to get the dough spread evenly out over the pan and pushed up to the slight incline at the pan's edge. I add my sauce, cheese and toppings and bake in a 425 degree oven for 20 minutes. I do not spray the pan before rolling the dough. I let it sit for a few minutes in the pan when I take it out of the oven then I slide the pizza onto a big wooden cutting board I have - it slips right off the pan without any difficulty. I would not recommend cutting the pizza while it is still on the pan as it will obviously leave a mark/damage the pan. I also give it just a quick rinse without submerging it in soapy water. Tah Dah! Done! Love, love, love this pan - highly recommend!

Not a real high end pizza pan. Washed it 1x and its rusting around the edges already. otherwise its fine..probably will not buy again, its a band-aid solution

Love these pans!!! Perfect for NY styled crusts!!!

Sturdy, well made, and beat of all MADE IN USA. Thank you.

Now when I get a family size pizza it don't fall over the edge of the pan.

I love my new pizza pan. Since it is large and flat, every round pizza fits, and there is no lip to stop the pizza cutter from going completely across. One beware note, I bought 2 pans - one for me and one for my daughter. My daughter was thrilled - until she went to put it in her built-in wall oven. The pan was too large for the width of her oven. So now I have both pans. I use them a lot and love them.

Much to my amazement, Things baked in the oven do not stick to this pan. I've heard many claim this property... this is the first I've witnessed. Easy to clean and helps to get crusts nice and crisp. Make sure you measure your oven first .... This one just barely fit in my oven

Compré esta charola para usarla como comal pero desde el principio, se le fué pegando carbón que no se quita. Usándolo como comal la transferencia de calor es muy mala incluso en el quemador de ollas grandes, casi no llega el calor a la orillas y eso que el quemador es como de 15 cms. También hornee con ella y no me gustó pero confieso que mi horno también es malo, obvio la charola no ayudó.