Chicago Metallic 14-Inch Deep Dish Pizza Pan, Nonstick Carbon Steel Bakeware for Chicago-Style Pizza, Cookie Cakes, Thick Crust Pizzas, and More

Beautiful & gorgeous deep dish pizza pans and not only.Very versatile, perfect size, as described and you’ll surely fall in love with their utility, non- stickiness and zero mess that they’ll offer you, time after tine. (:P.S.You’ll want to use a silicone spatula in order do not destroy their beautiful non stick coating. (:I totally recommend these pans, if putting stuff in the oven is something you regularly do.In the pictures:A la Chef🧑🏼‍🍳 Cosi 😋😋😋😋SOURDOUGH MASA HARINAChicago style deep dish pizza.❣️🍕

This review will be short and to the point. This pan is one of the better investments I've made while in college. I make roughly three pizzas a week using it. It has never failed to cook the dough nicely and evenly. The non stick on it is wonderful. The pizza slides right off very easily. I have been dumb a few times and used a pizza cutter on the pizza while it was still in the pan, thus cutting into the pan slightly. That can be expected to happen with any good, non stick pan. So, use a proper plastic or rubber spatula to cut it while the pizza is still in the pan, or take the pizza out before using a normal cutter.Here is the recipe I've tweaked to use with this pan:Jake's recipe:Dough:3 cups all-purpose flour (bread flour and others can be substituted)1 package yeast1 cup warm water1 tsp sugar1/3 cup corn oil with a thimble-sized amount of extra virgin olive oilCheese and sauce:At least one 12-oz package of sliced mozzarella cheese (or shredded mozzarella)1 can of crushed tomatoes (pizza sauce or spaghetti sauce works)Begin by mixing the yeast together with the water in a small bowl. Add the sugar to the water and a pinch or two of salt. Put the flour in a large bowl then pour the yeast water into it. Knead until most of the loose flour is gone. Now add the oil mix. This should get any remaining loose flour into the ball of dough. Knead until all the oil is well into the dough and the dough is a soft ball. If the ball is tough to knead, it may need a little water. Add only drops of water (literally, drops) because if you add a little too much, the dough will become sticky and a nightmare to knead. Once done, cover the bowl (with saran wrap or a wet paper towel) and leave in refrigerator to rise for at least 4 to 5 hours, but preferably over night.Take out of fridge and let sit at room temperature for 1 to 2 hours prior to use. Preheat oven to 365°F. Oiling or buttering the pan makes the final result even better. Spread dough on pan and pinch it against the vertical rim.Layer dough with cheese. (Chicago deep-dish pizza is distinguished by having the cheese as the bottom first layer.) If you're going to add toppings (e.g., Italian sausage, pepperoni, garlic, onions, mushrooms, etc), put them on top of the cheese as the second layer. Finally, add the sauce (the sauce on top cooks everything underneath together, so don't put the toppings on top of it). Salt to liking, and you can also add Parmesan.Cook in oven for around 30 minutes.Delizioso!

Very nice pans. Great size and seems to have a nice non stick surface. I am not sure if it is considered dishwasher safe or not, but I would think it would be super easy to clean.

When it comes to pizza pans or sheet pans, I prefer stainless than I can season over time. In this case, I am kinda glad i didn't go that route. I have already used this twice, both times with homemade dough, once with whole wheat, once with traditional Chicago style. In both cases it performed like a champ, even browning, easy to remove the pie, and I realize now I simply don't have to use as much oil as I am accustomed to as I pan proof.Be sure to use a plastic/nylon/silicone deep dish spatula. Using a fork or other metal will ultimately defeat the purpose of buying this pan. I pull the whole baked pie out first, transfer onto a wood peel, cut with a rocker, and drop back in the pan.NOTE - While I have a deep dish handle I use with my Stainless 16in pan, I do not, and i strongly recommend you DO NOT use one with this pan as it will scratch the nonstick. I have heard there are plastic coated handles out there, but I have never seen one. Just use a good mitt and support the pan underneath with your other hand, and you will need to. My whole wheat crust was stuffed style and was the better part of 3lbs.As with most nonstick cookware, I hand wash this. While it is not super heavy gauge, it's strong enough and I believe it will last for years. Not bad for under 20 bucks.

Nice pan that cooks very well! Lightweight and great quality! Very easy to use!

Worth every penny, excellent pan. Great for making crispy pizza with no sticking.

This is my second time buying this product holds up great in the over and super easy to clean

Best damn pizza pan ever!