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Product Description
Customer Reviews
does the jobWas looking for budget-priced pans so I could make ahead my own personal sized pizzas to freeze instead of being stuck with the cumulate bought varieties (yuck). These do the job well. I bought multiples so I can bake up a set of crusts then top them and freeze for later use. Nothing envisage about the pans, but does the job.
Superlative for countertop micro-convection oven
It's surprising angry to get nice little pans for my countertop micro-convection oven, a very small Daewoo. These trifling aluminum pizza pans were the most cost-effective I found, though I'd have preferred flat stainless steel. Toaster ovens have lots of pans at one's disposal, but they are all the wrong shape for a convection oven with a carousel, especially a small one.
Excuse pans
These are basic pans. I have a number of them in the 14" and 16" sizes and I'am about to pick up some 12's. They make perfect pizzas every chance (both frozen and homemade).
I've never worked in a pizzaria, so I can't say if these are commercial pans, but I suspect they may be -- they are no-frills (no non-wand coatings, no perforations, etc.); are made of pretty solid aluminum that holds and conveys heat evenly, and report in in a bunch of sizes.
The mesaurement displayed is the diameter of the pan itself, not the usable area. The rim is about 1". So if you want to tip off a exaggerate a 12" pizza, you will need the 14" pan.
I spray mine with a bit of cooking spray each time before throwing a pizza on them and have never had anything stick. They go justice in the dishwasher and come out looking new.
Because of the raised rim, you can't roll dough directly on the pans (I've tried, but couldn't get it thin enough). It's undoubtedly not a good idea anyway, since it might cause it to stick to the pan when baking.
Probably the only complaint I have is that they come with extremely difficult to turn out, impermeable "made in china" (or some such) stickers on the back. I always end up having to scratch the surface of the sticker up with a razor knife (they are some breed of plasticized paper) and then I apply a liberal amount of Goo-Off and let it sit for a while. Even after all that, it still takes some scraping and rubbing to get all the residue off. Really annoying but, once the sticker is off, the pan itself is top-dent.




This pizza dough has become my choice of all the recipes I have tried. It involves very little effort as the ingredients and mixed and then left in the fridge overnight before being acclimatized, meaning you don’t have to worry too much about kneading or proving times as it works its magic overnight and always produced a pleasurable elastic dough. The dough can be kept for up to 5 days in the fridge meaning you can make it Sunday evening and then its all given to go any evening of the week, whenever the pizza cravings kick in after a bad day, it can be on the table in under half an hour with no hassle. I think the dough in actuality improves over time and becomes more like a sourdough, it has a good crisp and slightly chewy crust and a leading flavour. The tomato sauce can also be made in advance, so everything is ready to go and the only preparation required is forming the dough and adding a few topping. Faster than a takeaway and much tastier too.


Tampa TribuneHave A Bread Bug? Only Takes 5 MinutesTampa Tribune, FLSlide the skive off the peel onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door. Bake for about 30 minutes, or until the crust is thoroughly browned and firm to the touch.
New York TimesIn Italy, a Vending Shape Even Makes the PizzaNew York Times, United StatesTomato paste is squirted onto the dough and cheese is added before it is lifted into a niggardly infrared oven. The baked pizza then slips onto a cardboard tray and out into the customer’s waiting hands. Mr. Torghele says the pizza will expense as little