LloydPansKitchenware 12 Inch Perforated Deep Dish Pizza Pan - PSTK

God I miss the old days, when Pizza Hut made their dough in house and Uno's used a quarter cup of oil in the bottom of their pan. Sadly, those days are long gone. Now we''re left with frozen, pre-made dough and dry, flour-caked crust.There's a light at the end of that tunnel, though. This pan lets you make pizza your way, where by your way I mean deep dish with a good thick dough. Grease up the bottom of the pan to your heart's desire, the porting is raised so it'll hold the greasy delicious in. Throw in a dough ball you picked up from your local independent pizza shop, they'll usually sell you a dough ball for a buck. If not, your grocery store has them in the deli section. If you're smarter than the average bear, you can even make your own like a boss.Top your pizza with anything you want, but really use a pesto sauce and top that s*** with fresh mozzarella, parmesean, and romano cheeses with jalapenos and bacon because that's what makes a pizza go from mediocre to perfect.Of course, this could go differently. You could go get yourself a pizza stone. Make something that looks like you dumped Prego and the cheese you scraped out of a McDonald's burger box onto some naan. Try and be happy with your life decisions, but we both know that deep down inside you're not ready for anything more than a buttered white bread toast with cheese sandwich. And is that what you want? Because what owning a pizza stone says to your friends and family is, "No thanks, I'll have Kraft Easy Mac for the tenth time this week."And that's not the kind of person you wanted to be when you grew up, is it?

I received the first one via Amazon, and I did not like the appearance of the pan - at all. There were a lot of "spots" on the pan, which I could only believe to mean that wherever it was manufactured, the cleaning process needs work. The spots were white and caked, like it had been put through a dishwasher with too much cascade. That statement should be strange, because you are not supposed to put these in the dishwasher! While I could have gotten over this part and just hand washed it myself, that still did not account for the exposed metal on the pan. I could see bare metal as clear as day where the perforations are. As if whoever was spraying the coating on put it on a jig by screwing the pan on a bolt (one part especially, looked threaded) and then forgot to cover that part as well. With as hot as these pans should get (at least 450 F if you're cooking a deep dish the right way), it seems to me that water could get in between the unfinished metal and the coating itself and cause extreme premature wear on the pan. I'm waiting to see what the next pan will look like.

This pan works very well when you wish to build a Chicago style deep dish pizza. It heats evenly and the ventilation holes on the bottom allow moisture to dissipate easily. The result is a nice golden brown crispy on the outside chewy on the inside crust that is difficult to obtain without a decent pan like this. It cleans up easily and is ready to rock again.

I have to say it's a great pan, it makes excellent pan pizza and it comes out of pan pretty easily.I will be ordering another pan so I can make 2 at a time.Sorry it took to long to write a review but better late then nothing at all..Great pan

This pan is awesome! And it is quite large like all the reviews have said. I'm glad I made this purchase; I can now make my own deep-dish pizzas.

Pan worked great pizza out just like the one I ate in my home town of Chicago. My friends loved and want more !

Great pizza pan! I recommend baking at 25-50 degrees lower than your recipe's instructions, since the dark finish seems to bake faster. Pan is easy to clean and my pizza doesn't stick (but then I oil it with olive oil and dust with corn meal before baking).

Nice