Cuisinart Chef’s Classic Nonstick Bakeware 14-Inch Pizza Pan

This is, by far, the best add-it-to-my-cart-to-get-free-shipping purchase I’ve ever made. The pizzas come out perfect and there’s absolutely no sticking.

I only use this pan to make pizza with fresh, hand-made dough. For those having problems with the holes in the pan, I recommend rolling the dough on the counter and once you’ve stretched it to the size of the pan, lay the dough on the pan. If you roll the dough directly on the pan, it will press through the holes.

I’ve had this for almost four years, making around one pizza a month and it still performs as-new.
Rating: 5 / 5

I thought this heavy weight was a bargain at $10.99. At $7.99 (including free shipping), it’s almost obscene. It’s also ideal for reheating the ‘delivered’ pizza that arrives a little less than crispy. I think there will be some happy recipients on my Christmas holiday gift list! Another fine Cuisinart product.
Rating: 5 / 5

I had no expectations when I bought this pan. It has turned out to be the best one I purchased! It’s a great pizza baking pan. I follow the directions and am careful not to immerse it in water when I wash it. It has held up for 1 1/2 years and is doing great, still looks brand new.
Rating: 5 / 5

I have been using a pizza stone for years, but never could get the dough crispy (especially in the middle of the pizza). I decided to give this a try and now I am ready to throw out the pizza stone. This makes a perfect crispy pizza crust. It is a bit hard to get the dough on the pan without smoshing it through the holes (unless you are a master dough thrower) – I used reynolds wrap sprayed with Pam to form it in the pan & then flipped it in. Worked perfectly. Well worth the $12.
Rating: 4 / 5

Yes, this pan DOES have holes in it!

This means if you make your own dough, it is not a good idea to try to roll it out and spread it right in the pan. You should roll the dough out to the right size to begin with, and then transfer it to the pan and lightly press on the edges to make it fill the whole pan. If you try to roll it out in the pan, the dough will likely squish through the holes and possibly even stick to your countertop. This isn’t the end of the world, but it can be a little annoying.

Otherwise, this pan works great – crust comes out nice and crispy, without needing to add any oil.

As other reviewers have pointed out, you won’t want to be using a metal pizza cutter on this pan, but again, not a big deal – just transfer to a cutting board, cut it up, and then slide it back onto the pizza pan.

I have two of these pans, and I get rave reviews on the crust whenever guests try my pizza.

Another note – this pan works great for toasting garlic-cheese bread. Because it has holes, the bottom of the bread gets nice and crispy too. I used to put the bread right on the oven rack, but then crumbs get all over the place.
Rating: 5 / 5