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

⭐⭐⭐⭐⭐ Chicago Metallic 14‑Inch Deep Dish Pizza Pan — My Deep Dish Came Out Perfect I finally put this pan to the test by making a full Chicago‑style deep dish at home, and I’m honestly blown away by how well it performed. From the moment it went into the oven, it heated evenly and held its shape like a true pro‑level pan. It's the perfect depth, so nothing leaks over the edge The biggest win? The crust browned absolutely perfectly. I’m talking that gorgeous golden edge with a crisp bite and a tender interior—the kind of crust you usually only get from a real Chicago pizzeria. When I lifted the slice, I actually paused to admire it because it looked that good. And the nonstick performance was flawless. No sticking, no tearing, no wrestling the pizza out of the pan. Cleanup was basically a rinse and done. If you’re making deep dish at home, this pan doesn’t just help—it elevates the whole experience. Mine came out restaurant‑quality, and now I’m already planning my next pizza night.

Let me first say that I am a New Yorker, and have a strong love of New York Style thing crust pizza. So why did I buy a deep dish pan? Versatility. I wanted to be able to make whatever kind of pizza I wanted (plus, my oven is small, so I am limited in space). I've used it three times now, and it's made the crispiest crust I have ever achieved in my home. Any differences in quality and flavor from a pizzeria, are now due to my own relative inexperience with making dough. The first time I used it, I used one of those frozen pizza doughs you find in the super market. It was alright, but the flavor is off from what I like. Second time, last night, I created my own recipe, and not only did it fit the pan better, it tasted a hell of a lot better too. Though it's a non-stick pan, I still sprayed it down with a tiny bit of cooking oil, just to facilitate easy clean up when done. Definitely works. The pizzas I made slid right out of the pan onto my cutting board when I pulled them out of the oven. It was very easy to then wipe down the pan with a sudsy sponge. I highly recommend the pan, and for the cost of one take out pie from a pizzeria, you have the ability to make your own pies, whenever you want, for less money (and about the same amount of time as it takes to order one out). My dough recipe: 2 cups All-purpose flour 1/4tsp salt 1tsp rosemary 1tsp oregano 1tsp basil 3/4 cup lukewarm water with 1/4tsp sugar and 1pkg active dry yeast (allow to sit for 5-6 minutes) Mix flour and spices in bowl of a food processor. Pour in yeast mixture, and pulse till it forms a ball (30-60 seconds). Turn out onto floured surface and knead for 2-3 minutes. Apply flour to your hands if dough is too sticky. Roll out into roughly 14" circle, place in prepared pan, top with favorite toppings, and bake for 8-12 minutes.

Quality, sturdy pan. Perfect for a pan or 'regular' pizza. Nice size. Cleans easily.

Love this pan! Fits perfectly in my Oster double door countertop oven.

Large non stick pan for deep dish pizza of any dish that needs to cooked in stove. Easy clean up.

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 yeast 1 cup warm water 1 tsp sugar 1/3 cup corn oil with a thimble-sized amount of extra virgin olive oil Cheese 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!

Awesome pan! Made well and transfers heat evenly!

Makes a perfect crust on the pizza even heat throughout. Don’t settle for the cheaper brands.