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.

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

I primarily bought this pizza pan because it allowed me to make a bar pie style pizza that requires a pan edge I baked my first pizza at 450 degrees (74% hydration) and the pizza pan exceeded my expectations. The pizza easily slide off the pan and the pan was very easy to clean. There was no evidence of the pan warping. I would have preferred a 16" size with a temperature up to 500 degrees but was not disappointed by the results.

good quality, havnt had a bad pizza out of this pan, good size and have little doubt it will last for a long time.

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!

Very sturdy and easy to clean. DO NOT use a metal pizza cutter or spatula. Otherwise, great item!

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