GoodCook AirPerfect Nonstick Large Pizza Pan 15.75" , Perforated Crispy Crust with Cutting Guide
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Selected User Reviews For GoodCook AirPerfect Nonstick Large Pizza Pan 15.75" , Perforated Crispy Crust with Cutting Guide
It was wonderful to find this thin and crispy pizza pan since my family loves thin and crispy pizza. Last night we had a family game night and tried it out with frozen pizza. It turned out to be a nice, crispy pizza. There are a few tiny perforations in the pan that help crisp up the pizza. You could probably bake a thicker pizza on it also. Carbon steel with a nonstick coating makes for a great pizza pan. Despite its small size, it is sturdy. I was thrilled to discover that PTFE or PFOA were not used in the nonstick coating. There is a diameter of 16 1/2" on this pan. Hot pans can be lifted by four molded feet that are attached to the bottom of the pan. It still felt like I needed to use a silicone pot holder underneath. Likewise, there is something of a cutting guide. Diamples are visible around the outer perimeter of the pan that indicate where to make the cuts. As a family, we usually cut pizza into narrower slices so we did not use Following the baking of the pizza, the pan was easily cleaned up. The pizza pan I received was excellent, and I would recommend it to others without hesitation. I give this product 5 stars!.
I love it! Crispy pizza is one of my favorite foods. Having grown up in New York, it is in my blood to accept that crispy pizza is the only My gluten intolerance came to light years ago when I discovered I was intolerant to gluten. In the last few years, the manufacturers of food have come up with decent gluten-free products A free pizza is always welcome. It's naturally that, without gluten, they don't rise very much (grain's primary function is to increase volume) and I found it pretty reassuring that, by default, gluten-free products usually rise less than wheat or rice flour Pizzas are crispy when they are free. When I was a child, we sometimes bought frozen bread, but I eventually learned to make my own. The problem is that the frozen and home-made foods don't even taste right, whether they were frozen or canned They picked up moisture after they came out of the oven after being made. In a way, it's not a lot, but it is enough to change the pie's center (not the crust) from crisp to We attempted to not use a pan and place the dough directly on the oven racks, but this did not work very well for homemade pies, and when using a frozen pie, we ended up with some mess afterward at least one time. When I took the pizza out of the oven and placed it on the pan, it would trap moisture between the bottom of the pizza and the pan half the time. There are two steps this pan takes to solve the crispiness issue. Its holes allow the steam to pass through it without getting trapped between the pie and the pan because most of its surface area is hollow. Secondly, it uses molded feet to raise the pan just a bit because, really, what good are the holes if you put it Creating solid pans this way is an effective technique! It's easier to disperse steam when this pan sits on the counter or on a flat surface, as there are several holes to allow steam to escape. Additionally, there are eight concave dots around the circumference of the pan, giving you the chance to cut eight parallel lines through the pan. You can slice them in any size you like. It's a great pan, no doubt about it. This is a highly recommended book. I reviewed the following This 15-inch AirPerfect Nonstick Pizza Pan by Good Cook will take your pizzas to the next level.
Those who say there should be no stick are not kidding. The one cutter that my teen used left pretty good marks on it and I think he should not have used Basically a standard or simple pizza cutter, but I think ceramic cutters would be better for this instead of metal ones because they left marks on the pizza. I find that the pizza is evenly cooked when I use this pan as opposed to our other pan of the I like how crisp the crust is when I use it. Apparently, the only flaw in this is how much the pizza moved when he was trying to cut it. The overall impression I have is positive and I will simply have to make sure everyone in the house knows which cutters not to use on this one because I dislike being able to tell when a pan contains a cut mark.
It has a diameter of 75 inches and is nicely built. There are small round indentation marks on the edges of the Perforated Nonstick Large Pizza Pan that can help you guide while making perfectly even slices. Originally, I was unsure if it would fit inside our standard size oven, but I am delighted to report that it fits perfectly inside. This is a great-looking site with a great feel. In the absence of In all respects, this is a brilliant value at the asking price. The surface is smooth and it should last a long time. This is not a problem. I give this product five stars.
Pizza "feet" stay warm for a longer period of time. My store is now up and running Frozen thins bought at the store I made a thin crust pizza, and this made the crust wonderfully crispy, quite the opposite of my pizza stone, which leaves the I had no idea what was going on here I liked that it was stick, so I could clean it easily. Due to the small size holes, the cheese didn't drip into my oven, so it stayed clean as well. My pizza stayed hot for a longer time since the head wasn't being cooled by the table top, at first. I found the feet funny, but then I realized the pizza stayed hot for a longer time. What are those indentations for? I guess they'll help you cut more evenly. What a bunch of silly ideas. A straight edge is of no use, and if you are able to cut straight, a straight edge is not required. Additionally, I would advise you not to cut the pan in any case! As soon as I remove the pizza from the pan, I slide it onto a cutting board, slice, then return it to the pan.
Now we have a pan that will create a crispy crust for our home-made pizza. With this pizza pan you can cook a crisp and not over-baked pizza by using hot air from my oven, unless you forget! This pan is large, and there are many well-sized holes to let the hot air from my oven bake the pizza. With a large wood board I can cut the pizza with a large pizza peel. I also have a large pizza pan that I can take the pizza off the pan with. You will dull your pizza cutter if you cut your pizza on this pan.
This pan will be destroyed.
Light and airy. The pizza is good, no matter how big the order is It can be thin or thick, frozen or fresh, and its temperature should be reheated. Lightweight pan with a large surface area. Light and airy. The oven is great for pizza of any size, thin or thick, fresh or frozen, or just for rewarming pizzas. It is very helpful that you included the cut guide details, since I can never make pizza in equal portions. As well as the "feet" at the bottom, I like the design. My potholder gives my pot a place to rest, but I enjoy the fact that it keeps it from sitting completely on the There is a wall oven that is small from the 1960s that fits in there, but I did not expect it to.
In 9 out of 10 cases, I put the frozen pizza on the oven rack without any bottom, and the drips or topping end up on the floor of the oven. While I don't like single use kitchen gadgets, I think I'll use this weekly since it is thin, easy to store, and still allows circulation to the bottom. Also, I don't like single use kitchen gadgets, but this is thin and easy to store.
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