I have one and I absolutely love it! The holes allow the bottom to brown
and crisp.
I have regular pans and won't use them any more after using this kind of
pizza pan.

dizzi

On Sun, 01 Oct 2006 11:51:30 -0500
Alan wrote:


I believe that using a pizza pan with a perforated bottom will
provide a crisper crust. I know that the fast-food pizza companies
use something like that to speed cooking of their pizzas.

'Tain't the same as a big pizza stone, but apparently it works.


Right, that's why i suggested a pizza screen.

http://cookwarepro.com/update-alumin...een-p-238.html

Just by way of example . . . .

Trust me, the pizza won't stick to the screen. there's no teflon
needed.

On Thu, 28 Sep 2006 10:29:06 -0700
"Frank103" wrote:

Has anyone tried a pizza crispper? What were the results? I assume one
does not have to use a stone if one uses a crispper. Is that correct?
Also, can a pizza crispper be used for anything else? Possibly
potatoes? Any help is appreciated. Thanks


Wait a second.

I bake potatoes right on the oven rack itself, and grab them off with
tongs.

No sense putting something between them and the rack.

"Kent" wrote in
:

It can't work. You must have something that will hold heat to bake
pizza.


No, you don't people have been baking pizza at home for years with pizza
pans, not stones.. Sure Stones and/or Cast Iron is better, but not
nessecary. The holes in the bottom of the pan do aid in crust crisping,
but again, Cast Iron or Stone is better for the job.