Review on Premium 16 Inch Aluminum Pizza Pan/Tray with Wide Rim by New Star Foodservice 50769 - Best Quality for Perfect Pizzas! by Lisa Starcher
I make pizza about once a week and thought I'd give it a try.
I make pizza about once a week and thought I'd try a skillet as a substitute. I use a baking stone and make pizza on parchment paper instead of in a skillet. I found the skillet to be fine. The batter glides on a smooth surface and adding cornmeal didn't help. I'll stick to my brick and save those pans for something else.
- Great overall performance
- Very expensive
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