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Sunday 11-5 CST | |  | Sports & Outdoors | Home » » Chicago Metallic Commercial II Traditional Pizza Crisper | | | | | | | Description: | | Designed to meet the exacting standards of commercial bakers and gourmet bakers who prefer traditional baking on uncoated pans. The uncoated surface offers good reflectivity for even dispersion of heat -- which means more consistent, even baking and gradual browning. After repeated use, darkening of the metal will actually enhance baking performance. The perforated bottom helps bake crispier crusts.
The aluminized steel finish combines the durability, strength, and superior heat conduction of steel with the corrosion-resistance of an aluminum-silicone alloy.
Size: 14"
Dimensions: 14"Dia × ½"H
Materials: Heavy-weight aluminized steel
Care: Dishwasher safe
Warranty: Lifetime
Product of China | | | Features: | |
• Designed to meet the exacting standards of commercial bakers and gourmet bakers who prefer trad...
• Sold individually
• Size: 14"
• Dimensions: 14"Dia × ½"H
| | | Product Details: | | | Average Customer Rating:
|  based on 1 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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1 of 1 found the following review helpful:
An easy-to-use alternative to a traditional pizza stoneJan 12, 2009
By hyperbolium
The Chicago Metallic Pizza Crisper is a commercial-grade sheet metal pan that's perforated with 1/4" holes across its surface. The holes provide air circulation that helps cook a pizza crust evenly from center to edge. Without this ventilation - if you use a standard cookie sheet, for example - your pizza crust will cook crisp on the edge but remain underdone in the center.
A more common way to evenly bake a pizza crust is with a porous baking stone, such as 1 2 or 3. These will produce excellent results, but are more difficult to manage in the kitchen than a crisper pan. In particular, after building your pizza it can be tricky to transfer it to a preheated stone. Removing the pizza after it's cooked can also be difficult. The best answer for working with baking stones is to use a peel, such as 1 or 2, for inserting and removing pizzas from the oven. The downside for many kitchens is storage - where do you put the inch-thick stone and unwieldy peel? And that's after you let the stone cool so it can be washed.
A pizza crisper pan may not create the exact same result as a baking stone, but it does evenly bake a pizza crust. Add to that the crisper's low cost, ease of use, and small storage needs, and you have a viable alternative to a baking stone for many home pizza makers. This model is uncoated and we've found it works well with pre-made crusts (such as Boboli) or fresh dough. We flour-dust fresh dough on a cookie sheet, transfer the pizza to the pan, then wipe the bottom of the pan to remove any flour that's fallen through the holes. A non-stick version of the crisper pan is also available, though households with pet birds must avoid overheating PTFE non-stick cookware, as it is a reported source of avian death. [©2009 hyperbolium dot com]
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