This is not a 14” pan, it is actually a 12’ pan with handles. Baking space is only 12”.

It bakes a pizza much faster, gives me the crisp crust i love. I mainly use this on cauliflower crust pizza to make it resemble real pizza. Crispy bottom without being like a *.

These things are perfect for a large pizza. They're inexpensive, so i feel less bad about chucking them in my 500-700 degree grill. They are not a cheap, flimsy material and they are very durable.

Pre-bake pizza on the bottom rack of your oven at 450 f convect bake. We use it to reheat pizza and it works great for that purpose. The aluminum is also nice since it cools quickly after being taken out of the oven.

I use a long fork to lift the edge of the pizza so i can see when it sets. It’s easier to manipulate the pizza once the pizza has formed up a little. The best results come from launching the pizza from the peel to the stone.

If you try to slice the pizza on this feather light pan it will dent it badly. What are examples of acidic cleansers to avoid?