Aluminum is one of the better metals to use as a pizza pan. I'm not sure if i just got lucky, but my pan came flawless and shiny. Fits in a standard oven too.
They only bevel up 3/8 and a lot less of the pan is beveled. Looks like they played frisbee with it prior to shipping.
The perforated pizza pans makes for a crispier dough. These fall somewhere in between the two in terms of how crispy the crust turns out. Works well, and allows pizza crust to develop a crispy bottom/edge.
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