Product Description

Create delicious, crisp homemade pizza when you bake with this pizza cripser. The perforated bottom allows air to circulate, giving your pizza a crisp crust. Crisper measures 14" x 1/2" deep.Chicago Metallic Professional Lifetime Non-Stick Bakeware: a line of professional bakeware developed to give you the very best in baking performance. The Professional Bakeware Series combines heavy weight metal with durable Resist Plus Nonstick which is dishwasher safe.Lifetime Resist Double Coil-Coated Non-Stick finish is 10 times tougher than ordinary nonstick coatings and totally dishwasher safe. Includes a 25 Year Limited Warranty.

Product Details

• Amazon Sales Rank: #19187 in Kitchen & Housewares
• Brand: Chicago Metallic
• Model: 69014
• Dimensions: .50" h x 14.00" w x 14.00" l, 1.20 pounds

Features

• Perfect for frozen, leftover, or homemade pizza
• 14-inch diameter Heavy-gauge, aluminized steel crisper with nonstick coating
• Dishwasher-safe

Amazon.com Review
This pizza crisper by Chicago Metallic features lots of evenly spaced holes, which means--you guessed it--that your pizza will be evenly crisped. It's a smart, simple design, with a 1/2-inch sloped lip to hold the pizza in place, while the slick, nonstick surface lets the pie slide right off after crisping. It's also sturdy without being a monster to lift or store, so it won't sag under a load of toppings. And don't limit this crisper to pizza--use it for quesadillas or any secret recipes you might have that lend themselves to a circular shape. --Emily Bedard

Customer Reviews

Excellent choice!
You could spend a lot more "dough" on an expensive pizza stone, but this metal pizza crisper did a wonderful job - especially considering the price. I cook often and Italian is my specialty. I was very impressed with this metal pizza rack. I like my homemade crusts thin and slightly crispy. While the secret is always said to be in the dough, I think the air vents on the bottom of this pan help to make my pizza crust just perfect. It's also a great pan to use on those nights when I don't have time to let my dough rise and just want to pop a frozen pizza into the oven. It's also great for warming left overs.

The criper made for pros
We use our Chicago Metallic pizza crisper because it does the best job heating frozen pizzas, or reheating restaurant pizzas. But we don't limit this to pizza. It is ideal for warming rolls in the oven, reheating danish pastries and for crisping any other type of bread product. We also use this for Mexican food dinners, it's especially handy for making crispy nachos and for reheating tortillas. I am familiar with the products from Chicago Metallic from using them in restaurant cooking so I thought they should be used as home as well, and I was right. After all, the company that makes all the pizza pans for Pizza Hut worldwide, must know something about pizza baking. Besides, I'm glad to support one of the few remaining U.S. manufacturers of bakeware.

Glad to have the opportunity to praise this crisper
I am online right now because I am looking at more Chicago Metallic items which I might be interested in buying. I've been very happy with their products.

My first Chicago Metallic purchase was a set which included a deep dish pizza pan and a crisper. I was most interested in the deep dish pan, but it turns out I am most pleased with the crisper.

Believe it or not, I've recently bought 3 more of these crispers. Two for my newly married daughter and one more for me.

I like to be able make 2 pizzas at once when I bake pizza from scratch. Having two pans saves me time.

My oven is smaller than most, so heat circulation can be poor when I use cookie sheets. The crisper's shape and composition help insure even heating.

I bought my original one on a whim at TJ Maxx's. As other reviewers have written, it is great for heating frozen items and store bought rolls. I especially use it for items that I might ordinarily put directly on my oven shelf like frozen pizza.

I've made a fair number of pizzas over the past 25 years and wish I had owned this pan decades ago.

My only problem with the pan is preventing the dough from going through the holes while I am spreading the dough by hand right on the crisper. Now I set the crisper on a cookie sheet while I am spreading the crust by hand. I then run a paper towel along the underside of the crisper to remove the bits of dough that are sticking through.

This may sound like an annoyance, but I often like to make super thin crusts and I REALLY do get the results I want.

When I bake a thicker crusted pizza, I make sure to form a raised rim around the crust so the ingredients are not "pushed" over the edge of the pan as they heat.

I sometimes use a fork to lightly prick a thicker crust if I am going to precook it without the toppings.

If you buy this pan, I hope you enjoy using it as much as I do.