Padella per Pizza

The pan feels substantial in hand, and the extra depth means my dough doesn't spill over the edges like it did with my old baking sheet. Crisped up the bottom beautifully on the first try even without preheating the oven longer than usual. Worth every penny for anyone who hates a soggy crust.

Finally, a pan that actually crisps the bottom of my homemade pies instead of leaving them pale and soggy. The thoughtful design with those perforated holes really lets the heat circulate, and cleanup took about two minutes. I’ve used it three times this week already, and each pizza came out better

Baked two pizzas back to back and the pan did exactly what it should, though I wish the corners were slightly deeper. The heavy base holds heat beautifully and the crust comes out crisp without any sticking.