13" Antihaft-Pizzablech

My homemade dough used to come out soggy in the middle, but the ⅓ inch holes let the heat circulate perfectly and the crust was golden and crisp all over.

The holes really do work—my frozen pizza came out with a perfectly crispy bottom instead of the usual soggy mess. Even the cheese browned evenly, which never happens in my old pan.

I was skeptical about the holes but they really do let the steam escape—my pizza crust came out perfectly golden and crispy on the bottom. The non-stick surface made cleanup a breeze, too.

Finally, a pan that gives me that crispy pizza base I’ve been chasing—those ⅓ inch holes really let the heat circulate perfectly. Cleanup is a breeze too, the non-stick coating works like a charm.

Had my doubts about whether the crust would actually crisp up, but the holes work perfectly—first pizza came out with a noticeably crunchier bottom than my old pan. Just wish it fit in a few more ovens, but for my Breville it's been spot on.

The ⅓-inch holes really do make the bottom of my pizza perfectly crispy instead of soggy. I was surprised how evenly it cooked a frozen pizza in my Breville, and cleanup was just a quick wipe.

I’ve been using this pan to reheat leftover pizza, and the ⅓ inch holes work perfectly to let steam escape so the crust stays crisp instead of getting soggy. The non-stick surface also makes cleanup a breeze—just a quick wipe and it’s done.

Finally, a crust that’s actually crispy all the way through—no more soggy bottoms. The holes work exactly as described, giving a golden-brown finish in about 12 minutes.

The holes really do make the bottom of the pizza perfectly crispy, not soggy at all. I've used it twice now and the non-stick coating wipes clean in seconds, which is a huge plus for me.

I was skeptical about the ⅓ inch holes making a difference, but the bottom of my pizza came out perfectly crispy and golden-brown—not soggy at all. Perfect size for my oven and easy to clean, too.