Nordic Ware Naturals 16" Aluminum Air Crisp Pizza Pan

first time my pizza dough got stuck to the pan and the 2nd time I've dusted with flour it was perfect, after baking it the whole pie just slid off the pan in one piece. I really like this pan as it's perforated, while your crust being tin or thick , it gets fully cooked through evenly , no issues. 450 preheated oven well… you know the trick

It's good for classic bottom heating element where you want a light to medium crust. In covection without bottom heating elements for multi racks baking like mine, the bottom of these are very light golden crusts which is an improvement from white bottom in regular pans. Coupe style is nice because even though, its 16". The pan still fit on LG double oven rack that is less than 15.5". I think flat 16" pizza screen would be a tight fit. Also, coupe style auto raised edge (compared to flat screen) felt more secure, less cheese spilling, so i can be generous with topping. I love the fine holes. Small enough to even if i press pizza after 2nd rise to make 15" d reach 16" (10 second punch down in bread machine), dough doesn't get into holes at all. I want a lot more small holes IF possible. more airflow means darker crust in convection. I love the feet that kept it off counter which kept clean and ventilated (no holes blocking) so I can cool pizza directly in pans without condensation. These are not annodized aluminum so must keep dry. I avoid soaking over night or dark spot appear. If there is stuck on food, I mist water n leave on 15 min to soften. I tried to keep the "wet time" under 2 hrs. These were scratched upon delivery. They are soft n easily scratched during usage too. Price is a bit high. Not much sticking, i just brush olive oil n very lightly flour dust the pan. 1047 g dough yields two thin crust 16" with round edge. In 400°F convection cooking, it auto convert to 375°F,  two 16 size pizza are done in 14 min, leave in off, hot, unopend oven for an additional 2 minutes.