Perforated Pizza Pan Excellent Houseware 111457 – universal perforated pizza tray

The Excellent Houseware perforated pizza pan is a universal metal tray designed for baking pizza with an evenly crisp crust. The perforated surface improves air circulation beneath the dough, allowing moisture to escape and promoting uniform browning. The pan is suitable for use in standard home ovens as well as professional kitchens where a thin, well-baked base is required. Its metal construction heats evenly and is easy to clean after use.

Advantages

The perforations reduce sogginess by enabling steam to dissipate during baking, resulting in a crisper, more consistent crust. The tray’s thin metal profile provides rapid heat transfer for even baking across the pizza base. Its universal size and simple design make it compatible with a variety of oven types and pizza dough thicknesses. The pan is low-maintenance and can be washed with standard dishwashing methods.

Suitable for

• Baking thin-crust and medium-crust pizzas at home
• Preparing multiple pizzas in small professional kitchens or pizzerias
• Reheating store-bought or frozen pizzas to restore crispness
• Baking flatbreads and similar doughs that benefit from direct heat

Key specifications

• Material: metal suitable for oven use
• Design: perforated surface for enhanced airflow
• Compatibility: fits standard home and commercial ovens
• Heat handling: compatible with typical oven temperature ranges
• Maintenance: easy to clean with conventional washing

How to use

Preheat the oven to the desired temperature for your recipe. Place the dough or prepared pizza directly on the perforated pan; for very soft dough, use a light dusting of flour or semolina to prevent sticking. Slide the pan onto the middle rack and bake until the crust reaches the preferred color and crispness. Use oven mitts when removing the hot pan and allow a short rest before slicing.

Usage recommendations

For best results, preheat the oven thoroughly and avoid placing toppings that release excessive moisture directly on the center of very thin doughs. If necessary, use a baking stone or preheated steel in combination with the perforated pan for additional bottom heat and faster browning.