P&P CHEF Pizza Pan Set of 2, Stainless Steel Pizza Tray, Rou

The Verdict

P&P CHEF Pizza Pan Set of 2 Review: Crispy Crust, Zero Sog, But Watch the Drips

If you’ve ever pulled a pizza off a solid pan and found the bottom pale and doughy, you already know the problem: trapped steam. The P&P CHEF set of two stainless steel trays attacks that with a pattern of small perforations—the same trick commercial pizzerias use. After a month of weekly pizza nights, here’s the honest breakdown.

What you actually get

Two 12-inch round pans, each about 0.8mm thick (16-gauge). That’s noticeably heavier than the flimsy 0.5mm aluminum trays from other budget sets. The surface is brushed stainless with a subtle diamond-shaped hole pattern—not sharp edges, not rough. No coating, no nonstick spray needed if you oil lightly. They stack flat for storage, though the lack of a lip means they’ll slide around in a cabinet unless you separate them.

Performance in a real oven

I tested these at 475°F with fresh dough and again with frozen. The perforations let hot air hit the dough’s underside directly, and the result is a crust that’s crisp and golden—not cracker-dry, but properly baked. The stainless steel conducts heat more evenly than the stamped aluminum pans I’ve used before. No hot spots, no warping after multiple high-heat cycles. One buyer put it simply: “Finally a pan that doesn’t bend in the dishwasher. The holes make the crust actually cook.” Another noted: “I use it for reheating leftover slices—crisps them up better than the toaster oven.”

Cleanup is straightforward. Cheese that bubbles through the holes can stick, but a soak in hot soapy water handles it. They’re dishwasher-safe, though I hand-wash to keep the surface shiny—stainless picks up water spots if you let it air dry.

Where it falls short

Two real complaints. First, there’s no rim. Load up a thick Chicago-style or overdo the mozzarella, and you’ll have cheese dripping onto your oven floor. Second, the holes mean oil and grease from pepperoni will seep through. Unless you slide a sheet pan underneath, you’ll be scrubbing the bottom of your oven. A few reviewers mentioned this: “Great crust, but I now always put foil on the rack below.” Also, at 12 inches, it’s sized for standard pizzas—don’t expect to fit a 14-inch store-bought pie.

Who should buy this

• Home pizza nerds who want crispy bottoms without buying a baking steel
• Meal preppers reheating slices or baking flatbreads and naan
• Campers or RV owners—these are lighter than cast iron and won’t rust
• Anyone who hates scrubbing burnt cheese off nonstick coatings

Skip it if you only bake frozen pizzas with heavy toppings—the lack of a lip becomes a genuine annoyance. Also skip if you need one pan to do double duty as a serving tray; the holes let juices drain onto your counter.

Frequently asked questions

Q: Can I cut the pizza directly on this pan?
Yes, but you’ll dull your knife and scratch the surface. Use a pizza cutter with a wheel—it won’t damage the steel.

Q: Will these fit in a standard toaster oven?
No. They’re 12 inches across and too wide for most countertop ovens. Stick to your main oven.

Q: Do I need to season them like cast iron?
No. They’re bare stainless steel. A light oil before baking helps release, but there’s nothing to maintain.

The Verdict

Buy it if you want crispy, evenly baked pizza crust and don’t mind placing a sheet pan underneath for drips. Skip it if you overload toppings or need a versatile pan with raised edges. At 4.6/5, this is a solid upgrade over nonstick trays—just respect its flat, holey design.

Rating: 4.6/5 — Great for crust-focused bakers, less ideal for sloppy, cheese-heavy pies.

Where to Buy

👉 Check Price on Amazon →

We earn a small commission at no extra cost to you — this helps fund more honest reviews.

Last updated: 2026-08-06. Ratings and prices current as of review date. Verify on Amazon before purchasing.