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Pizza's only the start.
Some call it a pizza pan, others a pizza tray, but we think the term “overachiever” is much more fitting. This hotshot turns out crispy-golden crust, to be sure, but it’s also a no-brainer for tarts, quiches, puff pastry, or even roasted veg. It’s blue steel through and through, which distributes heat like a champ and gets darker—not to mention more nonstick—with every use. Go for perforated if you wanna maximize airflow for extra crispiness, or get it without holes if you prefer a solid cooking surface.
- Made in: France
- Product Warranty:
- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
Some call it a pizza pan, others a pizza tray, but we think the term “overachiever” is much more fitting. This hotshot turns out crispy-golden crust, to be sure, but it’s also a no-brainer for tarts, quiches, puff pastry, or even roasted veg. It’s blue steel through and through, which distributes heat like a champ and gets darker—not to mention more nonstick—with every use. Go for perforated if you wanna maximize airflow for extra crispiness, or get it without holes if you prefer a solid cooking surface.
Pizza's only the start.
Some call it a pizza pan, others a pizza tray, but we think the term “overachiever” is much more fitting. This hotshot turns out crispy-golden crust, to be sure, but it’s also a no-brainer for tarts, quiches, puff pastry, or even roasted veg. It’s blue steel through and through, which distributes heat like a champ and gets darker—not to mention more nonstick—with every use. Go for perforated if you wanna maximize airflow for extra crispiness, or get it without holes if you prefer a solid cooking surface.
- Made in: France
- Product Warranty:
- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
Some call it a pizza pan, others a pizza tray, but we think the term “overachiever” is much more fitting. This hotshot turns out crispy-golden crust, to be sure, but it’s also a no-brainer for tarts, quiches, puff pastry, or even roasted veg. It’s blue steel through and through, which distributes heat like a champ and gets darker—not to mention more nonstick—with every use. Go for perforated if you wanna maximize airflow for extra crispiness, or get it without holes if you prefer a solid cooking surface.