Amazon has 13" Bakkenmaster Carbon Steel Non-Stick Pizza Pan w/ Holes on sale for $7.57. Shipping is free w/ Prime or on $35+ orders.
Thanks to Deal Hunter hawkblu09 for finding this deal.
Product Info:
Thanks to the non-stick coating of this pizza tray for oven, your pizza will never be stick to the surface again. Now you can effortlessly release the food and easier slide the pizza off the tray without damaging its shape or presentation.
Crafted from high-quality carbon steel that is FOA, PFOS and PTFE free, this non-stick pizza tray features a durable and heat-resistant construction up to 450° Fahrenheit (230° Celsius) that can withstand high oven temperatures without warping or losing its shape.
Unlike the regular baking pan that can easily burn your pizza, this pizza pan with holes has a consistent level of heat, meaning each pizza will be cooked equally with no smokey taste.
Explore various culinary creations beyond just pizzas, and use this non-stick pizza tray for making some baking breadsticks, roast a variety of vegetables, cookies, or enjoy making your own pita bread or flatbread. It comes in a pack of 1 perforated pizza pans with 13'' x 13'' x 0.78'' -inches.
Our research indicates that this deal is $8.42 less (53% savings) than the next best available price from a reputable merchant with prices starting at $15.99 at the time of this posting.
Please see the original post for additional details & give the WIKI and additional forum comments a read for helpful discussion.
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Amazon has 13" Bakkenmaster Carbon Steel Non-Stick Pizza Pan w/ Holes on sale for $7.57. Shipping is free w/ Prime or on $35+ orders.
Thanks to Deal Hunter hawkblu09 for finding this deal.
Product Info:
Thanks to the non-stick coating of this pizza tray for oven, your pizza will never be stick to the surface again. Now you can effortlessly release the food and easier slide the pizza off the tray without damaging its shape or presentation.
Crafted from high-quality carbon steel that is FOA, PFOS and PTFE free, this non-stick pizza tray features a durable and heat-resistant construction up to 450° Fahrenheit (230° Celsius) that can withstand high oven temperatures without warping or losing its shape.
Unlike the regular baking pan that can easily burn your pizza, this pizza pan with holes has a consistent level of heat, meaning each pizza will be cooked equally with no smokey taste.
Explore various culinary creations beyond just pizzas, and use this non-stick pizza tray for making some baking breadsticks, roast a variety of vegetables, cookies, or enjoy making your own pita bread or flatbread. It comes in a pack of 1 perforated pizza pans with 13'' x 13'' x 0.78'' -inches.
Our research indicates that this deal is $8.42 less (53% savings) than the next best available price from a reputable merchant with prices starting at $15.99 at the time of this posting.
Please see the original post for additional details & give the WIKI and additional forum comments a read for helpful discussion.
About the store:
Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
Model: BAKKENMASTER Non-Stick Pizza Pan with Holes - 13-Inch Perforated Pizza Crisper Carbon Steel Pizza Pan - 1 Round Pizza Trays PFOA PFOS and PTFE Free
Deal History
Deal History includes data from multiple reputable stores, such as Best Buy, Target, and Walmart. The lowest price among stores for a given day is selected as the "Sale Price".
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
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Sort: Lowest to Highest | Last Updated 6/18/2025, 03:19 PM
This is a super cheap way to improve the quality of home baked pizza whether it's store bought frozen pizza or dough made from scratch.
I use a pan like this (16") for home made pizza with a poolish pizza dough and 00 flour as well as Aldi frozen pizza dough.
These pans do a nice job of giving a crisp bottom of the crust. I make the pizza on this pan and then put it on an upside down cast iron pan in the 500 degree oven. It cooks the dough almost perfectly. Crispy on the bottom (but a little hard) chewy with nice bubbles in the thicker edge crust.
The limiting factor now is the temperature of the oven and I am looking for a slick deal on countertop pizza oven that will get to 700-800 degrees.
Love it, thanks for reminding me how great homemade pizza is.
tons of options for pizza stones, lodge even makes one out of cast iron. you don't need non-stick properties, use corn meal or flour. think pizza restaurants bake on non-stick anything? and 450f limit is scarily too low. even frozen pizza says to use 425-450f, and oven will fluctuate well beyond that. this is clearly a case of you get what you paid for.
IMO carbon steel makes no sense with a nonstick coating. I think they're just trying to hit buzzwords. As others have mentioned 425 is crazy low for something like this. I wouldn't want to deal with nonstick coatings venting into the dough at higher temps.
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Pff screw that, takes like 1hr to properly preheat stone lol
For a frozen pizza, yeah, a stone isn't really worth it. Just put the pizza directly on the rack. But with fresh dough, you're already investing a good chunk of time, so unless you're going for "conveyor belt pizza," why not use a product that will give a much better result.
I get fresh balls of dough from a local bakery and use one like this in a 375f gas oven, 30-35 minutes. They turn out crispy to the middle and done perfect every time.
This is a super cheap way to improve the quality of home baked pizza whether it's store bought frozen pizza or dough made from scratch.
I use a pan like this (16") for home made pizza with a poolish pizza dough and 00 flour as well as Aldi frozen pizza dough.
These pans do a nice job of giving a crisp bottom of the crust. I make the pizza on this pan and then put it on an upside down cast iron pan in the 500 degree oven. It cooks the dough almost perfectly. Crispy on the bottom (but a little hard) chewy with nice bubbles in the thicker edge crust.
The limiting factor now is the temperature of the oven and I am looking for a slick deal on countertop pizza oven that will get to 700-800 degrees.
You might want to reconsider using a pan rated by the manufacturer to 450F in a 500F oven. Unless you enjoy eating the nonstick coating.
IMO carbon steel makes no sense with a nonstick coating. I think they're just trying to hit buzzwords. As others have mentioned 425 is crazy low for something like this. I wouldn't want to deal with nonstick coatings venting into the dough at higher temps.
Bingo. If this were uncoated it might be useful, as it would be capable of higher temps. The problem? Carbon steel isn't stainless and rusts, so it needs to be properly maintained.
This sounds like a bad idea all around given the user reviews that mention rust, which means the non-stick coating failed. Though more expensive, you'd be better off with a proper uncoated pan made of aluminum or stainless or better yet a baking steel.
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I use a pan like this (16") for home made pizza with a poolish pizza dough and 00 flour as well as Aldi frozen pizza dough.
These pans do a nice job of giving a crisp bottom of the crust. I make the pizza on this pan and then put it on an upside down cast iron pan in the 500 degree oven. It cooks the dough almost perfectly. Crispy on the bottom (but a little hard) chewy with nice bubbles in the thicker edge crust.
The limiting factor now is the temperature of the oven and I am looking for a slick deal on countertop pizza oven that will get to 700-800 degrees.
https://www.walmart.com/ip/GOURMI...38EALw
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For a frozen pizza, yeah, a stone isn't really worth it. Just put the pizza directly on the rack. But with fresh dough, you're already investing a good chunk of time, so unless you're going for "conveyor belt pizza," why not use a product that will give a much better result.
I use a pan like this (16") for home made pizza with a poolish pizza dough and 00 flour as well as Aldi frozen pizza dough.
These pans do a nice job of giving a crisp bottom of the crust. I make the pizza on this pan and then put it on an upside down cast iron pan in the 500 degree oven. It cooks the dough almost perfectly. Crispy on the bottom (but a little hard) chewy with nice bubbles in the thicker edge crust.
The limiting factor now is the temperature of the oven and I am looking for a slick deal on countertop pizza oven that will get to 700-800 degrees.
This sounds like a bad idea all around given the user reviews that mention rust, which means the non-stick coating failed. Though more expensive, you'd be better off with a proper uncoated pan made of aluminum or stainless or better yet a baking steel.
Anyone who uses a pizza oven would know that...
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