Lodge Cast Iron Pizza Pan, 15 inch

Ive been making homemade pizza for years in my oven. While it’s been delicious, it has always seemed like it was missing that pizza joint quality. I did my research and was on the fence between the 1/2” steel, Hexclad pizza pan and this lodge pizza tray. I decided to go with the Lodge since I already have one of their skillets and it has been fantastic. I also chose the Lodge because it is 4 times less than the other two. I received it last night and used it to make pizzas for lunch today. I am absolutely floored at how amazing the pizza dough turned out. Cooked the pizza in 4 minutes at 550°. The top wasn’t quite as brown as I like so for the second pizza I heated the oven to 550°, then turned on the broiler and allowed the Lodge to cook the dough while the broiler took care of the cheese on top. Crust came out sturdy golden brown on the bottom. Super crisp light and airy around the edges. As far as the quality, it is cast iron and very sturdy and it is larger in person than I expected. The surface was smoother than I thought it was going to be which was really nice as well. Cleanup is easy enough with hot water and a little gentle scrubbing. I sincerely can’t say enough about how great this was after only one pizza making session.

Everything we’ve made on this pizza plate has come out perfectly crisp and done on the bottom! I use a lot of cast iron, mostly because it can go from cooktop to oven to bake or broil, sears beautifully, distributes heat evenly, and has high heat retention. That said, I’m opting more as I age for less heavy pots and pans (e.g., SS). This plate is going to give me a hernia because my oven’s waist high and I can only access the oven rack from the side. At the same time, I’d love if the plate had 1” or so high sides on its circumference so food didn’t fall off so easily. Too, we’d use it frequently for appetizers, stuff that rolls, and steaks and fish.

They're great, even heating, large surface, great pans. They're just reallllly heavy, hard for me to get into and out of the oven. But otherwise they're great.

Love the pan. I keep it well seasoned and pre-heat to 530°F so homemade pizza slides off easily and usually only need water cleanup. Our old stone pizza pan broke after putting a wet pizza dough on it and I don’t believe this cast iron version should break.

Excellent pizza stone/pan. Really heavy which means no more soggy crust! The trick is to heat it before putting the pizza on it. It cleans up beautifully unlike most pizza stones.

you cannot go wrong buying Lodge cast iron. I wanted a pizza pan. We make a lot of our own pizza. This is a big heavy I do not like the short handles on the pan, because of this we will not be using it a lot. It did make a good pizza, no sticking at all. I hope to find a smaller one, i think it would be easy to use. Last many years if you take the time to clean it oil it. Just to big , heavy, handles are to short for the pan itself.

I purchased this to prevent soggy bottoms on pie crusts and it works beautifully! I can't believe what a difference this made! Added bonus: it bakes pizzas crusts beautifully, too! :0)

I’ve tried various methods of pizza making. Pizza oven, pizza stones and didn’t like them because you can’t wash the stones. If sauce or cheese gets onto the stone it bakes in and stains the stone. I finally decided to try a cast iron pizza pan and let me tell you, this one is a game changer! Best pizza we ever had, bar none! I heated my oven to 500 with the pan in the oven. Be careful when you remove the pan because it’s HOT! I placed the dough on the pan, put it back in the oven for about 10 minutes, then took it out and put the sauce and cheese on the partially cooked dough. Cooked until the cheese melted and this pizza was PERFECT! Dough was crispy, cheese was all melty . Delicious. And pizza slid right off. Wiped the pan with a damp cloth. That was it! My family was wild for this pizza. I cooked the dough partially, without the sauce and cheese, bc we don’t like burnt cheese.