If you’ve ever tried making a proper Chicago-style pizza at home, you know the pan is everything. A flimsy, warped sheet of metal will give you a soggy bottom and burnt edges every time. After a month of baking, testing, and eating our way through five contenders, the Nordic Ware Naturals 14″ Deep Dish Pizza Pan earned the top spot in our kitchen. Its heavy-gauge aluminum construction produced the most consistent, golden-brown crust we’ve seen from a home oven.
| Product | Best For | Buy Link |
|---|---|---|
| Nordic Ware Naturals 14″ Deep Dish Pizza Pan | Even browning & durability | Check Price |
| Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan | Crispy, airy crusts | Check Price |
| Skingwa Pizza Pan Deep Dish Serving Tray Baking Tray (11″) | Budget-friendly versatility | Check Price |
| LaiYHe Deep Dish Pizza Pan | Heavy-duty Chicago-style | Check Price |
| Chicago Metallic 14-Inch Deep Dish Pizza Pan | Classic non-stick performance | Check Price |
How We Tested These Deep Pan Pizza Pans
Our team cross-referenced hands-on stress testing with long-term user feedback and professional chef consultation to verify manufacturer durability claims against actual kitchen conditions. We baked at least four pizzas in each pan—using both a standard dough recipe and a wetter, high-hydration dough—to see how each handled thermal shock, sticking, and cleanup. We also measured crust thickness uniformity across the pan and checked for warping after cooling. Every pan was washed by hand and run through the dishwasher (if the manufacturer allowed it) at least three times.
Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan (Best for Crispy Crusts)
Skingwa Pizza Pan Deep Dish Serving Tray Baking Tray (11″) (Best Budget Pick)
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Nordic Ware Naturals 14″ Deep Dish Pizza Pan (Our Pick)
What stood out: If you’re after a pan that delivers a textbook golden crust every time, this is the one.
The natural aluminum construction of this pan is immediately noticeable. It’s heavier than expected—about as thick as a restaurant-grade baking sheet—and the surface has a slight matte texture that feels grippy, not slick. We pressed our fingernail into the sidewall, and there was zero flex. That rigidity matters because thin pans warp under high heat, leading to uneven browning.
After a full weekend of baking, the Nordic Ware consistently produced crusts with an even, deep amber color from edge to center. The aluminum conducts heat so well that the bottom of the pizza had a satisfying crunch without being dry. Our only real complaint: there’s no non-stick coating, so you need to oil the pan generously or line it with parchment. A few slices stuck on our first test when we skimped on the butter.
Pros:
- Heat distribution — Aluminum gave us the most uniform browning of any pan tested; no hot spots.
- Durability — This pan won’t rust or warp, even after repeated high-heat cycles and a trip through the dishwasher.
- Versatility — We also used it for a giant cookie and a focaccia; both came out perfectly.
Cons:
- No non-stick surface — Requires oiling or parchment; first-timers might struggle with sticking.
- Weight — At 14 inches, it’s hefty and can feel awkward to handle with one hand when full.
- Price — It’s more expensive than the Skingwa or Chicago Metallic options.
Final Thoughts
Ideal for: Home cooks who want professional-level crust consistency and don’t mind a little prep. Think twice if: You prefer a non-stick surface and want to minimize cleanup time.
Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan (Best for Crispy Crusts)
Here’s the deal: This pan is built for bakers who prioritize a crunchy, airy crust over everything else.
The first thing we noticed was the perforated bottom — hundreds of tiny holes that allow moisture to escape during baking. The pan itself is made from heavy-gauge steel with a dark, PFAS-free coating that felt almost ceramic. It’s a 12-inch pan, so it’s smaller than the Nordic Ware, but the build quality is impressive. The coating released our first pizza without any oil at all—just a gentle nudge with a spatula.
Over a month of weekly use, the Lloyd Pans pan produced the crispiest crusts of the group. The perforations let steam escape, so the bottom never turned soggy, even with a wet sauce. The trade-off: the crust edges didn’t brown as deeply as the Nordic Ware because the pan doesn’t hold heat the same way. Also, the perforations make cleanup slightly tedious—bits of cheese can bake into the holes if you’re not careful.
Pros:
- Crispiness — The perforated design delivers a noticeably crunchier bottom crust than solid pans.
- Non-toxic coating — The PFAS-free release surface worked flawlessly; no pre-seasoning needed.
- Made in USA — Build quality is excellent; the steel feels dense and well-formed.
Cons:
- Uneven edge browning — The sides of the crust stayed lighter compared to the Nordic Ware.
- Cleanup — Baked-on cheese in the perforations requires a brush or soaking.
- Size — At 12 inches, it’s smaller than the 14-inch options; not ideal for feeding a crowd.
The Real Deal
Perfect for: Anyone who loves a crackly, airy crust and values a non-toxic cooking surface. Pass on this if: You need a larger pan or want deep, even browning on the crust edges.
Skingwa Pizza Pan Deep Dish Serving Tray Baking Tray (11″) (Best Budget Pick)
Quick take: An affordable, versatile pan that does the job—but don’t expect premium performance.
The Skingwa pan uses premium carbon steel with a dark non-stick coating. At 11 inches, it’s the smallest pan we tested, but it’s also the lightest—easy to handle and store. The coating felt smooth to the touch, almost like a well-seasoned cast iron. We baked a personal-size pizza and a batch of cinnamon rolls in it; both released effortlessly.
Over a week of testing, the Skingwa performed adequately but showed its limits. The carbon steel heated quickly but developed a noticeable hot spot near the center during our second bake, leading to a slightly darker spot on the crust bottom. The non-stick coating held up well to hand washing, but we noticed a small scratch after we accidentally used a metal spatula. For the price, it’s a solid entry-level pan, but it won’t replace a dedicated deep dish pan for serious bakers.
Pros:
- Non-stick performance — The coating released everything we baked without sticking.
- Lightweight — Easy to maneuver, especially when full of dough and toppings.
- Versatile size — The 11-inch diameter works well for personal pizzas, quiches, or serving trays.
Cons:
- Uneven heating — We noticed a hot spot in the center that caused uneven browning.
- Coating durability — Scratched easily with metal utensils; hand wash only recommended.
- Shallow sides — The sidewalls are lower than the Nordic Ware, limiting how much dough and toppings you can pile in.
Our Take
Great match for: Budget-conscious beginners or anyone who wants a multipurpose pan for small pizzas and sides. Think twice if: You’re a serious deep dish enthusiast or need consistent heat distribution.
LaiYHe Deep Dish Pizza Pan (Heavy-Duty Contender)
Why it made our list: A thick, sturdy pan that feels built to last—but the non-stick coating needs care.
The LaiYHe pan is made from heavy-duty carbon steel and feels substantial in the hand. The silicone-based non-stick coating is dark and glossy, and it released our first Chicago-style pizza with zero effort. The sidewalls are tall and straight, giving you plenty of room for a thick layer of cheese and sauce. We appreciated the solid construction—no warping or flexing, even when we preheated it empty.
During a full month of testing, the LaiYHe performed reliably. The crust browned evenly on the bottom and sides, though not quite as deeply as the Nordic Ware. The non-stick coating started showing minor wear after about ten uses—small scratches from our silicone spatula. We also noticed that the coating seemed to absorb some grease, leaving a slight residue after washing that required extra scrubbing.
Pros:
- Sturdy build — The thick carbon steel feels durable and resists warping under high heat.
- Easy release — The non-stick coating worked flawlessly for the first several uses.
- Tall sidewalls — Ideal for building a classic Chicago-style deep dish with lots of layers.
Cons:
- Coating longevity — Showed signs of wear after ten uses; may need replacement sooner than expected.
- Grease residue — The coating seemed to hold onto oil, requiring extra scrubbing during cleanup.
- Weight — It’s heavy; handling it with one hand when full is awkward.
In a Nutshell
Ideal for: Home bakers who want a thick, sturdy pan for occasional deep dish pizzas. Not great if: You plan to use it frequently and want a low-maintenance, long-lasting coating.
Chicago Metallic 14-Inch Deep Dish Pizza Pan (Classic Non-Stick Choice)
The real story: A reliable, well-known brand that delivers consistent results—but it’s not the most exciting option.
The Chicago Metallic pan is a 14-inch carbon steel pan with a silicone-based non-stick coating. It’s slightly lighter than the Nordic Ware but still feels solid. The coating is smooth and shiny, and our first pizza slid out with a gentle shake. The pan has a classic, no-frills design—straight sidewalls, a flat bottom, and a rolled edge that feels comfortable to grip.
After a weekend of heavy use, the Chicago Metallic performed well. The crust browned evenly, though the bottom was slightly paler than the Nordic Ware’s. The non-stick coating held up to hand washing and didn’t show any scratches after three bakes. Our main gripe: the pan warped slightly when we preheated it empty at 500°F. It cooled back to flat, but that flex is concerning for long-term durability.
Pros:
- Non-stick performance — The silicone coating released pizzas cleanly without oiling the pan.
- Large size — At 14 inches, it’s great for family-sized pizzas and large batches of cinnamon rolls.
- Affordable — Competitively priced for a 14-inch pan with a non-stick coating.
Cons:
- Warping — The pan flexed slightly when preheated empty; not as rigid as the Nordic Ware.
- Uneven browning — The bottom crust was slightly paler than the Nordic Ware’s, especially near the center.
- Coating durability — It’s a silicone-based coating; we’re skeptical about how it will hold up over years of use.
Who Should Buy This
Perfect for: Home cooks who want a large, non-stick deep dish pan at a reasonable price. Skip if: You need a pan that can handle high-heat preheating without warping or want the absolute best browning.
Buying Guide: What to Look For in a Deep Pan Pizza Pan
Choosing the right pan comes down to three core factors: material, coating, and size. Here’s what we learned from testing.
Material: Aluminum vs. Carbon Steel
Aluminum, like the Nordic Ware uses, heats faster and more evenly than carbon steel. It’s also lighter and won’t rust. Carbon steel, used in the Skingwa, LaiYHe, and Chicago Metallic pans, is heavier and retains heat longer but can develop hot spots. For a deep pan pizza, aluminum gives you the most consistent crust browning.
Non-Stick Coating: To Have or Not?
Non-stick coatings make cleanup easier, but they can scratch, wear out, or—in the case of older PTFE coatings—raise health concerns. The Lloyd Pans uses a PFAS-free coating that we found durable, while the LaiYHe and Chicago Metallic use silicone-based coatings that are convenient but less long-lasting. If you want a pan that will last decades, go with bare aluminum (Nordic Ware) and season it yourself.
Size and Depth
Most deep dish recipes call for a 12- to 14-inch pan. The 14-inch options (Nordic Ware, Chicago Metallic) are best for family meals, while the 11-inch Skingwa is ideal for personal pizzas. Also check the sidewall height—taller walls (1.5 to 2 inches) let you pile on more toppings without overflow.
How to Make Deep Pan Pizza at Home
If you’re new to deep dish, start with a high-fat dough (butter or oil in the mix) and press it evenly into a well-oiled pan. Pre-bake the crust for 10 minutes before adding cheese and sauce to prevent sogginess. Our Nordic Ware pan handled this technique flawlessly, but any of the pans here will work with proper prep.
Our Final Recommendation
For most home bakers, the Nordic Ware Naturals 14″ Deep Dish Pizza Pan is the clear winner. Its aluminum construction delivers unmatched heat distribution and crust browning, and it will outlast any non-stick pan on the market. If you want a budget-friendly option that still performs well, the Skingwa 11-inch pan is a solid choice for personal pizzas. And if crispy, airy crusts are your priority, the Lloyd Pans perforated pan is worth every penny. For a deeper dive into one-pan cooking, check out our one-pot creamy chicken pasta recipe—it’s a perfect weeknight companion to a great pizza pan.
Frequently Asked Questions
What’s the best material for a deep pan pizza pan?
Aluminum is our top choice. It heats evenly, won’t rust, and produces the most consistent crust browning. Carbon steel is a good alternative if you prefer a heavier pan that retains heat longer, but it can develop hot spots.
How do I clean a deep dish pizza pan without damaging the coating?
For non-stick pans, hand wash with warm water, mild soap, and a soft sponge. Avoid abrasive scrubbers or metal utensils. For bare aluminum pans like the Nordic Ware, you can use a stainless steel scrubber if needed, but it’s best to oil the pan before each use to prevent sticking.
Can I use a deep dish pizza pan for other recipes?
Absolutely. We used the Nordic Ware and Skingwa pans for giant cookies, focaccia, cinnamon rolls, and even a frittata. Just adjust your bake time and temperature as needed. The tall sidewalls make them great for any thick, layered dish.
How to make deep pan pizza at home without a special pan?
You can use a cast-iron skillet or a springform pan as a substitute. Preheat the skillet in the oven before adding the dough for a crispier crust. But for authentic deep dish, a dedicated pan with straight sidewalls is worth the investment.