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[JConk007]

I have the9" and a 14" and wish I had a 16" would fit easy into my oven as I said I have used other pans as well and it is easier working with the toppings on such a thin crust.
Specs. and actual measurments are posted on web sites
John

[ThunderStik]

Thanks guys, I was looking at pizzatools.com and they just had diameter sizes but didnt say where that measurment was taken.

As far as pan types would the perforated pans work better? What about thickness of the pans and how that pertains to this recipe.

I would assume a thinner pan would heat up faster of course, but it would also cool faster enabling you to get the next pie ready quicker. Where a thicker pan would be the opposite.

I ask this as I will need to get at least 2 pans. Probably 16"s.

[JConk007]

I dont recommend the perforated for the cracker crust.  Get the PSTK lloyds treated cutter aor the allied black busted both very nice! no maint pans 16 " the flair at top is no more than 1/2".  you can call
easy clean and the thickness just right for this purpose.
John

[Pete-zza]

I used a nonperforated cutter pan for the cracker style and agree with John that it is a good choice.

Peter

[ThunderStik]

Thanks guys, I will see if I can get a few ordered up.