Pizzeria-crisp crust. No stone, no peel.
Concentric rings of steam vents and a heat-absorbing matte-black steel base turn your regular 450°F oven into a crisp-crust pizza.
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Every detail of the HearthCrisp 360 targets the reason homemade pizza goes limp: steam trapped under the crust.
Rings of round perforations run across the whole base, letting steam escape and hot air reach the crust from edge to center.
The dark matte finish absorbs oven heat instead of reflecting it, so crusts brown 1 to 2 minutes faster than on shiny silver pans.
Finished pizzas glide onto the board, and baked-on cheese wipes off the base and rim with a warm soapy sponge.
A shallow rolled edge guides your dough into a round shape, keeps toppings on the pan, and gives mitts a grip from any side.
Stretch fresh dough or set a frozen pie directly on the cool pan. The rolled rim acts as a natural guide for a round crust. You don't need a peel or cornmeal.
In a 450°F oven, the concentric vents let steam escape downward while hot air flows up into the dough. The matte-black base absorbs heat for fast, even browning.
After 11 to 13 minutes, lift a slice to check for a golden, blistered undercarriage, then slide the whole pizza onto a board in about 3 seconds.
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The matte-black perforated pizza pan that crisps the bottom crust in a regular home oven. No stone, no peel, no preheating.
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Overview: The Cosari HearthCrisp 360 is a round carbon steel pizza pan with a matte-black nonstick finish, a flat base with concentric rings of round perforations, and a shallow rolled rim with no handles. It makes crisp-bottomed homemade and frozen pizzas in a standard home oven without a stone, steel, or peel.
Materials & Care: Carbon steel core with a PFOA-free matte-black nonstick coating. Hand wash with warm soapy water and a soft sponge. Slide pizzas onto a cutting board before slicing, and avoid metal pizza wheels on the coating. Rated up to 450°F.
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2-Year Warranty: If anything goes wrong within 2 years, we replace it free of charge or refund your order in full.
Nearly 9 times lighter than a cast iron pizza pan, so one mitted hand can lift it out of a hot oven safely.
With nothing sticking out, it stacks in under 0.6 inches of drawer space, and two pans fit on separate racks at once.
Burnt mozzarella lifts off the base, holes, and rim with a warm soapy sponge. No soaking, no scrubbing.
Cosari HearthCrisp 360Standard Competitors
| Feature | Cosari HearthCrisp 360 | Standard Competitors |
|---|---|---|
| Bottom crust on thin pizza | Golden, crisp, slice holds level | Pale, soft center that droops |
| Preheating required | None. Build on a cool pan | Stones and steels need 45 to 60 minutes |
| Loading and unloading | Pan goes in and out with the pizza | Stones and steels need a floured peel |
| Weight out of a 450°F oven | About 1.1 lbs | About 9.9 lbs for cast iron |
| Cleaning burnt cheese | About 20 seconds with a sponge | Soaking and scraping |
Swipe left for steps 2 and 3
Stretch your dough or set a frozen pizza on the pan, using the rolled rim as a guide. Add your toppings.
Wearing a mitt, set the pan straight onto the center rack of a 450°F oven. Bake 11 to 13 minutes.
Slide the finished pizza onto a wooden board, slice, and serve while the bottom is still crisp.
I used solid aluminum pans before, and my thin-crust pizzas always came out a little soggy underneath. The rings of holes on this black pan make a difference. My homemade pizza finally has a crisp bottom.
I wanted homemade pizza without preheating a heavy steel or learning to use a peel. This pan is much simpler. I build the pizza on it, and the rolled rim is easy to grip with oven mitts.
My old cast iron pizza pan weighs about 10 pounds, so pulling it from a 450-degree oven was awkward. This lightweight black carbon-steel pan is much easier to handle, and the perforated base still gives my crust a nicely browned bottom.
I looked at pizza stones but worried about them cracking, and steels seemed expensive and needed more cleaning and seasoning. This nonstick pan needs no seasoning, won't crack from thermal shock like a stone can, and wipes clean in seconds.
The dark finish and round vents get the bottom crisp quickly. Mine bakes about a minute or two faster than it did on my solid silver pan, so I check underneath before the recipe's suggested time is up.
Frozen pizza and homemade dough have both slid right off this pan without sticking in the holes. The shallow rolled rim also helps keep loose toppings from sliding into the oven. The matte black finish is easy to clean, too.
We started using this for Friday pizza, but now it comes out for oven fries and garlic bread too. The holes let air reach underneath, and leftover slices reheat with a crisp bottom instead of getting rubbery in the microwave.
Some mozzarella melted past the crust and baked onto the pan and rim. I expected a mess, but it lifted off the nonstick surface with a warm soapy sponge. No soaking or scrubbing around the holes.
I picked up two sizes so the kids can make their own pies while our family pizza bakes on the bottom rack. With no handles sticking out and only a shallow rim, the pans nest flat in the drawer.
I brush on a little olive oil and stretch the dough right on the pan. The shallow lip helps me shape a circle, and the rolled edge is easy to grab with mitts. Just don't press really wet dough into the holes.
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No. Lightly flour the bottom of your dough ball or brush on a drop of olive oil, then stretch it gently on the pan. The nonstick surface lets the baked crust slide right off. Avoid forcing very wet, runny dough down into the holes.
No. Build your pizza on the cool pan and place it into a preheated 450°F oven. The matte-black steel heats up quickly on its own.
About 1.1 lbs. The cast iron pizza pan we tested weighed 9.9 lbs empty, so the HearthCrisp 360 is nearly 9 times lighter.
No. Instead of handles, it has a shallow rolled rim all the way around, so your oven mitt can grip it from any side. With nothing sticking out, it stores flat and fits easily on narrow racks.
Yes. Its PFOA-free nonstick coating wipes clean with a warm soapy sponge. In our tests, baked-on mozzarella came off in about 20 seconds with no soaking. We recommend washing by hand to keep the coating in top condition.
Oven fries, tater tots, garlic bread, cookies, roasted vegetables, and leftover pizza slices. Reheated slices come out with a crisp base instead of the rubbery texture you get from a microwave.