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This is the before pizza pan that I own and it has made my life-force so much easier to manage pizza. The pizza is done in 15-20 minutes and is verbatim crispy. It slides goodness out of the pan (no sticking) with no cooking put apart or buttering needed. It is also a bit arcane so honest importance. The at most hesitation I enjoy with this is that I recently saw it in Walmart for about $8. Other than that I muse over you should lavish the few extra dollars and buy a thoughtful pan.

Until now, I’ve in any case had to cut my big or accessory extensive receipts & bake pizzas in half and cook each half seperately. This pan is good the right expanse to accomodate the thorough pizza without being too pre-eminently a free for the oven. No more letting the cat out of the bag half the kids to shelved for thier pizza while the other half get to eat! At 16 inches, it does lack bracelets washing since it’s too big to fit in the dishwasher, but that’s what all the kids are for anyway!!! It’s also a bit stout for my cupboards, but fits nicely in the drawer underneath the oven with the coffee break of my pans. All-embracing it’s a godly yield at a reliable reward. I’m one opportune mom!

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yeah

• Dylan Courtney also said:
  yes they are

I would not use full strength bleach, for bleach will eat metal. Once you wash mold off, it can't come back immediately after washing. Are you sure it's just not from aging and grease buildup. I have an aluminum pizza pan and the whole thing is just about all brown from spraying with non-stick sprays and then baking in the oven. And there is no getting that stuff off. I'm sure what you are seeing is baked in grease. But bleach won't get that off either. I even have very old aluminum cookie sheets the same way.

• mamapoulette also said:
  Try scrubbing them with a comet cleanser and a scrub pad...it has just enough bleach in it to remove the mildew and mold but not enough to ruin the aluminum...

My favorite type of pan is an Anodized Aluminum pan. They are difficult to find and are more expensive than plain aluminum, but they last longer and are much easier to clean. Bare aluminum is prone to oxidation, which is the residue that accumulates on the metal. The oxidation is difficult to clean…heavy scrubbing is often needed and can impart “off-flavors” to the dough. for the pan, you can get it at resturaunt supply stores or check on line for the pan. or use 8 or 9 inch round cake pans.

for the recipie, here is a good one. the difference between it is the order of ingrediants, but if you like a double crust like Edwardos pizza (small chain in milwaukee/chicago) just add another crust on the top then top with the sauce, cheese goes under the second crust.

INGREDIENTS
1 (.25 ounce) envelope rapid rise yeast
2 cups lukewarm water
1/2 cup vegetable oil
1/4 cup olive oil
1/2 cup cornmeal
5 1/2 cups all-purpose flour

1/3 pound sliced mozzarella cheese
2 cups canned plum tomatoes, drained and squished
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, crushed
salt to taste
3 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil
DIRECTIONS
Place the water in a mixing bowl of a stand mixer. Sprinkle the yeast over the water, and let stand for 5 minutes to dissolve.
Pour in the vegetable oil, olive oil, cornmeal and 3 cups of the flour. Mix with the beater for 10 minutes. Add the remaining flour, and switch from the beater to the dough hook. Mix for about 5 minutes. This can be done by hand, but the dough is very rich and moist. Pour the dough out onto a floured surface, and cover with a large bowl. Allow to rise until doubled in bulk, about 1 hour. Punch down the dough, and let rise again. This time won't take as long.
Preheat the oven to 475 degrees F (245 degrees C).
Grease two 9 or 10 inch round cake pans. Divide the dough evenly between the two pans. Press the dough out so that it goes all the way up the sides of the pans. Lay the slices of mozzarella cheese onto the crusts like tile. Next put the tomatoes over the mozzarella, and season with basil, oregano, garlic and salt. Sprinkle Parmesan cheese over the top, and drizzle with olive oil.
Bake for 35 to 40 minutes in the preheated oven, until the top is golden and gooey, and the crust a light golden brown.
Variations

Italian Sausage - hot or mild, Yellow onions, peeled and diced, Pepperoni, sliced thin, Mushrooms, sliced, Green sweet bell peppers. Put any or all of these on your pizza and then top with the Parmesan and the olive oil.