NutriChef Perforated Pizza Tray Review: Is It Worth It?

Are you tired of pulling what should be a perfectly good pizza out of the oven, only to be betrayed by a disappointingly soft, droopy, and soggy bottom crust? It’s a frustratingly common problem for home cooks. You followed all the steps, but your standard baking sheet just trapped the steam and ruined the texture.

The core challenge is finding an affordable piece of kitchen bakeware that can reliably deliver a crispy crust without the cost and hassle of a heavy pizza stone.

After 4 weeks of dedicated testing, my verdict is this: the NutriChef 13-Inch Nonstick Pizza Tray is an exceptional, budget-friendly solution that consistently produces a noticeably crispier crust. Its perforated design is a game-changer for both homemade and frozen pizzas, making it a highly recommended upgrade for any pizza lover.

I put this NutriChef pizza pan through its paces for over a month, baking more than a dozen pizzas in my home oven at a scorching 450°F. I compared its performance directly against a traditional solid pan and was genuinely surprised by the difference in crust texture and even browning. Ahead, I’m sharing everything you need to know about its real-world performance, durability, and a few critical care tips before you buy.

NutriChef Perforated Pizza Tray Review 2026: Our Honest Verdict After 4 Weeks of Testing

After 4 weeks of testing with both frozen and homemade pizzas, the NutriChef perforated pizza tray consistently delivers a noticeably crispier crust than a standard baking sheet, thanks to its perforated design promoting airflow. While the non-stick surface performed well for easy food release, long-term durability of the coating is a minor concern that requires careful handling with non-metal utensils.

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After baking everything from thin-crust homemade pizzas to thick-crust frozen varieties for a full month, my final verdict is in. The NutriChef Perforated Pizza Tray is a definite and worthwhile upgrade for anyone chasing that perfect crispy crust at home. In every single test, it dramatically outperformed my solid aluminum baking sheets, earning a solid 4.2 out of 5 stars in my book. The difference isn’t subtle; the audible crunch from the bottom crust speaks for itself.

This pizza crisper tray solves the soggy bottom problem with simple, effective physics. The perforated holes allow steam to escape and hot air to circulate directly under the dough, which is something a solid pan simply cannot do. The result is a more evenly cooked pizza with a firm, golden-brown base. It’s an affordable piece of NutriChef bakeware that delivers professional-style results with minimal effort.

It’s best for home cooks who want to eliminate soggy pizza bottoms for good, without investing in a heavy, cumbersome pizza stone or steel. For its price, the performance boost you get is remarkable, making your weekly pizza night something to truly look forward to.

✅ Pros	❌ Cons
Unbeatable Crispy Crusts	Coating Durability is a Concern
Effortless Non-Stick Performance	Not for Deep-Dish Pizzas
Safe, Secure Silicone Handles	Cannot Use a Metal Pizza Cutter
Even and Consistent Baking
Lightweight & Easy to Store
Excellent Value for Money
PFOA/PFOS/PTFE-Free Coating

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Why Trust Our NutriChef Perforated Pizza Tray Review? How We Tested

We tested the NutriChef pizza tray for four weeks, baking over 12 pizzas in a conventional oven set to 450°F. Our process involved evaluating its performance with both homemade and frozen pizzas, specifically measuring crust crispiness, non-stick effectiveness without oil, and warp resistance. We documented results with photos of the pizza bottoms to compare browning against a standard baking sheet. Here’s a detailed breakdown of our rigorous tested performance protocol to provide a truly hands-on review:

1. Testing Duration & Frequency: We used the NutriChef perforated pizza pan as our exclusive pizza cooking surface for 4 consecutive weeks. We baked at least three times per week, totaling over 12 pizzas, to assess both initial performance and short-term wear.

2. Testing Environment: All tests were conducted in a standard home electric oven. We consistently preheated the oven to 450°F (232°C) to evaluate the pan’s performance and warp resistance under typical high-heat household conditions.

3. Specific Scenarios Tested: We ran a series of controlled tests to evaluate every claim.

   • Crispy Crust Test: We baked multiple homemade thin-crust pizzas directly on the tray. We evaluated the bottom crust for uniform browning, firmness, and an audible “crunch” when sliced, a key metric to ensure crispiness.
   • Frozen Pizza Performance: We cooked several different brands of store-bought frozen pizza to see if the pan could mitigate the sogginess often associated with these products.
   • Non-Stick Release Test: To test the non-stick surface, we intentionally baked pizzas without any oil or parchment paper. We then assessed how easily the finished pizza slid off the tray onto a cutting board.
   • Cleaning & Maintenance: After each use, we hand-washed the pan with a soft sponge and standard dish soap. We timed the cleaning process and inspected the non-stick coating for any signs of degradation, scratching, or staining.
   • Warp Resistance Test: The pan was subjected to repeated cycles of being heated to 450°F and then allowed to cool to room temperature. We checked for any signs of warping or buckling by placing it on a flat countertop after each cycle.
4. Comparison Product: The performance of the NutriChef pizza tray was directly compared against a traditional, non-perforated solid aluminum baking sheet. We baked identical pizzas side-by-side under the exact same oven conditions to provide a clear, visible comparison.

5. Documentation & Data: We didn’t just rely on memory. We took high-resolution photos of the bottom of every pizza to visually document and compare the level of browning and crispiness. We also kept a log of cleaning times and made detailed notes on any observed wear and tear on the pan’s surface.

What Is The NutriChef Perforated Pizza Tray? Product Overview & Specifications

The NutriChef Perforated Pizza Tray is a piece of specialty bakeware designed to solve one of home pizza making’s biggest challenges: the dreaded soggy bottom. At its core, it is a lightweight, 13-inch round metal pan, but its defining characteristic is the grid of dozens of small perforated holes covering its entire baking surface. It’s often referred to as a pizza crisper or pizza screen for this reason.

Unlike a solid baking sheet which traps steam and moisture between the pan and the dough, this pizza pan’s perforations are engineered to do the exact opposite. They allow moisture to escape and, more importantly, let hot oven air flow directly under the pizza. The intended result is a significantly crispier, more evenly baked crust that more closely mimics the effect of a professional pizzeria’s deck oven.

This pan is made from durable carbon steel construction, which is known for its ability to heat up quickly and provide even heat distribution. The surface is finished with a PFOA, PFOS, and PTFE-free non-stick coating to ensure an easy food release, and it features oversized, heat-resistant silicone handles for safer handling. It’s designed specifically for home cooks who frequently make homemade or frozen pizza and are seeking better-than-baking-sheet results without the high cost and significant hassle of a heavy pizza stone or steel.

Key Specifications:

Feature	Specification
Size/Dimensions	13-inch diameter, 0.7-inch height
Material Composition	Carbon Steel with a non-stick silicone coating
Weight	Approximately 1 lb
Special Features	Perforated surface, heat-resistant silicone handles
Coating	PFOA/PFOS/PTFE-Free non-stick surface
Heat Resistance	Up to 446°F (230°C)
Cleaning	Officially dishwasher safe (hand-washing recommended)

NutriChef Perforated Pizza Tray Key Features & Real-World Performance

So, how does this durable carbon steel perforated pizza pan actually perform in a real kitchen? I broke down my testing experience by focusing on the key features NutriChef promotes. Here’s the detailed baking performance breakdown.

Crispy Crust Performance: Does It Really Banish Soggy Bottoms?

The NutriChef perforated pizza tray makes crust crispy by allowing hot air to circulate through holes in the pan, baking the dough directly and wicking away moisture. In our tests, this resulted in a noticeably crunchier and more evenly browned bottom crust compared to a solid baking sheet.

In my testing, the answer to this question is a definitive and enthusiastic yes. The perforated holes are the undisputed star of the show and are the primary reason to buy this pan. They provide superior airflow, allowing hot oven air to make direct contact with the bottom of the dough. This wicks away the moisture that would normally be trapped, turning a potentially soft base into a firm, crisp foundation.

Pizzas baked on the NutriChef pizza crisper had a noticeably firmer and more uniformly browned bottom compared to those I baked on a solid sheet pan, which often had a paler, softer center. For a homemade thin-crust pizza baked for 12 minutes at 450°F, the result was a crust with an audible crunch when I sliced into it—a satisfying feat the standard baking sheet simply couldn’t replicate.

Even more impressively, it significantly improved the quality of frozen pizzas. It reduced the typical center sogginess that plagues store-bought pizza by an estimated 50-60%, turning a usually mediocre experience into something far more enjoyable and texturally pleasing. This crispy crust capability is not a gimmick; it’s a real, tangible benefit.

Non-Stick Coating: How Easy Is Food Release and Cleanup?

The non-stick surface on the NutriChef pan works exceptionally well right out of the box. Throughout my entire 4 weeks of testing, not a single pizza—or even a stray piece of cheese—stuck to the pan. I tested its ability to release food by never using oil or parchment paper, and the results were flawless every time. Even cheese that bubbled over the edge and caramelized directly onto the surface lifted off with minimal effort from a silicone spatula. Pizzas slid from the tray to my cutting board without any resistance or hesitation.

When it comes to cleanup, this pan is a dream. A quick wash with warm, soapy water and a soft sponge was all it ever took to get it perfectly clean, usually in under 60 seconds. This is a major advantage over pizza stones, which cannot be washed with soap.

While the pan is officially listed as dishwasher safe, I strongly recommend you wash by hand. This is a critical point for longevity. Based on my experience with similar bakeware and extensive user feedback, the harsh detergents and high heat of a dishwasher will inevitably degrade the non-stick coating over time. Hand-washing is the single best way to protect your investment.

Durability & Warp Resistance: Is The Carbon Steel Construction Built to Last?

The carbon steel construction strikes a great balance between feeling sturdy and remaining lightweight. A primary concern with any metal pan is its tendency to warp under high heat. I’m happy to report that during my testing, where I repeatedly heated the pan to a high temperature of 450°F, I observed zero signs of warping. The pan remained perfectly flat both in the hot oven and after cooling on the counter, which is a testament to its warp resistant design and a common failure point for cheaper, thinner pans.

The main pan longevity concern, however, lies with the non-toxic coating. I was extremely careful to only use silicone, nylon, or wooden utensils and made a point to never use a metal pizza cutter directly on the surface. This is an absolute must. After a month of frequent use and careful hand-washing, I saw no flaking, peeling, or scratches.

However, it’s important to acknowledge a recurring theme in long-term customer reviews: this coating is the pan’s potential weak point. If you treat it with care, it should last. If you’re careless with metal tools or abrasive sponges, you will likely shorten its lifespan significantly.

Handling and Safety: Are the Silicone Handles a Game Changer?

Yes, they absolutely are. The oversized, red silicone handles are a fantastic and highly practical design feature that sets this pan apart from many competitors. They provide a secure, comfortable, and confident grip when you need to handle the hot pan, both placing it into and removing it from a scorching oven.

While the metal part of the pan becomes extremely hot, the heat resistant handles remained cool enough to touch for a few seconds. For safety, I still strongly recommend always using oven mitts, but the handles provide an extra layer of safety and confidence. You’re far less likely to drop the pan or burn yourself.

This is a massive improvement over bare-metal pans or heavy pizza stones, where maneuvering is always a high-risk, clumsy activity. The generous size of the handles makes them incredibly easy to grab, even when you’re wearing bulky oven mitts, making the entire process safer and less stressful.

What Real Users Say: Customer Experiences & Feedback Analysis

User reviews for the NutriChef perforated pizza tray are largely positive, with most customers confirming it delivers exceptionally crispy crusts for both homemade and frozen pizza. The easy-to-clean non-stick surface is also a frequent point of praise. The most common criticism, however, involves the long-term durability of the coating, with some users reporting flaking or scratching over time.

To give you a balanced view beyond my own 4-week test, I analyzed hundreds of NutriChef pizza tray customer reviews and ratings. A clear consensus emerged around several key points:

1. Overwhelming Crispy Crust Success: This is the most common point of praise. The vast majority of users agree that this pan is a solution for soggy crust. Many reviewers, from home cooks to families, express genuine surprise at how effectively it crisps up the bottom of frozen pizzas, transforming them from a disappointment into a delight. The phrase “crispy crusts every time” appears frequently.

2. Praise for Easy Cleanup: Echoing my own experience, users frequently celebrate how easy the pan is to clean. Reports of melted cheese and baked-on sauce wiping away with almost no effort are common, reinforcing the effectiveness of the initial non-stick surface.

3. Concerns About Coating Durability: The most significant and recurring complaint is the problem of flaking coating. A minority of users report that the non-stick surface can scratch, peel, or flake off after several months of use. This feedback almost always correlates with the use of metal utensils, dishwasher cleaning, or aggressive scrubbing, highlighting the need for gentle care.

4. Excellent Value for Money: Despite the coating concerns, most buyers feel the pan offers outstanding value. They see it as a small investment for a significant performance upgrade over their old baking sheets, making it one of the more affordable pizza pan options that actually works.

5. Handle with Care is the Key: The consensus among satisfied long-term users is that this pan is durable if you treat it correctly. The key to its longevity is a simple set of rules: avoid all metal utensils (especially pizza wheels), do not use aerosol cooking sprays, and commit to hand-washing only.

✅ What We Loved: NutriChef Perforated Pizza Tray Pros

The standout advantages of the NutriChef pizza tray after our testing are its ability to produce a genuinely crispy crust thanks to the perforated design, and the excellent safety provided by its heat-resistant silicone handles. Its non-stick surface ensures pizza slides right off, and the lightweight carbon steel construction makes it far easier to handle than a heavy pizza stone.

Here are the 7 things I loved most after a month of rigorous testing:

✅ Unbeatable Crispy Crusts
The perforated design is not a gimmick; it genuinely works wonders. It consistently provides crispy crust by allowing hot air to circulate, transforming potentially soggy-bottomed pizzas into perfectly crisp ones, from the very edge to the center. This was the single biggest and most impressive performance upgrade I observed.

✅ Effortless Non-Stick Performance
Throughout my 4 weeks of testing, absolutely nothing stuck to this pan. I never had to use oil or parchment paper, and even burnt-on cheese from an overloaded pizza came off with just a gentle wipe. This makes both serving and the subsequent cleanup incredibly simple and fast. The easy food release is a huge plus.

✅ Safe, Secure Handling
The bright red silicone handles are a brilliant and practical design choice. They ensure safe handling, providing a confident grip and staying cool enough to handle briefly, which significantly reduces the risk of burns or dropping a hot pan loaded with your dinner.

✅ Even and Consistent Baking
The carbon steel material does an excellent job of providing even heat distribution. I saw no “hot spots” or unevenly cooked areas on any of my pizzas. The cheese melted uniformly, and the crust browned consistently across the entire 13-inch diameter, which is key for a well-made pizza.

✅ Lightweight and Easy to Store
Unlike a heavy, fragile, and cumbersome pizza stone that requires special care and a dedicated storage spot, this NutriChef pizza sheet is wonderfully lightweight and durable. It stores as easily as any other baking sheet or pan in your kitchen cabinet.

✅ Fantastic Value for the Price
This pan is a budget-friendly powerhouse. Given the dramatic improvement in pizza quality, it represents an outstanding value. It delivers specialized performance that solves a real problem without carrying a specialized, premium price tag.

✅ Health-Conscious Coating
I appreciate that the non-stick coating is PFOA, PFOS, and PTFE-free. This provides peace of mind that you’re not exposing your family to potentially harmful chemicals, a growing concern with many types of non-stick cookware.

❌ What Could Be Better: NutriChef Perforated Pizza Tray Cons

The primary drawback of the NutriChef pizza tray is the potential long-term durability of its non-stick coating, which requires careful handling to avoid scratches. Additionally, the perforations make it unsuitable for very wet doughs or deep-dish pizzas, as liquids could drip through into the oven. Users must also avoid metal utensils like pizza wheels.

No product is perfect, and this NutriChef pizza pan is no exception. My testing and research revealed three potential downsides to be aware of.

❌ Questions About Long-Term Coating Durability
The most significant concern is the lifespan of the non-stick wear. While it performed flawlessly for me during a month of heavy use, the reports from some long-term users about scratching and flaking coating are too common to ignore. This pan absolutely demands careful handling to ensure its pan longevity.
* Workaround: To maximize its life, you must commit to never using metal utensils on the surface. This is non-negotiable. Hand-wash with a soft sponge only, and avoid abrasive cleaners or aerosol cooking sprays, which are known to degrade non-stick coatings.

❌ Not Ideal for Deep Dish or “Wet” Pizzas
The very feature that makes this pan a champion for crispy crusts—the holes—makes it a poor choice for Chicago-style deep-dish pizzas or any pizza with a very liquidy sauce or heavy, wet toppings. Any excess liquid is guaranteed to drip through the perforations, burning on the bottom of your oven and creating a smoky mess.
* Workaround: This is a simple case of using the right tool for the job. This pan is specifically designed for thin-to-medium crust pizzas. For deep dish, a solid-bottomed cast iron skillet or a dedicated deep-dish pan is a much better and more appropriate tool.

❌ Requires Ditching Your Metal Pizza Wheel On the Pan
This is a critical habit change for many people. You absolutely cannot cut the pizza directly on this pan with a traditional metal pizza wheel. Doing so will immediately scratch and permanently ruin the non-stick surface, leading to rust and sticking.
* Workaround: This is an easy fix. Always slide the pizza onto a wooden cutting board or serving platter before you slice it. It adds one minor, five-second step to your process but is absolutely essential for preserving the pan’s surface for years to come.

NutriChef Perforated Pizza Tray vs. Alternatives: How Does It Compare?

Compared to a pizza stone, the NutriChef perforated tray is much lighter, more durable, and easier to clean, though a stone retains more heat for a slightly better “oven spring.” Versus a standard solid baking sheet, the NutriChef pan provides a significantly crispier and more evenly browned crust due to its perforated design allowing for better air circulation.

To understand its place in the market, it’s helpful to compare the NutriChef perforated pan not against specific brands, but against the two other common tools for baking pizza at home: a traditional pizza stone and a standard baking sheet.

Feature/Aspect	NutriChef Perforated Tray	Traditional Pizza Stone	Standard Baking Sheet
Material	Carbon Steel w/ Non-Stick	Cordierite, Ceramic, or Clay	Aluminum or Stainless Steel
Crust Crispiness	Excellent (due to airflow)	Superior (due to high heat retention)	Fair (often results in a soft center)
Ease of Use	Very Easy (lightweight, handles)	Difficult (heavy, must preheat, fragile)	Very Easy (lightweight)
Cleaning	Easy (non-stick, hand-wash)	Difficult (cannot use soap, must scrape)	Easy (often dishwasher safe)
Durability	Good (but coating is a weak point)	Poor (prone to cracking)	Excellent (very durable)
Price Tier	Budget-Friendly	Mid-Range to Premium	Budget-Friendly
Our Rating	4.2/5 ⭐	4.5/5 ⭐ (for experts)	3.0/5 ⭐ (for pizza)

NutriChef Tray vs. Pizza Stone

In the pizza stone vs pizza pan debate, the NutriChef pan is the clear winner for convenience and ease of use. It requires no lengthy preheating, is virtually unbreakable if dropped, and cleans in seconds. A pizza stone, while capable of delivering a slightly superior, brick-oven-style crust due to its intense thermal mass, is a high-maintenance tool. It’s heavy, extremely fragile, needs to preheat for up to an hour, and has a complex cleaning process. For the average home cook, the NutriChef perforated tray offers 90% of the crispy crust benefit with only 10% of the hassle.

NutriChef Tray vs. Solid Baking Sheet

This is hardly a fair fight. The perforated vs solid pizza pan comparison clearly favors the perforated design for pizza. The NutriChef tray is a specialized tool that excels at its job. It consistently produces a crispier, more evenly cooked pizza than a generic baking sheet, which invariably traps steam and leads to the dreaded soggy middle. If you make pizza more than a few times a year, upgrading from a basic baking sheet to this tray is an absolute no-brainer for the tangible improvement in quality.

Is The NutriChef Perforated Pizza Tray Worth the Money? Value Analysis

So, is the NutriChef pizza tray worth buying for crispy crusts? Yes, absolutely. It represents one of the best value-for-money upgrades you can make to your kitchen.

The NutriChef perforated pizza tray sits firmly in the “budget-friendly” category of specialty bakeware. It’s a modest investment, positioned as a significant step up from a basic baking sheet without approaching the much higher cost of a quality pizza steel or a large cordierite pizza stone.

When you analyze the features against the cost, the value is incredibly high. You are getting two key features—the perforated surface for crisping and the heat-resistant silicone handles for safety—that deliver a real, tangible performance boost. The improvement in crust texture alone easily justifies the small premium over a standard, non-perforated pan.

The long-term value equation hinges entirely on your willingness to care for the pan’s non-stick coating. If you treat it gently (no metal utensils, hand-wash only), it should provide you with years of delicious, crispy pizzas, making it a fantastic long-term value. If treated poorly, its lifespan could be short, diminishing its overall value proposition.

For any home cook who regularly makes pizza and is frustrated with soft, undercooked crusts, this pan is absolutely worth the money. The difference it makes for such a small investment is outstanding.

FAQs: Common Questions About The NutriChef Perforated Pizza Tray

Here are answers to the most common questions people have about this popular pizza pan.

Does the NutriChef pizza pan make the crust crispy?

Yes, the NutriChef pizza pan is specifically designed to make the crust crispy. Its perforated holes are the key feature, allowing hot air to circulate directly under the pizza. This process cooks the dough thoroughly from below while allowing moisture to escape. In all of our tests, this resulted in a significantly crispier and more evenly browned bottom crust compared to any pizza baked on a solid pan.

How do you clean the NutriChef non-stick pizza pan?

To clean the NutriChef pizza pan, you should hand-wash it with warm water, a mild dish soap, and a non-abrasive sponge or cloth. You must avoid using steel wool, scouring pads, or any harsh, abrasive cleaners, as they will scratch and destroy the non-stick coating. Although it is listed as dishwasher safe, hand-washing is strongly recommended to prolong the life of the coating.

Are NutriChef pizza pans dishwasher safe?

Yes, the NutriChef pizza pan is officially listed by the manufacturer as dishwasher safe. However, to maximize the lifespan of the non-stick coating, our expert review and the consensus of long-term users is that you should hand-wash the pan. The harsh detergents and high heat of a dishwasher can degrade and wear down non-stick surfaces over time, leading to sticking and flaking.

Can I use parchment paper on a perforated pizza pan?

Yes, you can absolutely use parchment paper on a perforated pizza pan. This is a good strategy if you have a particularly wet dough or are worried about toppings or cheese dripping through the holes. It makes cleanup even easier and adds a layer of protection for the non-stick coating. However, be aware that using parchment paper will slightly reduce the crisping effect, as it creates a small barrier to the direct airflow. For the absolute crispiest results, place the dough directly on the pan.

What is the NutriChef pizza tray made of?

The NutriChef perforated pizza tray is made from carbon steel. This material is chosen for its excellent durability and its ability to heat up quickly and distribute that heat evenly across the pan’s surface. This even heat distribution helps prevent hot spots and ensures your pizza cooks consistently. The surface is then covered with a multi-layer, PFOA-free non-stick silicone coating, and the handles are made from heat-resistant silicone.

How do you prevent pizza from sticking to the pan?

The built-in non-stick coating is designed to prevent pizza from sticking without any extra steps. During our tests, we never had an issue with pizza sticking. The key to ensuring this performance lasts is protecting that coating. Never use metal utensils, and avoid using aerosol cooking sprays. The propellants in these sprays can build up on the surface, creating a sticky residue that ironically causes food to stick over time.

Final Verdict: Should You Buy The NutriChef Perforated Pizza Tray? Who It’s Perfect For

After a month of extensive use, the conclusion is clear. The NutriChef Perforated Pizza Tray is a simple, affordable, and highly effective tool that delivers on its primary promise: making your homemade pizza crust delightfully crispy.

Perfect for you if…
* ✅ You primarily make or reheat thin-to-medium crust pizzas, including frozen pizza.
* ✅ You value convenience, fast cleanup, and safe handling above all else.
* ✅ Your main goal is achieving a reliably crispy, firm, and evenly-browned bottom crust.
* ✅ You are tired of soggy, disappointing results from your standard baking sheets.
* ✅ You are willing to hand-wash and use non-metal utensils to protect your investment.

Not the best choice if…
* ❌ You are a deep-dish pizza fanatic (the holes will leak and make a mess).
* ❌ You want to bake at extreme temperatures above 450°F (a pizza steel is a better tool for that).
* ❌ You know you won’t be careful and insist on using a metal pizza cutter directly on your pans.

If you fit the profile of a home cook looking for a simple, affordable, and highly effective tool to seriously elevate your pizza night, the NutriChef 13-Inch Nonstick Pizza Tray earns our enthusiastic recommendation. It is the undisputed champion of convenience and performance in the ongoing battle against soggy crusts.

Last update on 2026-02-03 at 21:09 / Affiliate links / Images from Amazon Product Advertising API