The strength of a pizza pan, with the airflow of a screen. We drill so many holes into our pizza pans that to call it perforated is an understatement. The hundreds and hundreds of holes allow heat to penetrate the pizza crust directly, while at the same time steam can easily escape. This combined effect produces a nice toasted brown crust that's never soggy. In a regular pizza pan, all the moisture from the pizza dough and the topping can only escape from the top of the pizza. This excessive flow of steam results in excessive loss of flavour. Holes in the Perfection Pizza Pan allow moisture to escape from the bottom too, reducing flavour loss. You get the crispy crust you like and delicious flavour!