When I have a chance to make a better pizza at home I never pass up the opportunity to try a new pizza stone, baking pan or baking sheet. This one will work for fresh or frozen pizza as well as ones made from homemade dough but some types of dough will end up sticking if you don't preheat the pan before placing the pizza on it. This happens more with fresh (take and bake) pizzas than with frozen pizzas. The pan is well made and can support a pizza when removing it from the oven; it allows for even cooking of the dough but it doesn't deliver the same type of crisp crust that you would get baking it directly on the rack. That's not an option when you are making a pizza from fresh dough but most of the take and bake pizzas are going to be firm enough to not lose its form when placed on a bare rack. This is dishwasher safe but I hand wash and air dry it. I don't recommend cutting pizza in this because you could end up with dents in the aluminum and that could lead to rust. It's almost sixteen inches wide so it will work for most large pizzas; if you have something smaller than that you are going to want to make sure that the pizza is centered on the pan so that it cooks evenly. If nothing else, this allows for even heat distribution when the pizza is baking. Most of the time when I use this I only use it for the first ten to fifteen minutes of the baking process when I am making a fresh pizza. When the crust has firmed up I slide the pan out from under the pizza and allow it to finish baking. This allows me to have the crisp crust I want but allows the fresh dough to have enough time to become firm enough that it doesn't stick to the rack or sink down between the slats of the rack.