We love ourselves thin-crust pizza—New York is our home, after all—but after meeting this pan from France? We’re on a major deep-dish kick. Think of this as a pizza stone for your thicker pies: It’s ceramic, so it holds the heat longer and turns out golden-brown crust every time. (We hear it’s great for gratin, baked pasta, and fruit cobbler too.) Oh, and since it has a scratch-resistant glaze all over, you won’t need to move your masterful work to get slicing. Use the handles to take it from oven to table, then prepare for oohs and ahhs.
