It might be nice if the 14" deep dish pan had a removable bottom, like spring form pans or tart pans have. That way you can just set it on a large can and the side will just lower to the counter. Sliding the pizza across the bottom of the pan onto the cooling rack may be easier than trying to "lift" a heavy and large pie onto the cooling rack, (even with a large spatula) particularly when it is still hot and gooey. Just a thought... That does sound like a good idea. I think you are onto something! Elisabeth

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