Aluminium Pizza Pans

Thin crust style aluminium pizza pans (cutter pans) are made without the rolled edge, so that rolled dough can be placed over the pan and then cut off by using a rolling pin
The top edge is left unfinished and may be sharp
Thin crust style pans are approx 1" (25mm) larger at the top than at the base
Suitable for use in both conveyor and deck ovens
Available in base diameters of 6" to 16"
3/4" deep (except 6" and 7" pans which are 1/2")

Thin crust style aluminium perforated pizza pans (cutter pans) are made without the rolled edge, so that rolled dough can be placed over the pan and then cut off by using a rolling pin
The top edge is left unfinished and may be sharp
The 10mm perforations allow extra heat to get to the base of the pan and results in a crispier base
Thin crust style pans are approx 1" (25mm) larger at the top than at the base
Suitable for use in both conveyor and deck ovens
Available in base diameters of 6" to 14"
3/4" deep (except 6" pan which is 1/2")

Pizza trays are a very common product in the U.S. with most larger pizzas being served on these
Ideal for pizza parlours, restaurants and buffets
Pizzas can be cut on the tray and then served to the table
Pizza's can also be cooked on these types of trays, however the trays may warp over a period of time
This tray's rolled edges also eliminate any hard-to-clean openings, cutting down your cleanup time and optimizing the overall sanitation of your venue's serving ware

Sizes are available in diameters of 9" to 18"
Shallow tray for thin crust pizzas

Aluminium pans do not need to be seasoned as they will not rust, however it is generally considered wise to oil pans as this helps to create a non-stick finish as well as darkening the pan
Aluminium pans are available in base diameters of 6" to 16"
They work well in deck ovens
The round rim adds strength and eliminates sharp edges
Ideal for proofing dough
Easily removed from oven with an oven mitt
1" deep

Aluminium pans do not need to be seasoned as they will not rust, however it is generally considered wise to oil pans as this helps to create a non-stick finish as well as darkening the pan
Aluminium pans are available in base diameters of 6" to 16"
They work well in deck ovens
The round rim adds strength and eliminates sharp edges
Ideal for proofing dough
Easily removed from oven with an oven mitt
1.5" deep