CLOSEOUT 13-in Chicago Style DEEP PIZZA PAN 18/0-gauge Stainless
CLOSEOUT 13-in Chicago Style DEEP PIZZA PAN 18/0-gauge Stainless
CLOSEOUT 13-in Chicago Style DEEP PIZZA PAN 18/0-gauge Stainless
CLOSEOUT 13-in Chicago Style DEEP PIZZA PAN 18/0-gauge Stainless

CLOSEOUT 13-in Chicago Style DEEP PIZZA PAN 18/0-gauge Stainless

Regular price
$18.00
Sale price
$18.00
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We are excited to announce our NEW DEEP Chicago Style 13 Inch Stainless Steel Pizza Pan, perfect for all your pizza-making needs! This heavy-duty pan is constructed with high-quality 18/0 stainless steel, ensuring durability and resistance to rust and deformation. Not only does it distribute heat evenly, but it features a mirrored smooth finish that prevents food from sticking, making cleanup a breeze. In addition to pizza, this DEEP DISH PIZZA PAN is perfect for preparing breads and desserts, or even for serving purposes. Whether you're a professional chef or a home cook, this versatile pan is a must-have in your kitchen. Plus, it is easy to clean - simply wash by hand or place in the dishwasher. Get ready to make delicious pizzas and more with our 13 Inch Stainless Steel DEEP DISH Pizza Pan, serving dish, large pie pan 

Product Details

  • Size: 13"W x 1.7"H (Inner Diameter: 11")
  • Material: Stainless Steel
  • Weight: 1 lb per unit
  • Dishwasher Safe and Oven Safe

You will reach for your high-quality Health Craft 13-inch commercial stainless-steel bakeware again and again! With stainless steel the oven does the baking, not your pan—so you can get professional results every time.

Scroll Down for Best PIZZA DOUGH Recipe Ever!

We challenged the industry standard aluminum and opted instead for 18/0-gauge commercial grade stainless steel because it will not react with or contaminate food, or discolor, and will not bend and twist out of shape under normal oven baking conditions. The result is bakeware that is food safe, will not rust, flake or discolor, is easy to clean, less likely to burn, will maintain its integrity, and last a lifetime. The classic design of our restaurant-quality bakeware is the perfect complement to our exclusive collection of Health Craft cooking equipment. Chef Charles Knight

Exclusive Features

  • Easy release of foods
  • Bakes evenly, avoids burning.
  • No toxic coating to peel or scratch off.
  • Reinforced rim allows for easier grasping.
  • Attractive and durable brushed stainless-steel finish
  • Commercial stainless steel will not react with food easy to clean.
  • Baking pans with lids are made of food-grade BPH Free plastic.
  • Dishwasher safe for easy cleanup (Lid is recommended to hand washing)
  • Unlike glass and ceramic stainless steel is unbreakable and lasts a lifetime.
  • Limited Lifetime Warranty - Imported
  • Dimensions: 13-inches round
  • 1 LB. 2 OZ

Need help? Call or text 1-813-390-1144

Best Pizza Dough Recipe Ever! Compliments of "Big" Al's Pizzeria Clark, NJ

The KEY to excellent PIZZA dough is using filtered water rich in minerals. Chloramine (compounds of chlorine and ammonia) found in tap and bottled water will prevent the yeast from reproducing, bubbling, and rising.

EQUIPMENT: KitchenAid Mixer with Dough Hook, measuring cup and spoons, 13-inch stainless steel pizza pan (or bigger), food mill, thermometer. 

Dough Ingredients

  • 3 lbs. 00 flour* Double Zero Flour (About 10 level cups)
  • 2 teaspoons salt
  • 2 cups 110F filtered water (any hotter it may kill the yeast)
  • Quick-rising yeast (1 small packages)
  • 2 tablespoons sugar
  • 1/2 cup Olive oil

Directions 

  • In the mixer bowl combine flour and salt, mix well.
  • In the measuring cup, combine warm water (110ᵒF) with yeast, sugar, and oil, mix well and set aside to activate the yeast, 5 to 10 minutes.
    • Note: Yeast activates at 100 to 110ᵒ Temperatures above 130 to 140ᵒF will kill the yeast.
  • Turn mixer on low speed.
  • To the flour mixture, add the warm liquid 1 or 2 tablespoons at a time.
  • Mix until the dough forms a ball, then process for 1 minute to knead.
    • Note: you may have to add up to another 1/4 cup warm water to form the dough. 
  • If mixing dough by hand, stir together in a bowl until the dough comes together, and kneed on a countertop.
  • Dough should be firm and not too wet.
  • Transfer the dough to a lightly floured surface. Cover with plastic wrap and let rest for 10 to 15 minutes, then knead again by hand.
  • Cover and let rise another hour or so before cutting to desired size.
  • Cut into 4 or 5 equal pieces for a 10 to 13-inch thin crust pie.
  • Ball each piece of dough and place in a lightly oiled covered bowl.
  • Refrigerate the dough and let rise again. Preferably overnight.
  • Take the dough out of the refrigerator and allow it to reach room temperature. (2 to 3 hours).
  • Preheat oven to 550ᵒF degrees for at least one hour before baking.
  • Roll out the dough for a thin crust or stretch it for a “New York” style crust.
  • Add tomato sauce. It will cook on the pizza pie.