13-inch PIZZA PAN Serving Platter 18/0-gauge Commercial Stainless Steel
13-inch PIZZA PAN Serving Platter 18/0-gauge Commercial Stainless Steel
13-inch PIZZA PAN Serving Platter 18/0-gauge Commercial Stainless Steel
13-inch PIZZA PAN Serving Platter 18/0-gauge Commercial Stainless Steel

13-inch PIZZA PAN Serving Platter 18/0-gauge Commercial Stainless Steel

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13.4-inch PIZZA PAN or Large Serving Platter. New Reinforced Edge 18/0-gauge Commercial Stainless Steel. NON-TOXIC Contains NO NICKEL

You will reach for your high-quality Health Craft 13.4-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 are excited to announce the launch of our new stainless steel bakeware collection, designed to revolutionize your baking experience. In a bold move away from the industry standard aluminum, we have chosen 18/0-heavy gauge commercial grade stainless steel for its exceptional qualities. This stainless steel bakeware will not react with or contaminate food, ensuring your baked goods are always safe to consume. Say goodbye to rust, flaking, and discoloration - our bakeware is built to last a lifetime.

The durability of stainless steel means it will not bend or twist out of shape, even under high oven temperatures, providing you with bakeware that maintains its integrity over time. Cleaning is a breeze with our stainless steel bakeware, and its resistance to burning makes it a reliable choice for all your baking needs. The classic design of our restaurant-quality bakeware perfectly complements our exclusive collection of Health Craft cooking equipment, offering you a seamless and stylish kitchen setup. Non-Toxic CONTAINS NO NICKEL

Elevate your baking game with our new stainless steel bakeware collection - a blend of functionality, durability, and timeless design that will enhance your culinary creations.

 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: 13.4-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


  • 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.