13.4-inch PIZZA PAN or Large Serving Platter. New Reinforced Edge 18/0-gauge Commercial Stainless Steel.
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.
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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
- 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.
- 3 lbs. 00 flour* Double Zero Flour (About 10 level cups)
- 2 teaspoons salt
- 2 cups 110ᵒF 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.