12-inch Pizza Pan or Sanitary Dinner Plate

New Reinforced Edge – 18/0 Commercial Stainless Steel – NON-TOXIC, Contains NO NICKEL

You’ll reach for your high-quality Health Craft 12-inch stainless-steel bakeware again and again! With stainless steel, the oven does the baking—not the pan—so you achieve professional results every time.

We are proud to introduce our new stainless steel bakeware collection, designed to revolutionize your kitchen experience. In a bold move away from the industry-standard aluminum, we’ve chosen 18/0 heavy-gauge commercial grade stainless steel for its outstanding durability and safety. Unlike aluminum, this material will never react with or contaminate food, ensuring your meals are always safe and healthy. Say goodbye to rust, flaking, and discoloration—our bakeware is built to last a lifetime.

Exclusive Features

• Easy release of foods
• Bakes evenly, resists burning
• No toxic coatings to peel or scratch off
• Reinforced rim for easy grasping
• Attractive and durable brushed stainless finish
• Commercial stainless steel will not react with food
• Dishwasher safe for easy cleanup (lid recommended hand wash)
• Food-grade, BPA-free plastic lids available
• Unlike glass or ceramic, stainless steel is unbreakable and lasts a lifetime
• Limited Lifetime Warranty – Imported

Dimensions: 11.75 inches round

Elevate your baking and serving with Health Craft stainless steel bakeware—a blend of functionality, durability, and timeless design that enhances every culinary creation

🍕 Pepperoni Pizza Recipe

Ingredients

For the Dough (makes 2 medium pizzas):

• 2 ½ cups all-purpose flour (plus extra for kneading)
• 1 tsp sugar
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil

For the Sauce:

• 1 can (15 oz) tomato sauce or crushed tomatoes
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt
• ½ tsp sugar (optional, to balance acidity)

For Topping:

• 2 cups shredded mozzarella cheese
• 30–40 slices of pepperoni (more if you like it loaded!)
• 2 tbsp grated Parmesan (optional)
• Crushed red pepper flakes (optional, for serving)

Instructions

1. Make the Dough

1. In a small bowl, dissolve the yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Add yeast mixture and olive oil.
3. Mix until dough comes together, then knead on a floured surface for 6–8 minutes until smooth and elastic.
4. Place in a lightly oiled bowl, cover, and let rise for 1–1.5 hours or until doubled in size.

2. Make the Sauce

1. Heat olive oil in a saucepan over medium heat.
2. Add garlic and sauté until fragrant (about 1 minute).
3. Stir in tomato sauce, oregano, basil, salt, and sugar.
4. Simmer uncovered for 15–20 minutes. Let cool.

3. Assemble the Pizza

1. Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.
2. Punch down the dough and divide into 2 balls. Roll one out into a 12-inch circle.
3. Place on a pizza stone or lightly greased baking sheet.
4. Spread sauce over the dough, leaving a 1-inch border.
5. Sprinkle evenly with mozzarella cheese.
6. Add pepperoni slices evenly across the pizza.
7. Sprinkle with Parmesan if using.

4. Bake

• Bake for 12–15 minutes, until crust is golden and cheese is bubbly.
• Slice and serve hot with red pepper flakes if desired.