🍕 Health Craft 13-Inch Stainless Steel Pizza Pan & Serving Platter with Serated Pizza Server
Commercial Quality • Non-Toxic • Nickel-Free • Built to Last a Lifetime
Bake, slice, and serve—all on one beautiful pan.
Crafted from heavy-gauge 18/0 commercial stainless steel, the Health Craft 13-inch Pizza Pan delivers crisp, evenly baked pizzas without toxic coatings, aluminum, or nickel. Strong enough for everyday baking and attractive enough to serve directly at the table.
Perfect for homemade or frozen pizza, flatbreads, cookies, pastries, appetizers, charcuterie, and desserts. Includes a matching stainless steel pizza server.
Why You'll Love It
- Commercial-grade 18/0 stainless steel
- Non-toxic, nickel-free construction
- No PFAS, PTFE, PFOA, or chemical coatings
- Won't rust, warp, chip, or peel
- Food-safe and non-reactive
- Dishwasher safe
- Doubles as an elegant serving platter
- Built for a lifetime of use
For over 55 years, Health Craft has been helping families cook healthier meals with premium cookware and bakeware designed to last for generations.
🍕 Best Pizza Dough Recipe Ever!
Compliments of “Lil All” Al’s Pizzeria – Clark, NJ
The secret? Filtered mineral-rich water. Chloramine (in tap & bottled water) prevents yeast from reproducing, bubbling, and rising properly.
Equipment
KitchenAid Mixer with Dough Hook, Measuring Cups & Spoons, 13-inch Pizza Pan (or larger), Food Mill, Thermometer
Dough Ingredients
- 3 lbs. “00” Double Zero Flour (about 10 cups)
- 2 tsp. salt
- 2 cups filtered water (110°F)
- 1 packet quick-rising yeast
- 2 Tbsp. sugar
- ½ cup olive oil
Directions
- In mixer bowl, combine flour and salt.
- In measuring cup, mix warm water, yeast, sugar, and oil. Let activate 5–10 minutes.
- Yeast thrives at 100–110°F; above 130–140°F it dies.
- On low speed, add liquid to flour mixture, 1–2 Tbsp. at a time, until dough forms a ball. Knead for 1 min.
- Add up to ¼ cup more warm water if needed.
- If mixing by hand, stir until dough forms, then knead on a floured counter.
- Dough should be firm, not sticky. Cover, rest 10–15 minutes, then knead again.
- Let rise 1 hour, then divide into 4–5 equal pieces (for 10–13" thin crust pies).
- Roll each into a ball, place in oiled covered bowls, refrigerate overnight.
- Remove dough 2–3 hrs before baking to reach room temperature.
- Preheat oven to 550°F at least 1 hr before baking.
- Roll thin for classic crust or stretch for New York style.
- Top with sauce (it cooks on the pizza), cheese & toppings—then bake to perfection!
Chef’s Note
Elevate your baking game with Health Craft’s stainless steel bakeware collection—where durability, safety, and timeless design meet the joy of cooking.
— Chef Charles Knight