🍕 Health Craft 13.4-inch Pizza Pan & Large Serving Platter

Commercial-Grade Stainless Steel – NON-TOXIC, Contains NO Nickel

You’ll 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 achieve professional results every time.

Why Stainless Steel?

Unlike aluminum bakeware, our 18/0 heavy-gauge commercial stainless steel is:

• Non-toxic & nickel-free – safe for all diets.
• Food-safe & non-reactive – won’t leach, rust, or discolor.
• Built to last a lifetime – reinforced edge prevents bending or twisting.
• Easy to clean – dishwasher safe (lid recommended hand wash).
• Unbreakable – unlike glass or ceramic.

The classic brushed steel finish complements our entire Health Craft cookware collection—a seamless, professional look for your kitchen.

🍕 Best Pizza Dough Recipe Ever!

Compliments of “Big” 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

1. In mixer bowl, combine flour and salt.
2. In measuring cup, mix warm water, yeast, sugar, and oil. Let activate 5–10 minutes.
3. Yeast thrives at 100–110°F; above 130–140°F it dies.
4. On low speed, add liquid to flour mixture, 1–2 Tbsp. at a time, until dough forms a ball. Knead for 1 min.
5. Add up to ¼ cup more warm water if needed.
6. If mixing by hand, stir until dough forms, then knead on a floured counter.
7. Dough should be firm, not sticky. Cover, rest 10–15 minutes, then knead again.
8. Let rise 1 hour, then divide into 4–5 equal pieces (for 10–13" thin crust pies).
9. Roll each into a ball, place in oiled covered bowls, refrigerate overnight.
10. Remove dough 2–3 hrs before baking to reach room temperature.
11. Preheat oven to 550°F at least 1 hr before baking.
12. Roll thin for classic crust or stretch for New York style.
13. 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