Aluminum perforated Pizza Mesh Screen baking trays / pans Food grade Non stick

Non stick Aluminum perforated pizza baking trays or pans with food grade

Many types of pizza pans are available with different surface styles, including solid, nibs, perforations, and super perforations. These distinguishing characteristics factor into airflow and heat distribution so you can choose the perfect pan for your needs.
 

Solid Pizza Pans

• A solid pizza pan features no holes or nibs and is the most common type of pizza pan
• Heat takes longer to transfer through solid pizza pans, which slightly slows down baking, resulting in a soft, doughy crust
• Good for baking and serving in the same pan

Pizza Pan Thickness

There is a direct correlation between a pizza pan's thickness and the consistency of the crust. The thicker the pizza pan, the longer it will take for your pizza to bake. Since heat does not pass through the bottom of a thick pan as quickly, it allows the sauce to soak into your crust. This, along with the slower baking, will result in a chewy, doughy crust. Heat passes through thin pans very quickly, giving the pizza a crispier crust. We offer many styles of pans to accommodate whichever type of crust you prefer.
 

How is Pan Thickness Measured?

Pan thickness can be determined by its gauge. Gauge is a standard measure of thickness, allowing you to consistently purchase materials for your business that will perform as expected. The chart below shows the approximate thickness of pizza pans based on their gauge and the material they are comprised of. Because different manufacturers will use different equipment or processes, gauge may differ slightly depending on where the material is milled. For example, one manufacturer’s 20 gauge pan might be slightly thicker or thinner than a 20 gauge pan from a different manufacturer, but the difference is nominal.

Pizza Pan Coatings and Materials

Pizza pan coatings and seasonings help extend the life of your pan, while also making them easier to clean and maintain. Additionally, some coatings can affect baking times. It’s important to understand the difference between these coatings so that you can know which maintenance technique to use for your pans and how the finish will affect your cook time.
 

Dark Coated Pans Vs. Light Coated Pans

When choosing the finish of your pan, the basic color options are light and dark. Darker finishes retain more heat, which accelerates bake times, while lighter silver pans reflect heat and cause the baking process to slow.

Anodized Hard Coated Pizza Pans

This coating is a corrosion-resistant anodic oxide finish that will not flake off. It is the darkest of all the finishes, making it the best finish for retaining heat and shortening cook times. To maintain anodized hard coated pans, they must be seasoned prior to use.
 

Silicone Glazed Pizza Pans

Silicone glaze is applied in addition to anodized hard coatings, so it does not determine pan color or heat transfer. Silicone is considered a pre-seasoned coating, so you won't need to season the pans before using them. This coating reduces pizza pan oil usage up to 50%, helps prevent staining, and is PFOA and PTFE free. As an added benefit, silicone is food grade and FDA approved to use specifically on bakeware.
 

Uncoated Pizza Pans

Uncoated pans are the lightest in color, which will extend your baking time. Since these pans don’t have a nonstick coating, they must be seasoned before use.

This expanded aluminum pizza screen helps produce a more evenly baked pizza crust by allowing air to circulate beneath the crust as it cooks. This heavy-duty screen is durable and sleek, and thanks to its large size, it is perfect for baking family-sized pizzas. This pizza screen is sure to be a great addition to the kitchen of your pizzeria or buffet!