Commercial Pizza Pans: Materials, Sizes and How to Choose

A commercial pizza pan should do three things well: conduct heat evenly, hold up to daily use and release the pizza cleanly. The right pan depends on your crust style and your oven. A thin crust baked in a hot deck oven asks for something different from a deep-dish pizza in a convection oven. This guide covers pan materials, types, sizes and care, so you can choose pans that last through a busy kitchen.

If you are also planning the rest of the pizza line, see our pizza supplies and commercial ovens.

Which features make a pizza pan durable?

Staff will drop, stack, scrape and wash a pan hundreds of times, so durability comes down to a few design points:

• Material and thickness. Heavier gauge metal resists warping at oven temperature. A thin pan buckles after repeated heating and cooling.
• Rolled or reinforced rim. A reinforced edge keeps the pan flat and gives staff something to grip.
• Finish. A hard-anodized, seasoned or coated surface protects the metal and helps release, but each needs the right cleaning method.
• Consistent size. Pans that match your dough ball weight and your oven deck make the line predictable.
• Stackability. Pans that nest neatly save space on the rack and in storage.

Pizza pan materials compared

Each material heats and browns differently. Here is how the common ones behave in a commercial kitchen.

Aluminum

Aluminum is light and conducts heat quickly, so crusts brown evenly and the pan heats up fast. It is the most common choice for thin and hand-tossed pizza. Plain aluminum can discolor or warp, so choose a heavier gauge for daily use.

Hard-anodized aluminum

Anodizing hardens the surface of aluminum. It resists scratches and staining, and pans last longer under heavy use. Many operators choose anodized pans for high-volume service.

Carbon and black steel

Dark steel absorbs heat and gives deep-dish and Detroit-style pizzas a crisp, caramelized edge. These pans are heavy and durable, but they must be seasoned and dried well to avoid rust.

Cast iron

Cast iron holds heat for a long time and produces a crunchy bottom crust. It is heavy and slower to heat, so it fits specialty menus more than a high-turnover line.

Perforated pans and screens

Holes allow heat to reach the bottom of the dough, so crust bakes crisp and dry. Screens and perforated discs are common in conveyor oven operations, where the pan travels through on a belt.

Stones and steel decks

These are not pans, but they affect the same result. A deck oven with a stone or steel surface bakes pizza directly on it. Pizzerias often use a peel and a screen or disc depending on the style.

Match the pan to your pizza style

• Thin crust and New York style: aluminum discs, screens or direct deck baking.
• Hand-tossed: aluminum or anodized pans, or deck baking with a peel.
• Deep dish and pan pizza: dark, deeper pans in seasoned steel or anodized aluminum.
• Detroit style: rectangular steel pans with straight sides.
• Frozen or take-and-bake: light disposable or reusable discs that suit packaging.

Match the pan to your oven

Your oven determines half of the pan decision:

• Deck ovens: pizzas bake on the deck, so you may only need screens, discs and peels. Pan-style pizza works too.
• Conveyor ovens: the pizza moves on a belt, so perforated discs, screens or pans sized for the belt width are typical. Check the oven’s pan clearance.
• Convection ovens: forced air favors perforated pans and screens. Heavier deep-dish pans also work well.
• Combi ovens: choose pans that fit the oven’s rack sizes and tolerate steam and high heat.

For help with the oven decision, read our guide to pizza ovens.

Choosing the right pizza pan size

Pans are commonly sold in round sizes that step up in 2-inch increments from small to large (for example 10, 12, 14, 16 and 18 inch), and as rectangular sheet-style pans. Before you order:

• Measure your oven deck or belt width and the clearance above it.
• Match the pan to your dough ball weight so each pizza fills the pan.
• Standardize on a small number of sizes. Fewer sizes mean simpler prep, fewer boxes and less storage.
• Leave a margin so the pan does not touch the oven wall.

Seasoning, cleaning and care

Care depends on the pan finish:

• Bare and dark steel or cast iron: season with a thin layer of oil and bake it in. Wipe clean, dry thoroughly and avoid soaking.
• Aluminum: wash by hand with mild detergent. Harsh dishwasher detergents can darken the surface.
• Anodized and coated pans: avoid metal scouring pads and sharp tools that scratch the surface.
• All pans: let them cool before washing so they do not warp, and store them dry.

Pans used in a food premises must be washed, rinsed and sanitized by your approved procedure. In BC, follow your health authority’s requirements, and see our guide on three-compartment sinks for the process. If you do not have the sink space, browse our three-compartment sinks.

Build the rest of the pizza line

A pan is one piece of the line. Pizzerias also need dough preparation, refrigerated toppings and storage:

• Spiral mixers for dough. The Thunderbird ARM-60-4S pizza mixer is one example. Thunderbird is a brand we sell as an authorized dealer.
• Dough presses and sheeters for consistent bases.
• Pizza prep refrigerators to hold toppings at the make line.
• Racks and carts to move and store pans.

The pizzeria equipment page shows how these items fit together.

How many pans does a kitchen need?

Count the pans in use at once, then add the pans that are cooling, being washed and waiting on the rack. Hold enough spares so service does not stop while pans are being cleaned and cooled, and size that spare count to your turnover. Buy a few more than you think you need, because pans warp, scratch and disappear over time. Keep pans of the same size and brand together so they stack and heat consistently.

How to judge pan quality before you buy

• Press down on the center. A good pan does not flex easily.
• Check the rim for a clean, smooth fold with no sharp edges.
• Look at the coating or finish for an even, unbroken surface.
• Check that the sizes are consistent across a set, by measuring the diameter and depth.
• Ask about the maximum temperature the pan is rated for and compare it with your oven.

Pizza pan quick comparison

Frequently Asked Questions

Browse our pizza supplies and commercial ovens, visit the Burnaby showroom at 7190 Randolph Ave or call (604) 566-9747 to request a quote. Pricing, availability, delivery and installation are confirmed at the time of purchase.