Pizza Pans

A professional pizza pan is one of the most important equipment elements in any pizzeria or restaurant kitchen offering pizza. A correctly chosen pizza pan ensures proper heat transfer, an ideally crispy pizza base and consistent results with every bake, which is a critical factor for customer satisfaction and repeat visits.

Types and materials of pizza pans

Professional pizza pans are available in various types to suit pizza style and baking technology. Aluminium pizza pans are lightweight with good heat transfer, widely used for standard pizza preparation; available in solid and perforated versions. Perforated pizza pans have small holes on the bottom, allowing air to circulate under the dough and ensuring a crispier pizza base. Solid pizza pans, without perforation, are suitable for baking thicker-dough pizzas with a softer base. Stainless steel pizza pans are more durable, with a longer service life and higher hygiene standards, suitable for intensive use environments. Cast iron pizza pans excel in heat retention and even heat transfer, often used for deep-dish pans or "pan pizza" style. Glazed ceramic or enamel moulds are for special pizza styles with specific results. Also check out Pizza Screens as an alternative baking surface.

Sizes and standardisation

Professional pizza pans are available in various sizes, chosen according to the pizza size offered by the pizzeria. Small pizza pans (20–24 cm in diameter) are for individual portion gourmet pizzas or children’s meals. Medium pizza pans (26–30 cm) are the standard pizza size in most pizzerias. Large pizza pans (32–36 cm) are for large pizzas, family portions or event catering. Jumbo-sized pans (38 cm and larger) are for catering events and pizza buffets. Rectangular pizza pans are for specific style square or rectangular pizzas. Also check out Pizza Peels for proper pizza handling.

Maintenance and longevity

Proper maintenance of pizza pans extends their service life and maintains optimal baking results. Aluminium pans should be washed with warm water and a non-abrasive cleaning agent; a dishwasher can damage the surface. Non-stick pans should be washed with a soft cloth or sponge, without abrasive agents that could damage the non-stick coating. Cast iron pans must be completely dried after washing and coated with a thin layer of oil to prevent corrosion. Regularly check pans for damage, deformation or peeling of the coating; damaged pans should be replaced to maintain product quality. Also check out Brushes for Oven Cleaning for oven maintenance.

HoReCa usage scenarios

A pizzeria with a high daily pizza volume uses professional perforated aluminium pizza pans to ensure fast, consistent crispy base results with minimal preparation time. An Italian restaurant offering authentic Neapolitan pizza uses special pizza baking moulds for authentic menu pizza preparation in wood-fired or electric ovens. A catering company with large-format pizza buffet events uses large or rectangular pizza pans for simultaneous baking of large pizzas.

Frequently asked questions

Is a perforated or solid pizza pan better? Perforated for a crispier base, solid for thicker-dough pizzas with a softer base. The choice depends on the pizza style. Contact the BHS team. Also check out Pizza Screens.

How to maintain aluminium pizza pans? Wash with warm water and a non-alkaline cleaning agent, do not use a dishwasher. Check out Pizza Peels for complete equipment.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.