I'm just getting started with Pizza and want to serve it on nice metal pans when I take it off the pizza stone. Aluminum, or Steel? Or some other, third thing?
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I have these and think they're fine. At the time they were a few bucks a piece. I have at least 4 of them.
American Metalcraft TP13 Wide Rim Pizza Pan, Aluminum, 13-Inches, Silver https://www.amazon.com/dp/B0006388U0...ing=UTF8&psc=1
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I'm confused (in general, and also on this topic.) Are you saying you would move the pizza to a metal pan, then cut it (ouch for both the cutter and the pan), or cut it on a cutting board, then move it to a metal pan (why?).
I go from pizza oven to a cutting board, and serve on the cutting board.
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Since I have 7 kids, 5 with significant others who eat with us regularly, I have to make 3-5 pizzas to feed them, and that's really an appetizer. I don't have that many cutting boards, and I just use a cheap pizza cutting wheel, so if it doesn't make it I just buy another one. I should probably just stick to pork shoulders, lol.Last edited by hoovarmin; May 18, 2022, 07:48 PM.
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OK - that makes sense. Go with what works. For me, even when making 10-12 pizzas in one night, I never used more than 2 cutting boards. If the crowd isn't clearing it out fast enough, then I get to grab a slice, slurp some beer, and ask folks if they're still hungry.
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