I basically know the thickness from eating at several deep dish places but I am wanting to know the material. The kitchen and restaurant supply stores have aluminum cake and pizza pans but it doesn't seem right. It seems more like steel. So are they steel?
You may be looking for either aluminized steel or the non-plated steel deep dish pans.Aluminized steel
is also known as 'tin-plated steel' because bakers used to use tin,
but tin melts at too low of a temp to use above 450 degrees, so they now use aluminum plated bakeware.
If you go to a restaurant supply shop, you might also find the regular non-plated steel
deep dish pizza pans, many of which have been pre-treated with some oil or other curing/browning agent, which will need to be 'burned-in' or 'seasoned' before you bake with it. I recommend doing that in a well ventilated area, or outdoors in your bbq.
Search the forum for suggestions from others about 'seasoning' your pans for use.
Also, many recommend the aluminized steel pans that have an additional darkened non-stick coating (like Chicago Metallic's Professional Deep Dish Pan)
I have a few pan recommendations on my blog, if you're interested:http://virtualcheeseburger.blogspot.com/2009/04/pizza-rant-2-deep-dish-pizza-conundrum.html
If you want the PSTK treated heavy gauge all-aluminum pans, Lloyd sells a few varieties.http://www.lloydpans.com/C-1000024/Deep+Dish+Stackinghttp://www.lloydpans.com/C-1000023/Deep+Dish+Nesting