Removable Bottom

[Steve]

Just ordered a deep-dish pizza pan which has a removable bottom. This should allow the easy removal of the pizza for cutting and serving. Will let everyone know how it works out when it arrives in a week or so.

[itsinthesauce]

Steve, did you get the pans yet?

[Steve]

Got the pans... looks like it's going to work great, but I haven't had a chance to make pizza yet.    

[DKM]

What's the hold up!!!!  

They look good what are the sizes?

DKM

[Lacness]

Hi Steve...Care to tell me where you ordered these removable bottom pizza pans from.   I read in this forum about a week ago where someone was looking for exactly this type of pan.  I saw it on ebay, but when I checked, it was already sold.  I live in the Chicago area & have been looking hi & low ever since, for this type pan.   Your or DKM's help in this matter would be greatly appreciated.   Thanks, Gary

[Steve]

Hi Steve...Care to tell me where you ordered these removable bottom pizza pans from.   I read in this forum about a week ago where someone was looking for exactly this type of pan.  I saw it on ebay, but when I checked, it was already sold.  I live in the Chicago area & have been looking hi & low ever since, for this type pan.   Your or DKM's help in this matter would be greatly appreciated.   Thanks, Gary

Got my 14" removable bottom pan from Pierce Chef's Mart (http://www.piercechefmart.com)

Here's a link directly to the pan:

http://www.piercechefmart.com/Merchant2/merchant.mv?Screen=PROD&Store_Code=PCM2001&Product_Code=10764&Category_Code=PCM603c-3

I bought the 14" pan, but they carry them in the following sizes: 6", 8", 9", 10", 12", and 14"

I am very happy with my pan... worked like a charm! Baked up my pizza, pushed up on the bottom and the entire pizza came out. Much eaiser to cut and serve using this pan.  

Note: The pans from Pierce's are 14 gauge aluminum and will need to be seasoned prior to use. The pans shown in the picture at the top of this thread are different... those pans are available from a company called Alumaworks (http://www.alumaworksinc.com/bakery_pans_1.htm) but they do not have online ordering or prices listed. Their pans appear to be pre-seasoned (anodized) from the photo, but you'll probably want to call and make sure. They also have a wider range of sizes (all the way up to 18" in diameter and up to 3" in depth!) Again, I ordered from Pierce's because they have online ordering.

[Rod]

Hi Steve,
I work for Alumaworks, I am writing you back in regard to your requests about Alumaworks products.  We are manufactures of cookware for commercial use, this is why our web site has no pricing, but we are very close to finishing our new web site for the public.  At our new site you will be able to buy any pan we make for large pizzerias or bakeries and even our entire line of cookware one piece at a time through a shopping cart.  The web site name will be www.luckychef.com.  
If I can help you out in any other way please call me at 800-277-7267.
Rod / Alumaworks

[Lacness]

Thank you Steve @ Rod for this excellent information.  I'm sure others will find this information valuable.  Gary

[canadianbacon]

Hi Steve,

the pans look great  

I'm going to look for some of these.  I'm heading to the big city next week ( Montreal)
going to http://www.arescuisine.com , I spoke to a woman on the phone that works there
today, and she told me they have professional pizza stones, starting at about $100, all the way up to $300 so I'm excited, - this place is huge and has wall to wall resturaunt supplies.

anyway thanks for the TIP.

Mark.

http://www.powershotgraphics.com/pizza

[Steve]

Just thought of something...

With all this talk about "Pan Pizza" ... with 1/8" of standing vegetable oil in the pan ... you wouldn't want a removable bottom pizza pan if you're planning to make this style pizza... the oil would drip out of the bottom of the pan!

Also, regadring pizza stones, you don't have to spend $100 for a ready-made pizza stone! Just run down to Lowe's or Home Depot and buy some unglazed quarry tiles which are made of pure red clay. Line the bottom rack of your oven with these tiles and you'll have a very inexpensive pizza stone. I use Daltile "Red Blaze" unglazed quarry tiles in my oven... bought a whole case for something like $20. If one of my tiles ever breaks, I pull out a new one from the box.  

[aprilgs]

Just ordered a deep-dish pizza pan which has a removable bottom. This should allow the easy removal of the pizza for cutting and serving. Will let everyone know how it works out when it arrives in a week or so.

Where did you order those pans from?  I've been looking for them for years!