Pizza pan - slicing / serving

[slybarman]

I was looking to get a couple of pans to slice and serve pizzas on. I was wondering whether aluminum, anodized aluminum, or stainless is preferred for this purpose. Nibs? Perforated? Also - what size should I buy if I make 14 pizzas? Do I want a 14" pan or do I want 15 or 16", so I have some extra room?

[TXCraig1]

Plain aluminum is fine. They are relatively inexpensive at a restaurant supply store. I think pizza looks best when served on a pan/plate that is about the same size as the pie.

[slybarman]

Thanks Craig. Do the aluminum ones develop that black crud on them if you put them through the dishwasher?

[Chicago Bob]

You mentioned "nibs?"...I have seen some take out places using black plastic "nib" trays and I think this is a good idea. Have you found these in an aluminum re-usable pan?

[slybarman]

You mentioned "nibs?"...I have seen some take out places using black plastic "nib" trays and I think this is a good idea. Have you found these in an aluminum re-usable pan?

Affirmative:

http://www.webstaurantstore.com/3255/wide-rim-pizza-pans-coupe-pizza-pans.html

[AimlessRyan]

You mentioned "nibs?"...I have seen some take out places using black plastic "nib" trays and I think this is a good idea. Have you found these in an aluminum re-usable pan?

I have some of those. They're pretty much just like a regular aluminum serving tray but with nibs. Probably American Metalcraft. Got them at Restaurant Equippers in Columbus.

[JConk007]

rough cutting on the nibs black oan they work well though Frakie G sells them
John

[Chicago Bob]

rough cutting on the nibs black oan they work well though Frakie G sells them
John

I'd like to use this only for serving, to help keep crust crisp.....but it needs more nibs.Right now I cut on a board and slide onto a round bakers cooling rack...looks kinda hoky.   

[AimlessRyan]

I'd like to use this only for serving, to help keep crust crisp.....

That's what they're for. I can't say they really make a difference, though. I'll dig mine out and start using it. Bob, as you know, I've been making pizza every day for a while and documenting the results in various threads, which I intend to continue doing. So I should be able to share some decent observations about this thing as soon as tonight.

[Chicago Bob]

Bob, as you know, I've been making pizza every day for a while and documenting the results in various threads, which I intend to continue doing. So I should be able to share some decent observations about this thing as soon as tonight.

Sounds great Ryan, thank you. I was just saying that I think it needs way more nibs than the ones that were linked in order for it to do it's job.
This one here jus looks like a gimmic...

[AimlessRyan]

Pic: Serving tray with nibs.

[Chicago Bob]

Now that's more like it....

[JConk007]

FG Pizza ones are high tech plastice dont dent or break and  Have bigger more taller nibs these are what I use andthey do help I sliceand then place on these   http://fgpizza.com/store/page3.html  scroll down past the opil cans to serving tray !
John

[TXCraig1]

Thanks Craig. Do the aluminum ones develop that black crud on them if you put them through the dishwasher?

No problems in the dishwasher.

[slybarman]

FG Pizza ones are high tech plastice dont dent or break and  Have bigger more taller nibs these are what I use andthey do help I sliceand then place on these   http://fgpizza.com/store/page3.html  scroll down past the opil cans to serving tray !
John

That is a cool site. Thanks. I assume I would not want to slice the pizza right on the plastic tray?

The composite pizza peel is interesting but I am a bit confused by the description. They say it can withstand only 350 degrees, but the show using it for launching pies into home ovens and WFO. Seems like it would come into contact with temps higher than 350 if you do that.

[slybarman]

No problems in the dishwasher.

Thank you. I sometimes have problems with aluminum utensils oxidizing in the dishwasher.

[mkevenson]

I am going to stop reading these threads..... every time you mention a new web site that sells stuff I end up spending money!!!!!!

Mark

[slybarman]

LOL. I seem to suffer from the same affliction.

[AimlessRyan]

If anyone is wondering, the nibbed serving tray in my picture seems pretty useless. I just used it (for the first time in a long time) to serve myself a style of pizza that usually leaves a lot of grease behind, but there was hardly any grease left on the serving tray.

Here's what I suspect happened: Normally I cut pizza on my metal peel and use the peel as a serving tray. There's always a greasy mess left on the peel when the pizza is gone. But not with the nibbed serving tray. I think instead of helping the pizza grease drain below the pizza, the nibs end up making the bottom of the crust wick the grease along the bottom of the crust.

Counterproductive. Useless.

[mkevenson]

If anyone is wondering, the nibbed serving tray in my picture seems pretty useless. I just used it (for the first time in a long time) to serve myself a style of pizza that usually leaves a lot of grease behind, but there was hardly any grease left on the serving tray.

Here's what I suspect happened: Normally I cut pizza on my metal peel and use the peel as a serving tray. There's always a greasy mess left on the peel when the pizza is gone. But not with the nibbed serving tray. I think instead of helping the pizza grease drain below the pizza, the nibs end up making the bottom of the crust wick the grease along the bottom of the crust.

Counterproductive. Useless.

Ryan, now you tell us..after I just bought one. I did however buy it for a different reason, will see how it works to keep the crust a little on the crispy side.

Mark