A cutter pizza pan has a flat (non-rolled) edge which allows the use of a rolling pin to trim off excess dough. The pan is usually made of 14-gauge aluminum with ¾-inch deep sides at about a 63° angle. For making thin-crust pizzas, I strongly recommend using a pizza pan. Although a pizza stone yields superior results when making New York-style pizzas, I have found that a pan makes better thin-crust pies.
Most restaurant supply houses carry these pans. I was able to find some high-quality cutter pans online at pizzatools.com. If you have no luck finding a restaurant supply store locally and don't wish to purchase online, Calphalon's 14" x ¾" anodized aluminum pizza pan is a good substitute, although its handle tends to get in the way.
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