Thin crust style black iron pizza pans (cutter pans) are made without the rolled edge, so that rolled dough can be placed over the pan and then cut off by using a rolling pin.
The top edge is left unfinished and may be sharp.
Black iron pans will need to be seasoned.
Thin crust style pans are approximately 1" (25mm) larger at the top than at the base.
Suitable for use in both conveyor and deck ovens.
Available in base diameters of 6" to 20", all 0.5" pan depth.