<p>Blue iron rectangular pan 40x60, 3 cm flared edge.</p> <p>The pan allows even cooking in ovens where the cooking floor heats up immediately, offering greater protection of the pizza bottom.</p> <p>The cooking in the pan has a slower cooking time compared to the one directly on stone, respecting the times of the pizza with more dough.</p> <p>Our baking trays are tested up to 250&deg;C.</p> <p>&nbsp;</p>

<p><strong data-path-to-node="3" data-index-in-node="0">The ultimate choice for authentic tray pizza and high-leavened doughs.</strong> This series of <strong data-path-to-node="3" data-index-in-node="86">blue steel (blued iron)</strong> baking pans represents the gold standard in professional pizzerias and artisanal bakeries. Thanks to the material's extraordinary thermal conductivity, heat is transmitted quickly and evenly, ensuring a perfectly crispy, well-aerated, and moisture-free base.</p> <p>Each pan is designed for durability and maximum precision:</p> <p><strong data-path-to-node="5,0,0" data-index-in-node="0">Anti-Warping Structure:</strong> The bottom features special <strong data-path-to-node="5,0,0" data-index-in-node="52">diagonal ribbing</strong> to counteract thermal stress, preventing the pan from warping even at the extreme temperatures of professional ovens.</p> <p><strong data-path-to-node="5,1,0" data-index-in-node="0">Straight Edge (2 cm height):</strong> Ideal for those seeking perfect dough geometry, making cutting easier and ensuring well-defined edges, typical of "Pizza in teglia alla Romana."</p> <p><strong data-path-to-node="5,2,0" data-index-in-node="0">8/10 Professional Thickness:</strong> The 0.8 mm gauge provides the necessary sturdiness for intensive use without being excessively heavy.</p> <p>Available in three versatile formats: <strong data-path-to-node="6" data-index-in-node="38">30x60 cm</strong>, <strong data-path-to-node="6" data-index-in-node="48">40x30 cm</strong>, and the original long format <strong data-path-to-node="6" data-index-in-node="87">60x20 cm</strong>.</p> <p><strong data-path-to-node="7" data-index-in-node="0">Technical Specifications:</strong></p> <p><strong data-path-to-node="8,0,0" data-index-in-node="0">Material:</strong> Blue steel (blued sheet metal), 0.8 mm thickness.</p> <p><strong data-path-to-node="8,1,0" data-index-in-node="0">Features:</strong> Straight edges, diagonal reinforcement on the bottom.</p> <p><strong data-path-to-node="8,2,0" data-index-in-node="0">Production:</strong> Professional-grade product for pizzerias, bakeries, and artisanal labs.</p> <p><strong data-path-to-node="9" data-index-in-node="0">Important Maintenance:</strong> <em data-path-to-node="9" data-index-in-node="23">Being blue steel, the pan requires a "seasoning" treatment before the first use. Never wash with water or degreasing agents; clean exclusively with an oiled cloth to preserve non-stick properties and prevent oxidation.</em></p>

<p data-path-to-node="4"><span class="">The pan ensures even baking in ovens where the floor heats up instantly,</span><span class=""> providing greater protection for the pizza base.</span></p> <p data-path-to-node="5"><span class="">Pan baking differs from direct baking on stone as it is slower,</span><span class=""> fully respecting the cooking times of thicker,</span><span class=""> doughier pizzas.</span><span class=""> Our baking pans are tested up to 250&deg;C.</span></p>