Pizza Pans and Trays

The Vogue 11-slot pizza pan stacking rack is a straightforward storage solution designed to keep pizza pans organised, protected, and ready for service. Rather than stacking pans flat — where they can scratch, warp under their own weight, or become awkward to retrieve during a busy service — this rack holds each pan individually in its own slot, keeping them separated and stable.

In a working pizzeria or catering kitchen, the practical value becomes clear quickly. Pans stored horizontally in a pile tend to stick together, accumulate debris between them, and slow down the prep line when a specific size is needed in a hurry. A slotted rack eliminates that friction, allowing kitchen staff to pull a single pan cleanly without disturbing the rest.

• Keeps pans separated to prevent scratching and warping
• Allows quick, single-handed retrieval during service
• Reduces clutter on prep surfaces and shelving
• Supports consistent pan rotation and hygiene practices
• Compact footprint suits both standalone prep areas and shelved storage

Eleven slots provide enough capacity for most small to medium pizza operations. For higher-volume sites running a wider range of pan sizes or larger quantities, a rack with greater capacity may be worth considering.

If you are unsure whether this rack suits your current pan inventory or storage setup, our team is happy to help you work through the options.

This 12-inch deep dish pizza pan is made from black iron and is designed for use in deck ovens and conveyor ovens. It is a straightforward, functional pan intended for producing deep-crust pizzas from either fresh dough or part-baked bases, and is a common choice in pizzerias and catering operations where consistency and durability matter more than novelty.

Black iron is well regarded in professional baking environments for its ability to conduct and retain heat evenly across the base. This supports a consistent bake, helping operators achieve a reliably crisp crust without hot spots that can cause uneven cooking during a busy service. The material performs well under repeated thermal cycling, which is typical in high-turnover pizza operations.

• Suitable for fresh dough and part-baked bases
• Compatible with deck and conveyor ovens
• Even heat distribution helps produce a consistent base
• Durable construction suited to regular daily use
• Must be seasoned before first use to establish a non-stick surface and protect against rust

Before use, the pan must be seasoned — this is an essential step, not optional. Proper seasoning builds up a natural non-stick layer and protects the black iron from moisture. Operators should factor this into any pre-opening preparation. Ongoing care should avoid prolonged soaking or abrasive cleaning, which will damage the seasoned surface.

This pan is well suited to independent pizzerias, pub kitchens, and catering operations producing a moderate volume of deep-dish pizzas. For very high-volume sites running continuous covers, a heavier-gauge alternative may offer longer service life. For lower-volume or occasional use, it remains a practical and cost-effective choice.

If you are equipping a new pizza operation or replacing existing bakeware, our team is happy to talk through the right specification for your oven type and service volume.

This black iron pizza pan is a mild steel baking pan designed for use in commercial deck ovens and conveyor ovens. At 254mm in diameter with a 40mm depth, it is well suited to producing individual pizzas on fresh dough or part-baked bases, and is a common choice in pizzerias, pub kitchens, and any operation running a regular pizza menu.

Black iron pans are valued in commercial kitchens for the way they conduct and retain heat evenly across the base. Once properly seasoned, the surface develops a natural non-stick quality that improves with use, and the steel construction handles the repeated high-temperature cycles of a busy service without warping or degrading. The 10-inch diameter is a practical size for individual portions and fits comfortably within standard deck oven chambers.

• Conducts heat evenly for consistent base colour and texture
• Compatible with deck ovens and conveyor ovens
• Suits both fresh dough and part-baked pizza bases
• Robust mild steel construction withstands repeated high-heat use
• Improves with seasoning over time, reducing sticking

It is important to note that these pans must be seasoned before first use. Unseasoned black iron will rust if exposed to moisture, and the pans should be dried thoroughly after washing rather than left to soak. With the right care routine they are long-lasting and low cost to replace when eventually needed.

The 10-inch size suits operations producing individual pizzas at moderate volume. For kitchens running higher throughput or larger portion sizes, a wider pan may be more appropriate. If you are building out a pizza station and want to confirm the right pan size and quantity for your oven configuration, the team is happy to talk it through.

This is a standard 10-inch aluminium pizza tray from Vogue, designed for baking pizzas in commercial and catering environments. The wide rim gives operators a secure grip when loading and unloading from a hot oven, and helps contain the base during handling. At 255mm in diameter, it suits individual or personal-size pizzas commonly served in pizzerias, pub kitchens, and casual dining operations.

Aluminium is the practical choice for pizza baking at volume. It conducts heat efficiently and evenly across the base, which helps produce a consistently baked crust without hot spots. The material is lightweight, which matters when staff are turning trays quickly during a busy service. It also responds well to temperature changes, so trays can move in and out of rotation without the recovery issues sometimes associated with heavier materials.

In day-to-day use, the wide rim design makes these trays straightforward to handle without additional tools, which speeds up service and reduces the risk of accidents at the oven door. At 160g, the tray adds minimal weight to each build, and the smooth aluminium surface is simple to clean between uses.

These trays are suited to conventional deck ovens, conveyor ovens, and combi ovens where a solid base rather than a mesh or perforated surface is preferred. They work best where a slightly softer base finish is acceptable — operators looking for a very crisp, well-charred underside may want to consider perforated alternatives. For high-volume sites running continuous pizza service, it is worth considering whether a heavier-gauge tray might offer better longevity under sustained use.

If you are equipping a new pizza station or want to discuss which tray type suits your oven setup and service style, our team is happy to help you work through the options.

This is a standard 8-inch aluminium pizza tray with a wide rim, designed for baking and serving individual pizzas in a commercial kitchen setting. The wide rim provides a defined edge that helps retain the pizza during handling and makes it easier to manoeuvre in and out of a deck or conveyor oven.

Aluminium is the material of choice for pizza baking in professional kitchens because it conducts heat efficiently and evenly, helping to produce a consistently baked base without hot spots. At this size, the tray is well suited to individual portion pizzas — a common format in pub kitchens, cafés, and casual dining operations where a range of sizes is typically run alongside one another.

In practical terms, aluminium trays at this weight are straightforward to stack, store, and rotate through service. They clean easily and stand up well to daily oven use, though like all aluminium bakeware they benefit from avoiding abrasive cleaning methods that can score the surface over time.

At 205mm in diameter, this tray is suited to an 8-inch pizza. Operations running larger portion sizes or needing to cover multiple sizes would typically keep a range of tray sizes to hand. For higher-volume sites or those looking for a more robust build, heavier-gauge alternatives are worth considering.

If you are building out a set of pizza trays for the first time or are unsure how many you need to support your service volume, we are happy to talk it through.

This is a straightforward 355mm (14in) aluminium pizza tray intended for use in commercial and catering environments. It provides a flat, round baking surface suited to producing pizzas at a consistent size, and aluminium's natural heat conductivity helps promote an even bake across the base without creating excessive hot spots.

In a busy pizza operation or multi-use catering kitchen, trays like this tend to be used in rotation across multiple oven cycles throughout a service period. Aluminium is well suited to this kind of repeated use — it heats quickly, transfers heat efficiently to the dough, and cools down at a manageable rate for handling between services. The lightweight construction also makes it practical when staff are moving multiple trays in and out of a deck oven or conveyor oven during a rush.

• Promotes even heat distribution for consistent base results
• Lightweight aluminium makes handling practical during busy service
• Straightforward to clean and stack for storage between services
• Compatible with standard commercial deck, convection, and conveyor ovens

At 300g, the tray is light enough to handle comfortably but worth bearing in mind that aluminium trays of this type can warp over time if subjected to sudden extreme temperature changes or mishandled during cleaning. Avoiding aggressive scrubbing tools will help extend the working life of the surface.

This size is well suited to kitchens producing individual or sharing pizzas at the 14in format. Operations needing to cover a range of pizza sizes will typically hold several tray sizes in rotation. If your throughput is particularly high, it is worth considering whether a heavier-gauge option would offer better longevity under sustained daily use.

If you are unsure which sizes or quantities would suit your operation, we are happy to talk it through.

The Vogue 12-inch aluminium pizza tray is a straightforward, workhorse piece of bakeware designed for regular use in commercial kitchens. It provides a flat, even cooking surface that promotes consistent base crisping without hot spots, which is what you need when you're turning out pizzas quickly during a busy service.

Aluminium conducts heat efficiently and evenly, which helps produce a consistently cooked base without requiring extended oven time. The tray is lightweight at 230g, making it practical to handle quickly when moving between oven and service — a small but genuine operational advantage when your team is working at pace.

• Lightweight construction reduces fatigue when handling at volume
• Even heat distribution supports consistent base results
• Straightforward to clean and stack for efficient storage
• Suitable for use in conventional deck ovens and conveyor pizza ovens
• Available in multiple sizes to standardise across your pizza range

There are no complex installation requirements — this tray works within your existing oven setup. It's worth noting that aluminium trays will mark and scratch over time with regular use; this is normal and does not affect cooking performance, though operators who require a more durable long-term solution may want to consider heavier-gauge alternatives.

This tray is well suited to pizzerias, pub kitchens, and casual dining operations producing pizza as part of a broader menu. For very high-volume dedicated pizza operations running continuous service, a heavier-gauge or perforated tray may better meet throughput demands.

If you're standardising trays across multiple oven types or building out a pizza station from scratch, feel free to get in touch — it helps to make sure the size and format you choose works with your particular oven setup.

This is a 14-inch deep dish pizza pan made from black iron carbon steel. The raised edge and substantial base are designed to hold and shape deep-filled pizzas during baking, providing the structure needed to support heavier toppings and thicker dough without the sides collapsing or the base warping under oven heat.

Black iron is a well-established material choice for pizza baking. It conducts and retains heat effectively, which helps to develop an even, well-coloured crust across the base and up the sides of the pan. Over time and with correct seasoning, the surface builds a natural non-stick quality that improves with use — a practical advantage in a busy pizza operation where consistency matters across every bake.

At 840g, the pan has enough weight to sit stable in the oven without being unwieldy to handle during service. Key practical points include:

• Suitable for commercial deck ovens and conveyor ovens operating at high bake temperatures
• Consistent base contact promotes even heat distribution across the pizza
• Deep dish profile supports thick-crust and Chicago-style pizza formats
• Black iron improves with regular use when properly seasoned and maintained
• Straightforward to clean and re-season between services

Black iron pans require correct seasoning before first use and should not be left to soak or put through a dishwasher, as this will strip the seasoning and promote rust. They suit operations that have a consistent bake programme and staff who understand the care requirements of the material. If you need a pan that goes straight into a dishwasher cycle, an alternative material may be more practical for your kitchen.

This pan is well suited to pizzerias, Italian restaurants, and pub kitchens producing deep-dish or thick-crust pizzas as part of a regular menu. For operations running very high covers or continuous baking cycles, it is worth considering whether a larger pan count or heavier-gauge option would better suit your throughput.

If you are unsure whether this pan suits your oven setup or service style, we are happy to talk it through.