Pizza Pans for Ovens — 6″ to 12″ Hard-Anodized Pizza Trays, No PTFE
R&M pizza pans are made with a hard-anodized surface — an oxide finish, not a PTFE coating. It gives the same non-stick release as coated pans, but the hard oxide layer is tougher, lasts longer under daily service, and contains no Teflon-type chemicals. Sizes run from 6 inch to 12 inch with two rim heights (16–19 mm flat, or 41 mm deep), so the same pan range covers individual pizzas, dessert pizzas and deep-dish bases. The result: pizzas that slide off cleanly, pans that shrug off scratches, and a surface that does not need babying.
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Détails du produit
Pizza Pans for Ovens — 6″ to 12″ Hard-Anodized Pizza Trays, No PTFE
R&M pizza pans are made with a hard-anodized surface — an oxide finish, not a PTFE coating. It gives the same non-stick release as coated pans, but the hard oxide layer is tougher, lasts longer under daily service, and contains no Teflon-type chemicals. Sizes run from 6 inch to 12 inch with two rim heights (16–19 mm flat, or 41 mm deep), so the same pan range covers individual pizzas, dessert pizzas and deep-dish bases. The result: pizzas that slide off cleanly, pans that shrug off scratches, and a surface that does not need babying.
As a pizza pan for ovens and pizzerias, the hard-anodized range covers 6 to 12 inch diameters with standard and deep rims in one order.
What Makes Hard-Anodized Different
Not Teflon, not a coating you can scratch off. The pan surface is formed by anodizing — an electrochemical process that thickens and hardens the natural oxide layer of the aluminum. The release property is part of the metal surface itself, not a sprayed-on layer.
What that means in service:
- Durable. The oxide layer is much harder than the base aluminum. Pans keep their release surface after months of washing and stacking, where PTFE-coated pans show wear.
- No release chemicals. For buyers who avoid PTFE/PFOA-type coatings, hard-anodized is the answer — non-stick effect with a mineral surface.
- Heavier feel, stable in use. The anodized pan is denser and sturdier than a plain aluminum pan of the same size, so it holds its shape and sits level on the oven floor or rack.
- Easy release. Pizzas and baked goods come off cleanly without greasing.
Sizes and Dimensions
| Size | Top diameter | Bottom diameter | Rim height |
|---|---|---|---|
| 6″ | 152 mm | 142 mm | 16 / 41 mm |
| 7″ | 178 mm | 168 mm | 17 / 41 mm |
| 8″ | 203 mm | 193 mm | 18 / 41 mm |
| 9″ | 229 mm | 219 mm | 18 / 41 mm |
| 10″ | 254 mm | 244 mm | 18 / 41 mm |
| 11″ | 279 mm | 254 mm | 19 / 41 mm |
| 12″ | 305 mm | 284 mm | 19 / 41 mm |
Two rim heights per size:
- Standard rim (16–19 mm): the everyday pizza pan — for thin-crust, hand-stretched and pan pizzas.
- Deep rim (41 mm): the same diameter with a taller edge — for deep-dish pizzas, thicker bases and desserts that need a higher wall.
Note: the 41 mm deep option is a taller rim on the same diameter, not a different pan series. Order the same size, choose the rim.
Which Pan for Which Pizza
6″–8″ — personal pizzas, kids’ menus, dessert pizzas, appetizer bases. Standard rims work for most; use deep rims if you top them heavily.
9″–10″ — the classic individual and small-share pizza size. The most commonly ordered range for restaurants and pizzerias.
11″–12″ — large pizzas, thin-crust and party sizes. Deep rim versions for Chicago-style and other deep-dish products.
All sizes work in deck ovens, convection ovens and pizza ovens. The pans are oven-safe and stackable for storage.
Caring for Hard-Anodized Pizza Pans
- Wash normally. Warm water and detergent are fine. The surface does not require the gentle treatment a coated pan needs.
- Metal tools OK. Because the surface is oxide, not a soft coating, metal peel and cutter contact is far less damaging than on PTFE pans.
- Avoid bleach and strong alkaline cleaners. They can attack the oxide layer over time; standard bakery detergents are fine.
- Dry before stacking. This is good practice for any pan and keeps the surface at its best.
Foire aux questions
Are these pans non-stick?
Yes — the hard-anodized surface gives non-stick release, but it is an oxide finish, not a PTFE/Teflon coating. No release chemicals.
What sizes are available?
6, 7, 8, 9, 10, 11 and 12 inches, each with standard rim (16–19 mm) and deep rim (41 mm) options.
Can I use them in a wood-fired or high-temperature pizza oven?
They are built for commercial oven service. For very high-temperature ovens, confirm your operating temperature at quotation.
Do I need to grease them?
Generally not — the surface releases cleanly. For very sticky doughs or heavy toppings you can use a light dusting, but it is not required.
Do you make pizza pans in other sizes or shapes?
The standard range is round, 6″–12″. Square and custom sizes are available on request with minimum order quantities.
What is the price?
Price depends on size, rim height, quantity and destination. Contact us for a factory-direct quotation.
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Pizza pans for ovens — 6″ to 12″, hard-anodized non-stick surface, no PTFE. Factory direct from R&M. This range is part of the full accessories range at R&M.
