Pizza tray copper

„When the moon / hits your eye / like a big pizza pie / that’s amore…“ sang Dean Martin. He hardly meant it as a declaration of love for pizza. Or did he? Maybe! In any case, we suspect that we are far from the only ones who immediately think of this tune when they see an original Neapolitan Margherita pizza. „Bells will ring / ting-a-ling-a-ling / ting-a-ling-a-ling / and you’ll sing: vita bella …“ One of the good things that make life more beautiful is this round copper pizza tray, tinned on the inside. Like the Margherita pizza, it comes from Naples, or at least from very close by, and it makes use of the much-vaunted heat-conducting properties of the precious metal. The heat from the oven quickly finds its way from the base of the pan to the edges and is distributed over the entire surface. In other words, your pizza is baked evenly and the dough has the desired airy, crispy consistency.

Every baker knows it: A copper baking tin makes an extraordinary contribution to the success of cakes and pastries. For what reason? Simply put: because of the outstanding heat conductivity for which chefs all over the world so rightly appreciate this precious material. What’s more, the metal’s distinctive property contributes to an even baking result.
All our copper baking dishes come, without compromise, from Italy. The copper is extracted in the country, drawn into sheets of suitable material thickness and processed by hand in a small factory near Naples. The metal former cut the sheets into rounds in a first step and then lubricate these with grease before a specialised machine punches the sheets into shape. Deburred, cleaned and carefully polished to a shine, the baking moulds finally get a wafer-thin tin coating on the inside. When in use, please note that you must grease the copper moulds with a small amount of beeswax or butter before filling with the dough. (Do not dust with flour after greasing!)