Our 22 gauge cold rolled steel pans (12"x12" - 34.5 ounces) are completed. We did not go with any coating because most flake off and we don’t want that going into pizzas. It is also a throwback to the original Allied Metal Spinning pans that came as raw steel, and you had to season and put your own mojo on them. Most artisan pizzerias in the USA are not in high foot traffic areas like in SF or NYC and most customers drive to get there. The allied 12x18 and 16x16 pans are great for the foot traffic slice scene but too big to sell at shops like ours as whole pies. We sell out of 12x12 Sicilians within minutes every day. We use the same dough ball as our 16" NY, but it gets less weight in cheese, sauce, toppings. smaller box, and we charge more than the NY. It is easier to make than a NY, and is a perfect counter experience the NY for individual dine in parties and to go orders. Just my thoughts on how this pan could really be a cool thing for most shops.
