Our bakeable trays release steam while the crust bakes — so every take-and-bake pizza comes out of the home oven crisp, not damp.
Most trays trap steam against the dough. Ours channels it out. That single difference is what separates a crisp base from a soggy one.
Raised ridges hold the dough off the tray floor so heat wraps around the base instead of steaming it.
The channels between bumps let steam release as the pizza bakes — the key to even color and texture.
No more raw, damp centers. The crust finishes uniformly from edge to middle, right in the customer's oven.
Whether you run classic rounds or a Detroit-style program, there's a bakeable tray engineered for it.
The industry favorite for take-and-bake rounds. Patented bumps deliver even baking and catch drips before they hit the oven.
A rigid rectangular tray built for Detroit-style take-and-bake — from raw dough to freezer programs. Great crust development, sturdy handling.
The rectangular design gives Detroit pizzas the structure they need, while the ovenable material holds up to real heat. Send home a par-baked pie, bake from raw dough, or build a frozen take-home line — one tray handles all of it. It's also a clean, dedicated solution for gluten-free programs, reducing cross-contact versus shared metal pans.
Contains oven drips and spills so the customer's oven stays clean.
Airflow channels distribute heat for uniform color and texture.
Eliminates the soggy middle that plagues ordinary trays.
Rated from −40°F up to 450°F — ideal for frozen and refrigerated lines.
A dedicated bake-and-serve tray that helps reduce cross-contact.
Produced in an SQF Level 2 certified facility.
Thomas Schneider builds a pizza from scratch on a Perfect Crust bakeable tray.
Print-ready guidance to include with every take-and-bake order.
Request free samples and see how a crisp, evenly baked crust changes your take-and-bake program.
