What do YOU do with Cutter Pans and Pizza Skin Transportation?
Here's a situation that I'm faced with at least a few times a year: Make the dough for thin pizzas at home. Do a cold rise overnight, take them out in the am and spread the skins on the pans. Then, later in the day... pack up my gear, get in the car and head to someone's house (my Mom's, Nat's Mom's, etc). Where we dress and bake and serve the pies. With Detroit-style pizzas, that's a breeze. There are a bunch of vendors who sell plastic lids that snap on to the blue steel pans that I use. But, what about round cutter pans? The ones I use are from Lloyd's Pans and have a 63-degree angle with just a shallow lip. I press the dough into one of these and when it rises, it comes up to almost meet the edge of the dough. At home, that's fine. But what about transporting? These things aren't the easiest to handle and there isn't a lid that I have on hand that works. I've been recently using these black plastic dimpled serving t