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Baking & Pizza

  • Winco metal cake stand, round stainless steel serving plate on a flared pedestal base, front angled view
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    $21.00
    Winco

    Winco Metal Cake Stand

    Features & Specifications: Assembly required Pairs perfectly with the CKS-13C 13″ diameter Dimensions: Width: 13 in.Depth: 13 in.Height: ...

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Baking & Pizza Supplies in Toronto & Canada

Whether you're stretching dough at a pizzeria or turning out trays of cookies and cakes at a bakery, this collection covers the baking and pizza supplies a kitchen goes through the fastest. Most of it comes from Winco, starting with aluminum sheet pans: the Full Size Sheet Pan in 16, 18, and 20 gauge for everyday baking, plus 1/2 size and 1/4 size pans for smaller ovens and prep work. For pizza, a Seamless Pizza Screen or Coupe Style Pizza Pan gives you an even, crisp crust, and a Wood Pizza Peel or Aluminum Pizza Peel slides pies in and out of a hot oven. Omcan's 80889 Pizza Dough Proofing Box stacks dough balls while they rise, and a Stainless Steel Dough Roller Docker or Dough Scraper covers the prep table. We stock and ship baking and pizza supplies out of Vaughan to kitchens across Toronto, Mississauga, Brampton, and Oakville, and to the rest of Canada beyond the GTA.

Frequently Asked Questions

Common questions we hear from operators.

What's the difference between a full size, half size, and quarter size sheet pan?

A full size sheet pan measures 18" x 26" and is the standard for commercial rack ovens and sheet pan racks, so it's the one to grab if you're baking in volume. A half size pan is 13" x 18" and fits most countertop and convection ovens, while a quarter size is 9" x 13" and works well for small batches, toppings, and prep. Winco's 2/3 Size Sheet Pan sits between the full and half sizes. Gauge matters too: on the full size pan, 16 gauge is the thickest and most warp-resistant, which is worth it for daily heavy use, while 20 gauge is lighter and easier to handle. For crusty breads and rolls that need airflow underneath, try the Perforated Sheet Pan.

Should I use a wood or aluminum pizza peel?

Most pizzerias end up using both. A wood peel has a slightly grippy surface that holds a floured dough round in place, so it's the usual choice for building a pie and launching it into the oven. An aluminum peel has a thin, tapered edge that slides easily under a baked pizza, which makes it better for turning pies and pulling them out. Winco's wood peels come with 12" x 13" or 14" x 15" blades, and the aluminum peels with a wooden handle come with 12" x 14" or 14" x 16" blades, so pick a blade a little larger than your biggest pizza. Handle length matters too: 26", 34", and 36" options let you reach a deep deck oven without leaning over the heat. For a flat-top or a mixed pizza and burger line, the 20″ Aluminum Pizza and Burger Peel does double duty.

What's the difference between a pizza screen and a pizza pan?

A pizza screen is a seamless aluminum mesh disc that lets hot air reach the bottom of the dough, so the crust bakes up crisp and cooks a bit faster. It's a popular pick for thin-crust pizza in deck and conveyor ovens, and it's light and easy to stack. A coupe style pizza pan is solid with a flat, rimless edge, which gives a more evenly browned, slightly softer bottom and makes it easy to slice and serve right on the pan. Screens come in sizes from 7" to 20", and coupe pans from 8" to 18", so you can match either one to your menu. Many kitchens bake on a screen, then finish the pie directly on the oven deck for extra crispness.