Marcato Blue Iron Baking Tray for Detroit-Style Pizza and Focaccia

The Marcato Blue Iron Baking Tray is a seasoned steel tray designed for pizza, focaccia and bread baking at high temperatures. Blue iron (also called blue steel) is the material traditionally used for Detroit-style pizza pans: it conducts heat quickly, retains it evenly across the base and sides, and develops a natural non-stick surface with use. Unlike aluminium, it improves the more you bake with it. Available in two sizes. Made in Italy.

Why Blue Iron Over Aluminium

Aluminium heats quickly but does not retain heat as effectively as steel, which can result in an uneven base on thicker doughs. Blue iron holds heat longer and more consistently, which produces the caramelised, crisp underside characteristic of Detroit-style pizza and well-baked focaccia. The steel also develops a natural non-stick patina over time as the seasoning builds up with each use, meaning the tray performs better the older it gets. For more detail on the differences, see our guide to blue iron vs aluminium trays.

• Higher heat retention than aluminium for a crispier base
• Develops natural non-stick seasoning with use
• Suited to high oven temperatures
• Improves with age and regular use

Sizes

• Small: 30 x 23 x 2.7cm, suits a medium pizza or half-sheet focaccia
• Large: 40 x 30 x 3.3cm, suits a large pizza or full focaccia slab

Before First Use: Seasoning

Blue iron trays arrive oiled to prevent corrosion during storage and transport. Before using the tray for the first time, place it in the oven at 150°C for 30 minutes to burn off the protective oil. This process can produce some odour, so ventilate the kitchen well. Once the initial seasoning is done, the tray is ready to use.

Care Instructions

Blue iron requires different care to aluminium or non-stick bakeware. Water and acidic ingredients will damage the seasoning and cause rust if the tray is not dried and re-oiled promptly. Follow these steps after each use to maintain the tray and build up the non-stick patina over time.

• Clean with a soft, lightly oiled cloth after use. Do not use abrasive sponges
• Avoid washing in water where possible. If you do wash it, dry thoroughly immediately and re-oil before storing
• After cleaning, apply a few drops of olive oil and spread evenly with a paper towel
• Store in a dry place, away from moisture
• Do not use to store rising or proving dough
• Avoid contact with acidic ingredients (tomato sauce, citrus) directly on the surface
• Do not freeze

Browse Full Range

See all Marcato products we stock, or view the Marcato aluminium round baking tins for a lighter option suited to cakes, pies and deep dish pizza.

Does the tray need to be seasoned before use?

Yes. The tray arrives with a protective oil coating applied during manufacturing. Before first use, place it in the oven at 150°C for 30 minutes to remove this coating. Ventilate the kitchen during this process as it can produce some odour. The tray is then ready to use and will build up its non-stick seasoning over time.

Is this tray suitable for Detroit-style pizza?

Yes. Detroit-style pizza was traditionally baked in blue steel pans, and the Marcato tray replicates that material. The high heat retention produces the caramelised, crispy edges and well-cooked base that define the style. The large size (40 x 30cm) suits a standard Detroit rectangle; the smaller size works for a thinner or shorter version.

Can I use this tray for focaccia and bread?

Yes. The tray works well for focaccia, flatbreads and other high-hydration doughs that benefit from a hot, even base. The depth on both sizes (2.7cm and 3.3cm) gives enough height for a well-risen focaccia.

How do I stop the tray from rusting?

Always dry the tray thoroughly after any contact with water and apply a light coat of olive oil before storing. If rust does appear, scrub it off with a stiff brush, re-season the tray in the oven at 150°C for 30 minutes, and re-oil before use.

Does the non-stick surface improve over time?

Yes. Each time you oil and bake with the tray, the seasoning layer builds up and the non-stick properties improve. A well-used blue iron tray performs noticeably better than a new one. This is the opposite of coated non-stick bakeware, which degrades with use.

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