Sicilian Style Pizza Pan Recommendations?
I've had a real heck of a time over the years finding the "right" Sicilian style pizza pan. My brother got me a carbon steel Detroit style pan, which is great, but not the right size and shape.
For a long time I was only looking for carbon steel pans that I could season myself, but after having trouble finding any, I've finally resorted to maybe, possibly, perhaps getting an anodized aluminum pan. I have no experience with these, so a couple questions:
Will the anodized aluminum pan result in a proper Sicilian pie? (I'm assuming the pizzerias in Brooklyn used to use carbon steel, but I'm not 100% sure about that).
If so, which of these two would you recommend? I'm leaning toward the cheaper one (American Metalcraft), but I wasn't sure if the 1 inch sides are too short (the more expensive one, Lloydpans, has 1.5 inch sides). Other than the slightly taller sides, I think these two pans are pretty similar in specs, size, weight, etc.
Any advice is appreciated.