Emilie Meyer
Pizza is a beloved dish across the globe, and many people enjoy making it at home. While pizza stones are popular for achieving that perfect crust, they can be heavy, bulky, and expensive. A cheaper and more convenient option is to use a regular pan for baking pizza. But not all pans are created equal when it comes to pizza-making, and there are a few things to consider, such as size, material, and whether to go for a perforated or solid pan.
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What You'll Learn
Pizza stone vs. normal pan
Pizza stones and normal pans are two of the most popular options for baking pizza. While both can help you achieve a delicious pizza, they have distinct characteristics and will yield slightly different results.
Pizza stones are typically made of ceramic or cordierite and mimic the cooking process of a brick oven. The porous surface of the stone absorbs excess moisture from the dough, resulting in a crispier crust. Pizza stones are ideal for achieving an even crispness throughout the crust and are generally more versatile, allowing you to bake goods other than pizza, such as bread. However, they tend to be bulkier, heavier, and more expensive than regular pans. Additionally, pizza stones can be more fragile and prone to cracking or shattering if not handled carefully. Cleaning pizza stones also requires extra care, as using harsh detergents can damage the porous surface, reducing their lifespan.
On the other hand, normal pans are typically made of cast iron or aluminum and are much lighter and thinner than pizza stones. They are easy to use because you build the pizza directly in the pan, eliminating the need for a pizza peel when transferring the unbaked pizza. Pans are also more convenient when it comes to cleaning, as they can be washed with detergent, unlike pizza stones. If you're looking for a pan that can handle high temperatures without warping, consider investing in a heavy-duty pan made of steel, carbon steel, or aluminized steel.
One of the key differences between using a pizza stone and a normal pan is the impact on the pizza crust. Pizza stones tend to produce a crispier crust due to their ability to absorb moisture. Pans, especially perforated pans, can also deliver a crispy crust, but the result may vary depending on the pan's material and design. If you're aiming for a thin and crispy crust, a cast iron pan or a pan with a mesh design can be a great choice.
Ultimately, the decision between using a pizza stone or a normal pan depends on your specific needs and preferences. Pizza stones are ideal for achieving an even and crispy crust, but they are bulkier and require more careful handling and cleaning. Normal pans offer convenience and ease of use, but may not deliver the same level of crispness in the crust. Additionally, consider the type of pizza you want to make, as certain pans, like deep-dish pizza pans, are designed for specific pizza styles.
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Perforated pizza pans
When using a perforated pizza pan, it is important to note that sauce or cheese can sometimes drip through the holes, creating a mess in the oven. Additionally, the pans may be more challenging to clean due to the holes, as food debris can get stuck in them. Nevertheless, perforated pizza pans are an excellent choice for those seeking a crispy, pizza parlor-style crust at home.
To use a perforated pizza pan, preheat your oven to a typical pizza-baking temperature, between 450 and 550 degrees Fahrenheit. Hand wash your pan and pat it dry. Then, place the pan in the oven to warm up and dry completely. Remove the pan and brush it with oil, ensuring both sides are coated thinly. Place a baking sheet lined with foil on the bottom rack of the oven, and place the oiled pan on the rack above. Bake for around 15 minutes, then wipe off any excess oil with a cloth. Do not wash the pan after this process.
When you are ready to bake your pizza, stretch or roll out your dough and place it on the prepared pan. Add your desired toppings, and transfer the pan to the oven. Bake until the crust is golden brown and evenly cooked, which should take around 10 to 15 minutes. For a lighter-coloured pan, you may need to add a few minutes to the baking time. Once baked, remove the pizza from the oven and let it cool for a few minutes before transferring it to a cutting board to slice and serve.
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Pan material and colour
Pizza pans come in a variety of materials, each with its own advantages and disadvantages. Here is a guide to help you choose the right pan material and colour for baking pizza:
Pan Material
- Aluminium pans are a popular and affordable option for baking pizza. They are lightweight and conduct heat well, resulting in a crisp and evenly browned pizza. Look for medium-gauge aluminium pans, which are similar in thickness to standard cookie sheets.
- Steel pans, including carbon steel and aluminized steel, are durable and suitable for high temperatures. They are a great investment due to their heat retention properties and ability to handle heat without warping.
- Cast iron pans are ideal for those who prefer a thicker crust or more heavily topped pizza. They retain heat well, promoting an evenly cooked crust, and can be used on the grill, stovetop, and in the oven.
- Ceramic or cordierite pizza stones are another option for achieving a crispy crust. They absorb excess moisture from the dough, mimicking the cooking process of a brick oven. However, they tend to be bulky, heavy, and more expensive.
- Perforated pans, often made of steel or aluminium, allow moisture to escape, resulting in a crispier crust. They are less versatile than regular pans but are excellent for reheating pizza leftovers.
- Pizza screens are flat mesh disks that provide superior airflow and heat distribution, resulting in a crispy crust. They are ideal for use in conveyor pizza ovens.
Pan Colour
The colour of your pizza pan can impact the baking process and the final result. Darker pans, such as those with a non-stick dark grey coating or made of dark hard anodized aluminum, tend to retain heat better than lighter-coloured pans. As a result, they can help achieve a crispier crust and may require adjustments to baking time and temperature. Lighter-coloured pans may need a higher temperature and longer baking time to achieve the desired results.
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Pan size
Pizza pans come in a variety of shapes and sizes. The size of the pan you choose will depend on the size of pizza you want to make. If you like smaller pizzas, a 12-inch round pan or a small rectangular quarter sheet pan is a good option. If you prefer larger pizzas, a 14-inch pan will allow you to experiment with bigger sizes.
Using a larger pan also has the added benefit of creating a crispier crust. This is because the edges of the dough will have more airflow in the oven, resulting in a crunchier texture. If you want an extra-crispy crust, you can also opt for a perforated pizza pan. These pans have holes in them, allowing moisture to escape and creating a crispier base.
If you're short on storage space, consider a pan that can be used for more than just baking pizza. A dark-coloured, heavy-duty rimmed baking sheet, for example, can double up as a roasting tray.
When it comes to materials, pizza pans are typically made from steel, carbon steel, or aluminized steel. Cast iron pans are also a popular choice for pizza-making, as they retain heat well and promote even cooking. For a cheaper option, aluminium pans are lightweight and easy to find online or in restaurant supply stores.
Deep-dish pizza pans have high metal sidewalls, which are perfect for creating a thick, buttery crust. If you're making a pizza with a thicker crust, you'll need a pan with higher sides to accommodate the extra dough.
Ultimately, the size and type of pizza pan you choose will depend on your personal preferences and the style of pizza you want to create.
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Pan preparation
Pizza pans come in a variety of shapes, sizes, and materials. The type of pan you use can significantly impact the cooking process and the final texture of your pizza, especially the crust. Here is a guide to help you prepare your pan for baking pizza:
Choose the Right Pan
Select a pan that is suitable for the type of pizza you want to make. For example, if you want a thin and crispy crust, a cast-iron skillet, a pizza screen, or a perforated pan is ideal. If you prefer a thicker crust, a deep-dish pan with higher sides, such as the Lloyd Pans Chicago-style Pizza Pan, would be a better option. Dark-colored pans, like the Goodcook Nonstick Pizza Pan, are also preferable as they retain heat better than lighter-colored pans, resulting in a crispier crust.
Prepare the Pan
Before using a new pan, wash it with warm soapy water and dry it thoroughly. Then, preheat your oven to a temperature between 450 and 550 degrees Fahrenheit, depending on the type of pan you are using. Place the pan in the oven and let it warm up. If your pan is not non-stick, consider coating it with a thin layer of shortening oil, extra-virgin olive oil, or lining it with parchment paper to prevent the pizza from sticking.
Prepare the Dough
Roll or stretch your pizza dough to fit the size of your pan. If you are using a deep-dish pan, you may need to coat the pan with olive oil to help the dough climb up the sides. Place the dough in the pan, and add your desired toppings.
Baking
Transfer the pan with the prepared pizza into the oven and bake until the crust is golden brown. The baking time will vary depending on your oven's temperature and the type of pan used, typically ranging from 10 to 20 minutes. Keep an eye on the pizza, especially if using a light-colored pan, as it may take longer to bake and can go from golden brown to burnt quickly.
After Baking
Once your pizza is baked to perfection, remove it from the oven and let it cool for a few minutes. Transfer the pizza to a cutting board and slice it before serving. Remember not to slice the pizza directly in the pan, especially if it has a non-stick coating, as this can damage the coating and affect future baking results.
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Frequently asked questions
Yes, you can use a normal pan for baking pizza. However, pizza stones or screens are ideal for achieving a crispy crust. If you are using a normal pan, make sure it can withstand temperatures between 450 and 550°F.
Pizza stones are considered the best option for baking pizza as they provide an overall crispier crust. However, they are heavy, bulky, and expensive. Pizza screens are another good option as they have a mesh design that allows for rapid air circulation, cooking, and browning of the pizza dough. If you are looking for a cheaper and easier option, a pizza pan made of cast iron, steel, carbon steel, or aluminized steel is a good choice.
If your pan is not non-stick, rub it with olive oil or line it with parchment paper before adding the dough. Transfer the pan to the oven and bake until the crust is golden brown, which should take around 10 to 15 minutes.
