Spraying Ironstone Pizza Pan: Necessary?

Whether or not to spray an ironstone pizza pan depends on the type of crust you want. If you're going for a crispy crust, you'll want to preheat your pan in the oven, which will heat up quickly thanks to cast iron's excellent heat retention properties. However, if you're looking for a softer crust, you might want to avoid preheating the pan to prevent the pizza from cooking too quickly. In this case, spraying the pan with a light coating of oil before adding your dough may be a good idea to prevent sticking. Additionally, if you're concerned about the pizza sliding off the pan, a light dusting of cornmeal or semolina flour can help it slide off easily once cooked.

Pros and cons of using an ironstone pizza pan

An ironstone pizza pan is a durable and versatile tool that can be used for various types of cooking, including baking pizza. Here are some pros and cons of using an ironstone pizza pan:

Pros:

• Heats up quickly and retains heat well, resulting in even cooking and a crispy crust.
• Durable and sturdy, able to withstand high temperatures without breaking or warping.
• Easy to clean—simply wash with soap and water, dry, and apply a thin coat of oil to prevent rusting.
• Versatile—can be used on the stovetop, in the oven, or on the grill, making it suitable for indoor and outdoor cooking.
• Dual handles make it easy to manoeuvre and bring the pizza to the table straight from the oven.

Cons:

• Heavy, which can make it difficult to move around the kitchen.
• Handles can get hot, making handling difficult.
• Prone to rusting if in frequent contact with moisture.
• May not produce as crispy a crust as a pizza stone due to the sides of the pan.
• Takes longer to heat up than a pizza stone, which can lead to uneven cooking if not properly preheated.

How to use an ironstone pizza pan

An ironstone pizza pan is a great alternative to a pizza stone. It is sturdy, durable, and can withstand high temperatures without breaking or warping. Here is a guide on how to use an ironstone pizza pan:

Preheating the Pan

Preheating your pizza pan is crucial to achieving a crispy crust. Place the pan in a cold oven and set the temperature to the desired level, usually around 500 degrees Fahrenheit. Allow the oven and pan to preheat for at least 30 minutes. While the pan is preheating, prepare your pizza dough and let it come to room temperature.

Preparing the Pan

Once the pan is preheated, carefully remove it from the oven. To prevent the pizza from sticking, sprinkle a thin layer of cornmeal, semolina flour, or breadcrumbs on the pan. You can also add a light coating of high-heat oil to the pan. Allow the pan to cool down slightly before placing the dough on it, but be sure it is still hot.

Transferring the Pizza

Place the dough on the hot pan and quickly assemble your pizza, adding sauce and toppings. Be careful not to overload the pizza, especially with wet ingredients, as this can affect the cooking process and potentially cause the pan to smoke.

Baking the Pizza

After assembling your pizza, carefully transfer the pan back into the oven. Place it on the lowest rack to ensure even cooking. Bake the pizza for about 14 to 16 minutes. Do not open the oven door during the first 14 minutes to maintain consistent heat.

Removing the Pizza

When the baking time is up, carefully remove the pan from the oven. Wait for about 60 seconds to allow the cheese to stiffen and set slightly before attempting to remove the pizza. Use a spatula or a pizza peel to slide the pizza out of the pan gently. Be cautious as the pan and pizza will be extremely hot.

Cleaning and Storage

Allow the pan to cool completely before cleaning. Clean the pan by hand, using a mild detergent if needed. Dry the pan with a lint-free cloth or paper towel, and then rub a light layer of cooking oil onto the surface to maintain the seasoning and prevent rusting. Store the pan in a cool, dry place, or leave it in the oven if preferred.

Using an ironstone pizza pan is a great way to achieve delicious, crispy-crust pizzas at home. With proper care and maintenance, your ironstone pizza pan will last for years, making pizza night a success every time!

Cleaning and maintenance of an ironstone pizza pan

Ironstone pizza pans are a great alternative to pizza stones, which are susceptible to thermal shock and breaking. Cast iron is sturdy and durable enough to withstand high temperatures without warping or breaking. Here are some tips for cleaning and maintaining your ironstone pizza pan to keep it in good condition for years to come:

Cleaning the Pizza Pan

• Allow the pizza pan to cool down completely before cleaning. It can take a few hours or even overnight for the pan to cool down, so be patient.
• Use a rubber or plastic spatula to scrape away any stuck-on food bits.
• If there are stubborn stains or residue, create a paste with baking soda and water. Apply the paste to the affected areas and let it sit for about 10 minutes. Then, gently scrub with a nylon-bristled brush and wipe away the paste and residue with a damp microfiber cloth.
• Avoid using soap or dishwashing liquid on the pizza pan. The pan's porous surface can absorb the soap, affecting the flavour of your food.
• Instead of soap, use a damp towel or cloth to wipe down the pan and remove any crumbs or residue. Make sure to dry the pan thoroughly after wiping it down.
• If your pan has tough, burnt-on residue, you can deep clean it by placing it in the oven. Set the oven temperature to 500 degrees Fahrenheit and let the pan bake for about an hour. This will burn off any remaining food bits.
• After cleaning, always apply a light coating of vegetable oil or cooking oil to the surface of the pan. This will help maintain the pan's seasoning and prevent rusting.

Maintenance Tips

• Preheat your pizza pan before use. Cast iron retains heat well and preheating will ensure even cooking and a crispy crust.
• When transferring the pizza to the pan, use a pizza peel or a cutting board to avoid touching the hot pan.
• The dual handles on some pizza pans make it easier to handle and bring the pan to the table for serving.
• Store your pizza pan in the oven to reduce the chances of breaking it and to keep it seasoned. However, this will make the oven take longer to heat up.
• Avoid drastic temperature changes with your pizza pan, as this can cause cracking. Always place a cold pan into a cold oven and preheat together.
• Avoid soaking the pan in water for extended periods, as this can weaken the pan and lead to cracking.
• Avoid using steel wool or other abrasive materials on the pan, as they can scratch the surface.

Alternatives to an ironstone pizza pan

While cast iron is a sturdy and durable option for making pizza, there are several alternatives to an ironstone pizza pan. Here are some options:

Baking Steel Pan

Baking steel pans are a common alternative to ironstone pizza pans. They are known for their ability to withstand high temperatures without warping and are often used in ovens or on grills. Baking steel pans require at-home seasoning before use, and they produce a crispy pizza crust.

Inverted Baking Sheet

An inverted baking sheet is a simple and effective alternative. By placing a rimmed baking sheet upside down on the lowest shelf of your oven during preheating, you can easily slide the pizza onto it for baking. This method allows you to achieve a crispy crust similar to that of a pizza stone.

Pizza Pan

A pizza pan, typically made from aluminum or stainless steel, is a viable alternative. Perforated pizza pans are recommended as the holes allow for airflow, reducing moisture and ensuring even cooking of the crust. Pizza pans are used by placing the raw pizza on the pan before putting it in the oven, making them more convenient than preheating a pizza stone.

Cast Iron Skillet

A cast iron skillet is a versatile option for making pizza. You can use it in the oven, on the stovetop, or even place it upside down in the oven as a substitute for a pizza stone. Cast iron conducts heat well, resulting in a crispy pizza crust. Just ensure that the skillet's handle can withstand the heat.

Grilling

Grilling, especially with charcoal or gas grills, can reach temperatures ideal for pizza-making. Grills can quickly produce crispy, charred-crust pizzas, making them perfect for feeding a crowd.

Pizza Stone

Pizza stones are designed to replicate the experience of a pizza oven in your kitchen. They are preheated along with the oven, and the pizza is baked directly on the stone. Pizza stones create a crispier crust than a traditional baking sheet due to their conductive properties. However, conventional clay or ceramic pizza stones can be thin and brittle, prone to cracking.

Comparison to other pizza pans

When it comes to pizza pans, there are several options available, each with its own advantages and disadvantages. Here is a comparison of different pizza pans to help you decide which one suits your needs:

Cast Iron Pizza Pan:

Cast iron pizza pans are sturdy and durable, and can withstand high temperatures without warping. They have excellent heat retention, resulting in even cooking and a crispy thin crust. Cast iron pans can be used in the oven, on a grill, or stovetop, making them versatile. They are also easy to clean and long-lasting. However, cast iron is a poor conductor of heat, which may result in a denser and chewier crust. Cast iron pans are quite heavy and not travel-friendly.

Pizza Stone:

Pizza stones, typically made of ceramic or cordierite, provide a crispy crust by absorbing moisture from the dough. They heat up quickly and evenly, ensuring a consistent cooking temperature. Pizza stones are ideal for Neapolitan and New York-style thin crusts. However, they require a lengthy preheating time of about an hour, and they are prone to cracking if not handled carefully. Pizza stones cannot be washed with soapy water due to their porous surface.

Aluminum Pizza Pan:

Aluminum pizza pans are versatile and suitable for all kinds of ovens. They are usually non-stick, making cleanup easy, and can be stacked for convenient storage. Aluminum pans are excellent thermal conductors, resulting in quick and even cooking. However, the heavy surface of aluminum pans takes longer to heat up, and the lack of airflow can lead to a soggy pizza centre.

Deep Dish Pizza Pan:

Deep dish pizza pans, also known as Chicago-style pans, have high sides to accommodate thick crusts and generous toppings. They are typically made of heavy-gauge metal, such as tin-plated stainless steel or aluminum. These pans are durable, easy to clean, and versatile, as they can also be used for baking pies, quiches, and casseroles. However, they are not suitable for thin and crunchy crusts due to the lack of airflow.

Pizza Screen:

Pizza screens are perforated metal pans, usually made of aluminum or stainless steel, that allow heat to circulate evenly, resulting in a crispy crust. They are highly durable and easy to clean. Pizza screens are resistant to scratching and can withstand high temperatures. Pizza screens are ideal for preventing the crust from becoming soggy, especially with wet or heavily topped pizzas. They can also be used for baking flatbreads like naan and pita.

Pizza Steel:

Pizza steel is a flat, rectangular carbon steel pan that absorbs and retains heat efficiently, resulting in a crispy and evenly cooked crust. It heats up faster than a pizza stone and is more durable and easier to clean. Pizza steel is ideal for baking multiple pizzas in a row and can also be used for flatbreads and cookies. However, there is a tiny risk of over-browning the crust.

Frequently asked questions