Keep Your Oven Clean While Baking Pizzas

Pizza pans with holes, or perforated pizza pans, are a great way to achieve a crispy crust. The holes allow hot air to circulate under the pizza, cooking the base evenly and reducing moisture. This is especially useful for thicker crusts, as slow cooking is required for the dough to rise properly. However, the holes can also cause a mess in your oven if the toppings drip through. To avoid this, you can pre-bake the base, use less sauce and cheese, or opt for a pizza screen, which has a mesh-like surface. Perforated pans should be cleaned after each use to avoid food residue build-up. Simply allow the pan to cool, scrape away any food bits, and wipe it down with a damp cloth. For tougher stains, a baking soda paste can be used.

Use cornmeal or parchment paper to prevent sticking

Using cornmeal or parchment paper is an effective way to prevent your pizza from sticking to the pan or oven surface. Here's a detailed guide on how to do it:

Using Cornmeal

Cornmeal is an excellent way to prevent sticking and add a crunchy texture to your pizza. Before placing your dough on the pan, ensure you've generously sprinkled cornmeal on the surface. You can also dust your hands with cornmeal to work with the dough more easily. When using a pizza peel, always use cornmeal to ensure the dough doesn't stick and slides off easily. Cornmeal is preferred over flour because it doesn't absorb water like flour, helping the dough "float" on the peel.

Using Parchment Paper

Parchment paper is another useful tool to prevent sticking. Cut a sheet of parchment paper to fit your pizza, ensuring it's not too big. Place your dough on the parchment-lined peel, and then add your toppings. You can then transfer the pizza, parchment and all, onto the baking surface. Parchment paper is especially useful if your pizza tends to stick to the pan, making it easier to remove once cooked. However, be cautious when baking at high temperatures, as parchment paper has a maximum temperature rating below 500°F, and its edges may begin to char at temperatures between 450°F and 500°F.

Tips for Using Cornmeal and Parchment Paper

• If using a wooden peel, sprinkle cornmeal or semolina on it before placing your dough. This will prevent sticking and make sliding the pizza into the oven easier.
• When using parchment paper, ensure you don't cut it too big, as the exposed edges may burn.
• If you're baking at very high temperatures, skip the parchment paper, as it may burn.
• If you're concerned about sticking, you can use both cornmeal and parchment paper together.

Avoid toppings falling through the holes

When using a perforated pizza pan, it's important to be mindful of the toppings you use to avoid them falling through the holes. Here are some tips to avoid toppings falling through:

• Use larger toppings: Opt for larger pieces of toppings instead of small, diced ones. This reduces the chances of them falling through the holes.
• Be mindful of the amount: While perforated pans are great for pizzas with lots of toppings, be careful not to overload the pizza. Too much sauce, cheese, or other toppings can cause them to slide off or fall through the holes.
• Monitor moisture: Sauces and toppings with high moisture content can drip through the holes. To prevent this, reduce the amount of sauce or strain/reduce watery ingredients before topping your pizza.
• Pre-bake the crust: Depending on your oven and the toppings you choose, consider pre-baking the crust without the toppings. This gives the crust a chance to cook and reduces the likelihood of toppings sinking into or falling through the holes.
• Use cornmeal or parchment paper: Placing a layer of cornmeal or parchment paper between the dough and the pan can provide extra support and prevent the dough from sticking to the holes.

By following these tips, you can minimise the risk of toppings falling through the holes of your perforated pizza pan and enjoy a delicious, crispy pizza.

Rotate the pan for even cooking

Achieving an evenly cooked pizza with a perfectly browned crust requires rotating the pan halfway through the baking process. Every oven has hot spots, and rotating the pan ensures that your pizza doesn't get burned in one area.

To rotate your pizza for even cooking, you can use a pizza spinner or tuning fork, a tool specifically designed for this purpose. It has a long handle to protect your hands from the heat and provide leverage for easy rotation. The pizza spinner usually has two to three teeth or tynes to grip the pan and facilitate rotation.

Alternatively, you can use a metal pizza peel, but it doesn't offer the same level of manoeuvrability as a pizza spinner. If you're using a pizza stone, you can slide the pizza onto a turning peel or a circular pizza spinner and rotate it to ensure even cooking.

Remember, rotating your pizza while it's in the oven is crucial for achieving a uniformly browned crust and preventing burning. So, don't skip this step and enjoy your perfectly cooked pizza!

Monitor moisture to prevent dripping

When cooking pizza, it's important to monitor moisture to prevent dripping, which can lead to a soggy crust and an unpleasant dining experience. Here are some tips to help you manage moisture when baking pizza:

Firstly, choose the right type of cheese. Opting for a "low moisture" mozzarella variety can help reduce the amount of water released during cooking. If you prefer to use fresh mozzarella, try slicing it instead of grating it, as this reduces the surface area and decreases the amount of water that escapes. You can also dab the cheese slices with a kitchen towel to absorb any surface moisture. Additionally, consider using thinner slices, as this will allow more moisture to be released before the cheese touches the pizza.

Another strategy is to blind-cook your pizza without the cheese. Start by baking the dough with just the sauce for a few minutes, allowing any extra moisture in the sauce to cook off. Then, remove the pizza from the oven, add the cheese, and continue cooking until the cheese is melted and browned. This two-step process helps prevent a soggy crust by giving the sauce a chance to cook and reduce before adding the cheese.

The sauce you choose can also impact moisture levels. Making your own tomato sauce allows you to control the consistency and reduce water content. Simply purée canned tomatoes in a food processor, then strain them in a fine-mesh colander for 30 to 45 minutes, stirring occasionally. This process removes excess water, resulting in a thicker sauce that is less likely to make your pizza watery. You can also try mixing fresh tomatoes with tomato paste to achieve a similar effect.

Additionally, be mindful of the amount and type of toppings you use. Too many toppings or toppings with high water content can release moisture and steam, hindering the crisping of the crust. Consider sautéing or roasting vegetables like onions, bell peppers, and mushrooms before adding them to your pizza to reduce their moisture content. Thickening your sauce by mixing in some tomato paste can also help balance out the moisture from your toppings.

Lastly, pay attention to your cooking method and oven settings. Preheating your oven and ensuring it reaches the desired temperature is crucial. Cooking your pizza at a high temperature, such as 500°F, will promote even cooking and help reduce moisture. Additionally, consider using a perforated pizza pan, which enhances airflow and reduces moisture, resulting in a crispier crust.

By following these tips and closely monitoring the moisture levels in your pizza ingredients and cooking process, you can help prevent dripping and enjoy a perfectly baked pizza with a crispy crust.

Clean with a soft brush or cloth

Once you're done baking your pizza, let the pan cool down. Use a soft brush or cloth to clean the holes, ensuring no food bits remain. Avoid using metal scouring pads, as they might damage the pan.

A pizza stone should be cleaned after every use to remove food residue. After several uses, a more thorough cleaning can restore its natural finish.

Use a soft brush or cloth to wipe down the stone with a clean, slightly dampened microfiber cloth. You can also use a stiff-bristled nylon brush to scrub away any stuck-on food.

Always allow the stone to air dry thoroughly in a dish rack before storing it or using it again.

Frequently asked questions