Hang Pizza Pans With Ease

Pizza pans are great for more than just making pizza! You can easily turn a pizza pan into a charming piece of wall decor. For example, you can make a pizza pan wreath by painting a pizza pan with chalk paint, adding a calendar page, rope, and wood beads. This is a fun and easy DIY project that can add a cute, farmhouse touch to your home decor.

Perforated vs non-perforated pizza pans

Perforated and non-perforated pizza pans have distinct advantages and disadvantages, and the best option depends on your personal preference and desired pizza style.

Perforated pizza pans are characterised by small holes across the pan's surface, allowing air to circulate under the pizza crust and escape as steam. This results in a crispier, less chewy crust, making it ideal for thin-crust pizzas. The perforations also allow heat to reach the crust directly, reducing cooking time. However, perforated pans can be messy as sauce or cheese may drip through the holes, and they are less versatile as the holes limit their use for other baking purposes. Cleaning can also be more challenging due to food debris getting stuck in the holes.

On the other hand, non-perforated pizza pans have a solid, flat surface without holes, which promotes even browning and a softer, chewier crust. This type of pan is suitable for various pizza types, from thin to thick crusts, and there is no risk of toppings falling through during the baking process. Non-perforated pans are also easier to clean given their smooth, continuous surface. However, the lack of perforations may result in a less crispy crust and a slightly longer cooking time compared to perforated pans.

When choosing between a perforated and non-perforated pizza pan, consider your desired crust type and the functionality you want from your pan. Perforated pans are ideal for a crispier, thinner crust, while non-perforated pans offer versatility and are better suited for those who prefer a softer, chewier texture.

Pros and cons of a pizza pan with holes

A pizza pan with holes, also known as a perforated pan, is ideal for those who prefer a thin and crispy crust. The holes in the pan allow heat to circulate underneath the pizza, cooking it quickly and evenly. This results in a crispier crust and faster cooking times. Perforated pans are usually made of a round metal base with hundreds of small holes, typically made from aluminium or steel.

Pros of a Pizza Pan with Holes:

• The holes allow hot air to circulate, resulting in a crispier crust.
• Faster cooking times.
• Even cooking—the perforations ensure the heat is evenly distributed, so the edges and centre cook simultaneously.
• The pan can easily reheat leftovers.
• They are more durable and cost-effective.
• They are lightweight and easier to handle.
• They are versatile and can be used for other baked goods such as cookies, flatbreads and appetizers.
• They are easier to clean due to less baked-on residue.

Cons of a Pizza Pan with Holes:

• The heat circulation can be too efficient, causing the top of the pizza to cook faster than the crust, leading to uneven cooking.
• The lightweight nature of the pan may result in less heat retention.
• Sauce or cheese can sometimes drip through the holes, creating a mess in the oven.
• Limited versatility—while great for pizza, perforated pans aren’t always suitable for other baking needs due to the holes.
• They can be difficult to clean due to the holes.
• Chances of burns are higher if the cooking process is not monitored properly.

A pizza pan without holes, also known as a non-perforated pan, is ideal for those who prefer a thicker, doughier crust. The solid surface of the pan allows for even heat distribution, resulting in a softer, chewier crust.

Pros of a Pizza Pan Without Holes:

• Even cooking surface—the uniform surface provides consistent heat distribution across the pizza.
• Versatile—suitable for various types of pizzas, from thin to thick crusts.
• No topping loss—without holes, there’s no risk of toppings or cheese falling through during the baking process.
• Moisture retention—ideal for those who prefer a slightly softer, chewier crust.
• Golden-brown finish—a solid pan can give the pizza base a consistent golden-brown finish since the heat is not as direct.
• They are easier to clean given the smooth, continuous surface.
• They are more long-lasting due to their solid structure.

Cons of a Pizza Pan Without Holes:

• Less crispy crust—without perforations to allow moisture to escape, the crust might not be as crispy as some might prefer.
• Potential for soggy centres—if there’s excessive moisture in the toppings or dough, the centre of the pizza can become soggy.
• Longer cooking time—it might take longer to achieve the desired doneness compared to perforated pans.
• They require more preheating time.
• They are heavier and more cumbersome to handle.

Pros and cons of a pizza pan without holes

A pizza pan without holes is a versatile option for those who enjoy a softer, doughier, and chewier pizza crust. This type of pan is suitable for various pizza styles, including thick-crust, deep-dish, and even some thin-crust pizzas. The solid surface of the pan prevents moisture and air from escaping, resulting in a slower and more uniform cooking process. This even heat distribution ensures that both the crust and toppings cook simultaneously, making it ideal for those who prefer a balanced texture. Additionally, the lack of holes simplifies the cleaning process as there are no gaps for food to get stuck in.

However, one of the main drawbacks of a pizza pan without holes is the potential for a less crispy crust. The trapped moisture can lead to a soggy centre, and the slower cooking time may not suit those who prefer their toppings with a charred or caramelised flavour. The solid surface also limits the pan's versatility, as it is not suitable for recipes that require a crispy texture, such as certain appetizers, flatbreads, or cookies.

Pros:

• Even heat distribution ensures a balanced texture in each bite.
• Retains moisture for a softer, doughier crust.
• Simplifies cleanup due to the absence of holes.
• Versatile for various pizza styles, including thick-crust and deep-dish.
• Suitable for baking other dishes like casseroles, pies, and quiches.

Cons:

• May result in a less crispy crust due to the trapped moisture.
• Slower cooking time might not suit those who prefer charrred or caramelised toppings.
• Lack of holes can limit the pan's versatility for recipes requiring a crispy texture.

Topping perfection

The best pizza topping ideas focus on using fresh, flavour-packed ingredients. It's important to thoughtfully curate each pizza so the flavours of each ingredient have room to speak.

Sauce

The sauce is the foundation of your pizza. A simple tomato sauce is a classic option that works well with many red sauce pizzas. If you're making your own, it's best to make it ahead of time and allow it to cool to room temperature before applying it to your pizza base. Pesto is another great option for your pizza base—try a traditional Genovese pesto, or experiment with other herbs and nuts. For a heartier sauce, try a mushroom ragù.

Cheese

Cheese is often a defining pizza topping. It's best to grate your own cheese—pre-shredded cheese can contain anti-caking agents and mould inhibitors. Mozzarella, parmesan, provolone, blue cheese, gruyere, feta, and ricotta are all excellent options.

Meat

Meat lovers can load up their pizzas with pepperoni, bacon, ham, beef mince, salami, spicy salami, chorizo, barbecued chicken, or turkey meat. For an Indian twist, try a tandoori chicken pizza.

Vegetables

There are endless options for vegetable toppings. Try artichokes, cherry tomatoes, mushrooms, caramelised onions, olives, peas, corn, asparagus, broccoli, cauliflower, bell peppers, or arugula. If you're feeling adventurous, experiment with citrus zests, kale chips, or pickled Serrano chillies.

Finishing Touches

Add some final flavour and texture to your pizza with a drizzle of olive oil, or try lemon olive oil, tangerine olive oil, makrut lime oil, or hot honey. Fresh herbs like basil, oregano, thyme, chives, or lemon verbena will also brighten up your pizza.

Classic Combinations

If you're feeling overwhelmed by the options, try one of these classic combinations:

• Margherita: tomato sauce, mozzarella, fresh basil, and a drizzle of olive oil
• White pizza: corn, garlic oil, mushrooms, and fresh herbs
• Artichoke pizza: olive oil or pesto, artichoke hearts, mozzarella or ricotta, and lemon zest
• Pesto pizza: pesto, ricotta, fava beans, lemon zest, and arugula

Ease of handling

When it comes to ease of handling, the type of pizza pan you choose can make a big difference in the kitchen. The perforated pizza pan, or "Holey Moley", is known for its lightweight design, making it easier to manoeuvre in and out of the oven. This is especially useful if you're dealing with a large pizza, as it reduces the risk of accidental burns or spills. Additionally, the potential for non-stick coatings on perforated pans further enhances their ease of handling by simplifying the cleaning process. However, the lightweight nature of perforated pans may result in reduced heat retention, so it's important to serve the pizza promptly to keep it warm.

On the other hand, the non-perforated pizza pan, or "Solid Sally", is typically thicker and heavier, which has its own set of advantages. The added weight contributes to better heat retention, keeping your pizza warm for a more extended period after it comes out of the oven. This is particularly beneficial if you're serving a large group or if your dining area is separate from your kitchen. However, the Solid Sally's heavier weight can make it a bit more challenging to handle, especially for those with weaker wrists or arms.

In terms of versatility, the Holey Moley shines when it comes to baking crispy delights such as appetizers, flatbreads, and cookies. Its perforated design and enhanced airflow make it ideal for achieving that perfect crisp texture. However, this same feature may be a drawback for recipes that require a softer touch, such as certain cakes or breads. For these softer confections, the Solid Sally takes the lead with its even heat distribution and ability to retain moisture, resulting in a more delicate crumb.

When deciding between the two types of pans, consider your specific needs and preferences. If a crispy crust and easy handling are your priorities, the perforated Holey Moley is the way to go. But if you favour a softer, doughier crust and don't mind the extra weight, the non-perforated Solid Sally will better suit your pizza-making endeavours. Ultimately, the choice is yours, and you may even find that having both options in your kitchen arsenal gives you the best of both worlds.

Frequently asked questions