Baking Cookies: Pizza Pan Style

Baking cookies on a pizza pan is generally acceptable, but there are a few things to keep in mind. Firstly, if your pizza pan has holes, it's essential to line it with parchment paper or aluminium foil to prevent the dough from sinking through the holes and sticking to the pan. Even if your pizza pan doesn't have holes, it's still a good idea to use parchment paper or non-stick cooking spray to prevent the cookies from sticking. Additionally, cookies baked on a pizza pan may cook a little faster, so it's important to keep an eye on them to avoid over-baking.

Baking cookies on a pizza pan with holes

Additionally, it is suggested to refrigerate the dough for several hours before baking, or even shape it on the pan and refrigerate the whole thing overnight. This will help the dough hold its shape and ensure that it doesn't spread too much or sink into the holes.

When using a pizza pan with holes, the bake time may be slightly shorter, so it is advised to check on the cookies a few minutes earlier than the recipe suggests.

It is also important to note that the type of cookie dough being used may affect the outcome. For example, a batter with a viscosity between that of typical cookie dough and brownie batter may be more likely to spread or sink into the holes. A denser, chewier dough is less likely to spread as much.

Overall, baking cookies on a pizza pan with holes is possible, but it requires some extra preparation and attention to ensure the cookies turn out well.

Lining the pan with parchment paper or aluminium foil

Lining a pizza pan with parchment paper or aluminium foil is a great option if you don't have a traditional cookie sheet or want to save time on clean-up. However, there are some important things to keep in mind when using these materials for baking cookies.

When using parchment paper, there is no need to grease it first as cookies will slide right off once they are done. Parchment paper also distributes heat more evenly, preventing the bottoms of your cookies from burning or browning too much. This is because parchment paper is a reasonably effective insulator, slowing down the conduction of heat to the bottoms of your cookies. As a result, you can expect more consistent results with parchment paper compared to aluminium foil.

Aluminium foil can be used as a substitute for parchment paper when baking cookies, but it is important to note that it will result in browner and crispier cookie bottoms. This is because aluminium is an excellent conductor of heat, so the parts of the cookie dough that come into direct contact with the foil will be exposed to more concentrated heat. To prevent this, you can apply a coating of grease to the foil before placing your cookie dough on it. Additionally, you may need to reduce the baking time when using aluminium foil to prevent overcooking.

Overall, while both parchment paper and aluminium foil can be used for lining a pizza pan when baking cookies, parchment paper is the better option for more consistent results.

Using a pizza pan as a substitute for a cookie sheet

Pizza pans can be used as a substitute for cookie sheets when baking cookies. However, there are a few things to keep in mind to ensure your cookies turn out perfectly.

Firstly, it is important to note that if you are using a pizza pan with holes, you must line it with parchment paper or aluminium foil to prevent the dough from sinking through the holes and sticking to the pan. If you use aluminium foil, be sure to coat it with non-stick cooking spray. This extra layer will help to ensure that your cookies don't stick to the pan and make them easier to remove once they are baked.

Additionally, when using a pizza pan, your cookies may be done a minute or two earlier than the specified bake time, so it is important to keep an eye on them to prevent over-baking.

If you don't have parchment paper, you can use non-stick cooking spray, lard, butter, or any oil with a high smoke point to coat your pan. This will help prevent your cookies from sticking and make cleanup easier.

Another tip to ensure your cookies bake evenly and hold their shape is to refrigerate your dough before baking. This is especially important if you are using a pan without sides, as it will help the dough maintain its shape and prevent it from spreading too much or spilling during baking.

Finally, if you are making a giant cookie or a cookie cake, it is recommended to use a pan with sides to prevent the batter from spilling over. A springform pan can also work well for this purpose.

By following these tips, you can successfully use a pizza pan as a substitute for a cookie sheet and bake delicious cookies.

The viscosity of the batter

When it comes to cookie batter, the viscosity will be higher than that of a typical cake batter but lower than that of a brownie batter. This means that the batter will be thick and soft, but still pourable. To achieve this consistency, it is important to use the right proportions of ingredients, such as flour, butter, sugar, and eggs, as well as any additional mix-ins like chocolate chips.

To ensure the batter has the correct viscosity, it is recommended to measure it with a viscometer. This device will help you accurately determine the thickness and flow properties of the batter. By understanding the viscosity, you can make any necessary adjustments to the recipe or baking process to achieve the desired results.

Additionally, the temperature can also affect the viscosity of the batter. For example, if the batter is too warm, it may become runnier and more difficult to work with. Therefore, it is often advisable to refrigerate the batter for a few hours before baking to help it firm up and maintain its shape during baking.

Refrigerating the dough before baking

Refrigerating your cookie dough before baking is a crucial step to achieving the perfect consistency and taste. Chilling the dough helps prevent the cookies from spreading too much, which is especially important for cut-out and rolled cookies. It also improves the flavour and texture of the cookies, resulting in a more evenly golden-brown cookie with a crisper edge and a chewier centre.

The recommended chilling time for cookie dough is at least 30 minutes and up to 24 hours. This allows the dough to become firmer as the flour fully hydrates, and the dry ingredients soak up moisture from the wet ingredients. Chilling for longer than 24 hours will not make a noticeable difference in the final product. However, if you are short on time, even chilling the dough for half an hour can make a significant difference in preventing your cookies from spreading too much during baking.

Once the dough has been chilled, let it warm up at room temperature for about 5 to 10 minutes before baking. This will make the dough more pliable and easier to work with. It is important not to let the dough get too warm, as it will defeat the purpose of chilling it in the first place.

Chilling cookie dough is not always necessary, and there are some types of cookies that are meant to be thin and crispy. For example, super soft peanut butter cookies or cakey snickerdoodles may not require the dough to be refrigerated before baking. Additionally, if you are using a higher fat butter, such as Kerrygold, chilling the dough is essential to prevent your cookies from spreading too quickly in the oven.

When it comes to baking cookies on a pizza pan, it is important to consider the type of pan. If you are using a pizza pan with holes, it is not recommended as the dough may stick to the pan and create a mess. However, if you are using a solid pizza pan, lining it with parchment paper or aluminium foil can help ensure even cooking and prevent the cookies from sticking.

Frequently asked questions