Pizza Stone Vs Pan: Which Should You Choose?

If you're a pizza lover, you might be wondering whether to use a pizza stone or a pizza pan to get that perfect crust. Both have their pros and cons, so it's worth considering your priorities when it comes to convenience, crispiness, and durability.

A pizza stone is a thick ceramic or stone slab designed to absorb and radiate heat for an intense bake, perfect for thick-crust pizzas. It absorbs moisture from the dough, creating a light and airy interior with a crispy exterior. However, it requires preheating, can be tricky to clean, and may crack if not handled carefully.

On the other hand, a pizza pan, typically made of metal, offers quick and even heat distribution for thin-crust pizzas without the need for preheating. It's beginner-friendly, easy to clean, and more affordable. But it may not deliver the same level of crispiness as a pizza stone, especially for thicker crusts.

So, if you're after convenience and speed, a pizza pan might be your best bet. But if you crave that perfect, crispy crust and don't mind the extra care and attention, a pizza stone could be your secret weapon to pizzeria-style pizzas.

Pizza stones are made from clay, ceramic, or cordierite

Pizza stones are flat pieces of unglazed clay that are usually about one inch thick and round. They are designed to fit inside a home oven, so they are typically small enough to fit on a standard oven rack. Pizza stones absorb heat easily and retain that heat for a long time, mimicking the effect of a pizzeria's brick oven. This helps to create a perfect pizza crust and can also reduce baking time to less than 10 minutes.

When choosing a pizza stone, it is important to consider the size, thickness, and material. The larger and thicker the stone, the heavier it will be. A thicker stone will also retain heat better than a thinner one. Clay and ceramic are more affordable options, while cordierite and steel tend to be more expensive.

It is important to note that pizza stones require special care. They should never be oiled or seasoned like a cast-iron skillet. Pizza stones should also not be exposed to extreme temperatures, as this can cause them to crack or break. When cleaning a pizza stone, it is best to wait for it to cool completely before rinsing with water and scrubbing with a brush. Soap or metal scouring pads should not be used, as they can damage the stone.

Pizza pans are usually made from metal

Steel and aluminium pizza pans are equal in performance when it comes to baking pizza crusts and other baked goods. However, like all bare metals, they must be seasoned to prevent the dough from sticking. Steel will also rust if not protected. This is why tin plating or oxide coating is sometimes applied to pans, creating blue or black steel pans with a layer of magnetite that protects against rust.

Pizza pans made from other metals such as gold are too expensive, and metals like stainless steel are poor heat conductors, so they are not used for baking pizza crusts.

Pizza pans made from metal are typically thick and don't have holes. The surface of a metal pizza pan can retain a high amount of moisture, ensuring that the bottom of the pizza doesn't burn.

Pizza stones are heavier and take longer to heat up

Pizza stones are heavier than pizza pans, and this has several implications for the pizza-making process. Firstly, it means that a pizza stone takes much longer to heat up than a pizza pan. Pizza stones are typically made of materials such as cordierite, clay, or ceramic, which are durable but heavy. Due to their weight and composition, pizza stones need to be heated up inside the oven during the preheating process, and this can take a significant amount of time. It is recommended that pizza stones are preheated for at least an hour at 500°F (260°C) or the hottest setting on your oven.

The weight of a pizza stone also means that it requires more care and attention when handling. It is important to place the stone in a cold oven and then let it heat up gradually to avoid thermal shock, which can cause the stone to crack or even explode. Similarly, you should never place a hot stone under running water, as this extreme change in temperature can also cause damage.

Despite the longer heating time, pizza stones have several advantages over pizza pans. Their weight and composition allow them to absorb and retain heat more effectively than metal pans. This extra heat helps to cook the pizza more quickly, often in less than 10 minutes, and creates a crispier crust. Pizza stones also absorb moisture from the dough, which further enhances the crispiness of the crust.

In summary, while pizza stones are heavier and take longer to heat up, their superior heat retention and moisture-absorbing properties make them an attractive option for those seeking a crispy, evenly cooked pizza.

Pizza pans are cheaper and easier to use

Pizza pans are a more affordable and beginner-friendly option than pizza stones. They are typically made of metal, such as steel or aluminium, and are easy to use. All you need to do is stretch out your dough and place it in the pan, and you can even stretch it inside the pan to help make a round, even pizza. Pizza pans are also easy to clean, with many having non-stick surfaces, and some can even be put in the dishwasher.

Pizza pans are also much cheaper than pizza stones, with prices starting as low as $5, and a good pan usually costing between $10 and $30. In contrast, a good pizza stone will set you back at least $25, and you'll also need to buy extra equipment like a pizza peel to transfer your pizza.

Another advantage of pizza pans is that they are much lighter than pizza stones, which can be very heavy and cumbersome to handle. Pizza stones are also more fragile and prone to cracking due to thermal shock, so they require careful handling and storage.

While pizza stones may produce a crispier crust, pizza pans are a more convenient and cost-effective option, especially for beginners. They are easy to use, clean, and store, and will give you good results without the steep learning curve associated with pizza stones.

Pizza stones are more difficult to clean

Pizza stones are also prone to cracking due to thermal shock. This can occur if a cold stone is placed in a hot oven, or if a hot stone is placed under running water. Therefore, it's important to always let the stone cool down gradually in the oven before cleaning and storing it.

In contrast, pizza pans are typically made of metal and are non-porous, so they are much easier to clean. Many pizza pans have non-stick surfaces, so stains and residue can be easily removed, and some can even be put in the dishwasher.

Frequently asked questions