Oiling Pizza Pans: To Do Or Not To Do?

Preparing your pizza pan is an important step in the pizza-making process. It can be the difference between a pizza that slides off the pan and one that's stuck fast. There are several ways to prepare a pizza pan, including using oil, non-stick cooking spray, parchment paper, or aluminium foil. Some pans may also benefit from a light dusting of cornmeal or flour to prevent sticking.

Oiling a pizza pan

Steps to Oil a Pizza Pan:

Step 1:

Pour a tablespoon of cooking oil onto the surface of the pizza pan. Any type of oil can be used, such as olive oil or vegetable oil.

Step 2:

Use a paper towel or a basting brush to evenly coat the entire surface of the pan with the oil. Make sure to get a thin, even layer of oil on the pan.

Step 3:

Optional) Sprinkle a tablespoon or two of cornmeal over the oil. Cornmeal gives the pizza dough a traditional feel and helps to ensure the dough doesn't stick to the pan. However, if you don't like the texture it gives to the crust, you can omit this step.

Alternatively, you can use non-stick cooking spray instead of oil. Place the pan on paper towels and spray the surface evenly. The paper towels will catch any excess spray and prevent a mess on your countertop. You can then choose to sprinkle cornmeal on top of the non-stick spray, or leave it out.

Tips for a Perfect Pizza Crust:

• Preheat your oven to a high temperature, preferably above 400 degrees Fahrenheit.
• Parchment paper or aluminum foil can be used to line the pan for easier cleanup, but for a crispier crust, it is recommended to oil the pan directly.
• Roll or shape your pizza dough before putting it on the pan to ensure even thickness and avoid high spots that may take longer to cook.
• If using a baking stone or steel, preheat it in the oven for at least 20 minutes before placing the pizza on it.
• Avoid stretching the dough too thin, as it may not be strong enough to support the weight of the toppings. Aim for a thickness between 1/8 and 1/4 inch.
• Limit thinner-crust pizzas to two to three toppings to prevent overloading and uneven cooking.

Using non-stick cooking spray

Non-stick cooking spray is a convenient alternative to coating your pizza pan with oil. It is a quick and easy method to ensure your pizza dough doesn't stick to the pan, and it can be used on both traditional and perforated pizza pans.

To use non-stick cooking spray, place the pan on paper towels before spraying. This will help to contain the spray and prevent it from ending up on your countertop or table. Coat the surface evenly with the non-stick spray, ensuring all areas are covered. You can then sprinkle cornmeal onto the pan if you wish, although this step can be omitted if you prefer a smoother texture to your pizza crust.

Non-stick cooking spray is particularly useful when working with pizza dough. By spraying a sheet of parchment or foil, you can more easily shape and stretch the dough without it sticking to your hands or the surface. This technique can be used to create a thin and even crust, ensuring your pizza cooks evenly.

However, it is important to note that non-stick cooking sprays should not be used on non-stick pans. While it may seem convenient, the spray can actually damage the non-stick coating over time. The residue from the spray builds up and becomes difficult to remove, compromising the pan's effectiveness and causing food to stick. Therefore, it is recommended to use a refillable manual oil mister with your non-stick pans instead.

Perforated pizza pans

When preparing a perforated pizza pan, it is recommended to use a non-stick cooking spray to coat the surface evenly. This will prevent the pizza dough from sticking to the pan. You can also sprinkle cornmeal on the pan to give the dough a traditional feel after cooking. However, some people may not like the texture it adds to the pizza crust, so this step can be omitted.

One potential drawback of perforated pizza pans is the possibility of dough falling through the holes, making it difficult to remove the baked pizza from the pan. However, this issue can be mitigated by ensuring a light dusting of flour on the underside of the dough before placing it in the pan. Additionally, it is important to note that flour or cornmeal may fall through the holes, which some may find annoying.

Overall, perforated pizza pans are a great choice for achieving a crispy pizza crust. They are easy to prepare and use, making them a convenient option for pizza lovers.

Using cornmeal

Cornmeal has traditionally been used on pizza pans as a release agent to prevent the dough from sticking to the pan and to give the crust a traditional texture. It is particularly useful when using wood-fired ovens or traditional deck ovens, as it allows the dough to be easily slid into the oven. However, with the increasing popularity of conveyorised ovens, the use of cornmeal has decreased due to the potential fire hazard it poses if not removed from the oven in time.

To use cornmeal when preparing your pizza pan, start by pouring a tablespoon of cooking oil onto the surface of the pan. Use a paper towel or basting brush to coat the entire surface of the pan evenly with the oil. Then, sprinkle a tablespoon or two of cornmeal over the oil. This will create a barrier between the dough and the pan, ensuring the dough doesn't stick.

If you prefer not to use oil, you can simply spray your pizza pan with a non-stick cooking spray and then sprinkle cornmeal on top. This method is suitable for perforated pizza pans designed for brick ovens, grills, or high-temperature home ovens. It is important to note that cornmeal can give a unique texture to the pizza crust, which may not be desirable for some. Therefore, it can be omitted or replaced with flour or semolina flour.

When using cornmeal, it is essential to regularly clean your oven to prevent the buildup of charred cornmeal, which can pose a fire hazard. Additionally, some manufacturers choose to incorporate cornmeal into their dough instead of sprinkling it on top to avoid any mess or visual perception issues.

Parchment paper

However, there are some important things to consider when using parchment paper for pizza. Firstly, it can curl, so it is a good idea to turn the parchment so that the ends curl downwards, and the weight of the dough will stop it from being an issue. Secondly, the size of the parchment paper may not be big enough for your pizza, so you can use two pieces of identical strips of parchment and overlap them. You can 'seal' the pieces together by putting a few pinches of raw dough on the bottom piece of parchment and pressing the top piece on top. Alternatively, you can use honey or something sticky like a slurry of flour, cornstarch and water.

Another thing to be aware of is that parchment paper burns at high temperatures. Most parchment paper is rated at 400-450°F, so if you are cooking your pizza at a higher temperature than this, the paper will burn. To avoid this, you can simply remove the parchment paper after a few minutes, once the crust is firm enough.

Some people argue that using parchment paper will result in a lower-quality pizza. They argue that it insulates the bottom of the pizza, extends the bake time, and therefore sacrifices volume and crispness. However, others disagree, stating that they have noticed no discernible difference when using parchment paper.

Overall, parchment paper can be a useful tool when making pizza, but it is important to be aware of its limitations and potential drawbacks.

Frequently asked questions