Steel, Cast Iron, Or Stone: Perfect Pizza Pan?

Pizza pans come in a variety of materials, shapes, and sizes. The type of pan you use can have a significant impact on the quality of the pizza crust. For instance, a pan made of aluminum or steel will conduct heat more quickly and evenly than a pan made of ceramic or stone, resulting in a more evenly cooked crust. Thicker, heavier pans absorb more heat to bake the pizza more evenly, while thinner pans may not hold heat as well and may result in a softer crust.

Pizza stones, made from ceramic or stone, are popular for creating crispy crusts as they absorb moisture from the dough. They mimic the effects of cooking pizza in a brick oven. However, they take longer to heat up and are prone to cracking if not handled carefully.

Metal pizza pans, on the other hand, are classic and common. They are usually made from aluminized steel or cast iron, which offers superior heat retention. These pans spread heat evenly, resulting in a crisp crust.

Pizza screens, made from perforated metal, are another option. They allow air to circulate beneath the crust, creating an extra crispy base.

Deep-dish pizza pans are typically made from heavy-gauge metals such as tin-plated stainless steel or aluminum. They have tall sides, perfect for creating thick, dense crusts and holding generous toppings.

Cast iron pizza pans are sturdy and reliable, excellent at retaining heat, and producing evenly cooked pizzas. They require occasional re-seasoning to maintain their non-stick properties and prevent rust.

Other options include stainless steel pizza pans, which are durable, long-lasting, and resistant to rusting, and carbon steel pizza pans, which have excellent heat retention and distribution properties.

The best material for a pizza pan depends on your personal preferences, the type of pizza you want to make, and your oven type.

Pizza pans come in a variety of materials, shapes and sizes

Pizza pans come in a variety of materials, shapes, and sizes. The type of pan you choose will depend on the kind of pizza you want to make and the kind of crust you want to achieve.

Pizza pans can be made from a range of materials, including metal, ceramic, stone, steel, and cast iron. Metal pans, such as aluminum and steel, heat up quickly and evenly, but don't retain heat as well, which can result in a less crispy crust. Aluminum is a popular choice due to its excellent heat conduction and consistent results. Cast iron, on the other hand, is a poor conductor of heat but retains heat very efficiently, resulting in an evenly browned crust. Ceramic and stone pans retain heat well but take longer to warm up.

Pizza pans also come in different shapes and sizes. Round pans are ideal for smaller, personal-sized pizzas, while rectangular sheet pans are better for longer pizzas that can be cut into multiple slices. Deep-dish pizza pans have taller sides, usually about 2 inches deep, to accommodate thick, dense crusts and generous toppings. The size of the pan will depend on the number of servings you want to make and the size of your oven. Smaller pans, ranging from 8 to 10 inches, are perfect for individual pizzas, while larger pans, measuring 14 inches or more, can accommodate family-sized or commercial pizzas.

In addition to material and size, other factors to consider when choosing a pizza pan include weight, wall height, non-stick coating, and price. Heavier pans made from materials like cast iron absorb moisture better for a crispier crust, but lighter pans are easier to handle. Deep-dish pizza pans require taller sides to hold the dough layers, while thin-crust pizzas only need a shallow lip. Non-stick coatings can simplify cleanup, but they are not essential. Inexpensive metal pans often work well, but higher-priced ceramic or stone pans will retain heat better.

The type of pizza pan you use can affect the texture and style of the pizza crust

The type of pizza pan you use can significantly impact the texture and style of your pizza crust. Different materials, shapes, and sizes can affect the thickness, crispiness, and overall flavour of the crust. Here's how:

Material

The material of the pizza pan affects how the crust bakes. Metal pans, such as those made of aluminium or steel, heat up quickly and evenly, producing a nicely browned crust. However, they don't retain heat as well, which can result in a less crispy bottom crust. On the other hand, ceramic and stone pans retain heat better but take longer to warm up, resulting in a crispier crust. Cast iron pans are also excellent for heat retention and producing an evenly browned crust, but they are heavier and can be more challenging to handle.

Thickness and Weight

The thickness and weight of the pan also play a role. Heavier pans made from materials like cast iron or thick stone absorb more heat, resulting in a crispier crust. Lighter pans, such as those made of aluminium, are easier to handle but may not produce as crispy a crust.

Shape and Size

The shape and size of the pan influence the cooking of the crust. Round pans generally produce a more evenly cooked crust as heat is distributed evenly. Rectangular pans may result in a crust that is more unevenly cooked, as heat may concentrate in certain areas. Smaller pans create thicker and chewier crusts, while larger pans produce thinner and crispier crusts.

Pan Surface

The surface design of the pizza pan also matters. Smooth surfaces allow for even browning and a uniform crust. Perforated pans have small holes that improve airflow and create a crispier bottom layer, although they don't support the crust as fully. Corrugated and ridged pans have shallow grooves that minimise surface contact with the pizza, improving heat circulation and resulting in a crust with a slightly textured bottom.

Pizza pans are made from a variety of materials, including metal, ceramic, stone and steel

Pizza pans are made from a variety of materials, each with its own unique properties and benefits. The type of material used can significantly impact the texture, taste, and style of the pizza crust. Here are the four most common materials used for pizza pans:

Metal

Metal pizza pans, typically made from aluminized steel or cast iron, are the most classic and common type. They are known for their superior heat retention and even heat distribution, resulting in a crisp pizza crust. Metal pans heat up quickly and evenly, producing a nicely browned crust. They are also lightweight and durable. However, they may not retain heat as well as other materials, which can result in a less crisp bottom crust. Additionally, untreated metal can react with acidic foods.

Ceramic

Ceramic pizza pans, often referred to as pizza stones, are made from natural stone materials such as cordierite or ceramic. They are durable, dense, and resistant to thermal shock. The porous surface of ceramic pans absorbs moisture, resulting in a crispy crust, similar to pizzas cooked in a brick oven. Ceramic pans offer even heating and can be used for a variety of dishes besides pizza, such as bread and grilled foods. However, they are heavier and more prone to cracking if mishandled.

Stone

Stone pizza pans, similar to ceramic pans, are usually made from natural stone materials like cordierite or ceramic. They are highly durable and provide an even and consistent heat distribution. The porous surface absorbs moisture, resulting in a crispy crust. Over time, stone pans may develop a patina, enhancing their non-stick qualities. However, they are fragile and prone to cracking if dropped. They also require a longer preheating time compared to other materials.

Steel

Steel pizza pans, also known as pizza steels, are made from high-quality carbon steel or stainless steel. They are highly conductive and can absorb and retain heat efficiently, resulting in a perfectly crispy and evenly cooked crust. Steel pans heat up faster than stone pans and are generally easier to clean. They are also more durable and less prone to warping. However, steel pans can be heavier and more challenging to handle due to their weight.

The best material for a pizza pan depends on your personal preferences, the type of crust you desire, and the specific characteristics of your oven. Each material offers unique advantages and considerations, so choosing the right one can elevate your pizza-making experience and help you achieve the perfect pizza.

Pizza pans come in different thicknesses, which can affect how they conduct and retain heat

Pizza pans come in a variety of thicknesses, which can affect how they conduct and retain heat. Thinner pizza pans typically heat up more quickly but don't retain heat as well, which can lead to the bottom crust cooking faster than the top and sides. Thinner pans are also more susceptible to warping from high oven temperatures and are therefore less durable.

On the other hand, thicker, heavier pans absorb and retain more heat, resulting in a more evenly cooked pizza. They take longer to heat up but stay hotter for longer, making it easier to bake multiple pizzas in a row. The thicker metal or stone acts as a "heat bank", ensuring the bottom of the pizza cooks through while the top doesn't burn.

For this reason, thicker pizza pans are often recommended for thick-crust pizzas, while thinner pans are better for thin crusts. For a balance between quick heating and heat retention, look for pizza pans around 3/16 to 1/4 inches thick.

Pizza pan coatings can assist with ease of cleaning and impact how your pizza cooks

Dark-coated pizza pans, for example, are made from stainless steel and aluminium. They distribute heat evenly, resulting in a puffy, uniformly browned crust. However, they are prone to rust. Light-coated pizza pans, on the other hand, have a thin layer of enamel that makes them non-stick and easy to clean. They reflect most of the heat, slowing down the cooking process.

Uncoated pizza pans are generally less expensive but may not be as durable or non-stick as coated pans. They may require seasoning before use to prevent the crust from sticking. Anodized hard-coated pizza pans are made from aluminium and are robust and long-lasting. The hard coating is scratch-resistant and can withstand high temperatures.

Silicone-glazed pizza pans are made from flexible, durable silicone, which can withstand temperatures up to 425°F. The non-sticky nature of the material means less oil is required to prevent the pizza from sticking.

Other coatings include PTFE non-stick and silicone glaze, which are offered by some manufacturers for industry-standard applications that do not require a permanent coating. Powder coating is offered for applications that require durability and colour.

Frequently asked questions