A Pizza Pan for the Home Pizza Chef

Using a pizza pan is a convenient alternative to using a stone, and some types of pizza like deep dish actually require the use of pizza pans. There are many shapes and sizes of pans and each have a different intended use. They are also made of different materials…some better than others.

Advantages

Many home pizza chefs find using this method easier than the stone and peel method. Stretch the dough onto the pan, add the sauce, cheese, and toppings and pop into the oven. When you are just beginning this may be a good choice, and as you get more comfortable with the process of making pizza you can add a stone and peel.

This method creates a little less mess, but requires a little more cleanup. Because you are not using corn meal or flour to prevent the pizza from sticking you do not have the mess of these ingredients. You will need to wash your pizza pan after use.

The pan can also act as a serving dish for your pizza. While not advisable to slice the pizza directly on the pan, by sliding it to a cutting board, slicing it, and returning it to the pan you have a convenient method for bring the pizza to the table.

Disadvantages

The crust using a pan is not as crisp as it is using a Pizza Stone. The difference is the result of more moisture being trapped in the dough. If your preference is for a softer crust...use a pan. A perforated pan will allow more moisture to escape resulting in a more crisp crust.

Once you get the hang of rolling out dough and making pizza, I find using a pan a little slower. It becomes another step in the process that simply adds time.

It is not nearly as fun as sliding your pizza on to and off of a pizza peel. You feel like you are operating your own home pizzeria. My 11 year old is old enough now to work safely around the oven…he loves ‘wielding the power of the peel”.

Types

There are basically 3 types of pizza pans:

• Thin Crust Pans
• Deep Dish Pans
• Sicilian Pans

Each of these can be purchased in a variety of different sizes, and are commonly found with different types of metals.

Thin Crust Pans are what most people think of when considering pans. They are often displayed on the walls of pizzerias to show the sizes available for ordering. They range in sizes from 6 inches to over 20 inches in diameter. Aluminum is the most common material used, although I have seen steel versions as well.

My favorite type of pan is an Anodized Aluminum pan. They are difficult to find and are more expensive than plain aluminum, but they last longer and are much easier to clean. Bare aluminum is prone to oxidation, which is the residue that accumulates on the metal. The oxidation is difficult to clean…heavy scrubbing is often needed and can impart “off-flavors” to the dough.

Pizza Pan 14 inch deep gauge aluminum 14 inch Hardcoated Aluminum Pizza Pan.

The best investment you can make if you are going the pan route is to purchase a perforated pan. They give the crust a more crisp texture, and are great for frozen pizza as well.

Deep Dish Pans are most associated with Chicago Style pizza. While most of us have heard of this type of pizza, many of us have not tasted it…if you have not experienced a Chicago pizza do yourself a favor and give it a try. We have included a number of great recipes on the site.

Deep Dish Pizza Pan w Kalon Hardcoat Finish 15 Inch 15 inch Deep Dish Pizza Pan

These pans can also be purchased in aluminum or steel, with perforations and without. I have not used a deep dish pan with perforations for the simple fact that I like to make a deep dish pizza with a corn meal crust and the perforations would allow the corn meal to fall out through the holes.

Sicilian Pans are usually square and 1 inch deep. Some pizzerias also use rectangular pans, and are up to 2 in deep. There is much debate about what exactly constitutes a Sicilian pizza, many recipes call for the toppings to be pushed into the dough…others do not.

Pizza pans are a must for any home pizza chef. They offer you many different options for creating great pizza for your family, and maybe tastes they have not tried before. Purchase anodized aluminum pans if you are willing to spend the money, and I would recommend using perforated pans over non-perforated.

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