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Buying guide for the best pizza pans

Every day, Americans eat 100 acres of pizza at a rate of 350 slices per second. That's a lot of cheese and pepperoni! One of the secrets to delicious pizza is the right kind of pan. Whether you're reheating extra slices from the pizzeria, preparing a store-bought pie, or creating your own homemade concoction, the right pan can make all the difference.

With the right pizza pan, you can eliminate soggy, limp crusts and enjoy crusts that are lightly touched with those heavenly char marks that tickle the tastebuds. f

"Selecting the right pizza pan is crucial whether you're an artisan baker creating pizza masterpieces from scratch, an on-the-go person who wants to prepare your favorite frozen pie, or someone who wants to reheat leftovers."

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Considerations

On the surface, it might seem like selecting the right pizza pan would be easy. After all, what could be complicated about making a simple pizza?

But like any important part of your kitchen, a good pizza pan can do more than its primary task. For example, it might occasionally take on the role of a stovetop griddle or vegetable roaster.

Here are some things to consider when choosing a pizza pan.

Cast iron vs. stainless steel

What are pizza pans made of? Two of the most common options on today's market are cast iron and stainless steel. Here's a look at the pros and cons of each material.

Stainless Steel

These pans are easier to use than cast iron and nonstick pans.
Pizza burns more easily in a stainless steel pan.

Experienced cooks might have no problem with a stainless steel pizza pan, but "newbies" may wish to use a different material to avoid burning the crust.

Cast Iron

The pan will impart a deeper, richer flavor than stainless steel.
Cast iron cookware requires more care, including "seasoning" of the surface.
Cast iron is more difficult to clean than other choices.

Fans of cast iron often live and die by their cast iron cookware, using nothing else.

"Never season a cast iron pizza pan with olive oil; the smoke point of this type of oil is too low. Vegetable and canola oil are great alternatives."

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Vents vs. no vents

Pans can either come vented or not. A vented pizza pan has holes in the bottom that allow heat to flow under the pizza through the openings for a crispier crust.

Edges

For home cooks, a pizza pan with edges can accommodate a deeper crust. This type of pan is especially fun if you want to try your hand at a stuffed-crust pie.

Nonstick coating

A nonstick pan is easy to clean up, but it has its downsides, too. Food cooked on a nonstick pan is more difficult to brown, and at extremely high temperatures, some people worry that the chemicals in the coating could have an ill effect on the food.

"Some brave souls have been known to drill their own holes in the bottom of a cast iron pan. The holes allow heat to flow underneath the pizza crust. "

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Pizza pan vs. pizza stone

If you're interested in baking or reheating pizza at home, you may find yourself choosing between a pizza pan and a pizza stone. The former is a pan made of cast iron, stainless steel, or similar material that may be vented for enhanced heat circulation.

A pizza stone is a flat cooking surface generally made of stone or ceramic which can tolerate high heat and is primarily used for baking. For pizzas, it replicates the bottom surface of a commercial pizza oven. Because of its heat-conductive nature, it does a great job browning the crust. Depending on size, a pizza stone can run for as little as $10 or as much as $100.

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Did you know?

Don't forget the dessert pizza! Fresh fruit pizza, chocolate chip cookie pizza, cinnamon streusel pizza – there's a dessert pizza recipe for just about everyone.

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Even though a pizza stone alone works well in high heat, many cooks prefer to use a pizza pan. Here's a look at a few reasons why you might choose a pan over a stone.

Pan pizza dough assumes a specific molded shape. Stone pizza does not always look as uniform or aesthetically pleasing as pan pizza.
A pizza stone must be preheated before you can use it.
If you use a pizza stone, you also need a pizza peel– a long flat wooden board with a handle– to place the pie on the stone and remove it after cooking.

"How will you make your dough? Different recipes call for different methods. You could make your pizza dough in a food processor, a bread machine, or with a stand mixer. Some people prefer to make their dough completely by hand."

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Caring for your pizza pan

Pizza pan care falls into two basic categories: cast iron and everything else.

For most non-cast iron pans, the directions will indicate whether the material is dishwasher safe. Optimal care for stainless steel includes washing the pan in hot, soapy water and drying with a towel before the first use. After the pizza is made, the pan must again be soaked in hot, soapy water and towel-dried.

Cast iron requires special handling. You must hand-wash your pan and dry it immediately, even before its first use. After every wash, the pan must be rubbed with a light coating of vegetable oil to keep the iron "seasoned."

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Did you know?

Some nonstick pizza pans are dishwasher safe; others are not. Check your product's user manual before placing it in the dishwasher.

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Price

Under $10

There is a lot to choose from at this low price point, including some quality pans made of nonstick carbon steel from reputable manufacturers.

"Issues with food sticking to the surface and cleaning difficulty are common in this "Under $10" price range."

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Under $25

Going up in both price and quality, you'll find some pizza pans that allow you to replicate Chicago-style deep-dish pie and those that are able to withstand high heat on the grill. Cleanup tends to be easier, too, because the pans are generally made of better materials.

Under $50

You can find some cast iron pizza pans in this price range, as well as some hybrid pizza pans/stones. If you want a cast iron pan that is larger than 12 inches in diameter, however, you may need to spend a bit more. Some high-quality finds cost closer to $100.

Tips

When reheating pizza, the best way to bring it "back to life" is to preheat your oven to 450°F, put the leftovers on a preheated pizza pan, and cook for 10 minutes or until the cheese is bubbly and the toppings are warm.
Baking a pizza from scratch? Some chefs recommend "par baking" your crust in its pan before adding toppings. If you allow the crust to slightly brown before you add the other ingredients, you'll enjoy a crust that's chewy yet crisp.
Cast iron pans get extremely hot in the oven. Use high-quality oven mitts when cooking with cast iron, and use trivets to protect your countertops.
Never place a cast iron pan in the dishwasher.

FAQ

Q. Why do the pros "toss" pizza crust in the air? Is it just for show?

A.It's not just for show, although it admittedly looks pretty cool. Pizza chefs toss their dough into the air in order to stretch it with minimal hand pressure and tearing.

Q. What is the number-one pizza topping?

A. Pepperoni is tops with 36% of Americans, followed by sausage at 14%. Only 8% prefer their pizza with just cheese.

Q. What are some of the most unique pizza toppings?

A. The sky's the limit when making your own pizza, but some people get crazier with their toppings than others. Veggie lovers may wish to try cauliflower or broccoli on their pizza. Seafood fans may wish to try fried calamari or shrimp. If you're feeling particularly adventurous, you may wish to experiment with eggs, corn, or sauerkraut.

Q. What was the first pizzeria in the U.S.?

A. Lombardi's in lower Manhattan opened in 1905 and has been acknowledged by the Pizza Hall of Fame as the first pizzeria in the states.