How to choose a pizza pan?

Date:Aug 31, 2020

The choice of pizza bakeware is not random. Different types of pizza bakeware are suitable for different pizza types to create different tastes of the bottom of the cake. The pizza bakeware can be used not only in commercial pizza ovens, but also in other types of ovens. Once we have decided on what style of pizza crust to present (thin, crisp, soft, burnt...), it means to choose what type of oven and bakeware.


Anyone who wants to bake a perfect pizza needs to carefully select a pizza pan that is what they want. Only by understanding the different types and scope of pizza pans can we choose the most suitable pizza pan.

                                                              1. Regular Pizza Pans

  The material of this bakeware is aluminum or aluminum oxide, and it has been anodized hardened. It is very strong and durable. It heats up quickly and is heated evenly. It is suitable for various commercial ovens. It is usually used to make New York thin-bottomed pizza. The bottom of the New York pie is thin and soft, making it easy to fold.


Analysis: It can be used for baking, cutting, serving, etc. It is multi-purpose, which saves time and is easy to clean. However, after repeated use, aluminum may soften, and will leave cutting marks, which will become thinner over time.

                                                            2. Deep Dish Pizza Pans

   The commonly used materials of this bakeware are aluminum, stainless steel, etc., which are suitable for commercial ovens. But it is specially used for baking Chicago deep dish pizza. The higher and deeper inner wall will make the pizza crust more crispy and chewy.


Analysis: It is still very durable, but do not soak and clean, and do not refrigerate, it is best to store in a dry place.

                                                         3. Square Deep Dish Pizza Pans

  Most of the square pizza pans are made of aluminum or steel, which is very suitable for daily use in commercial pizza ovens. It is mainly suitable for baking Sicilian pizza. The bottom of the cake is thick and soft, and it tastes chewy.


Analysis: A thick and durable pizza pan, but the applicable object is limited to Sicilian pizza.

                                              4. Pizza Screens and Disks

This is a more popular type of bakeware. It is generally circular in design and light in weight. Except for the sides of the pan, it has a uniformly arranged screen structure. Therefore, the free circulation of air is guaranteed to the greatest extent. The penetrating power is greatly improved, and the heating is very fast, so that the pizza ripens more evenly.


Analysis: Suitable for baking thin-bottomed pizza, effectively improving the baking efficiency. However, after the baking is complete, you need to use baking pan tongs or a large pizza spatula to separate the pizza from the baking pan, transfer it to the serving plate and cut it, not directly on the sieve baking pan.

                                                                5. Pizza Stones

   Pizza shops can also use the pizza stone to bake delicious pizzas. Pizza stones are generally thicker, with ceramics, cordierite, etc. Pizza crusts baked with pizza stones are very crisp and chewy, which is the inherent quality of Greek-style pizza.


Analysis: Before baking the pizza, the pizza stone needs to be preheated in the oven (allow enough time), otherwise the sudden high temperature will easily cause the stone to crack. Cutting pizza directly on the pizza stone is not supported. And you need to sprinkle some flour or corn flour before placing the pizza crust to avoid stickiness.

                                                       6. Cast Iron Pizza Pans

The    cast iron pizza bakeware is a magical existence. It can be used as a pot or baked directly in the oven. The round pot rim design not only provides support for the shape of the pizza rim, but also brings a burnt rim flavor, similar to traditional Napoli pizza. And the heat preservation performance of the cast iron pizza pan is very good.


Analysis: In order to ensure uniform heating as much as possible, the cast iron pizza pan needs to be pre-heated before use.

                                                             7. Pizza CAR Pans

   is suitable for any commercial oven, the top edge is sharp, you can use a rolling pin to quickly remove the excess crust to make the bottom of the cake consistent in shape and size.


The bottom of the pizza pan will also have different patterns, such as smooth and solid, protruding nibs, mesh distribution, and super mesh. The different designs of these cake bottoms are for baking a more perfect pizza, for the air flow to circulate more freely and the heat to penetrate more evenly.

  ①Solid: The bottom of the plate is smooth, with no holes, and no bumps. It is the most common pizza bakeware. The baked pizza has a crispy side and a soft bottom. It can also be presented to customers as a service board.


② Convex (Nibs): The bottom of the plate is characterized by unevenness and uneven touch, which can speed up air circulation, improve baking efficiency, and better release moisture at the bottom of the cake, making the bottom of the cake more crispy.

③Perforated (Perforated): The bottom of the bakeware has a uniform mesh design, which heats more evenly and quickly, shortens the baking time, and makes the pizza bottom more crispy.


④Super Perforated: The sieve holes at the bottom of the bakeware are more densely distributed, which can effectively prevent stickiness between the bottom of the cake and the bakeware, further increase the crispness of the pizza bottom, and shorten the baking time.

When most pizza pans are used for the first time, they need to be greased and baked in the oven to obtain a longer life cycle of the pizza pan, and it can also effectively prevent sticky bottoms and pans.

Reminder: When our pizza bakeware has accumulated a lot of dirt after use, it needs to be cleaned, and try to choose a soft sponge for gentle treatment. Do not use hard cleaning utensils to avoid corrosion by acid and alkaline detergents. Service life and performance.

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