There are few things more satisfying than a delicious, pizza fresh from the oven. Still, there’s always that tense moment as you cut into the pizza, waiting to hear that crunch that tells you the crust is cooked to perfection. The best way to ensure this is to use a top-quality pizza pan. Here’s our guide to choosing the perfect pizza pan.
Different types of pizza pans
There are many different styles of pizza pans, and each one is used to produce a different type of pizza.Deep dish pizza pans
Deep dish pizza pans
Deep dish pizza pans have high metal sidewalls, come in both round and square shapes, and are made from aluminium, non-stick, and tin-plated stainless steel. Although steel is generally the cheapest material to choose and is durable, it is also thin and can burn the pizza. Aluminium is slightly more expensive but can produce a better result.
Screens and disks
Pizza screens are designed to help your pizza bake faster. The mesh bottom of the pizza screen enables heat to transfer quickly to the pizza, resulting in a super-crispy crust that's ideal if you like a thin-crust pizza.
Pizza cooked in a professional stone oven has a distinctive flavour that can recreate in a domestic oven by using cordierite or ceramic pizza stone. The stone is porous, absorbing excess moisture from the pizza dough and making the crust crispy as it bakes.
Coupe pizza pans
Coupe pizza pans are made from hard-coat anodised aluminium or aluminium. That makes the pans highly durable and light to handle. Aluminium is very durable, easy to clean, and heats evenly. Anodised aluminium combines the benefits of aluminium and steel, cooking your pizza evenly and producing a crispy crust.
The pizza pan surface you choose also has an impact on the style and bake of the crust. The pan surface plays a significant role in the heat distribution and airflow that the pizza receives as it cooks.
Solid pizza pans
Solid pizza pans have no holes or nibs on the surface. For that reason, the heat transfers through the solid pan, resulting in a doughier crust.
Perforated pizza pans
Perforated pizza pans have holes in the surface that allow heat to hit the crust directly, creating a crispier crust and reducing baking times.
Pizza pan colour
Dark-coated pizza pans retain more heat, which speeds up the baking time. Silver pans reflect heat rather than absorbing it, slowing down the baking process.
Anodised hard-coated pizza pans
Anodised hard-coated pizza pans have a corrosion-resistant anodic oxide coating that won’t flake. Also, because of the pan’s dark finish, your pizza will need less cooking time.
Uncoated pizza pans
Uncoated pizza pans are very light in color and usually extend your pizza cooking time. You’ll need to season your uncoated pan before first use.
Seasoning pizza pans
To keep your pizza pans in pristine condition, you’ll need to season them regularly. Here’s how to do it:
- Pre-heat your oven to your usual pizza baking temperature.
- Hand-wash the pan in warm, soapy water.
- Pat-dry the pan and place it in the oven to warm up.
- Remove the pan from the oven, and cover both sides with a thin layer of oil.
- Cover a baking sheet with foil, and put it on the bottom shelf of the oven.
- Replace the pizza pan in the oven on the shelf above the baking sheet.
- Bake for 15 minutes.
- Remove the pan, and wipe away any excess oil with a cloth.
Now that the pan is seasoned don't wash it. The oiled surface of the pan will prevent the pizza crust from sticking.
Wrapping it up
For the perfect pizza every time, you need the right pan for the job! Cooksmill has a range of pizza pans to suit. Check out our online shop or visit our Manchester store. Orders over £50 (excluding VAT) are delivered FREE, so order your new pizza pans now!