Whether you are making pizza in your restaurant or pizzeria, understanding the best pizza pan for your application will help you create a perfect pie every time! Read on to discover the different types of pizza pans, pan features that can make a big difference in the type of pizza you create, and even how to care for your pans!
Pizza Pan Styles
Pizza pans are available in 6 different styles: regular (coupe) pizza pans, pizza screens, deep dish pizza pans, pizza CAR pans, and disposable pizza pans. Each type of pan produces different types of pizza crust and can be used in different kinds of ovens.
Regular (Coupe) Pizza Pans
These are great for both baking and serving a number of types of pizza, which makes them ideal for fast-paced restaurants and pizzerias. Our coupe pizza pans are made out of aluminum or hard coat anodized aluminum for extra durability.
With their mesh-like construction, a pizza screen helps your pizzas bake faster. Because the heat can easily transfer through the pan's mesh bottom directly to the pizza crust, pizza screens give you a crispier crust. Pizza screens are most popular for use in impinging pizza ovens. We would suggest transferring your pizzas to a serving tray or directly to a delivery box after baking on a screen. These screens are also ideal for restaurants serving pizza by the slice because their mesh bottom allows air to flow freely to the crust after being baked, preventing it from getting soggy before it is served to customers.
Great for residential and specialty restaurant use, a pizza stone is another way to bake a delicious pizza! If you do not have a pizza oven in your kitchen, they can be used to bake pizza in a standard oven. Pizza stones are generally much thicker than pizza pans and screens and are made from either an unglazed earth stone or terra cotta. Because they hold heat so well, they are great for producing a deliciously crispy crust. Remember, even the best pizza stone needs to be preheated in the oven before baking your pizza. Otherwise the high temperatures can cause the stone to crack.
Deep Dish Pizza Pans
Designed for baking pan pizzas and Chicago-style pizzas, a deep dish pizza pan has much higher sides than a regular pizza pan. They are available in aluminum, non-stick, and tin-plated stainless steel designs. Aluminum deep dish pizza pans are very durable, and bake just like regular pizza pans. Tin-plated stainless steel pans are also very durable, but may require additional care. They will darken with use and may need to be re-seasoned periodically. They cannot be refrigerated, soaked in water, or left in damp environments.
Pizza CAR Pans
With a sharp top edge, you can place rolled or sheeted pizza dough over the top of a pizza CAR pan, and then use a rolling pin or pie roller to cut off the excess dough. They are available with all of the same features as many of our other pizza pans, including nibs and perforations.
Disposable Pizza Pans
Disposable pizza pans come in aluminum foil, plastic, and corrugated paperboard options. These types of disposable pizza pans are great for promoting pizza-to-go and are able to be used during prep, cooking, and most importantly, as a recyclable product during disposal. These pans are an inexpensive way to add variety to your takeout possibilities.
Heat takes longer to transfer through solid pizza pans, which slightly slows down baking. This slower baking time results in a softer doughy crust. Solid pans are most often used for service and presentation.
Nibs are small bumps on the bottom of the pizza pan that allow hot air to flow between the pan and the crust while baking. This air flow helps speed up baking and makes your crust crispier than a solid pan. Pans with nibs are also great for oven to table service, as the nibs raise the pizza out of the grease to prevent soggy crust.
Perforations are small holes on the bottom of the pizza pan that allow heat to hit the pizza crust directly while baking. Perforations also speed up baking time and result in a crispy crust that will not get soggy after baking.
Super perforated pans have even more holes on the bottom of the pizza pan that allow more heat to hit the pizza crust directly. This results in an even faster baking time and crispier crust. Like regular perforated pizza pans, this helps prevent the crust from getting soggy before it is served to your customers.
Most often used for service and presentation, the extra room around the edge of the pan makes the pizza easier to slice and handle when served to your customers.
The thicker the pizza pan, the longer it will take for your pizza to bake. With a thick pizza pan, heat does not pass through the bottom of the pan as quickly, allowing the sauce to soak into your crust. This, along with the slower baking, will result in a chewy, doughy crust.
Heat can pass through thin pizza pans very quickly, allowing your pizza to bake much faster and often results in a crispier crust.
Pizza Pan Care
Proper care of your pizza pans will make baking pizzas much easier and will extend the useful life of the pan. Here are some care tips for different types of pizza pan material:
Hard Coated Pizza Pans
Before using the pan for the first time, hand wash it in warm, soapy water and pat it dry immediately. Wipe oil on the inside and outside surfaces of the pan and allow it to soak for 30 minutes. After soaking, bake the pan at regular pizza cooking times and temperatures. Make sure you do not over bake the pan. After it has finished baking, wipe off any excess oil. Do not wash the pan – the extra oil left on the surface will help prevent your crust from sticking.
After using the pan, hand wash it with a soft sponge and aluminum specific detergent. Dry the pan immediately after washing. Using a dishwasher, coarse sponges, caustic cleaners, or acidic detergents will scratch or damage your pan.
Tin Plated Pizza Pans
Tin plated pizza pans should be seasoned before use. To season the pan, first hand wash it in warm, soapy water and pat it dry immediately. Gently wipe oil on the inside and outside surfaces of the pan and bake it at regular pizza cooking temperatures until the pan is golden or dark brown. This process may need to be done up to 3 times before the pan is fully seasoned.
After use, hand wash the pan in warm water with a soft sponge and dry it immediately. Exposure to a dishwasher, coarse sponges, caustic cleaners, or acidic detergents will damage your pan. If the pan is refrigerated, soaked in water, or left unseasoned in damp environments, it will rust.
Tin plated pans may have to be re-seasoned occasionally.
Before using your pizza screen for the first time, wipe oil on the surface and allow to soak for 30 minutes. Then bake the screen at regular cooking times and temperatures. After the screen has been baked, wipe off the excess oil. Seasoning your pizza screens like this helps to ensure that your pizzas will not stick.
To wash aluminum pizza screens, it is recommended that you use a mild detergent and then pat dry before storing.
Before baking a pizza, place the pizza stone in the cold oven and allow the stone to preheat with the oven. This will prevent your stone from cracking. To prevent your crust from sticking, cornmeal can be spread across the top of the stone before baking.
Pizza stones are very absorbent, and release whatever they are holding while they are being baked. Therefore, washing your stone with soap or water will give your future pizzas a soapy taste or may cause the pan to crack as the absorbed water expands within the pan in the oven. To remove any cheese or dough stuck on the top of your stone, use a metal grill brush or dough scraper. You can also put the stone back in the oven to burn the cheese or dough, making it easier to scrape off.