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 pans are available in many different types, including regular (coupe) pizza pans, deep dish pizza pans, pizza CAR pans, wide rim pizza pans, pizza stones, oven ready disposable pizza pans, cast iron pizza pans, and pizza screens or disks. Each type of pizza baking pan produces different types of pizza crust and can be used not only in a commercial pizza oven, but in a variety of other range options.
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.
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.
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 conveyor pizza ovens. We would suggest transferring your pizzas to a pizza serving tray or directly to a pizza 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.
Cast iron pizza pans are versatile. They can go on the grill, in the oven, under the broiler, or even on the stovetop. The lip on the pan provides structure for the edges of your crust, and most come pre-seasoned. Cast iron produces stone-like qualities in a pizza crust – crisp edges, and some charring – without the difficulties that come with pizza stone care. Cast iron’s biggest drawback is its lack of thermal conductivity. It tends to get hotter in certain areas, while staying cooler in others while heating. This is most evident on a stovetop. Preheating your cast iron pizza pan before use will ensure that it is evenly heated through, and your pizza will come out properly cooked.
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 come in aluminum foil pizza pans, plastic pizza pans, and corrugated paperboard pizza pans. 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.
Pizza pan coatings and seasonings help extend the life of your pan, while also making them much easier to clean and maintain. The basic options between pizza pan colors are light and dark.
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: