Input requested: Pizza pan recommendations

Grilled chicken pizza

What are those pizza pans you're using? Yours look like they have a bit of a lip to them. Have they worked well for you? I need to get some pizza pans. I've been making do with ONE - and I'm not totally satisfied with it. Any recommendations?

Our pizza pans are really nothing special. We got both of them at Wal-mart. One is a non-stick pan with holes in the bottom (similar to this one) and the other is a steel pizza pan. (When we need to replace one, I'd love to try stainless steel!)

One of the pans does have a 1/2-inch edge, which makes it easy to fill. I like both pans, though they cook differently. The one with the holes in the bottom makes a nice crispy crust, and doesn't get soggy as it cools.

The main thing I have noticed with using different pizza pans is that the thickness of the pan determines how quickly the crust cooks. Ideally, you want to have a crust that gets fully cooked while at the same time the top of the pizza gets perfectly browned.

There are different techniques to help achieve this:

If using a thicker pan, put pan on the very bottom rack, closer to the heating elements in your oven. This will put more heat directly on the bottom of the pan to cook the crust.

If using a thinner pan, put pizza on the top rack so the cheese browns quickly.

If the crust is fully cooked but the top isn't browned enough, you can broil the top for a minute or two.

I like to bake pizzas at 450 degrees, and one 16-inch pizza in the oven takes 11 minutes. When I bake more than one pizza, I have to rotate them and increase the baking time. It's definitely a science, and it took some trial and error for me to find a perfect works-for-me-every-time method!

Now, I know there are some pizza stone fans out there. Anyone else want to chime in with pizza pan recommendations? :) I'd also love to hear the temperature and baking time you prefer! :)

Comments

I love my thin one like the ones pictured. I think I also got it at Walmart. I think I'm able to make a more "professional" looking pizza in one of those...but I LOVE my pizza stone. I really can't decide which one I like better. Usually I make 2 pizzas at a time, so I use both! Sorry, I'm not help! I'm hungry, though, and would love some pizza!!

Ok, I use a pizza STONE. Really all it is a large ceramic tile (18 inches by 18 inches) I bought at Lowes for 25 cents.

Added bonus is that it even outs the heating of my oven too!

Baking stones are definitely the way to go! They can be pretty pricey, but if you go to Home Depot and get an unglazed terra cotta tile the size of your oven, it'll just cost you less than two bucks. Trust me, if you start cooking on baking stones you'll never use a baking sheet again! I like to get the stone screaming hot along with the oven (450-475) then slide the pizza onto the stone with parchment paper. I usually roll out my dough on parchment anyway to make clean up easier.

I don't really understand pizza stones. As a hater of soggy pizza crust, I love the idea of a pizza stone, but I don't understand how to use it.

The directions ours came with said to preheat the stone so that it is good and hot before putting the pizza on. So, we preheated it in the oven, took it out, placed the dough on top, topped it, and put it back in the oven. This was slightly dangerous to be working on something so hot and we were unable to fiddle with the dough once it was placed on the hot stone. Also, the pizza stuck badly since we did not grease the stone as directed by the all-knowing manual. Another source said to fix your pizza on a cornmeal dusted cookie sheet and simply slide it onto the hot stone while it is in the oven. Not a good idea. All the toppings slid right onto the bottom of the oven and my dough folded in half on the stone, giving me a lovely, smokey, folded pizza thingy.

How do y'all use a pizza stone?

I love my pizza stones (I have two large ones!). This is how I've solved all of the above mentioned problems through much trial and error:

I preheat my stone for five minutes or so - if I let it get too hot, it bakes the crust too quickly before I can get all the toppings on it!

I spray my counter top with cooking spray and spread the dough out on the counter, then I carefully fold the dough in half, and fold it in half again, so it's the shape of a large piece of pie. I take the stone out of the oven, dust it with cornmeal so the crust gets nice and crispy, and then I transfer my folded dough to the stone and unfold it. That way I don't have to try to unsuccessfully spread it on the hot pan. I bake mine at 400 for 8-10 minutes on the bottom oven rack, and 8-10 minutes on the top rack. Comes out great! Good luck!

My mom had a pizza paror for 11 years, so I am a bit of an expert. She had stone ovens...which is really the only way to make a real pizza:)500 degrees is what she set the oven at, but when I do it at home I start with 450, and adjust as needed. She oiled a flat pizza screen that had holes about the size of a pencil, and when the pizza was done on the top, she ttok it off the screen with a pizza peel (you could use something else, and finished the cooking. That is the easiest way to make pizza. Traditional oven do not work as well as a pizza oven, but if you have a gas oven you have an advantage. Also, it really is an art, so be patient enough to find the exact temp and time for your elevation. We are about 4000 ft here in prescott az. If all else fails make stombolis. Use less dough and strech out your dough slightly oblong, put all ingredients lengthwise in the center (you don't need to add as much as with pizza). fold both side over each other and roll up the ends. It should be the shape of a loaf of french bread. It will cook more even than pizza...no soggy dough.

Wow,

Your pizzas look so delicious! I'm still working to perfect our homemade pizza methods. It does take awhile!

Can you tell me if you find the need to slightly pre-cook any of your veggies before putting them on the pizza? We need to do it for onions and peppers or they are a little too crunchy for our taste.

Also, do you like to sprinkle any type of seasoning on top?

Thanks,

Trixie

We love our veggies still-crunchy, though ours don't usually seem too raw. We do put them on last though! So, we layer: sauce, cheese, meat, peppers (diced) and onions (sliced in thin rings). If the veggies are under the cheese they stay more raw.

We have sprinkled various things on top -- crushed red pepper, oregano, basil (my favorite!!), parmesan cheese, even garlic salt! Yum! :) I do it different every time. :) 

I also love my stones (both Pampered Chef). I've found that baking the pizza on the bottom rack on the stone gives me the "perfect" pizza: browned crust on the bottom and slightly browned cheese on top. Yum!

I have a pizza stone and love it. I think you also get better pizza with a high oven heat. I cook it at 450 degrees. I had trouble getting good pizza crusts until I used the stone. My sister has on of the pans like Tammy mentioned with the holes in it and she loves it.

I have both... non stick from Walmart and a pizza stone. I personally like the stones... so much that i have and use 3! They seem to bake more evenly and not leave doughy spots or make the top of the pizza too done before cooking the crust.

Plus, they do a great job with cookies too... same thing..even baking!

Jodi

Tammy I got my pizza pans off ebay, they are 14 inch and the seller said they came from a pizza restaurant.I brought 6 of them, at 2.00 each. They all have that lip on the edge and bake very evenly.If you type in pizza pan on ebay many different kinds come up. hth Anna

I've tried metal pizza pans and they ended up at Goodwill! I've also tried various pizza stones, and my hands down favorite is from Pampered Chef.

I cook pizzas at 450 degrees. I usually pre-bake my crusts for 5 minutes, then add sauce + toppings and bake until the toppings are done. With 2 pizzas in the oven, switching half-way through, I think it usually takes another 15 minutes or so. It's been awhile since I made pizza, since I don't usually run the oven in the summer!

We use a 1 square foot piece of marble that my husband bought at Home Depot. We, I think on your tip, put the pizza in a cold oven and turn it on to 400 degrees. We bake it for about 20-25 minutes. Putting the pizza in a cold oven allows the stone to heat up, and it cooks the pizza in the middle really well.

We too have the pans with the holes in them from Walmart. It was a set of two...a 12" and a 16" pan. I also have a 12" pan (similar to the type that Pizza Hut uses) that came with our (gifted) toaster oven. Personally, I like the one's with the holes in them. Like others have said, it makes for a crispier crust that doesn't get soggy. I would love to have a pizza stone! But for now, we're happy with our "holey" pans. Thanks Tammy for your pizza dough recipe. It's so simple, we have pizza two or three times a week sometimes. It's a nice way to use up little tidbits of leftover veggies and/or meat.

I use an inexpensive pizza stone and love it. I never got a good crust before I broke down and bought a stone. I bake my pizzas on a preheated stone in a 400 degree oven for about 13-15 minutes! YUM!

Well, I've been working on the pizza thing for quite a while now-I use one regular rectangular cookie sheet and one rectangular baking stone. I have found that with both of them it's good to oil the pans and sprinkle with just a little (maybe a teaspoon or two) of cornmeal-just enough to prevent the crust from sticking to the pan. Then, I roll out the crust, poke it all over with a fork and pre-bake it for about 5 minutes. After I pre-bake the crust, I top it and then bake again until the cheese is lightly browned. Unless I make a stuffed crust pizza-then I don't prebake the crust. With a stuffed crust, I've found that a whole cheese stick is too much, so I cut them in half and that's about right-not so much cheese that it doesn't melt well.
I've been wanting to try out your recipe for beef pepperoni. We use turkey pepperoni and turkey sausage but I think we'd like the beef better-especially since we'd know exactly what was in it. For sauce though, I still use the Ragu pizza sauce in the great big can that is sold at Sam's Club. It's very reasonable (about $4) and makes about 10-12 pizzas for us (and my dh really prefers his pizza on the saucy side so I use a lot). Another thing I do is sprinkle parmesean cheese on the sauce before I add any other toppings.
I think the thing about homemade pizza is to find out what your family likes-I've tried all sorts of different things and some we've liked and others didn't do so well.

I bake them at 450 degrees and usually for a total of 20 minutes (including the time for pre-baking the crust). I don't preheat either of my pans (prior to rolling the dough out) - and I used to have one of the pans that you use Tammy, but it was ruined and I never replaced it. Honestly, I don't think the pan is as important as the other things-like greasing the pan, pre-baking, and baking at a high temperature. As I said, I've been working at this for a while and have had lots of not-so-good outcomes-everytime I've read another suggestion from someone else, I've tried it out and then we decide if we like or don't like the outcome. It's definitely a trial and error thing. :-)
*I should also note that the stone is what I usually use for the stuffed crust pizza and eventhough I do not pre-bake the crust, it still turns out well-maybe because it's the stone and it heats differently?-Not sure, but thought I would mention it.

Honestly, I don't go to those home sales parties, but I was given a Pampered Chef pizza stone and loved it so much I asked for (and eventually received) a second! I also have their bar cookie pan. I was given the muffin pan too, but gave it away. I was too cheap to buy paper liners and it was too hard to clean. I'm sure other brands of pizza stones work fine, too. You are supposed to use a board or peel coated in cornmeal to "transfer" the assembled pizza to the preheated stone, but I never bother. I oil the pizza pan with some olive oil, roll/pat the dough out on it, prebake for a few minutes, then top and finish baking. Love it!
Lisa
http://hopewellmomschoolreborn.blogspot.com/
hopewellmomschool@yahoo.com

I use a pizza stone I got as a wedding gift-(from Target, I think.) I love it!

It, too, came with instructions to preheat the stone in the oven, but that does not work! I tried that once and it was an absolute stuck-on mess!

I just sprinkle the stone with cornmeal(helps prevent sticking) and pat out my dough directly onto it. (I've tried doing it on the table and transfering it, but never had success with that.) I add toppings and slide into a 450'oven. Works for me!

I also bake biscuits and sometimes cookies on my pizza stone- (really anything you'd bake on a cookie sheet.) Pizza stones can be used for more than just pizzas!

At this time I am back to using pizza pans but I love to use stones. Originally I was using unglazed, lead-free tiles. I kept the bottom rack lined with them at all times to help regulate our oven temperature. I preheated the oven to 500 F and used a makeshift pizza peel to transfer the pizza to the hot stone. (oh I turn the oven down to 400 F after the pizza is put in) The peel was actually an old thin wooden cutting board which I covered with cornmeal. Trust me, it took a little practice to get it down. You do not tilt the peel/cookie sheet so much as give it a quick flick of your wrist. Another tip is using less sauce so that everything doesn't slide off. My husband has eatten hearth cooked pizza in Sicily so we are trying to replicate it!! Right now I use a two pans and parbake the crusts to help eliminate the sogginess. If I do not parbake them I do brush a thin coat of olive oil on the crusts which helps to prevent soggy crusts as well. Prior to our move to Alaska we had a friend who owned a pizza shop who taught me this little tips! He took a business that was failing and turned it into pizza shop that almost couldn't keep up with the orders! Needless to say, I really trust his advice.

Oh, we did use our stones for pretty much everything from artisan breads, biscuits, and certain types of cookies. I am looking for the same type of stones at our Lowes and Home Depot but so far to no avail. I was really surprised when I found out how regional unglazed tile can be. However, if you are ever in the market for composting toilet, we have them at Home Depot in Alaska....

Opps, sorry I forgot to mention that we cook two large rectangular pizzas at a time, at 400 F for 20 to 24 minutes switching halfway through. We only end up with about 1/4 of a sheet left we have to young teens, and a 9 year old who are very active. We eat pizza either every Friday or Saturday night. The crust is a whole wheat recipe to which we add ground flax. The recipe makes either 5 loaves of bread, pizza crusts, or cinnamon rolls. We use 3/5 of the dough for pizza and then make up a large of cinnamon rolls which we leave in the refrigerator to rise. The next morning or Sunday morning we cook the cinnamon rolls for breakfast. I could make up a loaf or two of bread from the leftover dough but my husband prefers the cinnamon rolls for now. For that matter so do our boys!! I am happy to make them for them as I know they are eating healthier than if they had some sort of dry cereal (which they love and I despise...)

Take care now!!!

but now I use the kind that Tammy has. My husband is a "Brooklyn-loving-thin-crust" pizza man, and he prefers it when I use the metal pizza pan with the holes.

I don't mean that subject line to sound as if I've got pizza-making done pat. I've had my flops. ...But I have made pizza a lot. My family has been making pizza once a week for...oh, I guess 20 years or more. It started as "Daddy's Pizza," but now four of us in the family know how to make it. With eight people in the house, and all with good appetites, I would estimate that I've made 200 pizzas in the past 6 months; and that's just the times I took a turn making it.

My father used to work as a cook, and we all think his pizza is delicious. Though "Daddy's Pizza" is what I learned from, I like to try my own thing too, so we now have "Daddy's Pizza" and "Amber's Pizza."

We have regular pizza pans from Food Lion or WalMart, as well as three pizza stones. We got the stones on sale at the mall last year, and stocked up.

We are still getting the hang of using them. I heard from a friend that when you first get pizza stones, you need to give them a light (very light) coating of olive oil, and from then on you never need to oil them. She said that baking a batch of store-bought, really greasy biscuits would work, too. She uses her stones all the time, so I guess she knows what she's talking about. I haven't greased all of our stones yet. I'm a little unsure of using them, but I try it every so often. With pizza, the only thing that works for me is to roll the crust out on its own, set it briefly in some cornmeal, then put it on a hot pizza stone and pre-bake it before topping it. (Other ways always result in crust that is glued to the stone.) I really liked reading the tips here on how to better use pizza stones.

Right now, we leave the pans on the three racks of our oven, and slide the pizza pans on top of the stones, to benefit from the even heating.

Using regular pizza pans, the routine is quite simple. (hence, "making pizza in my sleep") We make all our dough from scratch, and sometimes the sauce too.

We have a GREAT oven; large, and equipped with a fan for even heat distribution. I turn the oven up to 500 degrees for nice crisp pizza. Dad says the high temperatures and the stones on the racks imitate a brick pizza oven, which make the best pizzas.

Our oven will hold four pizzas at once, but I have to rotate the pans halfway through the baking time. I usually bake 4 minutes with the fan on, swap pans, and bake 5 more minutes. We usually have thin crust, which gets nicely crisp, but for even crisper results, I'll pre-bake the crust for 2 minutes at 500 degrees before topping it.

Mmm....I'm getting hungry!

Thank you all for the pizza pan advice! I am one of the ones who had wondered how in the world a pizza stone actually worked (I usually press my somewhat-sticky dough onto the pans!). :)

For the lady who asked how to put the pizza on the stone, I usually also just oil the stone and roll/pat the dough out directly onto it without preheating the stone. As others mentioned, high heat seems to be the trick.

We use a metal pan and a stone because that is what we have. We grease both and then pat in the dough and put on toppings. We partially bake our pizzas, one at a time in a 425 degree oven for a little less than 10 minutes. After the pizza has baked for the little less than 10 minutes we use a large thingy (don't know what it is called, we got it at a Gordon's Food Service, it is about 12" by 12" with a long handle and is for moving pizzas)and move the pizza out of the pan and directly onto the stove racks. We finish off the pizza for another 5 or more minutes, til it is as brown as we want it. So you can cook your pizza on anything and finish it off without a pan and get a very crisp crust!

My dh used to be a pizza man so I use what he recommended (he is also in charge of stretching the crusts out for me) I went to a restaurant supply store and purchased a pizza screen (they come in different sizes) and work wonderfully. I had a pizza stone until it fell off the stove. I am not sure if we will replace it or not, Ithink I will either buy a large tile at Home Depot or more screens (I have to make three pizzas at a time for the four of us right now (my 7yr old ds eats more than I do!!)

I use a pizza stone that I got for my wedding, and I love it. I think I registered for it at Bed, Bath and Beyond, but I'm not sure. I heat the oven up to about 500 degrees for 30 to 60 minutes before I'm ready to actually make the pizza, and put the stone in there. Then I roll out the dough and put it on the preheated stone, reduce the oven heat a bit, and bake it. Mmmmm... no more soggy pizza!

We have a couple of pizza pans which we use and I tend to press the dough into these ones (although my husband prefers to roll them out using a small rolling pin - we actually use a glass).

We also use large cookie sheets/trays and roll the dough out until it is thin (on a lightly oiled tray). It doesn't come out as a perfect circle but if you want a perfect circle turn a plate upside down on the dough and run around it with a sharp knife. Voila - a perfect round pizza base!

Louise

The only time I use a pizza pan is when I am using a Bisquick pat-in the pan crust or a cornmeal crust (exactly like a cornbread crust) for a taco-style pizza. Otherwise I use a pizza stone.

This is how I bake it (taken from my recipe I typed up)

Preheat oven to 450. Roll dough into a 12" circle. Prick with a fork and place onto oven stone. Par-bake for 4 minutes. If you don't have a stone, place on pan and par-bake on bottom rack of oven instead. Remove from oven - and if it has bubbled up a bit, I usually press down with a towel or my pizza peel and let cool a bit before topping on a wire rack. For each pizza top with 1/2 cup of sauce (if not using homemade I will just use jarred spaghetti sauce), 3/4 cup part-skim mozzarella cheese (or 3 oz Italian cheese blend) and then with 17 turkey pepperoni slices and any other toppings (thin sliced onions, mushrooms, peppers, etc). Don't put a whole lot of toppings on because too many will make the pizza soggy. The sprinkle about 2 Tbsp of shredded Parmesan on top. Bake for about 9 minutes until the cheese is melted and starting to brown and the edges are browning (it's going to be 12-15 minutes total including the par-baking). Take out and let cool for about 3-5 minutes so the cheese won't slide off when you go to cut it. Eat and enjoy. It's going to be about 5 points per slice depending on if you add any more pointy things to the pizza when you top it. Now, if you eat two pieces, it's not 10 points for both, it's going to be 11, just to warn you, and it's going to be 16.5 points for 3. So watch what how many you eat. :)

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Image CAPTCHA
Enter the characters shown in the image.

User login

Subscribe for free recipes, menu plans, and kitchen tips!