Input requested: Pizza pan recommendations
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! :)