There are many different types of pizza, from traditional Italian varieties to unique regional variations. However, one factor that can influence the style of pizza is the type of pan used.
The surface of the pizza pan can impact how crispy the crust is, so it’s essential to select the right pan for your needs.
Perforated Pans
Full-size perforated aluminum sheet pans are great for baking pizza, bread, pastries, cookies, and more. The perforations help air and steam to circulate, resulting in food that’s crisp on the outside and moist inside.
These pizza pans are also excellent for baking savory foods like soups, stews, and casseroles. They’re available in a variety of hole configurations to accommodate your needs.
Stainless steel is a durable material that’s easy to clean and resistant to warping from high heat. This type of food pan works well for searing meats and baking acidic ingredients like tomato paste.
This type of metal is ideal for frying or boiling foods in commercial kitchens because it is lightweight and durable. It’s also dishwasher safe. Other materials, like melamine and polycarbonate, can be used in certain situations, but these are less durable than stainless steel or aluminum.
Non-stick Pans
The main benefit of non-stick pans is that foods don’t stick, so you can use less or no oil when cooking. They also clean up quickly, as food residues can’t adhere. However, if you choose to use these pans, be sure to only cook with a small amount of oil or butter, and avoid using cooking oil sprays, which contain chemicals harmful to non-stick coatings.
When purchasing a non-stick pan, look for one without the chemical PFOA (perfluorooctanoic acid), which has been linked to health problems. Ceramic non-stick coatings are a newer option that does not contain PFOA and can tolerate higher temperatures than traditional Teflon pans.
Dark-Coated Pans
Dark pans can be a baking pro’s best friend when used correctly. Typically made from aluminum or tin, they are durable and relatively affordable.
It’s an excellent choice for foods with a crust, such as cinnamon rolls or pizza. Reducing the oven temperature and baking time by 25 percent is best in these cases. This allows the center to bake through without overcooking the edges and bottoms. This also works well for meatloaf and pieces of bread.