Table of Contents
- Pizza pans with holes Vs without holes
- Things look out for when getting a pizza pan
Oh! Who doesn’t love the crispy chewiness of munching a slice of pizza? Everyone wants a bite from a delicious pizza. That is why it is served almost all over the world in homes, restaurants, cafes, pizzerias, bars, food trucks and even in offices where most workers cannot resist a taste of pizza after a hard day’s job.
A good pizza is irresistible and leaves a memorable taste in your mouth long after it has been consumed. Now, have you asked yourself why would some people leave their area where quality pizzas are made to another pizza store to get that special and unique taste they crave for? Furthermore, have you wondered why some people ascribe a pizza taste to a particular city? The answer is not far-fetched. Oftentimes, the reason behind this is the type of pizza pan used in making the pizza.
As a cook, to make a pizza people would travel kilometers to buy, it is imperative to know and understand the different types of pizza pans, the material used in making the pan, the thickness of the pan, the different surface styles and how to manage and maintain them. On the other hand, if you are just a Pizza lover but you don’t know how to make a Pizza and you are just inquisitive about the difference between them, you are still in safe hands. In this article, we take you through the entire process. Let’s dive in right away.
Pizza pans with holes Vs without holes
There are several types of pizza pans and each one of them are unique in their own right especially when you have a certain type of pizza you want to serve. The popular ones are Deep dish pizza pans, pizza screens and dishes, pizza stones, cast iron pizza pans, car pizza pan, regular pizza pan, wide rim pizza pans amongst others.
However, in spite of the numerous types of pizza pans mentioned here, there are basically two kinds of pizza pans: pizza pans with holes and pizza pans without holes.
Pizza pans with holes
Pizza pans with holes are also known as perforated pans. And its distinguishing feature is that it has gaps or holes at the bottom and as a result of these holes, heat transfers directly to the base making your pizza cook faster. It also gives your pizza a crusty and brown colour.
The perforated pan reduces the moisture in the pizza and gives it a crispy texture and ensures that the pizza is evenly and thoroughly baked.
Most often, this kind of pizza pan is made from aluminum so as to ensure the durability of the pan.
Pizza pans with no holes
Pizza pans with no holes prevent direct heat from getting to your pizza. It also prevents direct airflow from the bottom which makes the pizza soft and sloppy. This type of equipment takes longer for the heat to transfer which slows down the baking process and allows you to control the pace at which you prepare your pizza.
Features of Pizza Pans with Holes vs Pizza Pans with no Holes
When using the perforated pans, you can be sure that your pizza will have less moisture. This is because the perforated layers collect heat faster and spread it evenly and uniformly. The perforated pans are made of aluminum and provide great durability. Most perforated pans have thick layers that enable them to cook even faster and distribute heat evenly.
The pizza pans without holes are made of thicker materials which explains why it takes longer time for it to heat up. It also explains why it will likely be slower than the perforated pan. This is why pizzas cooked in this pan will be thicker, softer and give off a chewy taste.
Maintenance and Cleaning
Every cooking utensil requires thorough cleaning after use. However, using a perforated pizza pan can take your time when you want to wash it after use. This is because you will have to clean the residue and crumbs that get stuck on the baking surface. Apart from this, the holes will require extra attention because you will have to take your time washing every hole to make sure that it is sparkling clean.
For the pizza pans without holes, they can be cleaned in the dishwasher and it involves a relatively straightforward approach. Also, you will not have to worry about residue or crumbs of pizza getting stuck on the surface of the pan.
The perforated pan cannot be used for many other things because of the holes underneath. Especially for people that want to use it for other purposes, the perforated pan is not very versatile.
On the other hand, the pan without holes can be used for other purposes apart from making pizza. It can come handy as a flexible solution for all other baking needs. You can also cut the pizza in the pizza pan since the pan has a solid and flat surface.
It is important to know that each pizza pans will produce different styles of pizzas. The perforated pan is best used when a crusty, brown-coloured pizza is desired. The holes remove the moisture and prevent the crust from getting soggy, thus giving off a pizza with fine, crisp edges.
On the other hand, the pizza pan without holes does not get the airflow from the bottom which makes the pizza soft and sloppy. The inability of the pan to distribute the heat evenly allows for extra moisture in the pizza.
The perforated pizza pan enables faster heating and allows the pizza to be baked quickly. The holes allow airflow from the bottom which decreases the baking time. While the pizza pans with no holes take a longer heating time due to the thick surface.
Having listed the distinguishing features of both type of pans, the following are the advantages and disadvantages of both:
Pros of pizza pan with holes
- Transfers heat directly to the pizza thereby giving it a crispy and crusty edge
- Bakes faster and more thoroughly
- Removes moisture from a pizza and allows for a dry pizza
- Highly durable
- Enables pizza to cook uniformly
Cons of pizza pan with holes
- Can only be used for only a single purpose of baking a pizza
- Could be difficult to wash
- Could easily overheat the pizza or get the pizza burnt if not monitored closely
- Not very flexible
Pros of pizza pan without holes
- Highly flexible and can be used for other purposes such as cooking, baking amongst others
- Produces soft, chewy pizza
- Easy cleaning
- Allows for regulated cooking of the pizza
Cons of pizza pan without holes
- Cooks slowly
- Not suitable for crusty pizza
Things look out for when getting a pizza pan
Be it perforated or not, your pizza pan needs to be the best and reliable at all times. You wouldn’t want a pan that’ll get faulty after a couple of months after use, would you?
So, below are the necessary things to put in consideration when seeking the best pizza pan.
Type of material
If you’re a person with an eye for detail, you’d know that a strongly built pizza pan will guarantee not only durability but less maintenance!
The stronger the material; the longer your pan will last! Typically, Pizza pans are made from either stainless steel or cast iron.
And of the two, I tell you that a stainless steel pan will require little or no maintenance than the cast iron option. However, you’d have more burnt pizzas with your stainless steel pan if you’re a novice in pizza making because of its tendency to heat fast.
On the other hand, cast iron pizza pans require regular maintenance because they have to be regularly seasoned to maintain the nonstick surface of the pan.
Cast iron pans are also to be washed by hand. Regardless, putting the maintenance part aside, pizza pans made from cast iron usually guarantee the savory and rich flavor of the pizza crumbs. They are incredibly strong and durable and can last for years!
As explained earlier, there are various kinds of designs of pizza pans; some perforated, while some are not. There are some pizza pans that have vents (holes) in the bottom which allows the heat to flow beneath the pizza. And this ensures that you have an even crisper pizza crumb – if that’s what you prefer. So, if you’re the type that likes your pizza all crispy, consider getting a vented pizza pan!
Just to add, vented pizza pans can also cook thin-crust pizza even more quickly than you’ll expect.
This is however based on preference- so if you love deep-dish pizza, consider going for a pizza pan with edges!
Why? Because not only does a pizza pan with edges give you a savoury deep-dish pie but you can also make pizza with a stuffed crust!
Movement of the pizza pan to and from the oven will be a stupendous task if it’s handles are not strong enough.
I give you a scenario: you want to move your yummy pizza from the oven then the handle snaps to one side. and boom! Your whole pizza becomes a mess on the floor.
So, to avoid this kind of scenario in your kitchen, I’d advise that you get a pan with sturdy handles- preferably made from aluminium.
Strange isn’t? I’m sure you’re asking yourself what else can I use my pizza pan for? However, Pizza pans can also be used for a whole lot of other things like roasting veggies and cooking meats like chicken, beef, and pork chops.
Mind blowing, right? Getting a pizza pan doesn’t only stop at pizza making; you should ensure to get the one that you can use for various purposes like those listed above.
There is no doubt that pizza has become a global thing. For some people, it is a habit they can simply not give away. For others, it is the perfect substitute for cake since so many people can share a pizza at the same time. This explains why people always desire the best pizza and would go to miles to get one if required. However, making a good pizza is as important as getting the desired texture, taste and type that your customers desire. This is why the type of pans used may be important. A perforated pan will produce a crusty pizza which will appeal to people who love crispy and crusty pizza without any moisture.
The brown color that is seen in pizza cooked with a perforated pan is a delight to many and for others, it is a sign that the pizza is well cooked. On the other hand, however, the time saved in cooking could well be wasted when trying to wash the pan. This is because vestiges of doughs could stay in the holes and may not be removed using the dishwasher. This is why some prefer the pan without holes as it gives them the perfect thick and chewy pizza they love.
This is not to say that chewy pizza is better than crusty ones but I dare say it all comes down to individual choices. Pans without holes could cook for a long time and even more, cook less uniformly thereby giving the baker a problem. This explains why most cooks will ensure that the pan is of the right material to determine the level of heat it can absorb. If the pan is made of aluminum or steel, then the cook can be sure that he got the right material.
However, there is also the problem of coating. If the pan is extra coated, you can be sure it will absorb more heat and cook even slower. Irrespective of the differences in style and texture, it is totally imperative for a cook to know or decide which pizza equipment is best suited for the type of pizza he or she wishes to produce.