Making pizza at home is a great way to control what goes into and on to your pizza.
It is also a fun activity for you and your family, but that fun can run into trouble when the outcome is a soggy or burnt pizza. To avoid a pizza disaster, you need to have the best pizza pan for the job.
What are the best pizza pans? The best pizza pans will vary by the type of pizza you want to make and how you cook it. In general, any pizza pan should be made of high quality, durable materials, highly conductive, and easy to maintain. Pan thickness, special coatings, and other factors vary by need.
You will want to make sure to choose the correct pan, not just for the type of pizza you want to make, but also for the method you plan to use to cook your pizza.
The best pizza pans can be made from a variety of materials depending on how you plan to cook your pizza and the type of pizza you are making. Deep dish pizza will require a different pan than a thin crust pizza. There are even pans designed for use on the grill or specifically for frozen pizza.
There are a lot of different types of pans and pan materials out there. Some may be great for one style of pizza cooking and terrible for another.
Read on to learn all about pizza pans and then slice into our list of the nine best pizza pans on the market.
What is a Pizza Pan?
In case you’ve never seen a pizza pan before, they’re as straightforward as they sound.
Pizza pans are a type of baking tray or cooking vessel specifically for baking pizza. They are typically round but can also come in square or rectangle shapes.
Some high-quality baking sheets can also double as pizza pans, but it is typically advised that you purchase a pan specifically for pizza.
There are several types of pizza pans which vary based on the style of pizza as well as the intended cooking method. Pizza pans are also made from a variety of materials, which again will depend on the style of pizza being prepared and the desired cooking method.
What Are the Different Types of Pizza Pans?
There are roughly 7 different types of pizza pan out there. Although there are likely double the number of substitutes that have the potential to be used for pizza, let’s stick to the true pizza pans.
The 7 types of pizza pans are:
- Deep Dish Pizza Pans
- Perforated Pizza Pans
- Pizza Stones
- Cast Iron Pizza Pans
- Cutter Pizza Pans
- Regular Pizza Pans (that also come in a wide rimed variety)
- Grill Pizza Pans
There is MUCH more we can say about each of these pan types, but for the sake of moving on to the best options sooner, we’ll move on to picking a good pan and reviewing the best options.
If you’re interested in learning more about each type of pizza pan, you can read more about them at the end of the article.
The Best Features of a Quality Pizza Pan
A well-made pizza is a beautiful thing. A ruined pizza is, well, a tragedy.
Here are some features to look for when choosing the best pizza pan, regardless of pan types:
Material
As we mentioned, the very best material will really depend on your desired cooking method.
The most common materials used for pizza pans include:
- Cast Iron
- Carbon Steel
- Tin Plated Steel
- Hard Coated Aluminum
- Ceramic or Cordierite Stone
Some materials are more versatile than others.
While cast-iron may be the most versatile, metals such as aluminum and steel are the most used in restaurants. This is mostly due to the low maintenance requirements and easy clean up but also relates to their versatility.
Durability
Let’s be honest. You’re not planning on making a hundred pies a day and allowing your neighbors to slice them up with meat cleavers on the pans and letting them “frisbee toss” the pans back to your home.
But you will still want to purchase a durable tool.
Pizza pans are exposed to very hot temperatures, are often used as cutting boards, and will likely be washed many times (with some scrubbing to get off all the grease).
Get the most out of your pizza pan by purchasing one that can take a beating. We recommend reading customer reviews to help you determine durability.
Conductivity
Conductivity relates to a material’s ability to absorb and hold heat. Highly conductive pizza pans are typically the way to go here.
However, stones are an exception, because you should always pre-heat your stone ahead of time.
A cold stone, just like a metal pan with poor conductivity, could result in a soggy or undercooked crust. Highly conductive pans will heat up quickly once in the oven, speeding up the cooking process and leading to a deliciously crispy crust.
Cleaning & Maintenance
If you’re making pizza casually at home, pick something that’s easy to clean and maintain.
Although most pizza pans can not be put in the dishwasher, they also do not require special chemicals or equipment. Most do not need to be seasoned frequently, or at all.
That’s not to say that only the only quality pizza pans out there are easy to maintain. Cast-iron pizza pans are extremely versatile, durable, and offer great conductivity, but they are difficult to clean and require frequent seasoning.
If that does not bother you, cast-iron is a great option.
Pan Thickness
Fortunately, determining the right pan thickness is easy so long as you know what type of pizza you want to make.
If you are going for a deep dish, you will want a thicker pan because it will cook slower. A thinner pan will result and a faster cook and a crispier crust.
Pan thickness is measured by gauge.
With the larger numbers, 20-26 gauge, being the thinnest. While the smaller gauges, 14-18 are thicker. For a doughier crust, or when making deep dish, you will want to stick in the 14–18-gauge range.
The Type of Coating
The type of coating used on your pizza pan will also impact how the crust cooks (in addition to heat and airflow, which we’ll discuss at the end of the article in our pizza pan type review).
There are two major factors to consider when picking a pan coating:
1. First, decide between a light or dark coated pizza pan.
The difference between light and dark coated pizza pans is best remembered by thinking of toast.
A darker pizza pan will hold onto more heat and thus cook faster, often resulting in a crispier crust. Light coated pizza pans reflect heat and will slow down the cooking process.
2. Second, you’ll have to choose between anodized hard coating, silicone glazed coating, and uncoated pizza pans.
The distinctions between hard-anodized, silicone glazed, and uncoated pans can also be easily understood by considering the color.
- Hard anodized pans have a darker finish and will increase the cook time.
- Silicone glazed pans are actually just hard anodized pans with additional coating. This extra layer of coating makes the surface non-stick and allows you to use less oil or flour on the pan. They also do not need to be seasoned.
- Uncoated pans are like light coated pans. They will need to be seasoned before the first use and generally result in longer cooking times due to their light color resulted in limited heat absorption.
The 9 Best Pizza Pans
Now that we have discussed not only the different types, coatings, and materials used in pizza pans, as well as the quality indicators of the best pizza pans, let us dig into our list of the top 9 pizza pans:
| Rank | Product | Key Features |
|---|---|---|
| 1. | TeamFar Pizza Pan Set | Stainless steel, dishwasher-safe, set of 4, 12" |
| 2. | CastElegance Thermarite Pizza Stone | Foodsafe cordierite, 14" |
| 3. | LloydPans Pizza Quik Disk | Perforated, aluminum, preseasoned, 12" |
| 4. | Deedro Pan Pizza Tray Set | Stainless steel, 12" & 13" |
| 5. | Chef Pomodoro Chicago Deep Dish Pizza Pan | Hard anodized aluminum, preseasoned, 12" |
| 6. | Cuisinart Chef's Classic Bakeware | Stainless steel, perforated, nonstick, 14" |
| 7. | TableCraft Pizza Grilling Tray | Steel, handles, perforated, 15.5" |
| 8. | Wilton Perfect Results Pizza Pan | Steel, nonstick, 14" |
| 9. | AirBake Pizza Pan | Aluminum, perforated, nonstick, 15.75" |
We determined our order based on considering all the quality indicators we have discussed, as well as considering the versatility of each pan.
Some of the more specific types or styles of pans fell lower into the list, so if you know you prefer a grill pizza pan, or a perforated one, your top option may not show up until later in the list.
Let’s get started, shall we?
1. TeamFar Pizza Pan Set
There are a few reasons why the TeamFar stainless steel pizza pan set made it to number one. Being made from heavy duty stainless steel, these pans are designed to take a beating yet are still easy to clean and maintain. They are also very versatile.
TeamFar goes as far as to say that these pans are dishwasher-safe, although we would encourage you to hand wash them and let them air dry when possible, it will help them last even longer.
While this pizza pan is relatively thin, it is a light coated hard anodized pan and as such will result in slightly longer cooking times and a doughier crust. The increased cooking time and doughiness of the crust is also because these pans have a smooth surface.
The downside to the TeamFar pizza pans is that they are not suited for the grill or stove top, and they may even get overly hot in a broiler. So, if you plan on using those cooking methods, or you just really enjoy a thin crispy crust, you may want to consider other options.
2. CastElegance Thermarite Pizza Stone
CastElagance’s 14-inch Thermarite pizza stone is made from cordierite which means it is incredibly durable. It can handle temperatures as high as 2,000 degrees but will need to be preheated before you place your pizza on it.
Pizza stones result in a much crispier crust than most other types of pizza pans. This is due to the stones’ ability to absorb moisture and promote airflow. Pizza stones are also quite versatile, this one can be used in the oven or on a grill.
Cleaning this pizza stone is easy. It just needs to be wiped down with water and allowed to air dry. You cannot put it in the dishwasher though.
3. LloydPans Pizza Quik Disk
This 12-inch pre-seasoned perforated pizza disk from LloydPans is the next best option for those who prefer a thin and crispy crust but do not want to use a stone. This hard anodized, 18-gauge aluminum pizza pan is pre-seasoned, meaning it is ready to use right away.
Its hard coating makes this pizza pan very durable, easy to clean, and in combination with the perforations, will do a great job conducting heat. This is a great pizza pan for those who really enjoy a thin crispy crust.
The downside to this pan is that it is not great for the grill and it will allow for some dripping in the oven. However, you can always put another pan underneath it to avoid grease or sauce burning in your oven.
4. Deedro Pan Pizza Tray Set
Deedro’s stainless steel pizza pan falls somewhere between a regular coupe pizza pan with a wide rim and a cutter pan. It has smoothed out edges that rise at a slight angle, allowing for a crust that is not quite deep dish, but certainly thicker than thin crust.
Some other highlights of Deedro’s pizza pan relate to its material. Made from stainless steel, it is quite durable and easy to clean, Deedro also says it is dishwasher safe but as we have said, it always better to hand-wash cooking vessels.
This pan has a brushed finish, making it non-stick and while it is technically a light coated pan, it has great heat conduction. This is partially because it is made from steel, versus aluminum, and is additionally due to its thickness.
This is a great pizza pan for regular crust pizza and frozen pizzas but would not do well with a thin crust pizza and is not suited for the grill.
5. Chef Pomodoro Chicago Deep Dish Pizza Pan
The first and only deep dish pizza pan to make this list. Chef Pomodoro’s Chicago style deep dish pizza pan is the undeniable winner if you want to make deep dish pizza. Made from hard anodized aluminum and pre-seasoned, this pan can be used right away and is easy to clean.
It has all the necessary attributes of a good deep-dish pan: high walls, a thick bottom, and a light coating. All of this helps reduce heat absorption and allow your deep-dish pizza the time it needs to cook perfectly.
6. Cuisinart Chef’s Classic Bakeware
Moving on down the list, with another great option, is this nonstick, stainless steel pizza pan from Cuisinart. This pizza pan is perforated and hard coated, making it durable and easy to clean.
Its edges have been thickened to help stop warping in high temperatures and make it easier to pull out of the oven. It’s not a great option for the grill, but due to its thick bottom it can be used for thin and regular crust pizza.
The perforations will lead to a crispier bottom crust. So if you use it to make a regular crust pizza, just be careful with burning, or cook at a lower temperature.
7. TableCraft Pizza Grilling Tray
The TableCraft BBQ pizza grilling tray only made it in lower in this list due to its limited versatility. This is a phenomenal option for those who like to grill their pizza, or if you would like to use an extremely hot stone or brick oven.
Made from cast-iron and treated with a non-stick coating, this pizza pan can handle the heat and the cleanup. There are even handles on each side to make it easier to move from the hot grill to the dinner table.
8. Wilton Perfect Results Pizza Pan
Wilton’s Perfect Results non-stick pizza pan is true to its name, so long as you do not want either a super thin crust nor a deep-dish pizza. This pizza pan is solidly in the middle – a nice, reliable, no-fuss pan of good quality.
The pan is durable and pre-seasoned, making it well suited for homemade or frozen pizza cooking. Made from stainless steel and dark coated to be non-stick and easy to clean, this is a great option for those who want a traditional crust pizza cooked right, every time.
9. AirBake Pizza Pan
Last but certainly not least is the AirBake nonstick pizza pan. Made from aluminum and perforated with extremely small, almost mesh like perforations, this is the go-to pan for frozen pizza fans
Made from aluminum, this pan has only one real downside: it can get bent easily.
The small perforations allow enough air and moisture out to result in the perfectly cooked frozen pizza. While easy to clean, it must be hand washed and is not well suited for anything other than thin crust and frozen pizza cooking.
Related – Every Type of Pizza Pan, In Detail
If you’re new to the wonderful world of pizza baking, and not sure where to start, check out the different types of pans and which types of pizza they’re good for.
Deep Dish Pizza Pans
Deep dish pizza pans are probably the most recognizable variety of pizza other than traditional or regular pizza pans.
Deep dish pizza pans almost resemble cake pans due to their high walls and the fact that they come in both round and square options.
Deep dish pizza pans are typically a type of metal like stainless steel and aluminum. It is also common for deep dish pizza pans to be non-stick or plated with tin. This is due to the increased likelihood of the pizza sticking thanks to the larger amount of dough, sauce, cheese, and toppings.
As most deep-dish pizza pans are made from metal, it is not advised to use them on a grill or over any type of open flame. Deep dish pizza also cooks at a lower temperature, so it is rare to see deep dish pizza prepared in stone, clay, or wood-fired ovens.
Perforated Pizza Pans
Also sometimes referred to as pizza screens or disks, perforated pizza pans are designed to speed up the cooking process substantially. So much so that if you are not careful, you could easily burn the bottom of your pizza.
The perforations, which can range from small mesh squares to small or medium round holes, make it easier for heat to the reach the bottom of the crust. This also increases the air flow which also works to speed up the cook time and results in a crispier crust.
Most restaurants that use perforated pizza pans utilize conveyor belt pizza ovens to accurately control the cook time. Although, it is not exactly uncommon to use perforated pizza pans in brick or clay ovens, and sometimes even commercial-sized conventional ovens.
It is also generally agreed upon that perforated pizza pans are the best for cooking frozen pizzas as they give somewhere for all the extra moisture to go. Just be sure to put a drip pan or something under them if you are using them in your conventional oven.
Pizza Stones
The only major difference between pizza stones and pizza pans (other than the material) is that pizza stones will always result in a crispier crust.
This has to do with heat transfer or, conductivity, and the fact that you typically heat up your pizza stone before cooking on it.
Pizza stones are usually ceramic or cordierite and are designed to mimic the way a brick or clay oven pizza surface would cook a pizza. The various types of stone are more porous than metal or cast-iron pizza pans and absorb more moisture from the pizza, resulting in a crispier crust.
Pizza stones are also pretty versatile. They can be used in conventional ovens, clay or brick ovens, wood-fired ovens, and under broilers. They are even good for grills or near open flames. If you want to use one on the grill, just put foil underneath it to keep it from getting charred.
Cast Iron Pizza Pans
Cast iron pizza pans are often hailed as the most durable and versatile type of cooking pan.
This is because they are the only pan that be used for every conceivable way you may want to cook your pizza. They can go in the oven, under a broiler, placed on the grill, or be used on the top of stove.
Cast iron pizza pans, like all cast iron cooking vessels, are very heavy and require more maintenance than most other types of cooking pans. They also must be cleaned in a specific way and seasoned regularly.
These qualities can dissuade some people from using them, but they do make a great pie.
Cutter Pizza Pans
Cutter pizza pans are sometimes referred to as CAR pizza pans (we researched the CAR acronym and were unable to find an explanation) but the reason for calling them cutter pizza pans likely has to do with their ability to accommodate rolled, sheeted, or misshapen pizza dough.
At first glance a cutter pizza pan looks like a regular pizza pan with slightly higher walls. These are about a quarter as high as the walls of a deep-dish pan. These walls typically do not go straight up but tend to rise out at an angle.
The slightly elevated walls are used to help you stretch your pizza dough over them, at which point you would either cut the dough or just allow it to cook as is, resulting in a more rustic looking crust. This is where the cutter name likely comes from.
Other than the specialized edges, cutter pizza pans are not very different than regular pizza pans (which you can also cut along if needed). They are typically made of different types of metal and are intended to be used primarily in ovens.
‘Regular’ Pizza Pans
Regular pizza pans are sometimes referred to as coupe pizza pans. They are most common type of pizza pan, especially in restaurants because you can use the pizza pan to bake, slice, and serve the pizza.
They have just slightly raised sides and are usually made from aluminum.
Regular pizza pans are durable and very easy to clean and maintain. They are designed for conventional ovens but can be used in all types of ovens. They are not designed to be used on grills or over open flames.
Some regular, or coupe, pizza pans come with wider rims. The elongated rim has no culinary purpose. It is mostly used for a nicer presentation effect or by restaurants to make it easier to handle the pan.
Nibbed Pizza Pans
Another specialized type of regular pizza pan worth mentioning is called a nibbed pizza pan. Unlike regular pizza pans that have a solid, flat surface, nibbed pizza pans have small bumps that allow airflow.
This airflow aids in heat transfer and will result in a crispier crust and a shorter cook time. The idea is like perforated pizza pans, but the lack of holes stops grease and sauce from dripping.
This is a great option if you want a moderately crispy crust out of your conventional oven.
Grill Pizza Pans
The last type of pizza pan on the market is technically just a perforated pizza pan that has two adaptations making it suitable to be used on a grill.
The first adaptation relates to the material, grill pizza pans are typically metal or cast-iron but are coated to withstand the heat and open flames.
Grill pizza pans are also often equipped with handles. This is to make it easier to remove them from the grill.
Most grill pizza pans can be used in all types of ovens. You just have to be mindful when using one in your conventional oven, as grease or sauce could drip from the bottom.
Up Next: Pizza Dough Not Stretchy – What To Do
