Let us talk about a pizza pan with holes vs no holes – is a perforated pizza pan a good choice to use when wanting to make pizza at home?
Just as a pan is an essential tool to have in the kitchen, we can also say that it’s one of those things you don’t want to, or in some cases can’t, cook without.
The best way? Cook with your favorite utensils and get yourself some new and best pizza pans today.
The type of pizza pan you use when you cook pizza can make a world of difference when it comes to the taste and texture of your homemade pizza.
In this post, we will explore some options for deep dish pizza pans with different shapes and sizes of holes in them that may affect what happens during the cooking process of your thin crust pizza base — from achieving a crispy bread dough down to a not so crispy, chewy pizza crust!
Pizza Pan With Holes vs No Holes: What Are Perforated Pizza Pans?
What makes these aluminum perforated pizza pans so special? Well, for starters they’re perforated. What does that mean?! This type of pizza pan has holes in it!
And not only do the holes of a perforated pizza pan let steam through during the baking process while you wait patiently by watching closely as the pizza cooks, but it also means that heat will get right down into your favorite toppings that you added to the base, which speeds things along significantly while making pizza — especially when using light toppings like veggies or non-processed meats such as chicken breasts which ultimately require less time to cook.
How Does a Perforated Pizza Pan Affect Pizza Crust & Toppings?
The crispiest, most delicious pizza crust you’ve ever tasted is just a few minutes away! A pizza pan with holes in it is great for achieving that deep-fried crunchy crust by letting air flow into the base while it cooks quickly and evenly.
But what really makes a perforated pizza pan stand out? Well, their primary function isn’t only about creating crispy layers of pizza dough; reducing moisture also allows directing heat towards your food, so there’s less grease.
The best thing about using a perforated pizza tray is that it won’t affect the flavor or integrity of your thin pizza crust at all.
This particular type of baking pan can be used for making pizza with a thinner, crispier base with less chewy edges because you will not have any trouble getting an even baking time on all sides!
To avoid having oil spill over while making pizza, brush down both sides before putting it in the oven, so there are no masses or burned spots when preparing food items like these delicious thick crust pizzas.
It is also recommended to simply sprinkle a bit of whole wheat flour onto the pan rather than using olive or canola oil. This will also prevent the pizza base from sticking to the pan.
The best pizza pan is an excellent choice for even cooking your favorite dish because of its design. In addition, it can easily be used to reheat your leftover pizzas.
However, — and this may seem like a big problem at first glance! A pizza pan with holes or any pizza pan really are not very versatile; you’re only able to use them once during each usage cycle before they need cleaning again. If there is any cheese left in the pizza pan before placing a new pizza for baking, it can cause the pizza crust to stick.
Pizza Pan With Holes vs No Holes: Pizza Pan Without Holes
Those who love to cook chewy / soft pizza crust rather than a crispy crust, should opt for regular pizza pans with no holes.
Most pizza pans, however, don’t allow as much free airflow, so there will be no moisture loss, which leads to soggy centers of your delicious pie; also too much excess surface area exposed at once results in softer crusts with less crispiness than what you’d get from perforated pans due to how deep they cut into them.
The thick base of these pizza pans means that you will need to cook your pizza for a longer time than if it were made in an aluminum or steel pan with holes.
The toppings won’t be evenly cooked, especially when making the first-time eaten here; however, this problem can easily be solved by giving all parts enough exposure before taking any action (such as slicing).
When it comes to cooking crispy pizza in a pizza pan without holes, bear in mind that the internal parts will cook evenly.
Also, since some pizza pans are made from dense materials such as cast iron, they take longer to heat up, but not as long as a pizza stone.
Pizza Stones
A pizza stone is often seen as a professional tool used to make the perfect crusty pizza. It is often seen in restaurants and pizzerias rather than in a home where one would work with the best pizza pan instead.
Cooking pizza in a pizza stone is seen as one of the best ways to mimic a professional thin crust pizza. This is thanks to the heat of the stone.
The entire surface of the stone gets extremely hot and starts to turn the base of a pizza crispy as soon as it comes into contact with the heat of this specially constructed pizza oven.
Pizza stones are great to use when wanting to create a Neapolitan style pizza.
This method of cooking a pizza is not recommended for beginners trying to make homemade pizza. There are some tricky bits that need a little practice beforehand. A Neapolitan style pizza is definitely best cooked on the stone floor of a wood burning pizza oven.
Pizza Screens
A pizza screen is an alternative tool to use for making homemade pizza instead of using a perforated pizza pan.
It is an aluminized steel construction that has a round flat mesh like surface, and it works almost in the same way as a pizza pan that is perforated, making them efficient when you want more heat to successfully reach all the dough and top part of your pizza creating the perfect crust.
Another positive thing about this aluminum mesh is that most of these pans are dishwasher safe, durable and non-stick.
Unfortunately, with a pizza screen, you run the risk of burning the bottom part of your pizza if you are not careful. This is due to the aluminum metal surface concentrating loads of heat at the bottom of the screen.
Differences Between a Pizza Screen & Perforated Pan
- Some pizza screens have bigger holes than perforated pans.
- The screens cook your pizza in a shorter time than the perforated pan does.
- Using a pizza screen may result in more burnt pizzas.
Difference Pizza Pans With Holes vs No Holes
There are many people who argue about whether baking pizza in a pizza pan with holes is better than one without.
Some say that the heat circulates better, and results in a more evenly cooked pizza whereas no holes causes heat retention, resulting in a soggy dough base.
Others maintain that the lack of holes prevents the tomato sauce and cheese from dripping through, resulting in a less messy oven to clean after the cooking process.
Ultimately, it’s up to the individual to decide what works best for them and what type of crust is preferred when baking the dough.
If you’re looking for an evenly cooked pizza dough, then a pan with holes might be the way to go.
Like mentioned before, the holes allow heat to circulate more evenly throughout the baking process. This even heat distribution results in a more consistent cooking time and reduces the risk of getting burnt pizzas.
Also, a perforated pan takes a lot less time to heat compared to a regular pizza pan.
However, if you’re worried about making a mess on the inside of your oven, then using a cast iron pan without holes might be a better option. The sauce and cheese will stay on the pizza instead of dripping through the holes and making a mess on the oven floor.
The biggest difference between these two types of pans is that the pizza baked in a pan with holes will have a slightly crisper crust. The air and heat that circulates around the pizza as it bakes causes the crust to dry out and become crispy.
The pizza baked in a solid pan, on the other hand, will have a softer crust. This is because the pan will trap the moisture and steam from the dough. This excess moisture will cause the crust to be chewier.
If you are looking for a crispy crust, then go with the pizza pan with holes.
If you are after a softer crust, then go with the solid pizza pan.
Whichever type of pan you choose, make sure to preheat it in the oven for at least 10 minutes so that it is nice and hot before you add the pizza dough. This will help ensure that your pizza turns out perfectly every time.
On the other hand, if you prefer a softer crust, then a pan without holes is the better option. The soft crust is caused by the dough being in direct contact with the sauce and toppings. With no holes, the dough will not get as crispy.
Conclusion of The Best Type of Pizza Pan
So, at the end of the day, there is not really a right pizza pan to have, it’s all about what you prefer and how you prefer the outcome of your perfect pizza to be.
If you think that a pizza pan with holes will produce a better pizza than a pizza pan with no holes, then go for it! If you’re worried about making a mess, then choose a pizza pan without holes. Ultimately, it’s all up to you.
Tips & Tricks
- If you prefer to make a deep-dish pizza with a stuffed crust, go for a regular pan with edges and no holes to make your pizza making mission easier.
- Always remember that fresh mozzarella may release a bit more moisture than the processed one.
- If you do not have a non-stick pan, brush a thin layer of olive oil onto the surface to reduce the risk of your pizza crust sticking to the pan.