A well-engineered pan utilizing advanced materials to obtain crisp crusts.
Offers a thick steel core coated with a proprietary aluminized blend that doesn't contain any dangerous chemicals and keeps food from sticking. Much more sturdy than cafe-style options. Ridges help with nonstick action as well as rigidity.
Shouldn't be put in the dishwasher.
Identical to what many pizzerias use and as affordable as they come.
Inexpensive and lightweight, these are the exact type of pans you'd find in an ultra-hot commercial pizza oven. Durable enough to last for years yet simple and cheap enough to not worry about a couple scratches. Comes in five sizes from 8 to 20 inches.
Don't conduct much heat or have any nonstick properties.
An excellent starter pizza pan that will produce crispy crusts.
Micro-dome surface decreases cook time. Holes in bottom help maximize crispness of the crust, especially in home convection ovens. Measures almost 16 inches across and is easy to keep clean, as long as you care for it properly.
The nonstick surface is somewhat thin and easy to scratch with a pizza cutter.
An affordable, well-received deep dish pan with few, if any, critics.
Whether you want to load your pies down with delicious fillings or puff up a buttery, pan-style crust, this dependable deep dish pan is worth a look.
No handles. No ventilation holes to aid with crisping in home ovens.
Premium cast iron pan that's perfect for pizzas up to 15 inches.
A thick, ultra-durable alloy means it retains significantly more heat than most, just like a pizza stone, which helps make up for underpowered home ovens. Unlike most cast iron skillets, its lack of a rim makes it perfect for using a pizza peel.
High weight makes it a bit clumsy to work with and it can't be lifted with tongs. Very pricey.
We recommend these products based on an intensive research process that's designed to cut through the noise and find the top products in this space. Guided by experts, we spend hours looking into the factors that matter, to bring you these selections.
Every day, Americans eat 100 acres of pizza at a rate of 350 slices per second. That’s a lot of cheese and pepperoni! One of the secrets to delicious pizza is the right kind of pan. Whether you’re reheating extra slices from the pizzeria, preparing a store-bought pie, or creating your own homemade concoction, the right pan can make all the difference.
With the right pizza pan, you can eliminate soggy, limp crusts and enjoy crusts that are lightly touched with those heavenly char marks that tickle the tastebuds.
On the surface, it might seem like selecting the right pizza pan would be easy. After all, what could be complicated about making a simple pizza?
But like any important part of your kitchen, a good pizza pan can do more than its primary task. For example, it might occasionally take on the role of a stovetop griddle or vegetable roaster.
Here are some things to consider when choosing a pizza pan.
What are pizza pans made of? Two of the most common options on today’s market are cast iron and stainless steel. Here’s a look at the pros and cons of each material.
These pans are easier to use than cast iron and nonstick pans.
Pizza burns more easily in a stainless steel pan.
Experienced cooks might have no problem with a stainless steel pizza pan, but “newbies” may wish to use a different material to avoid burning the crust.
The pan will impart a deeper, richer flavor than stainless steel.
Cast iron cookware requires more care, including “seasoning” of the surface.
Cast iron is more difficult to clean than other choices.
Fans of cast iron often live and die by their cast iron cookware, using nothing else.
Pans can either come vented or not. A vented pizza pan has holes in the bottom that allow heat to flow under the pizza through the openings for a crispier crust.
For home cooks, a pizza pan with edges can accommodate a deeper crust. This type of pan is especially fun if you want to try your hand at a stuffed-crust pie.
A nonstick pan is easy to clean up, but it has its downsides, too. Food cooked on a nonstick pan is more difficult to brown, and at extremely high temperatures, some people worry that the chemicals in the coating could have an ill effect on the food.
If you’re interested in baking or reheating pizza at home, you may find yourself choosing between a pizza pan and a pizza stone. The former is a pan made of cast iron, stainless steel, or similar material that may be vented for enhanced heat circulation.
A pizza stone is a flat cooking surface generally made of stone or ceramic which can tolerate high heat and is primarily used for baking. For pizzas, it replicates the bottom surface of a commercial pizza oven. Because of its heat-conductive nature, it does a great job browning the crust. Depending on size, a pizza stone can run for as little as $10 or as much as $100.
Even though a pizza stone alone works well in high heat, many cooks prefer to use a pizza pan. Here’s a look at a few reasons why you might choose a pan over a stone.
Pan pizza dough assumes a specific molded shape. Stone pizza does not always look as uniform or aesthetically pleasing as pan pizza.
A pizza stone must be preheated before you can use it.
Pizza pan care falls into two basic categories: cast iron and everything else.
For most non-cast iron pans, the directions will indicate whether the material is dishwasher safe. Optimal care for stainless steel includes washing the pan in hot, soapy water and drying with a towel before the first use. After the pizza is made, the pan must again be soaked in hot, soapy water and towel-dried.
Cast iron requires special handling. You must hand-wash your pan and dry it immediately, even before its first use. After every wash, the pan must be rubbed with a light coating of vegetable oil to keep the iron “seasoned.”
There is a lot to choose from at this low price point, including some quality pans made of nonstick carbon steel from reputable manufacturers.
Going up in both price and quality, you'll find some pizza pans that allow you to replicate Chicago-style deep-dish pie and those that are able to withstand high heat on the grill. Cleanup tends to be easier, too, because the pans are generally made of better materials.
You can find some cast iron pizza pans in this price range, as well as some hybrid pizza pans/stones. If you want a cast iron pan that is larger than 12 inches in diameter, however, you may need to spend a bit more. Some high-quality finds cost closer to $100.
A. It’s not just for show, although it admittedly looks pretty cool. Pizza chefs toss their dough into the air in order to stretch it with minimal hand pressure and tearing.
A. Pepperoni is tops with 36% of Americans, followed by sausage at 14%. Only 8% prefer their pizza with just cheese.
A. The sky's the limit when making your own pizza, but some people get crazier with their toppings than others. Veggie lovers may wish to try cauliflower or broccoli on their pizza. Seafood fans may wish to try fried calamari or shrimp. If you’re feeling particularly adventurous, you may wish to experiment with eggs, corn, or sauerkraut.
A. Lombardi's in lower Manhattan opened in 1905 and has been acknowledged by the Pizza Hall of Fame as the first pizzeria in the states.
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