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Best Pizza Pans

Updated September 2023
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Best of the Best
USA Pan Aluminized Steel Pizza Pan
Aluminized Steel Pizza Pan
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Rigid & Nonstick
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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 café-style options. Ridges help with nonstick action as well as rigidity.


Shouldn't be put in the dishwasher.

Best Bang for the Buck
New Star Foodservice Restaurant-Grade Aluminum Pizza Pan
New Star Foodservice
Restaurant-Grade Aluminum Pizza Pan
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Restaurant Quality
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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 of scratches. Comes in five sizes from 8 to 20 inches.


Doesn't conduct much heat or have any nonstick properties.

Le Creuset Pizza Pan
Le Creuset
Pizza Pan
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Trusted Brand
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A durable, nonstick pizza pan that's made by a popular brand of kitchen products.


Constructed of strong carbon steel with small holes for even heat distribution. Produces crispy crust and resists sticking. Silicone grips are heat-resistant and easy to grasp. Backed by a lifetime warranty.


At 13 inches, this pan is on the small side. It only comes in one size.

Chicago Metallic Deep Dish Pizza Pan
Chicago Metallic
Deep Dish Pizza Pan
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For Deep Dish Lovers
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An affordable, well-received deep dish pan with few, if any, critics.


Whether you want to load your pies down with delicious toppings 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.

Victoria Cast Iron Cast Iron Round Reversible Griddle
Victoria Cast Iron
Cast Iron Pizza Pan
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More stores

High Heat Retention
Bottom Line

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.

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BestReviews spends thousands of hours researching, analyzing, and testing products to recommend the best picks for most consumers. We only make money if you purchase a product through our links, and all opinions about the products are our own. About BestReviews  
BestReviews spends thousands of hours researching, analyzing, and testing products to recommend the best picks for most consumers. We buy all products with our own funds, and we never accept free products from manufacturers.About BestReviews 

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.

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Buying guide for Best pizza pans

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.

Pizza on a pizza pan sliding into a pizza oven
If you're not resigned to having your leftover pizza cold, you may find that the right pan can resurrect your pie to its original, delicious form.
"Selecting the right pizza pan is crucial whether you’re an artisan baker creating pizza masterpieces from scratch, an on-the-go person who wants to prepare your favorite frozen pie, or someone who wants to reheat leftovers."


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.

Cast iron vs. stainless steel

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.

Stainless Steel

  • 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.

Cast Iron

  • 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. 

Expert Tip
Store your pizza pan on its side to preserve its surface.
BestReviews Cooking and Baking Expert

Vents vs. no vents

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. 

Nonstick coating

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.

"Some brave souls have been known to drill their own holes in the bottom of a cast iron pan. The holes allow heat to flow underneath the pizza crust. "

Pizza pan vs. pizza stone

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.

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Did you know?
Don’t forget the dessert pizza! Fresh fruit pizza, chocolate chip cookie pizza, cinnamon streusel pizza – there’s a dessert pizza recipe for just about everyone.

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.

  • If you use a pizza stone, you also need a pizza peel  a long flat wooden board with a handle  to place the pie on the stone and remove it after cooking.
"How will you make your dough? Different recipes call for different methods. You could make your pizza dough in a food processor, a bread machine, or with a stand mixer. Some people prefer to make their dough completely by hand."

Caring for your pizza pan

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.”

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Did you know?
Some nonstick pizza pans are dishwasher safe; others are not. Check your product’s user manual before placing it in the dishwasher.


Under $10

There is a lot to choose from at this low price point, including some quality pans made of nonstick carbon steel from reputable manufacturers. 

Expert tip
Consider adding parmesan, oregano, or large-grain to finish your pizza.
BestReviews Cooking and Baking Expert

Under $25

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.

Under $50

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.


  • When reheating pizza, the best way to bring it “back to life” is to preheat your oven to 450°F, put the leftovers on a preheated pizza pan, and cook for 10 minutes or until the cheese is bubbly and the toppings are warm.
  • Making a pizza from scratch? Some chefs recommend “par baking” your crust in its pan before adding toppings. If you allow the crust to slightly brown before you add the other ingredients, you’ll enjoy a crust that’s chewy yet crisp.
  • Cast iron pans get extremely hot in the oven. Use high-quality oven mitts when cooking with cast iron, and use trivets to protect your countertops.
  • Never place a cast iron pan in the dishwasher.
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If you use a cast iron pan, make sure you don't wash it with soap. This will remove the seasoning and could lead to rust.


Q. Why do the pros “toss” pizza crust in the air? Is it just for show?

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.

Expert tip
Your pizza pan works great as a nacho tray and warm finger food tray for parties. Just load it up, keep it in a low oven, and pull it out when your appetizers are ready for service.
BestReviews Cooking and Baking Expert

Q. What is the number-one pizza topping?

A. Pepperoni is tops with 36% of Americans, followed by sausage at 14%. Only 8% prefer their pizza with just cheese.

Q. What are some of the most unique pizza toppings?

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.

Q. What was the first pizzeria in the U.S.?

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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