When you buy a pizza pan you should first consider what kind of pizza you want to make. Are you planning to make thin crust, deep dish, or thick crust? If you want to make a crispy thin crust pizza, I would recommend a perforated pan. Perforated pans are pans with several holes in them. A couple of examples of these pans are the SuperPerf or the Mega Screen. These pans allow a more evenly baked crust because they allow air to circulate beneath the crust. Therefore the pizza is crispier and the pizza stays fresher. It also takes less time to cook the pizza with these pans. Perforated pans are also good for frozen pizzas. Pizza stones are good for keeping your crust from getting soggy. But if you don’t want your crust too done, it is probably a good idea to use a pizza screen in conjunction with your stone. Pizza screens produce a more evenly baked crust. Another option for getting a crispier crust is getting pizza pans with “nibs” on them. Any 2" pan that American MetalCraft manufactures can be furnished with NIBS. The nibs are approximately 5/8” diameter and raise the pizza about 1/8” above the surface of the pan. Raising the pizza off the surface allows moisture to escape and a fresher, crispier pizza may result. Perforated pans, stones, and pans with nibs are definitely important pizza supplies to have.
When cooking deep dish or pan pizzas, I recommend using special Deep Dish pans. They should be aluminum and be either 1” or 2” deep. If you want the best, you should get the heavy weight aluminum pans. You can get either round or square deep dish pans. One difference between thick crust pizza and pan pizza is that the thick crust pizza is often cooked on a pizza stone or a tile in the oven. I hope you get an idea of what type of pan to use. If you need pizza pans or other pizza supplies you can find them at
www.servu-online.com. If you have any questions about pizza supplies you can call or chat online with a Serv-U sales rep.
