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There is nothing better than the smell of a fresh, golden-crusted pizza coming out of the oven. But in order to have the best pizza, you need the right tools. One of the must-have tools is a pizza pan or pizza stone.
One of the key features of either a pizza pan or pizza stone is its shape—usually pizza-shaped in a circle.
If you have a pizza pan, you will build your pizza directly in the pan before you place it in the oven. Pizza pans are popular because of how easy they are to use, and you can purchase different depth pizza pans for either a deep dish or a standard pizza.
When it comes to pizza stones, you need to heat up the stone before you place the pizza onto it. One of the primary features of a stone is that it will begin cooking the pizza immediately, which results in a crispier crust.
By far the pizza pan is easier to care for and clean. As most pizza pans are made of metals like aluminum, steel, or cast iron, the majority are dishwasher safe. And if you accidentally drop a pizza pan, it won’t break like a pizza stone is likely to do.
When it comes to pizza stones, you need to wait a little while to be sure they are cooled down enough to clean. First, you’ll want to wet the surface of your pizza stone, then use a stone brush or scrub to clean it. Wipe away food particles with water or a damp rag before you allow the pizza stone to air dry.
There are several variations of pizza pans that have specific features depending on the type of pizza and the use.
The first is a coupe style pizza pan.
This pizza pan is typically used to transport a pizza from the oven straight to the table. It’s perfect for grabbing a slice right at your table as the slightly lifted edges hold the pizza in place just the right amount. Coupe style pizza pans have a longer bake time that results in a soft and doughy crust.
The other is a perforated pizza pan.
TThis pizza pan has holes throughout the pan that allow moisture to escape while the pizza rests and promotes airflow for an even bake and crispy crust. There is a variety of hole sizes and quantities to get the exact airflow that you require.
There is much debate about which one is best: a pizza pan or a pizza stone. It is typically agreed upon that a pizza stone is a more traditional route. However, if you have limited space or need to make a large quantity of pizza in a short amount of time, a pizza pan will allow you to make the pizza directly in the pan and go from oven to table in no time at all!
Regardless of which one you decide is right for you, check out our favorites:
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