Choosing between a pizza pan with holes vs no holes can be the hardest task under task when you want to ensure a perfect crust under your toppings. There are different kinds of pans you can use for the pizza, and also, they come in different shapes to suit different pizza styles.
You can use the deep-dish pizza pans, pizza screen, regular pizza pans, cast iron pizza pans, and wide rim pizza pan. Now out of the pizza pans, you have the ones with holes and those without holes.
Each type has its merits and demerits, and before choosing one, you should first sort out the expectations you attach to a pizza pan. In this post, we’ll take a detailed look at pans with and without holes and how they influence the outcome of your pizza.
- 1 Main Differences between Pizza Pans with Holes vs no Holes
- 2 Pizza Pan with Holes vs no Holes: which is Better
- 3 What are pizza screens?
- 4 How do you use a Pizza Crisper Pan?
- 5 What’s the Best Pizza Pan with Holes?
- 6 What’s the Best Pizza Pan without Holes?
- 7 Pizza Pan with Holes Vs no Holes: FAQs
- 8 Final Thoughts: What Kind of Pan is Best for Pizza?
Main Differences between Pizza Pans with Holes vs no Holes
We’ve discussed the main points of difference between a pizza pan with holes vs no holes in the following:
Surface and construction
The main difference between a pizza pan with holes vs no holes is the nature of the surface. A perforated pizza pan has a perforated and holed surface that allows more heat to flow into the pizza dough. It results in a crusty pizza that tastes good. In addition, it also allows you to evenly and uniformly cook the pizza.
Contrary to the pan with holes, a pan with no holes has a flat, continuous bottom that takes time to heat. The fact that it has a heavy surface also contributes to the slow cooking process. Consequently, you get a mushy, chewy pizza. Another downside of using a pizza pan with no holes is that the pizza may not be evenly cooked.
Ease of use and cleaning
When it comes to ease of use, a perforated pizza pan is a clear winner. Since a pan with holes has less surface area, it is lightweight and easy to handle. On the contrary, smooth pizza pans are heavy, bulky, and quite a mess to operate and use.
As far as the ease of cleaning is concerned, pizza pans with no holes continue to prove a better option. It’s because they have a continuous, flat surface. In addition, the smoothest pan options are non-stick, making them a snip to clean in a dishwasher or sink.
On the other hand, pans with holes are hard to clean. Crumbs in the holes don’t easily disappear, so you may require a dedicated brush to clean them.
Most perforated pizza pans are made of aluminum. In comparison, a premium aluminized stainless steel pan is more durable than a heat conductor to cook evenly and is lightweight. These top two qualities make it suitable to develop cookware.
Smooth pans, on the other hand, are usually made of thick materials. These materials are often alloys of unknown origins. It means that we have no idea of their heat transfer properties and other important things.
Cooking time and Pizza Crust
Perforated pans allow the heat to directly reach the pizza crust. Direct heating enables you to get the pizza ready in minutes. Furthermore, there’s nothing to fear about having more burnt pizzas and leaving some parts uncooked or half-baked. The same applies to pizza toppings. Since the toppings receive a fair amount of direct heat, there’s no chance for it to be left uncooked.
On the other hand, pizza pans without holes tend to burn a pizza altogether or leave it half-cooked. The problem arises from the late and inadequate transfer of heat. If you cook pizza for longer, it may result in crust burns. If you heat the pizza for shorter, there may be leftovers or half-cooked portions.
Pizza pans without holes are multifunctional, meaning that you can use them for various cooking purposes. You can cook almost anything on a dish-like smooth pan.
When it comes to pizza pans with holes, you can only use them for making pizzas. The presence of holes doesn’t allow you to add much oil to the pan. However, they’re still convenient to steam vegetables.
Pizza Pan with Holes vs no Holes: which is Better
Let’s begin with deciding between the right pizza pan here.
Pizza Pan with Holes
Perforated pizza pans, also referred to as pizza pans with holes, are usually made of aluminum and allow the heat to directly cook pies and your pizzas.
The outcome of perforated pans is a crispy and brittle pizza. Pizza pans with holes allow more air and distribute heat evenly to aid the cooking process, and at the same time, keep the excess moisture away from your perfect pizza. Consequently, the pizza is well-cooked, less sugary, and low on calories.
However, remember that perforated pizza pans are not meant to be used on thick crust pizzas. On the contrary, these pans work excellently for thin-crust pizzas and make the pizza less chewy while retaining the original taste of the pizza.
- It doesn’t retain moisture to help make pizza crispy, crusty, and less sweet.
- The holes allow more and heat to flow through, making your pizza well-cooked.
- It takes much less time to cook a pizza base.
- It’s easy to reheat the leftovers or half-cooked parts while using a perforated pan.
- It’s made of aluminum, meaning that it’s more durable and cost-effective than other options.
- Aluminum cookware can lead to aluminum toxicity and is the potential cause of Alzheimer’s and Parkinson’s.
- Pizza pans with holes can cause pizza burns and leftovers.
- You can’t use these pans for several other cooking purposes.
- Cleaning aluminum pans is quite an effort.
Pizza Pan with no Holes
Pans with no holes, also known as smooth pizza pans, allow less heat to reach the crust, resulting in a soggy, moist, and sweet pizza. In addition, pans without holes don’t let the moisture escape and retain it. The outcome is a chewy, sugary, and less crispy pizza.
It’s worth noting that the pizza takes more baking time if you’re using a pan with no holes. These pans have a thick base that takes more baking time to heat. If you’re impulsive and impatient or avoid spending too much time in the kitchen, the pans with no holes are not for you.
Another problem with pans without holes is that pizza toppings may not receive adequate heat. The solution to the problem is allowing the pizza some more time to cook. However, by doing so, you may end up burning your pizza as well. For this reason, pizza pans with holes are preferable if you want a well-cooked pizza.
One of the most important plus points of a pizza pan without holes is that you can use it for several cooking options. Since it has a flat bottom, you can use it for cooking or baking different items.
Another advantage of having and using a pizza pan with no holes is that it’s easy to clean compared to a pizza pan with holes. Adding oil to these pans is a no-brainer. Although they’re not as lightweight as holed pans, they’re still easy to handle.
- It offers more functionality, allowing you to bake pies, cakes, and multiple other options.
- Adding oil to a baking pan with no holes is easy.
- It’s easy to use, maintain, and clean.
- It takes more time to heat up.
- It weighs more than a holed pan.
- It cooks slowly. Hence your pizzas can take a lot of time besides coming with soggy centers.
- Chances of burns and leftovers are higher with a pizza base while using a pan with no holes.
What are pizza screens?
Pizza screens are flat, with round disks of aluminum mesh. However, while round screens are the most common, they’re not always round. It’s not uncommon to find a rectangular pizza screen. As for the size, rectangular screens are more extensive than circular ones.
Most pizza screens are non-stick, durable, and dishwasher safe. Pizza screens offer better heat distribution and air ventilation to the baking surface, so they’re suitable for cooking crusty pizzas in conveyor and convection ovens.
While you can use pizza screens in place of a pan, they’re generally best for achieving a crispier crust. If you want more from a perforated pan, they might be the best option for you. However, if you crave chewy, sweet pizzas, a pizza screen is just useless for you.
The screens are for those who’re not satisfied with the results of a traditional perforated pizza pan and want a more crispy, thin output.
How do you use a Pizza Crisper Pan?
A pizza pan with holes is sometimes also referred to as a pizza crisper pan. The reason behind the name is that the perforated pan makes the pizza more crispy and tasty.
Using a pizza crisper pan is easy. Follow these steps to make a super crispy pizza with the help of a pizza crisper pan:
Step#1 Spray the oil
First of all, you need to spray a good quality. Non-stick cooking spray on a perforated pizza pan. If you don’t have cooking spray available, you can simply rub the surface of the pan with olive or canola oil.
Step#2 Roll the dough out
Secondly, you need to roll the whole wheat flour dough out into a thin layer. While doing so, keep sprinkling the dough and rolling-pin with the flour as it’ll prevent the dough from sticking to the pin.
Step#3 Lay the crust out
Gently place the rolled-out crust in the pan while ensuring that it doesn’t spread over the edges of the pan.
Bake the pizza in the pan. While doing so, you can keep adding the desired toppings. Select the toppings that offer high nutritional value.
If you follow these steps correctly, you can remove your pizza using a pizza peel after it’s done.
What’s the Best Pizza Pan with Holes?
Cuisinart Chef’s Classic Nonstick Bakeware 14-inch is no doubt the best pizza pans with holes. It’s a top-selling pan on Amazon. The pan features many qualities like it is non-stick which saves your pizza crust from breaking.
The aluminized steel construction ensures an even distribution of heat. Therefore, it’s also easy to clean.
How can we forget that it’s not expensive? Built to last over the years, it’s just a bang for a few bucks.
What’s the Best Pizza Pan without Holes?
The Lodge Cast Iron Pizza Pan, 14-inch, is one of the best pizza pans without holes. It has a rim and handles to prevent your pizza from sliding off as you remove it from the oven. This cast iron pan is pre-seasoned, so you won’t have to use oils to keep your pizza from sticking while cooking pizza.
Because of the black construction, you won’t have to deal with the staining that occurs with lighter-colored baking stones. Although this pizza “stone” costs more, its size and adaptability make it a great value. You can use it on the stove for dishes that don’t require a sauce and don’t create excessive liquid during the baking process.
Pizza Pan with Holes Vs no Holes: FAQs
Is a pizza pan with holes better?
Yes, almost unanimously, if you need a versatile pan, then it’s for you. A perforated pan is a better option for many reasons. It takes much less time to heat compared to a smooth pan. Having burnt or leftover parts becomes irrelevant using this type besides making pizza with a crispy crust. Even more, it’s much easier to handle.
What kind of pizza pans do restaurants use?
The restaurants mainly aim at producing doughy pizza out of a slow baking process instead of thin crust pizza. It’s why the coupe pizza pans with aluminum material are common to be found in restaurant kitchens as pizza equipment.
- Which pizza pan should I use for a thin crust pizza?
The perforated pan makes the best choice to achieve a thin and crispy crust under the delicious pizza toppings. However, if you love a pizza with a stuffed crust, go for a pizza pan without holes.
Final Thoughts: What Kind of Pan is Best for Pizza?
Among the pizza-making tools, choosing a pizza pan with holes vs no holes is subjective. Some essential considerations draw a line between the best and just ordinary. In our opinion, a perforated pizza pan has some vital characteristics that render it imperative for making pizzas.
When it comes to taste, it’s purely subjective that relates to the genes of the individual and differential development of certain taste buds. If you prefer a chewy, sweet crispy pizza style, how on earth can we advise you not to buy a smooth pan without holes?
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