Dive into our top picks for pizza pans specifically designed to deliver the crispiest crust. Our choices are based on factors like heat distribution, material quality, ease of use, customer reviews, and of course, value for money.
Cuisinart Chef’s Classic
USA Pan Bakeware
Fox Run Pizza Crisper Pan
The first time I tried making a crispy Neapolitan pizza for a weeknight dinner, it turned out soggy and unpalatable. The subsequent trials had the same outcome. At some point, I was dealing with burnt pizza bases. (and a lot of cleaning to do afterwards)
I guess you also tried preheating the pan longer before placing the dough and kept on rotating it to avoid burning your pizza. Did that help?
For me, nothing changed until I baked my homemade Italian-style masterpiece on a perforated pizza pan. It’s surprising how easy this pan makes baking a crispy pizza; even a complete beginner can.
This specialty pizza pan has several holes that improve airflow and offer direct heat to cook the base rapidly for crunchy pizza bottom.
So, If that’s what you’re looking for, here are my top 5 best pizza pans for thin crispy crust and mouth-watering results.
🥇Best Pizza Pan for Oven (To Get Crispy Crust)
- Cuisinart Chef’s Classic Nonstick Bakeware [Pizza, General baking]
- USA Pan Bakeware Aluminized Steel Pizza Pan [Pizza, General baking]
- Fox Run Pizza Crisper Pan [Pizza, bread]
- Baking Steel Pizza Pan with Holes [Pizza, bread]
- Square Pizza Pan for Oven [Pizza, bread]
There are different types of pizza pans. Not all of them are suitable for baking crunchy Neapolitan pizza.
The right one comes with holes to prevent condensation at the pizza bottom. This is the underlying reason for your pizza coming out soggy. The holed/perforated pizza pan allows the pizza base to receive direct heat for rapid cooking. The result? Extra crispy Italian pizza with a beautiful golden brown bottom.
Hence, it explains why most top pizzaiolos use a perforated pizza pan if a pizza stone is unavailable.
Deep dish or thin crust? It comes down to preference. However, for some people, it’s a lifestyle choice. But for Neapolitan and Chicago, it’s an endless war.
Thin-crust pizzas are made from dough with less-active yeast. Meaning they are left on the counter for several hours. So, the dough will remain flat without rising.
But for the counterpart, there’s no delay between making the dough and baking it. Hence, the yeast remains active and causes the dough to rise for a thick, deep-dish pizza..
Here is a comparison table for a better understanding:
|Deep Dish Pizza||Thin Crust Pizza|
|Active yeast||inactive yeast|
|Chunky tomato sauce||Pureed tomato sauce|
|slices of cheeses||Shredded mozzarella|
|Thinly sliced meats||Thick meat slice|
Pizza pans with perforations or not depends on the outcome you want. Is it soft and chewy or crispy? Let’s dive deeper into how their unique difference influences the outcome of your pizza.
Here is a table comparing the pros and cons of pizza pans with holes and without holes:
|Feature||Pizza Pans with Holes||Pizza Pans without Holes|
|Sogginess||Less likely||More likely|
|Versatility||Less versatile||More versatile|
As the name implies, perforated pizza pans feature numerous holes, while the other is solid. The holes improve airflow and deliver direct heat to the pizza base for a golden brown and crispy outcome. Its counterpart bakes your pizza like a cake. Hence, the result is chewy and mushy.
In terms of cleaning, you would struggle more with the holed pizza pan. The perforation makes it challenging to get rid of the stuck-on crumbs. Also, several tiny holes mean more attention to ensure each is clean.
For the solid counterpart, they are a breeze to clean. Some models are dishwasher-safe for a convenient cleaning experience.
Perforated pizza pans foster rapid heat transfer, which means less baking time. Consequently, you must closely monitor the short baking period to prevent the crust from burning.
In addition, most solid pizza pans feature a thick surface, which increases the heating and baking period.
Perforated pizza pans are restricted to making thin-crust pizza and streaming vegetables. The holes improve airflow and heat distribution for higher-quality food. But solid pans are excellent for other cooking options. They can come in handy for slicing pizza, among many others.
Perforated pizza pans guarantee authentic crispy crust with an appealing golden-brown color. Besides, it delivers high heat at a tremendous rate. Thus, cutting down the cooking time.
How I Picked the Best Pizza Pan for Thin, Crispy Crust?
Pizza pans come in different materials, including aluminum, stainless steel, and cast iron. Cast iron models have high heat retention but require seasoning before use. The stainless steel pans are easy to use and available in various styles.
They are pretty good at transferring heat and delivering crispy results. The aluminum options offer even heating and are the easiest to handle, thanks to their lightweight construction.
Aside from the material, it’s important to consider if the perforated pan is coated with stick-resistant material. There are different types of nonstick coating, including PTFE-free and Teflon nonstick coating.
Models with a nonstick coating allow your perfectly-baked goods to slide off smoothly. Also, it makes cleaning up afterward a breeze.
Besides, you don’t have to season the bakeware before using it. Note: overheating these pans tends to damage the nonstick coating. And not all of them are metal utensil-safe.
Perforated pizza pans come in different sizes and shapes for compatibility with your oven size, pizza preferences, and storage space. Thus, it’s best to know your oven’s capacity before purchasing. Else, you might end up with a pan that won’t fit your appliance.
While most perforated pizza pans are round, they are available in other shapes – rectangular and square. Another important factor to weigh is the thickness, measured by gauge.
The rule of thumb here is the smaller the gauge, the thicker the pizza pan. I recommend purchasing a thicker pan; it delivers a doughier crust. But it takes a while to heat up, which means fewer chances of burning your masterpiece.
Best Pizza Pan For Thin Crispy Crust
1. Cuisinart Chef’s Classic Nonstick Bakeware 14-Inch Pizza Pan
The Cuisinart Chef’s Classic Nonstick Bakeware has been a favorite for many home and seasoned chefs since 2003. This perforated pizza pan is made from heavy-duty aluminized steel that guarantees a superior baking performance. It yields perfectly baked Neapolitan with a crisp texture and crunchy bite.
Cuisinart Chef’s Pizza Pan Highlights
- 14-inch pizza pan with a perforated surface for the crisping crust
- Heavy gauge aluminized steel construction for even heating
- Nonstick interior and exterior for easy food release and cleanup
- Thick rolled edges to prevent warping
On top of that, the interior and exterior part of the pan comes with a Whitford Xylan non-stick coating that allows the pizza to slide off effortlessly. The leftover crumbs were so easy to wipe off. Plus, you can let your dishwasher do the cleaning for you.
Another hallmark of the Cuisinart Chef’s Classic Nonstick Bakeware is its thick rolled edges. This pan does not change shape even after exposing it to high temperatures. Also, this best pizza pan with holes weighs about 1.14 pounds, making it one of the most sturdy bakeware I have ever had.
If you want consistent crispy results without investing much in a product, the Cuisinart Chef’s Classic Nonstick Bakeware is perfect. This unit promises a lifetime of excellent baking performance; you won’t get anything better than this – at least not at its low price.
2. USA Pan Bakeware Aluminized Steel Pizza Pan
If you want to replace your baking sheet and improve your cooking results, then the USA Pan Bakeware is the right choice. This pan comes in three sizes: 12, 14, and 16 inches. Thus, you can have a pan that fits into your oven and accommodate your desired pizza size.
This solid pizza pan rocks a unique fluted surface design that encourages air circulation to keep condensation away from the pizza bottom. It leaves a crispy crust without burning. Also, the design makes it handy for other cooking functions.
Additionally, this model is made from aluminum. I’m impressed with its weight, about 1.4 pounds, which shows its durability and sturdiness. This pan goes into my oven at high 450 degrees C and comes out in perfect shape.
Furthermore, this pan is coated with the newly-improved Americoat Plus. So you don’t have to use oil or butter before using it. The non-stick silicone is also free from BPA, PFOA, and PTFE. This is a massive win since I don’t want to take a chance with these controversial coatings.
3. Fox Run Pizza Crisper Pan
This dark-colored pizza pan from the leading brand, Fox Run, performs exceptionally well. It’s only available in a 14-inch size, perfect for creating a personal pizza or a whopper.
This unit is made of carbon steel. This material is known for its outstanding heat transfer and distribution. Also, it’s super durable and sturdy enough to withstand high temperatures up to 500 degrees F without deforming. So, you can use this best pizza pan with holes to reheat your leftover pizza in less than 5 minutes.
More importantly, the perforations improve airflow and eliminate the dough’s moisture content for a nice crispy texture. Besides, it speeds up the cooking time without denying you a great crust.
What’s more? The manufacturer coated the cooking surface with a non-stick material. It ensures the baked goods do not stick to the pan or need oil to improve their non-stick performance. Also, you won’t struggle to clean this pan with water only. The blackened cheese and other stuck-on crumbs are easy to wipe clean.
Sadly, it’s not dishwasher safe, but it’s not a terrible deal breaker.
4. Baking Steel Pizza Pan with Holes
If you are looking for an affordable set of pans to bake pies, cookies, and pizzas, the Mobzio Baking Steel Pizza will surprise you. These restaurant-grade pans are made of the finest alloy steel, which means unbeatable baking performance.
They have the best heat responsiveness. This unit heats up quicker than most options on this list. Similarly, it cools down just as fast, allowing you to wash almost instantly.
Surprisingly, these pans work with my small propane outdoor pizza oven. It handles the high 700 degrees F heat and still retains its shape. So, I use these bakeware sets for frozen pizzas, toasted bread, garlic, and much more.
The largest pan might not fit in your oven if you need 12-inch bakeware. The rim adds an extra 0.5 inches to the pan, which makes it oversized. The rim is a necessary feature that helps hold the pan’s structure for a warp-free experience.
That’s not all; it has the ideal hole density to improve ventilation. This feature yields authentic Italian pizza with the crispiest crust. The benefit extends to shortening the baking time and guarantees consistent crisp results.
Another thing I love about the Mobzio baking steel pizza pans is the fact that they are resistant to rust, scratch, and stain. Even after several months, they still appear brand new.
5. Square Pizza Pan for Oven
Beasea Square Pizza Pan is quite different from other products on this list. It comes in a square design instead of the traditional round shape. It’s not expensive, but it has many premium features that offer incredible value.
This bakeware features state-of-the-art aluminum construction for a super lightweight pan. Hence, it is easier to handle, especially for people with weak hands. Despite its lightweight, this product is heat resistant up to 300 degrees. It won’t bow to extreme conditions.
The Beasea Square Pizza Pan features a First-of-its-kind Breathable Holes design. This innovative ventilation system has higher hole density towards the central areas. It gave one of the best crispy and crunchy pizza bases.
On top of that, the genius idea reduces your chances of burning your pizza during the process. Also, it allows you to cook without adding flour, which tends to impart your sumptuous meal with a burnt flour taste.
Unlike other products on this list, this best pizza pan for crispy crust features a top-tier anti-scratch coating. Thus, you can cut your pizza in this pan without worrying about the blade’s edge or the pan. But the non-stick performance isn’t as excellent as other pans I’ve reviewed. On the bright side, applying some non-stick cooking oil or olive oil should do the trick.
Pizza Pan for Crispy Crust Comparisons
|Cuisinart Chef’s Classic Nonstick Bakeware||USA Pan Bakeware||Fox Run Pizza Crisper Pan||Baking Steel Pizza Pan||Square Pizza Pan|
|Best For||Overall||Non-perforated||Value||Tight Budget||Square pizza|
|Material||Stainless Steel||Aluminum||Carbon Steel||Alloy Steel||Aluminum|
|Max heat resistant||230 Celsius||230 Celsius||260 Celsius||Round||200 Celsius|
|Size||14 inches||12, 14, or 16 inches||14 inches||9, 11, and 12 inches||11.8 Inches|
Baking with a holed pizza pan is similar to the traditional solid pan. There’s no learning curve. Here’s a step-by-step guide on how to use a pizza pan with holes:
Step 1 – add a thin layer of canola or olive oil to the holed pizza pan to improve the non-stick performance. Also, this non-stick cooking spray or oil improves your pizza’s nutritional value.
Step 2: Flatten the dough into a thin layer or preferred thickness using your rolling pin. You should sprinkle this tool and dough with flour to avoid annoying sticking.
Step 3 – keep the edges of the rolled-out pizza crust on the perforated pan. Handing pizza crust on the pan’s edge would lead to burning.
Step 4 – top the pizza crust with your favorite toppings and bake. You can add low-fat cheese, onions, bell peppers, spinach, black olives, etc., to increase your pizza’s nutritional value.
How To Get A Thin, Crispy Pizza Crust?
Baking a thin crispy pizza crust involves using dough with inactive yeast. Leaving your dough out on your counter makes the yeast dormant. Thus, when you bake the dough, there’s little to no rise for a perfect thin crispy pizza crust.
It’s best to cook with a perforated pizza pan or stone. Both options deliver direct high heat to your pizza base for quick cooking and a crispy outcome.
Pizza Pan Related FAQ
Does olive oil make pizza dough crispy?
Drizzling some extra virgin olive oil onto the dough’s edge improves the crispiness and texture of the pizza crust. Also, it adds sweet flavor and increases your food’s nutritional value. Note: it is not responsible for making your pizza crispy, but it can improve your outcome.
Does cooking a pizza longer make it crispier?
It’s not advisable to go down that route. For an excellent crispy pizza crust, it’s best to preheat the pizza pan for quick, high-heat cooking.
However, if you want to compensate for the lack of extreme heat, cooking a bit longer can help achieve a crispy result. But remember to bake for a short time to avoid drying out the crust.
What makes pizza crust thin vs. thick?
It boils down to the activity of the yeast in the dough. Active yeast will cause the dough to rise for a thick, deep-dish pizza. But for thin crispy pie, allowing the yeast to become inactive before baking is best.
There you go, the top 5 best pizza pans for making the crispiest thin crust. They are mostly perforated pans. The holes remove moisture and bring in more air for crisp results. Each pan features advanced engineering and high-quality material. Thus, ensuring outstanding heat transfer and distribution.
It’s hard to go wrong with any of these products. But if you are on the fence, I recommend purchasing the Cuisinart Chef’s Classic Nonstick Bakeware. However, if you are on a tight budget, you should buy the Mobzio Baking Steel Pizza Pan and Beasea Square Pizza Pan.