Ready to up your oven pizza game? Getting started on homemade pizza and trying to decide between a pizza pan vs. pizza stone? Time to retire the cookie sheet! Let’s spend a minute and explore the differences and figure out which makes the best pizza for you!
Do I Need One and Why?
If you are cooking your pizza in a conventional home oven, you’ll need something to cook your pizza on. Do you need a pizza pan or stone? Well, a baking sheet/cookie sheet will do. And although not exactly the same as a pizza pan (and not round), it’s not all that different either.
The Differences between a Pizza Pan vs. Pizza Stone
When making homemade pizza, there are many ways to cook a pizza. And unsurprisingly, the cooking surface plays an important role in the pizza’s crust texture. And the two most popular options for cooking pizza in your oven at home are the pizza pan and pizza stone.
Therefore, one of the first thing to consider when choosing between a pizza pan and a pizza stone is the final pizza you’re trying to make. A pizza stone uses it’s thick, heavy mass to help cook the bottom of the pizza while absorbing moisture. A pizza pan can come in two types – one that is solid and one that has numerous holes in the bottom. The one perforated with holes also allows moisture to escape. Both forms of pizza pan can be oiled prior to cooking which also affects the final result.
The Pizza Pan
The pizza pan is definitely the more convenient option – they do not require preheating (although you can) and you can get your pizza into the oven much more easily. Pans can also be much larger (for example, you can use a baking sheet) than pizza stones generally are.
Another advantage is that a pizza cooked in a pan can have a more toppings (including extra sauce) because it doesn’t need to be transferred.
Although you can buy perforated pans (we use this one) and oil the pan, the middle of the crust of a pizza cooked in a pan is not going to get quite as crispy as it would on a pizza stone.
The Pizza Stone
Conversely, a pizza stone is going to be a little more work – but worth the effort once you get the hang of it! We have been very pleased with our pizza stone, which we’ve been using for over 10 years.
First off, the pizza stone needs to preheat along with the oven. Not only does the air in the oven need to preheat, but so does the stone. This generally means preheating the oven for a good 30 minutes.
However, the most challenging part of cooking with a pizza stone is launching the pizza. You have the hot stone inside the oven and your pizza on the counter. You need to deliver the pizza onto the stone – without burning yourself and without deforming the pizza.
The best way to launch the pizza is to use a pizza peel that is well floured so the raw pizza dough doesn’t stick.
When you’re finished, you can leave the pizza stone in the oven. It really doesn’t affect regular cooking in the oven. In fact, its extra mass should help your oven better regulate its overall heat. However, keep in mind that preheating will take a little more time than the oven would otherwise. If you rarely use it, you may find it more efficient for your oven to take it out.
A pizza stone also does require periodic cleaning when something spills over. Don’t use soap! Instead, using baking soda and water.
The Hybrid Method – Using Both!
Our favorite way to cook pizza in a conventional oven relies on BOTH the Pizza Pan and the Pizza Stone.
Although the time will vary slightly based on the dough, we:
- Preheat the oven to 425 degrees Fahrenheit
- Prepare your pizza on an oiled pizza pan
- Cook the pizza for 15 minutes (rotate halfway through)
- Use a spatula to separate the pizza from the pizza pan (it can stick, especially with extra cheese)
- Slide the pizza from the pan onto the pizza stone
- Turn off the oven and let the pizza continue to cook for 5 minutes with the oven off
- Remove the pizza
- Let the pizza rest for 5 minutes
- Cut and serve immediately
Which Do You Prefer?
Let us know if you prefer the Pizza Stone, Pizza Pan, or a hybrid method in the comments below!
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.