Why do some pizzas taste better than others?
A good chef knows that, apart from skills, the right cookware makes all the difference.
So, what is the difference between a pizza pan with holes vs no holes and which one is the better choice?
Let’s find out.
For fans of the crispy crust, a pizza pan with holes is the right choice.
This type of pizza pan, also known as a perforated pan, allows the air to flow through the holes, making sure that the heat transfers directly to the base of the pizza while letting out the moisture. The holes also cut down the baking time, which means that you’ll have to keep a close eye on the pizza during baking.
Pizza pans with holes are great for reheating, cooking evenly, and since most are made of aluminium, they are corrosion-resistant. They aren’t a good option for people who like pizzas with thick crusts and they are hard to clean.
If you prefer a soft, chewy crust, a pizza pan without holes is exactly what you need.
Unlike pans with holes, these pans, also called smooth pizza pans, retain moisture. They often have a thick base and since there are no holes, it takes longer for the heat to transfer, which means more baking time.
Some of its advantages are that they are more versatile, which means you can use the pan to cook different items, including pies, cakes, roasts, and the flat bottom is easy to clean. Pizza pans without holes are generally heavier than perforated pans, but they are also more durable and less likely to burn the crust if left unattended for more than a couple of minutes.
Pizza pans with holes have a perforated bottom which allows airflow, lets out the moisture, and makes sure the pizza is cooked evenly. On the other hand, smooth pans retain moisture and since there’s no direct exposure to heat, it takes time for the pizza to bake.
Most pizza pans with holes are made of aluminium or carbon steel, which are corrosion-resistant and light. Pizza pans without holes are made of thicker material that takes more time to heat. The choice of material does make a difference in how they come out.
A perforated pizza pan is more difficult to clean. It might take you a long time to remove all of the residues and crumbs from the gaps.
Smooth pans are dishwasher-safe and are less likely to take much of your time. However, they are heavier than perforated pans.
The type of pan (with or without holes) and the materials that it’s made of both directly affect baking time. The holes in a pizza pan speed up baking time due to the airflow and because the pizza is directly exposed to heat.
Smooth pans have a thicker base and since there is no direct exposure to heat, they take longer to bake.
Pans without holes are versatile as they can be used for baking goods other than pizzas, including bread, pies, cakes, and biscuits, among other things. Perforated pans aren’t the best choice for thick crusts and cannot be used for cooking other items, except for steamed vegetables.
Here are some of the things you need to consider before buying a pizza pan.
Pizza pans are usually made of cast iron or stainless steel.
A stainless steel pan requires little to no maintenance. That said, it has a high rate of heat conduction, which can burn the pizza more easily. Commercial pizza chains usually use those made of aluminum for its durability.
Cast iron pans, on the other hand, require regular cleaning and care to keep the non-stick feature. They are very durable and easy to clean.
Pans with edges are better if you’re aiming for a pizza with a stuffed crust or simply want to try out different shapes.
Regardless of whether you prefer a pizza pan with holes or without holes, it is important that the pan has handles that are made of strong materials. Large handles, especially loop handles are more convenient and allow for better control.
Perforated pans have holes or vents that allow air circulation that results in an evenly cooked pizza. They speed up the cooking process but require higher maintenance.
Whether you need a pan with holes or without holes, it all comes down to what kind of pizza you’re aiming for. A pizza with a thin, crunchy crust requires a perforated pan, while smooth pans are better for thick crusts.
The trickiest part is oiling the pan properly. The best way to go about it is to use a brush or a non-stick baking spray.
The holes on the side of the pizza box allow a constant airflow and prevent contamination.
The main difference between a pizza pan with holes vs no holes is the end result. A perforated pan is better for fans of crispy crusts, but not for thick crusts. Also, a pizza pan with holes in the bottom cannot be used for making other food and it’s harder to clean.
Bojana is my name and writing is my game. I am a content writer from Bitola who is always interested in the latest research in almost all areas of life. I have a Bachelor’s degree in English literature and a perfectionist character, both of which help me find the most accurate data and information available. Although I have my head stuck in studies and reports most of the time, I still have a bit of free time during which I enjoy knitting and watching classic 90’s Disney movies.