Pizza FAQ: What's the Best Pizza Pan for Baking in a Home Oven?
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- Опубликовано: 1 авг 2024
- Yes, you can bake restaurant-quality pizza in your home oven - and all you need is a sturdy metal pizza pan or baking sheet! In this video, Peggy Paul Casella, creator of the blog ThursdayNightPizza.com, explains how to cook homemade pizza on a baking sheet or pizza pan, offering tips and tricks for getting the best results every time.
Recommended pizza dough recipe: www.thursdaynightpizza.com/sl...
Recommended baking sheets and pizza pans (affiliate links):
Baking sheet - amzn.to/39JYD2z
Classic pizza pan - amzn.to/3bBlFuN
Perforated pizza pan - amzn.to/2LuKXjI 
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Thank you so much. What a great demo! I've been spending so much money trying and failing. I'm going with the one with the holes.
Just what I wanted to know. Thanks!
Excellent presentation! Thank you!
Thank you.
really really thank you.
They all do look nice, but I like the middle one, the one with the perforations leaves that machine made look to it. The sheet pan, being thicker does require longer cooking times. I do go pan-less when using my outdoor pizza oven. Great video! Gets a THUMBS UP!
haha I knew the crusts would explode! Those dough balls were very well risen. ;)
Informative
Great video. My perforated pans are arriving today via Amazon. I was wondering how to use them and came across your video! Perfect timing. I gave your video a thumbs up and subscribed. Thanks Carla
Question - wouldn’t it be best to preheat the pan as well as the oven? I know this is recommended for pizza stones and pizza steels….
Thank you so much, great video. I like the idea of using pizza pan as you can prepare in advance . Have you tried cooking the pizza with just sauce & adding mozzarella after 5 mins.
This is nice to know. I just bought a pizza stone from Amazon because another Italian lady said to invest in one because pizza comes out the best with them. So don’t tell my husband I didn’t need it. 😂. Thank you for this video.
That stone will work well for bread. If you're only making 1 pie, the stone or steel are the best. For more than 1 pie, you need the stone to re-preheat between pies.
Would you recommend a self rise flour to use for pizza? If so would you have ingredients to make it. Thanks
the cuisineart 14 inch perforated pan is awesome great crispy crust every time
This is the pan I was looking at online. Thanks!
@3:15. That baking sheet looks pretty new and almost unseasoned. It’s a light color too. If you seasoned it more you’d get better results on it.
Helen Rennie has a video on that, I just saw today.
Thanks. However I really cannot see the point in preheating your oven for a long time unless you are using a pizza stone. Doesn't make sense. Once the oven's come up to temperature you are good to go.
Certainly the best and, thankfully least expensive, alternative is the aluminum screen. I DO have a couple of expensive perforated pans from Lloyds, and screens outperform then. A rectangular pan is just right FOR PAN (GRANDMA) PIZZA, but for nothing else. A round pan is for serving pizza, not for baking it 🙂
I tried making pizza in the oven using a pizza pan for the first time and my pizza got stuck to the pan. Had to scrape and throw out the pizza. Any suggestions or why that happened?
Q: did you put any oil, flour or anything on the pans/screen before you stretched and shaped the pizza dough on it? Thanks for this video.
No need to grease the pans, though you could if you wanted a little more olive oil flavor.
Pizza baking sheets suck I’ve eaten way too many raw dough pizzas from using a pizza baking pan so I’m gonna drill holes in it and fix that
Did you oil all three pans or just the baking sheet?
I like to know also . Did she oil the pizza pans . And what about the pizza pans that comes comes with the holes. Thank you
The first pizza is undercooked because the pizza pan is from aluminium, the other two are from steel and the heat spreads much better, as you know the aluminium is also used for heat insulation. Btw great looking pizzas, I bet they taste great also.
simply not true... at all. While steel has higher heat resistance, aluminium conducts heat better. that's why they are typically the best choice for home cooking. brick ovens, or anything that goes over 700f... go with steel as aluminum tends to warp around 700 degrees F. my Loyds pizza pans are ALL aluminum and make perfect pizza, every time. bottom rack @ 450F 15 - 20min makes me a perfect 10x14in detroit style pizza. no pizza stone was needed for my oven.
Aluminium is used for heat insulation?
Hi you cooked very nice pizza and I am cooking the pizza same way but my pizzas only top part cooked well and bottom part does not cooked if I put pizza in the oven for long time then top part gets burnt and bottom part still not getting cooked so what is the reason what am I doing wrong can you explain please.
Try the double cook: first cook, lowest rack of your oven with dough and tomato, than middle, middle top with all the garnish. I tried all garnish low than high, burned the garnish too much.
I always take out the middle (top) rack when making pizza. Leave the two bottom racks in the oven. That way your pizza won't burn on the top. Also, make sure your oven is preheated to the correct temperature before putting the pizza in the oven.
Why dont you cook the pizza base first?
that's gotta be a lot of leftover pizza 😂
Not in my house. I can eat two of those on my own.
What are freezers for?:))
Wauw Pre heating for two hours. I never knew that. Oh ok
This means preparing ourselves for higher electricity bills 😊
@@Ahra-Su Well we use gas at home. But yes if it's a electricity oven then yes the bills would be high
Nicd video my sweethart👜