Why do pizza pans have holes

The type of pizza equipment you use will define whether you will get a crispy base or soggy centre. Therefore, to stand out from the other pizza joints, it is important to have an in-depth research on what type of pans will suffice your need.

You will come across many pizza equipment suppliers who may be offering you with a number of varieties. But before you begin with the purchase, here is a good read on what type of pans are available in the market. The carbon steel pans or any other pans come in two types — pizza pan with holes and the ones with no holes. To ensure that you choose the right one, you need to realize what type of crust is baked, what material is used to make them and what kind of maintenance they require.

A pan that comes with holes is called a perforated pan. It has gaps or precisely the holes at the bottom. Due to this, the heat transfers directly to the base. Generally made from aluminium for durability, the holes let the moisture escape which ultimately results in a crispier crust. Additionally, the holes also speed up the baking time. If you like your base to be soft and chewy, this is the option you should choose.

This pizza equipment takes longer for the heat to transfer which slows down the baking process. The perforated baking pan has a surface that will give you a crisp crust which is brown in colour. Also, the holes make the moisture to get away while preventing the crust from getting soggy.

On the other hand, baking surface with holes do not allow the flow of air and provides soggy centres. Having listed the distinguishing features of both type of pans, the following are the advantages and disadvantages of both:. Be it perforated or not, your pizza pan needs to be the best and reliable at all times. The stronger the material; the longer your pan will last!

Typically, Pizza pans are made from either stainless steel or cast iron. And of the two, I tell you that a stainless steel pan will require little or no maintenance than the cast iron option. On the other hand, cast iron pizza pans require regular maintenance because they have to be regularly seasoned to maintain the nonstick surface of the pan.

Cast iron pans are also to be washed by hand. Regardless, putting the maintenance part aside, pizza pans made from cast iron usually guarantee the savory and rich flavor of the pizza crumbs. They are incredibly strong and durable and can last for years! As explained earlier, there are various kinds of designs of pizza pans; some perforated, while some are not. There are some pizza pans that have vents holes in the bottom which allows the heat to flow beneath the pizza.

This is however based on preference- so if you love deep-dish pizza, consider going for a pizza pan with edges! Because not only does a pizza pan with edges give you a savoury deep-dish pie but you can also make pizza with a stuffed crust! I give you a scenario: you want to move your yummy pizza from the oven then the handle snaps to one side. Your whole pizza becomes a mess on the floor. However, Pizza pans can also be used for a whole lot of other things like roasting veggies and cooking meats like chicken, beef, and pork chops.

Mind blowing, right? There is no doubt that pizza has become a global thing. For some people, it is a habit they can simply not give away. For others, it is the perfect substitute for cake since so many people can share a pizza at the same time. This explains why people always desire the best pizza and would go to miles to get one if required. However, making a good pizza is as important as getting the desired texture, taste and type that your customers desire.

This is why the type of pans used may be important. A perforated pan will produce a crusty pizza which will appeal to people who love crispy and crusty pizza without any moisture. The brown color that is seen in pizza cooked with a perforated pan is a delight to many and for others, it is a sign that the pizza is well cooked. On the other hand, however, the time saved in cooking could well be wasted when trying to wash the pan. This is because vestiges of doughs could stay in the holes and may not be removed using the dishwasher.

This is why some prefer the pan without holes as it gives them the perfect thick and chewy pizza they love. Consider making your dough with whole-wheat flour because it's higher in dietary fiber. Lay the rolled out pizza crust on the pizza pan, keeping the edges on the pan.

Don't let the crust hang over the edges of the pan because they will cook more quickly than the rest of the crust, which could result in burning. Bake the pizza crust according to the recipe directions and top it with your favorite toppings. Reduced-sodium pizza sauce, low-fat cheese , turkey meat, tomatoes, black olives, spinach, artichoke hearts, bell peppers, mushrooms, onions and pineapple are healthy toppings that will increase the nutritional value of your pizza.

Heat leftover pizza on your perforated pizza pan. Lay the cold pizza on the pan and bake it in your oven until the slices are hot. Using the perforated pizza pan will achieve a crispy reheated crust, which isn't always possible using a microwave or traditional baking sheet. Nutrition Cooking and Baking Bakeware. Making Pizza at Home? Bojana Galic.