Decided to try one of those perforated pizza pans. Pleasantly surprised it really made a difference. Noticeably crispier crust. Nice, even cooking. Shorter cooking time. Light, easy to handle, easy to clean (mine has a non-stick coating).

I know there's other options- solid pans, pizza stones (which I haven't tried yet), pizza screens. Maybe I'll try some of those at some point, but for the moment I am very satisfied.

When reheating pizza, I just put the slices on the rack of the air fryer. Often, it turns out better than the original pizza. It makes the crust nice and crispy.

Pizza stone, the only way to fly

^^^THIS

quote:

pizza, I just put the slices on the rack of the air fryer. Often, it turns out better than the original pizza. It makes the crust nice and crispy.

Regards From Sunny Tucson,
SigFan

I really think it depends on the pizza. My wife is from Chicago and loves Home Run Inn pizza. However the only way I can take it, is on a pizza stone on the webber grille. Some pizza's I have no issue cooking right on the rack in the oven.

Pizza stone with hand kneaded home made crust. On the grill or in a gas oven.

Pizza stone these days.

big Cast Iron pan

Saputo stones

quote:

Originally posted by 126911:
Pizza stone with hand kneaded home made crust. On the grill or in a gas oven.

We used one of Alton Brown's ideas from years ago, when the Food Network actually had cooking shows on. He said a much cheaper & more versatile alternative to pizza stones is to use UNglazed quarry tile from Lowes or Home Depot. We've been using the same ones for over 20 years, and they were less than $1 each.

Six of the 8 inchers cover the grill surface, or the bottom rack of our gas range, and you can make two pizzas at a time. Heat the oven or grill with the stones inside to around 500 degrees, pop in the pizza & they're done in about 5 minutes. We leave them in the oven all winter, unless my wife needs to use the bottom rack for something.

Fresh made/soft dough, we use a pizza stone.
Cheap frozen pizza, directly on the rack.

Reheating leftover pizza, toss it in a skillet on the stove to crisp up the crust without getting it rubbery like it does in the microwave.

Trick to reheating pizza in the microwave...put a cup of water in while reheating. Keeps the crust nice.

When I was eating Pizza (something I miss dearly on Keto) ~ I used a Pizza Stone.
I would have killed to have an oven ^^^ like above.
I always make everything fresh, from the sauce to the dough.
The only way.
God, I miss Pizza.

About the only thing ever under mine is cardboard. No way I can make a pizza as good as my local Marco's, so I simply order one when I'm in need of a pizza.

quote:

Originally posted by kkina:

Decided to try one of those perforated pizza pans. Pleasantly surprised it really made a difference. Noticeably crispier crust. Nice, even cooking.

My wife got one of these, maybe ten years ago. We use it all the time. Does a fine job.

Our's is not no-stick, so I might wipe it with a bit of olive oil before using it.

Mostly Cardboard

When we do make it, we have two pizza stones, round and rectangle shapes...

Buffalo style pizza - on a pan until the top is done then slid onto a steel to finish off the bottom.

Obligatory Post

For various styles of thin pizza, lately it's a perforated dark color cutter pan similar to the OPs, par-baked for a few minutes before adding sauce and cheese. Stones are gathering dust in the corner.

I have a stone I slip onto the oven grates, its worked well for 15+ years.

I tried the pizza pan and for me it did not work.Could not get the bottom of the pizza cooked enough.
I have used a pizza stone years and it has worked for me.