Lets talk pizza pans. Homemade pizza is great and if you’re clueless on how to whip up a home-baked pie, we’ll be covering it soon enough. In the meantime, get yourself ready by investing in a good pan. Most people’s home pizza go-to is a cookie sheet, which is fine in a pinch, but doesn’t yield the greatest pie. Why? It’s all about air circulation!
A cookie sheet typically has walls which can prevent air from getting to where your pizza needs it most– the crust. If your pizza crust is coming out soggy in the middle, it’s probably because the restriction of air flow from your NON pizza pan prevented the crust from baking all the way. That’s where a perforated pan comes in. A round extra-large pizza pan dotted with small holes to distribute heat and air evenly from the bottom up ensuring your pie crust is perfect every time. Fun fact: they’re also great for making giant cookies! I’ve been loyal to my trusty basic William Sonoma Goldtouch Nonstick Pizza Crisper (shown above) for years and at only $21, it’s a steal. Not keen on it? Take a gander at these other great perforated pans:
Farberware Nonstick Pizza Crisper – $13.99