Pizza Pans with Holes
A baking surface with holes is popularly known as a perforated pan.
This kind comes with gaps located at the bottom which then allows heat to transfer directly to the crust.
These products are usually made of aluminum for durability and the holes let the moisture escape. These factors will ultimately result in a crispier crust.
The holes also speed up the baking time.
Pizza Pans with No Holes
An example of one with no holes is a regular solid stone. This is a good option if you like your pie soft and chewy rather than crusty.
It takes longer for heat to transfer to these surfaces, thus slowing the overall baking process.
Which Pizza Pan to Choose
When it comes to choosing between a pizza pan with holes vs no holes, it’s important to keep in mind the type of crust that you prefer.
Both types of pans are great for baking pies. But, the perforated version is preferable if you value speed and evenness.
The best thing about this piece of equipment is that the openings release moisture allowing the crust to be crispier.
However, cleaning can be a problem since residue and food crumbs are likely to clog the holes.
Pizza pans without holes come in handy when you are seeking a more flexible solution for all your baking needs.
They produce soft and crusty pies, making them ideal for baking, slicing, and serving the pizza.
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