Which is better: a pizza stone, or a perforated pizza pan? And what of pizza screens?

Question

I want a crisp crust, but not a burnt one.

Right now I'm using a regular baking sheet for the first half, and just putting it on the rack for the second. (Mine take about five minutes at 500F.) This works, but opening the oven door and fiddling with a sometimes too-big and floppy thing is a pain, and bad for the pizza. If I just leave it on the pan, though, it's not very crispy, and if I do it entirely on the rack, it, at 500F, gets a bit burnt on the bottom.

(Shamefully, this usually involves pre-cooked crust. Not frozen, but.)

Answer 1

I use to work for Domino's Pizza and used both stone and gas ovens. The screen is the best in a stone oven for an evenly baked, crispy crust.

We cooked our pizza at 550 degrees for 5.5 to 6 minutes. Try cooking one on a screen placed on a stone. Put the stone in the oven and turn it on. Wait until it is fully preheated. Put your pizza on a screen and put on the stone. Cook until it is the way you like it as ovens cook differently. Ensure your pizza is not close to the top heating element as you will burn the toppings. Avoid using the baking sheet.

Answer 2

This Site Might Help You.

RE:
Which is better: a pizza stone, or a perforated pizza pan? And what of pizza screens?
I want a crisp crust, but not a burnt one.

Right now I'm using a regular baking sheet for the first half, and just putting it on the rack for the second. (Mine take about five minutes at 500F.) This works, but opening the oven door and fiddling with a sometimes too-big and floppy thing is a...

Answer 3

Pizza Screen

Answer 4

if your pizza pan does not offer holes in the bottom, then you are going to get a soft crust. Using a pizza stone is recommended, and maybe you should try baking your pizza at a lower temperature. Maybe 425 or 450

Answer 5

The stone makes a good crust but makes a mess in the oven. I use a perforated pizza pan sometimes too. I just can't bake the pizza on the bare rack. Dirty! But that's just me.

Answer 6

I cook everything on my pizza stone,even cookies,best thing about a stone is it doesn't soak up any flavors from the previous food you cooked on it .I love mine.makes a really crispy crust.I cook my pizza on the bottom rack,that will work best,about 400 degrees

Answer 7

The best pizza pan I've found is a stone. I don't like the perforated ones cuz they are made of aluminum. Aluminum is never good. The stone bakes them wonderfully even, and sops up the extra grease. but if u want crispy, then I dunno. Just the oven rack.

Answer 8

I like using a stone. But I bake the crust first for a couple of minutes to avoid a soggy crust. Try the stone and crust alone first & see what you think. :-)

Answer 9

ever try a pizza pizzazz? I think they run about $40.00. we use ours all of the time. can make the crust however you would like it cuz it has seperate heating elements for the top and the bottom and a timer. cook it all for 10 mins or so and then the crust only for another 2 or 3 or however many you would like.

Answer 10

pizza stone! They distribute the heat evenly and will never burn the crust (assuming you don't leave it in there for hours and hours)