Author Topic: Pizza Stone vs cutter pan  (Read 2999 times)

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Offline jgame

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Pizza Stone vs cutter pan
« on: February 06, 2009, 07:48:47 PM »
Hi:

I have enjoyed this site and now can make a cracker crust pizza. Which friends and family seem to enjoy.  I use a pizza stone for baking with 3-4 minutes pre/par baking method and then flip skin for another 1-2 minutes. I then dress pizza and finish cooking.
I think I have found a website that sells true black (carbon) steel pizza pans. What can I expect using a pan versus my stone?
Thanks,
Jeff 


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Re: Pizza Stone vs cutter pan
« Reply #1 on: February 06, 2009, 08:23:19 PM »

I think I have found a website that sells true black (carbon) steel pizza pans. What can I expect using a pan versus my stone?



Jeff,

To give us a better idea as to the type of pan you are considering, can you tell us who the manufacturer or vendor is?

Many of us have been using dark anodized cutter pans to make cracker style pizzas. You can see some of the results at this thread: http://www.pizzamaking.com/forum/index.php/topic,5762.0.html.

Peter


Offline jgame

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Re: Pizza Stone vs cutter pan
« Reply #2 on: February 07, 2009, 08:45:26 AM »
Peter

This is the web site I have found for steel pizza pans: akitchen.com

Jeff

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Re: Pizza Stone vs cutter pan
« Reply #3 on: February 07, 2009, 09:53:13 AM »
Jeff,

Since you mentioned cutter pan in your topic heading, I interpreted that to mean the type of pan as defined in the forum's Pizza Glossary at http://www.pizzamaking.com/pizza_glossary.html#C. There really aren't that many companies that manufacture cutter pans. Lloyd Pans/pizzatools.com is one manufacturer of cutter pans, http://www.pizzatools.com/SearchByCategory.aspx?CategoryCode=052000, and another is American Metalcraft, http://www.amnow.com/Pizza-Trays/CAR-Pans/CAR-Pans-%e2%80%93-Tapered-Nesting. The cutter pans are usually bare aluminum that become seasoned/darkened with use or hard anodized aluminum. I am aware that Allied makes steel pans with a nonstick "black buster" coating, such as shown, for example, at http://www.akitchen.com/store/AL-SRPS12.html, but I believe those pans have a rolled edge and are also straight-sided and are not cutter pans. If they have a cutter pan at the akitchen website, I could not find it after searching the website using the keywords "pizza" and "cutter" (separately). I looked at all of the pans at Allied's website, at http://www.alliedmetalusa.com/index.html, and could not find any tapered pan or any other pan for that matter, whether of aluminum or steel, that was called a cutter pan or other comparable name.

If I missed the pan you have in mind, perhaps you can tell me more explicitly where you found it at the akitchen website. It is also possible that member JConk, who lives near a supplier of the Allied pans, can tell us whether they sell a steel sloping-sided cutter pan, or any other type of cutter pan for that matter. Since John has at least one Allied pan, he may be able to tell us whether it can be used to make cracker-type crusts.

Peter

Offline jgame

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Re: Pizza Stone vs cutter pan
« Reply #4 on: February 08, 2009, 07:02:39 PM »
Peter,

As a newbie I did make a mistake. The pan I mentioned is not a cutter pan. What results have you seen in a stone versus a pan? What do you prefer when making a cracker style crust?

Jeff

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Re: Pizza Stone vs cutter pan
« Reply #5 on: February 08, 2009, 08:15:34 PM »
What results have you seen in a stone versus a pan? What do you prefer when making a cracker style crust?


Jeff,

There are many pizzas that can be baked on either a stone or in a pan. But there are some pizzas, like pan pizzas or deep-dish pizzas, that require a pan and cannot be baked directly on a stone. The cracker-style crust that you mentioned is one of those that can be baked either on a stone or in a pan. I have done it both ways several times and I could live with either way if I had to. However, I have developed a preference for a cutter pan for the cracker style. There are several reasons. First, the cutter pan eliminates the need to preheat a pizza stone for an hour or more to make a pizza. All you need is about 12 minutes oven preheat. This can have great value in the summer where there is little interest in cranking up the oven for an hour or more to preheat a stone to make a pizza. Second, the cutter pan has very good heat transfer characteristics, especially if pre-oiled. Third, with a cutter pan, the risks of misloading the pizza into the oven or dough sticking problems are virtually zero. Fourth, it is possible to place cheese and toppings right out to the outer edges of the pan without worrying whether they might fall off of the pizza, as they might with a pizza dressed on a peel prior to loading into the oven. Fifth, I can also use the cutter pan as a template to cut out skins, or use a rolling pin to get a perfectly shaped skin by rolling a rolling pin across the cutting edges. About the only negative I can think of is the initially high price for a high quality cutter pan such as those sold by pizzatools.com. But the pan should last a long time if properly cared for (the pan doesn't require seasoning and needs only washing in soap and warm water).

In addition to the foregoing, a cutter pan can also be used to make other types of pizzas. For some examples of where I have done this, see Reply 6 and the links referenced therein at http://www.pizzamaking.com/forum/index.php/topic,6001.msg51460/topicseen.html#msg51460. For other examples, you might also check out this thread: http://www.pizzamaking.com/forum/index.php/topic,6605.0.html.

Peter



 

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