Alternative pans for Detroit style pizza

[michaeljc70]

I've been making Detroit style pizza in a cheap, non-stick 9x13 cake pan.  It comes it pretty good, but isn't as crispy as I'd like especially on the underside.  I really don't want to add any new pans for just one type of pizza.  I am considering 3 alternatives using what I have and wondering which would work best:

1)  Preheat my stone and place the cake pan on that.  That probably will help the bottom but not do anything for the sides.
2)  Use a round cast iron pan.  Obviously this wouldn't be traditional and you wouldn't get those nice corners
3)  Use an enameled cast iron rectangular roasting pan.  I have a Le Creuset pan and it says it is good to 500 degrees.

Thanks

[nickyr]

I've been making Detroit style pizza in a cheap, non-stick 9x13 cake pan.  It comes it pretty good, but isn't as crispy as I'd like especially on the underside.  I really don't want to add any new pans for just one type of pizza.  I am considering 3 alternatives using what I have and wondering which would work best:

1)  Preheat my stone and place the cake pan on that.  That probably will help the bottom but not do anything for the sides.
2)  Use a round cast iron pan.  Obviously this wouldn't be traditional and you wouldn't get those nice corners
3)  Use an enameled cast iron rectangular roasting pan.  I have a Le Creuset pan and it says it is good to 500 degrees.

Thanks

I’m not sure putting a non stick pan on a stone is safe. You may need to research that. The other two options would probably work though. I use a Lloyd pans Detroit pan and place it on the stone.

[michaeljc70]

I’m not sure putting a non stick pan on a stone is safe. You may need to research that. The other two options would probably work though. I use a Lloyd pans Detroit pan and place it on the stone.

To be honest, before you responded I wondered if the non-stick pan was safe at the 475 I put it at. 

[nickyr]

To be honest, before you responded I wondered if the non-stick pan was safe at the 475 I put it at.

Probably not :-) you may get away with it because the large volume of dough may be keeping it cool. But if it’s a traditional Teflon pan that’s probably way to hot

[mikep]

Get this one. $21-$25 and well worth it if you are budgeting.
https://lloydpans.com/pizza-tools/regional-style-pizza-pans/alternate-detroit-style-pizza-pans.html

[HansB]

The curved bottom really makes it not a DSP pan.

Here's the real deal for a good price: https://www.equippers.com/detroit-style-8-x-10-rectangular-steel-pizza-pan/1212332.asp