Using pizza pan

[pizzabrodude]

How do you guys usually utilize a pizza pan like https://www.amazon.com/dp/B01MU1KNK9/?tag=pmak-20?

Do you use it to shape your dough and then transfer it to a pizza peel to transfer to baking steel after shaping dough or transfer pizza directly from it to baking steel or something else?

[TheRealJonnyD]

Pans like that are for cooking pan pizzas in. They serve no purpose for pizza being cooked directly on stone or steel.

[pizzabrodude]

Ok thanks for clarifying

[stamina888]

I'd oil that pan.  Put a dough ball on it.  Brush the dough with oil and saran wrap.  Let it sit out at room temperature for 6+ hours.  Stretch into the pan.  Then put toppings on and bake. 

[pizzabrodude]

I'd oil that pan.  Put a dough ball on it.  Brush the dough with oil and saran wrap.  Let it sit out at room temperature for 6+ hours.  Stretch into the pan.  Then put toppings on and bake.

How does it compare to something like a baking steel?

[Jackitup]

How does it compare to something like a baking steel?

Works best in combination with a steel or stone, pan on top of them, easy transfer too! But can be used alone as was stated.

[simon#446]

You absolutely could bake pizzas in a pan on stones or steels. Quite a few pizzerias are known for using pizza pans in their deck ovens. You would stretch and top and bake the dough entirely on the pan if you were to use them. It makes shaping and sizing and assembling and launching the pizza significantly easier, and it helps the pizza wait a little longer before getting thrown into the oven. Basically what you lose in performance you gain back in efficiency.

Usually you don't use those kinds pans though, because they're thick and heavy and take a longer time to warm up. Usually instead you'll see them using full perforated or wire pans. For example: https://chefequipment.com/products/browne-pizza-screen-aluminum?_pos=1&_sid=b4df0de80&_ss=r, https://chefequipment.com/products/browne-perforated-pizza-pan-aluminum?_pos=1&_sid=ed8217068&_ss=r, with the benefit of perforated pans being easier to clean. Note that they need to be seasoned before use to keep pizza from sticking to it like you would with a cast iron or baking steel.

[jsaras]

It’s used for cooking the pizza.  I have a variety of pans and they all work well without the use of a stone or steel.  However, the non-finish will not last if you cut the pizza in it, regardless of what the packaging says. 

Pans are a great inexpensive way to get into pizzamaking.  There are several styles to explore; bar pies, American, Sicilian, Roman, grandma.