Pizza Pans & Stones

Choose a pizza pan for faster preheating, easier handling, and crisper bottoms with perforated or nonstick surfaces; choose a pizza stone for more even heat retention and a chewy, brick-oven style crust but expect longer preheating and more careful handling

Measure your oven interior and oven rack; common sizes are 10–16 inches and shapes include round and rectangular; choose a pan or stone slightly smaller than the usable oven width and consider thickness—thicker stones retain heat better but are heavier

Steel and aluminum pans heat quickly and promote browning; cast iron offers excellent heat retention and durability; ceramic and cordierite stones provide even heat and a crisp crust but can crack if exposed to thermal shock

For metal pans, hand-wash with warm soapy water or follow manufacturer instructions for nonstick care and avoid metal utensils; for stones, scrape off residue with a brush or bench scraper and wipe with a damp cloth—avoid soap and thermal shock from cold water on a hot stone

Perforated pans, pizza steels, and preheated stones improve bottom heat and crispiness; using a dusting of cornmeal or semolina, a light coating of oil on pans, or a well-seasoned cast-iron surface helps prevent sticking

Entry-level pans and thin stones can be found for under $50, mid-range durable stones, steels, and high-quality pans commonly fall between $50–$150, and premium cast-iron or branded pieces may cost more; thicker, heavier materials and specialty steels generally offer better heat retention and longevity

Yes—pizza stones and steels can be used on grills and in broilers to achieve high surface temperatures, but ensure the material is rated for direct flame or broiler use, preheat gradually to avoid thermal shock, and place on a stable, heat-safe surface