Here's a classic case of two seemingly different tools used to achieve one and the same result, or at least that's what we think. A flat disc is what most tools for baking pizza in an oven look like, although some have a different shape. Let's open the debate: does the pizza pan dethrone the pizza stone or vice versa? To judge for yourself, read this article. Our answer to this question is presented at the end of it.

A Distinction that Makes All the Difference

The shape of the cooking tool is the main common feature of (almost) all models available. What about the primary element for comparison? What is it? It's the material from which these tools are made. This is undoubtedly the aspect most often scrutinized for all cooking tools, especially those for pizza. We distinguish between two categories of materials for these items: metals and rocky materials or minerals.
Tools for cooking pizza made from metal are commonly called pans, while those made from rocky materials or minerals are known as stones.

Pizza Pan

Main Characteristics

The pizza pan is round, flat, and thin. It is made of metal, with aluminum being the most popular material. There are standard pans, perforated pans, and what is essentially a grid. The dough disc on the latter two is directly exposed to the heat. Given its thin body, multiple pans can be stacked, and due to their low cost, one can acquire several without breaking the bank, explaining why they are sought after in pizzerias.

Relation to Heat

Metals are highly resistant to heat. Aluminum, in particular, is not only resistant but also an excellent thermal conductor. It's suggested to place a metal pan in a hot oven for a few minutes before placing the pizza on it to ensure quick heat transfer from the pan to the dough.

Cooking Process Particularities

There isn't much to say about cooking pizza on a metal pan, which, in our opinion, is just fine! One can use a pan to shape the dough disc, cover the pizza with sauce and toppings, and bake it in the oven. Three steps, one tool. Although it was mentioned that putting the pan in the oven for a few minutes beforehand is suggested, it's perfectly okay to place a cold pan on the oven rack in a preheated oven.

Pizza Stone

Main Characteristics

By "rocky materials and minerals," we refer to the materials from which pizza stones are made, the two most common being ceramic and cordierite. The pizza stone features a porous surface, giving the impression it has been partially polished but still retains some granularity. It's also quite thick, and this trait along with its high weight explains why most stones are rather heavy. It absorbs moisture from the dough during cooking, ensuring a crispy, golden bottom. If the dough is wet, it means it's saturated with liquids on its surface.

Relation to Heat

It's surprising that pizza stones have only been in use for a short time, considering stone was already used in traditional wood-fired pizza ovens. Pizza cooks very quickly on a stone, largely because the conventional oven's temperature where the stone is placed must be high. Additionally, the pizza stone conducts heat very well, storing and distributing it evenly, allowing the entire surface of the pizza to cook quickly and uniformly.

Cooking Process Particularities

The pizza stone is durable but not immune to breakage from drops or thermal shock, the latter being of particular interest to us. To avoid thermal shock, place the stone in the oven as soon as you start it, allowing the stone to heat up at the same pace as the oven. When the oven reaches the target temperature, it's time to remove the stone to start assembling the pizza; at this point, the stone will be very hot. It's preferable to place the dough disc on the stone before adding sauce and toppings to avoid many issues.

The Team's Choice

The metal pan is an economical option, while the pizza stone proves to be advantageous. Since the chosen cooking tool influences the quality of the pizza baking process to some extent, it's clear to us that one tool is superior to the other. That tool is the pizza stone. A dough disc cooks quickly and evenly on it, resulting in an outstanding outcome every time.

Cooking as Important as Preparation

The best toppings can't make up for a soggy, pale dough disc that looks the same as before cooking began. It's easier than one might think to make pizzas as good as those from the best pizzerias that you love. If you equip yourself with a pizza stone, you greatly increase the chances of being very satisfied with the pizza you've made even before preparing the dough!