For those who don't have the luxury of a Pizza Oven at home why not use a Perforated Pizza Pan!
Why a Perforated pan rather than a stone or a flat pan?
With a pizza stone it has to be fully heated before using, otherwise there is a risk of cracking. Meaning that your oven is turned on sooner heating up the kitchen, which does not make it very comfortable in Summer. The pizza is then made on a board or the bench and has to be transferred to the hot dusted pizza stone. With a pizza pan, you build the pizza on the pan and place the pan in the oven. It is a bit more convenient but a matter of preference.
If using a stone, the pizza will free form. Whereas the pizza pan can be bought in a variety of sizes which determines the size and shape.
Whether making a home made pizza or heating a frozen pizza it is important to cook the crust quickly and completely to avoid the soggy base syndrome. Lots of cheese and meat actually insulate the base from the heat above, making the heat below important. So if you like your pizza fully loaded or a thick crust the perforated pizza pan is ideal. The heated stone cooking process starts immediately, as the dough is placed on the hot stone. There is a delay with the pizza pan as it heats through. But with the perforated pizza pan the delay is minimal due to the holes.
Pizza stones can be brushed or wiped clean before storing. They can also be broken if used incorrectly or dropped. Pizza pizza pans are easy to clean and store and virtually unbreakable.
It is personal but the choice is yours.
