Best Pizza Pans & Stones in 2020

Lodge P14P3 Pro-Logic Cast Iron Pizza Pan, 14-inch, Black Review:

I've been making homemade pizza for years. At first, we had to put up with disastrous, soggy crust made in regular pans. I upgraded to the kind of pizza pans with holes in the bottom, which was better - crust was crispy (crunchy might be the better word), but still not quite the perfect crispy/chewy combination that my brother-in-law gets with his custom-made backyard wood-fired brick pizza oven - the standard I've been aspiring to all these years. I tried a pizza stone for awhile and was underwhelmed. (Possibly I was too stingy with my energy bill to let it heat up in the oven for a whole hour before baking the pizza, as was recommended.) Then finally I got this. I put it on the bottom oven rack as close to the heat element as possible and turn the oven as high as it will go. Let it heat up with the oven. (It doesn't like quick changes of temperature.) True, I get even better results if I let the oven heat up for a while after reaching the highest temp (which for me is 525) - but more like 10-15 minutes is perfect, no need for a whole hour. I use bread flour and olive oil in my dough recipe. I build the pizza on parchment paper on a pizza peel and immediately slide it onto the grill. (Time it so that it doesn't sit on the peel too long before it gets its turn in the oven.) Because 525 is still relatively cool for cooking pizza, it still takes maybe 8-10 minutes to cook through - but the result is the best crust that I've ever gotten out of a conventional oven. Crispy, chewy, big puffy bubbles here and there - just wonderful. I take the pizza out with the peel and leave the pan in there to keep hot for the next pizza. If you are into pizza and looking for an indoor substitute for the brick pizza oven, I highly recommend this option. The pan is really heavy and high quality. I will be buying more Lodge pans.

Also I use this pizza peel and it's the perfect size to go with this pan: Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle. I buy the parchment paper in a roll (cheaper) and just cut squares to fit the pizza peel: Regency Natural non-Stick Parchment Paper for Baking 20.66 Foot Roll.

LloydPans Kitchenware 8 by 10 inch Detroit Style Pizza Pan USA Made Hard-Anodized Review:

Excellent quality that produces superior results to all other options, I highly recommend it!

After a few trips to various Detroit style pizza shops, I had to try the style at home myself. I first tried with some smaller 9" round cake pans, and the pizza itself turned out good - but the pizza stuck to the bottom of the "non-stick" pans, and it was quite difficult to get them out with mostly squared off tools. I then moved on to rectangular cake pans that were also "non-stick" but had similar issues with sticking to the bottom and also found that the nearly vertical sides were less than ideal.

Enter LloydPans. I held off from the investment in something that seemingly had a very specific use case, but honestly the results are so phenomenal compared to the alternatives I can't see making this style of pizza any other way. The size is perfect, I get either 6 or 8 slices which is great for my family dinners as well as the common size I like to make for dough balls. The quality of the pan is outstanding - It is very well made and could easily hold up to serious abuse in a commercial kitchen. The real game changer is the non-stick abilities of this pan. You can go ahead and try to burn a pizza in it, but it still won't stick. In addition, the gently sloped sides work to help extract the pizza easier but also form a good angle for the crust to pull away during baking. Overall, I'm very impressed and might even buy a second one to make two pizzas at once when I have friends over.

The recipe I use is from Serious Eats -

300g KA Bread Flour
220g H2o
5g Yeast
9g Salt
Bulk rise for 2hrs
550° for 17mins on middle rack in LloydPan 10x14

Farberware 52113 Bakeware Pizza Crisper, 13, Gray Review:

So far so good. This pan is 1" bigger and more reasonably priced than other pizza pans we have - and the shape (slighly oval) is better, plus there are grips. We will see how the pans wear with time and use, but our other more costly pans have shown considerable wear after a short time. Farberware usually makes good quality -- I will update as time goes by.

11 + months later. Okay, so these pans will not last forever, but we really do like them (CORRECTION - they are lasting better than the more expensive ones we got). They are really reasonably priced, so I have no problems getting new ones every year or two, depending on frequency of use. The price actually went down since we last got them. The more costly pans wore worse than these have. I really do recommend - we use them for BBQing pizzas, and they work great.

Wilton 2105-8243 Premium Non-Stick Bakeware, 14-Inch Perfect Results Pizza Pan, 14 inch Review:


This multi-purpose pizza pan/ baking tray is a manageable size, has a good non-stick coating, and is great at conducting heat. If anything, it is almost too good at conducting, because I found that I had to reduce my cooking times for thin or delicate items, otherwise they burned, as compared to the same items cooking on a regular baking pan or cookie sheet.

In the photos, you can see a simple (and ugly) potato galette I made, consisting of thinly sliced potatoes, leeks/ green onions. (it's a mini 9 inch version that I made in a big hurry, so my apologies for the asymmetry and unphotogenic nature!). This pizza pan was so good at conducting heat that the bottom layer of potato slices practically burned in about 2/3 of the normal cooking time. Good thing I checked, or I'd have been left with a pile of potato chips!

The pan is so slick that you do have to worry about your food sliding off as you remove it from the oven. If you move too quickly, you will absolutely hurl your food off the pan like a frisbee. The lip around the edge is so small as to be nonexistent. You should think of this as a completely flat, rimless platter. I did have to use it as a serving plate, and it seemed to hold up to the use of cutting utensils fine. Long term use of pizza cutters, etc might start to degrade the coating though.

The only drawback is that it does become slightly floppier when hot. When it is room temperature, it is a completely rigid circle. But when it comes out of the oven, you can feel it flexing and bending. That's not a huge problem or anything, but be prepared otherwise it will be even more likely that you'll hurl your food off the tray when it comes out of the oven.
UPDATE: May 2019

I wanted to make a point of coming back to this review after a month, because my suspicions about the durability issue
were confirmed. After a month of consistent use, the non-stick coating has numerous scratches. The surface still releases hot foods okay ( such as pizza crusts, chicken wings, etc) but you can plainly see that it does not handle cutting utensils well. For the record, it's not as if I was actually doing a lot of cutting and scraping---I was forced to use it as a serving tray on only 2 occasions, but that was apparently enough to mar the surface.

Also, if anyone cares, where the "lip" rolls beneath the underside of the tray has started to develop the beginnings of rust spots. This was after being in the dishwasher a few times, but certainly not sitting in water or steam any longer than necessary.

On the other hand, it was an $8 purchase, so I suppose it's not surprising that the surface would become easily scratched or rusted

Wilton Recipe Right Pizza Pans, 2-Piece Set Review:

I bought this Wilton Pizza Pan set to replace an old set of stained pizza pans I had and I like these a lot. You get two 12 1/4" diameter pizza pans and they are made of warp resistant steel. The nonstick coating works very well at releasing the food without getting caked on or stuck to the pan. I've cooked pizzas, whole loaves of bread, and cookies on them and they cook everything evenly and nothing sticks to them, which was a problem with my old set.

They are dishwasher safe, but I always hand wash mine because I want to preserve the nonstick coating. My only complaint is that after a while of slicing pizza on these, they start to get creases and indented. I guess I should remove the pizza and cut it on another surface, but for convenience I don't. For such a reasonable price for 2 very nice pans, I don't mind having to replace them every 5 years or so. Overall, they are very well made and great quality.

Betty Crocker BC-2958CR Pizza Maker, 1440 Watts, Red Review:

I was actually looking for a quesadilla maker when I came across this. I found it appealing because it could cook so many things and I don't want to store another small appliance that only makes one thing. I read the reviews and was kind of skeptical, but I ordered it anyway. It came on time and secured in a larger box. I took it out of the package and read the manual. The manual does not say to "burn off" the chemicals before using, but I did it anyway because of the suggestions by the other reviewers. I remembered the smoking and terrible smell others have encountered. I did not have any of that. I left it on and open for twenty minutes. I unplugged it and the cleaned it as is recommended in the manual. Then I let it cool and "seasoned" it - per the manual. Then next day, I actually made pizza in it. I made a Digorno pepperoni rising crust pizza first. It took 13 minutes exactly to get the crust a golden brown. My family says it was the best Digorno pizza they have ever had! I did have to use an oven mitt (not a pot holder) as the sides do get hot and some steam does escape when you open the lid. Use a spatula to check your pizza's crust while it is still in the maker. Then, when it is done, slide the spatula and a pancake turner (one on each side) - and have a large plate ready - and just slide it onto the plate. Don't worry - it sounds more complicated than it is! Then I made a cheese Totinos pizza, It cooked in 8 minutes! That pizza maybe could have went one more minute, but I didn't want it to burn. Totino's has a very thin crust. It tasted great too! All of this without heating up the oven and hand washing a pizza pan that does not really fit well into the dishwasher. The manual comes with recipes and approximate times for cooking different foods. I just happened to have cinnamon rolls in a can in the fridge. I just had to try them in the maker. They cooked in 8 minutes! If and when I make them again - I will remove them at 7 minutes. They were almost burned at 8 minutes. But they still tasted great. I can't wait to make quesadillas in this maker. I am going to try large cookies with parchment paper too. I am so happy with this purchase! Easy to clean and to store. So much easier than normal pizza night! There is not a timer on this pizza maker. You will have to check the pizza by opening the lid occasionally. I wrote down the times of everything I cooked so it will be easier next time. I set the timer on the stove and checked the food after five minutes. This method proved to be right for perfect crust.

Pizza Stone 12.6" Round Baking & Grilling Stone, Perfect for Oven, BBQ and Grill. Innovative Double - faced Built - in 4 Handles Design Review:

I have the 14x 16 stone, the largest one they make. The stone is lighter than I thought it would be for its size. I've used in on a barbecue as well as in my home oven. It seems like a durable stone as it took the preheat in my barbecue quite well. You will have to experiment and make adjustments to get the most out of it with your particular oven. My oven's thermostat goes to 550F. When I measure the oven floor with my infrared thermometer it reads 600F, but when I measured the ceiling the temperature reads under 500F. That's quite a swing in temperature. My first time I put the stone on the top rack and I wasn't able to achieve the bottom browning that I like and it was a struggle to get the stone to 500F. That's not the fault of the stone; my oven is problematic. My second time baking I put the stone on the bottom rack which allowed me to get the bottom color and "oven spring" I wanted. I then moved the pizza off the stone and put it on the top rack with the flame broiler on to get the top finished. Your experience will vary so expect to do some experimenting to figure out your optimal setup.

Heritage Black Ceramic Pizza Stone and Pizza Cutter Wheel - Baking Stones for Oven, Grill & BBQ - Non Stain Review:

The very future of humanity depends on Amanda Hamilton reading this review! If Amanda Hamilton doesn't see this review, and therefore doesn't order a Heritage Pizza Stone, the machines will take over and subjugate us all!

I bought this pizza stone because my delightful and lovely domestic partner in crime is neither graceful nor particularly sober most of the time.

She had a pizza stone prior to this world changing Heritage Pizza Stone...and she tried to pull it out of the oven with her hand. Broken porcelain, roasted flesh, chaos, and very confused dogs now in peril at the delicious smells wafting from the molten fragments on the kitchen floor.

The Heritage Pizza Stone arrived intact. We took it on its maiden voyage last night, and as advertised, it got hot in the oven and magically suspended a frozen California Pizza Kitchen pizza above the ominous heating elements below.

The pizza came out with a delightfully crispy crust, just like we like it. It also came out without toppings because the not so graceful, rarely sober domestic partner in crime decided that instead of trying to pick up porcelain hotter than the sun with her bare hands, she would use a large spatula to pull the pizza out of the over. Said spatula found its way under cheese, and above crust. INSTANT LOW CARB DINNER FOR THE WIN!

Amanda Hamilton should be appropriately inspired by this glowing review and this should set in motion a series of world saving events leading to a crispy crusted pizza Utopia for all of us.