Where to put the dough?
Pizza pans, screens and stones are all designed with different functionalities and come in a variety of styles and sizes to help prepare the right style of pizza you’re after. Deep dish pans, for example, are ideal for Chicago style pizza, whereas screens, which are flat metal disks, function to produce more airflow and therefore a crisper, evenly baked crust. Pizza stones are used for more authentic, pizzeria styled pizza that can simulate the same style of crust often crafted from a wood-fired oven.
You’ll often see different variations of pans and screens, from solid, to perforated and super-perforated, to nibbed. Solid pans generally produce a softer and chewier crust. Perforated and super-perforated pans allow more air to hit the product, often resulting in faster bake times and a crispier crust. Nibbed pans are characterized by raised bumps on the bottom that enable air circulation while freeing the dough from any excess grease or moisture that may accumulate at the bottom. For more on the different styles of pizza pans, check out this blog.