(Part 2) Best pizza pans & stones according to redditors

pizza scissors. there's an idea I can get behind.

edit: they exist and they hold the slice once it's cut

My shark tank dreams are dead.

All the ones I've bought over the years have looked like this

Somewhere early on it was stuck in my head to put the wire in with the stone. So long ago I can't remember why... Sounds like some other people do this too. But trying to get the pizza stone off the top tray in the oven I always burn must on the damn wire tray when it drops down sliding it out!

Here is the trick for papa johns and any other franchise pizza joint: get a pizza screen, not the screen fence lattice type, the round pan with holes. After you order the pizza, throw the pan on the bottom rack and CRANK the oven as high as it goes. When the pizza arrives l, fold down the front of the box and slide it right onto the tray. 2-3 minutes later and it's gone from doughy trash to crispy and melty.

This one does larges, get and 18 if you get extra larges enough https://www.amazon.com/gp/aw/d/B008BULEZG/ref=mp_s_a_1_3?ie=UTF8&qid=1496532225&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=pizza+pan+with+holes&dpPl=1&dpID=41SpJF3ZgSL&ref=plSrch

I use these stones:

https://www.amazon.com/dp/B005IF2YQK/ref=cm_sw_r_cp_api_vdWNyb0F18S36

I preheat them at 550*F (the hottest my oven will go) for one hour before baking. They are amazing. I never had them give off any odors either.

And clean up is easy too: preheating at that temp for an hour burns off anything that may have stuck to the stones. Then I quickly wipe off the small amount of ash with a thick dish towel before sliding a pizza on them.

Pizza stone from the priority need list.

Do you eat a lot of pizza? Get a couple of pizza pans. $20 will get a pizza delivered to your house, but $20 will buy you enough flour, tomato sauce, cheese, spices, and toppings to make pizza every night for a week, and you'll still have leftover spices.

I used to order pizza every Friday night. Now I make pizza every Friday night. It takes like an hour, including cooking time and cleanup. Here is a picture. (This is maybe the 4th or 5th time I've made pizza ever)

These are the pizza pans I used.

I used this pan (I am not affiliated to them in any way): https://www.amazon.com/gp/product/B01FY5UFCI/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1

As to the rise, time is your friend. I let dough rise for 6 hours on my counter, then I proofed it in my oven ( heat for 30 seconds then off, let it sit covered in the oven for 30 minutes) then, pull the dough balls (I used 250G sized dough balls) and spread them into a buttered pan without making it super flat. Let it rise again for 30 minutes and you are good to go!

after that 30 minute rise, you add the sauce and and begin the baking process.

Happy to answer any further questions, I am a novice baker but fairly proficient cook. Definitely enjoy sharing my experiences!

I bought 4 different pizza/breadstones and kept having the same problem as you... id use them a few times and then they would snap in half...

Eventually I paid a bit more and bought one of these and it has worked amazingly, and has lasted me 3 years so far...

It's also actually washable (hand), which is really nice. Same brand also offers a similar model in a rectangular shape, if that's your preference.

My Pizza4 and Pizza3 stand.

http://www.amazon.com/gp/product/B002NQN0QA/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B005HU1GVK&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0BH5WJKSW07155QHN2KF

Just flour, water, salt, and yeast. Plus over 3 years of developing. It's taken me forever to make bread with just the 4 basic ingredients. I made a lot of substandard bread using a ton of different recipes/proportions. None of them really worked properly until I got this yeast (this is my secret so I hope you appreciate this): http://www.breadtopia.com/store/saf-instant-yeast.html

• I didn't buy it from these guys, but find a place and order it. Your bread/pizza quality will jump several levels. Get a good feel for how moist your dough should be, taste it to make sure it's salty enough (not too salty though), then knead it for 8-10 mins. Let it sit on the counter under a towel for 15-20 mins. Put in a ziplock bag or sealed bowl in fridge (overnight or up to two days), or in the freezer for up to a month. Enjoy. These techniques will work with pretty much any recipe. My other secret is in the baking. Get a set of quality stones. Not the this round ones they sell for $14. When I got these: http://www.amazon.com/Kitchen-Supply-Stone-Baking-Tiles/dp/B001ET7B1C/ref=sr_1_5?ie=UTF8&qid=1291905824&sr=8-5 my bread/pizza quality rose dramatically. They must be preheated for no less than 45 mins. These might seem like simple things, but it took me quite a while to get to the point I'm at now. Good luck.

Pizza Pan because I really want to make pizza. I actually have a list of cooking items. :D

How easy was that?

Try these from Amazon. They seem to be made for cooking, and are only $50 for a full set.

This looks like the fastest way to me but it's pretty pricey. Another place to start might be to modify something like this to work as a docking tool rather than a roller.

I do basically the same thing as /u/dharmascrub, but my dough is much wetter.
I use 420 grams flour (usually 300 grams white, 120 whole wheat) and 355 grams of water, 9 grams salt, yeast - and no sugar.

I follow the same basic directions as he does, but I don't bother with a pizza stone. When I worked at a pizza place I grabbed a couple of the screens from there, and they work great for me (like these).

if you stab that dough up it'll be less sexual next time around

Your pizza looks great but the dough looks under cooked. Consider this constructive critisim. Full disclosure, I am a Pizza man. Please for all that is holy never ever ever cook a pizza in a pan again.
Get a Baking stone and a [peel] (http://www.amazon.com/New-Low-Price-Solid-Cherry/dp/B003J81IKG/ref=sr_1_12?s=home-garden&ie=UTF8&qid=1344003288&sr=1-12&keywords=pizza+peel)
then you will get results like this.

This is the one I have:

http://www.amazon.com/Rada-Cutlery-Stoneware-Round-Baking/dp/B0037FT26S/ref=sr_1_11?ie=UTF8&qid=1373289600&sr=8-11&keywords=pizza+stone

And I love it. I bake bread on it all the time (heartier breads like whole wheat stand up really well to rustic baking on the stone) and pizza is amazing.

You need to HEAT UP THE STONE in the oven first. I didn't do that the first time and my crust didn't cook and it stuck to the stone. Also, before you put your dough on it, sprinkle a light layer of corn meal on the stone before you put the dough on it to go into the oven.

Thanks and I use a Detroit style pan

Sure:

https://www.amazon.co.uk/gp/product/B0026OND1G/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Here you go OP.
http://www.amazon.com/gp/aw/d/B00EAXVR32/ref=mp_s_a_1_5?qid=1419919355&sr=1-5&pi=AC_SX110_SY165_QL70

Whatever pizza stand rocks.

http://www.amazon.com/gp/aw/d/B002NQN0QA/ref=pd_aw_sim_lg_3?refRID=1GHTK9P5XCQT1FDWVYHA

Just using one of those circular metal pans with holes in it, a pizza tray? Like this

http://www.amazon.com/gp/aw/d/B000063SKU/ref=mp_s_a_1_1?qid=1449479038&sr=8-1&pi=AC_SX110_SY165_QL70&keywords=pizza+tray

http://www.amazon.com/gp/aw/d/B002NQN0QA/ref=mp_s_a_1_1?qid=1451309515&sr=8-1&pi=SX200_QL40&keywords=pizza+stand&dpPl=1&dpID=31xwg-u28BL&ref=plSrch

I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.

I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.

Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.

While not everyone may agree with me, I strongly support a cast iron pan (look on amazon for a 14 or 15 inch one) over pizza stones. In fact, I cook all my pizzas on cast iron (you can check my profile). At worst, a cast iron pan will cook the same as a stone, if not better due to the better thermal conductivity properties of cast iron when compared to that of a cordierite stone. There are many other advantages of cast iron as well. Cast iron will never break like stones commonly do. Cast iron does not look disgusting after use, while stones turn really ugly and disgusting looking. You can cook other stuff on cast iron in the oven or the BBQ, like roasting vegetables etc.

Lodge (More expensive, $40): https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X/ref=sr_1_3?keywords=lodge+pizza&qid=1566423303&s=gateway&sr=8-3

Pizzacraft ($26): https://www.amazon.com/Pizzacraft-Cast-Pizza-14-Inch-Grill/dp/B005IF2Z2S/ref=sr_1_13?keywords=cast+iron+pizza+pan&qid=1566423054&s=gateway&sr=8-13

Edit: If you want more browning, you can add more sugar in your dough and make sure you're cooking at the highest temperature possible.

Edit2: This is what I use primarily, though I do sometimes use the lodge one as well. This is the priciest of the bunch at $55, but it's thicker (about quarter inch thick) with no edges. I didn't originally post this since it seemed like you were looking for a budget friendly option, but I'll include this for completeness: https://www.amazon.com/Victoria-GDL-182-Traditional-Budare-Griddle/dp/B07GKZZMSF/ref=sr_1_6?keywords=victoria+cast+iron&qid=1566431856&s=gateway&sr=8-6

Looks like your bread game is way ahead of mine, but I'd definitely recommend you buy some pizza stone tiles to put under your dutch oven. I figured this out by accident by leaving four of them on the lowest rack, with the dutch oven on the rack above them. Totally fixed the bottom scorching for me!

Recipe:

Crust mix (just add water) : $.50 - $.75

Sauce (1/5th jar ragu pizza sauce) : $.30

Cheese: Mozzarella, 4 Cheese Italian blend, Parmesan : $1.50

Spice: Onion powder, garlic salt, garlic powder, Italian blend, butter spray (sprinkled over top of pie) $.10 or less ($1 store spices rock)

Toppings: Store brand pepperoni, canned black olives, fresh slicked mushrooms - $1 (probably less)

Bake at 450 on bottom rack for 10 minutes, put pizza on Air bake pan (or a stone if you have one)Target link Amazon link

Obviously these prices are only accurate if you use the ingredients on other things before they go bad, the mushrooms alone would be $1.50, but i used them in other things before they went bad.

A camp oven, pizza stones to put inside to hold heat, and a pan for it.

> I am looking to buy bannetons, bread lame, bowl scrapers, storage containers, dutch oven, pizza stone etc. Can you guys point me to some online stores where bakers shop for these things?

Someone else has mentioned Breadtopia, but also look at the SFBI: https://www.sfbi.com/baking-supplies. Amazon can also be a good place to look too.

I'd skip a strictly round pizza stone, and go for something like http://www.amazon.com/dp/B008CVFXFQ this instead. You can use it for bread as well as pizza.

> Also how do you guys store your flours and sugars?

I use the plastic storage bins with folding interlocking lids for storage of both opened and unopened ingredients.

Some of them (particularly specialty, GF flours) when opened have to go into the fridge, others go into the freezer (I buy yeast in bulk, and freeze most of it, with only a small amount in the fridge).

Hey, I make a lot of home pizza. We make our own dough, own cheese, etc. etc.

you want some tips? f pizza stones, for oven pizza cooking you want a holey pan like this:

http://www.amazon.com/Fox-Run-14-Inch-Non-Stick-Crisper/dp/B000XTOKAO/ref=sr_1_5?ie=UTF8&qid=1325265761&sr=8-5

you could also use a pizza screen but these are more difficult to clean.
measure your oven diameter, the largest i can get in mine is a 14".

if you refuse to do this, then cook your crust halfway with no toppings.

i think if you do either of these you'll get a crispier crust.

Nice job on the pizza, but you never want to get raw flour on a finished pizza, as it's super bitter. For cutting and serving pizza, something like this is ideal

https://www.amazon.com/New-Star-Foodservice-50769-16-Inch/dp/B00EAXVR32

Not my first pizza no, but it's my first try on a kamado grill... I have more experience with my oven. I have a pizza stone, a pizza peel, a pizza cutter but no brick oven (I wish haha).

Nice looking pizza! I used to cut + serve on a cutting board like that too but just picked up a couple of pizzeria trays and it's been pretty sweet.

What is all that plastic stuff going on in the BG of pic 4?
The cylinder with all the screws in it looks like a Sicilian pizza dough poker.

I just picked up this NerdChef Steel Stone. Any recommendations, observations or comments about it, or cooking with it? Thanks!

Fill with lump charcoal and light. I use the Publix Greenwise lump charcoal. Then put in the place setter (legs down) and put in my pizza stone at the same time. Here is the one that I use. I feel that it is important to let your pizza stone warm up at the same rate as the BGE; as an engineer, I feel as though this helps reduce the possibility of the pizza stone cracking. I leave the bottom vent wide open and leave the top vent off and let it heat up for about 30-40 minutes sometimes a bit longer, until the thermometer is almost pegged out…and in fact later on during this cook, the thermometer was pegged out. From what I have found for pizza, the hotter the better. My best results have been when the temp was +700 degrees. I sprinkle a little cornmeal on the stone to keep the pizza from sticking and then put the pizza on for about 6-7 minutes sometimes a little bit longer, sometimes a little less. I never peek, I try to look down at the pizza through the top vent to see how it is coming along. I take the pizza off the stone but leave the stone on and close the top and bottom vent and then clean the pizza stone up the next day after it is cool.

[here you go] [http://www.amazon.com/dp/B003UI8B2S/?tag=047-20]

Well, yes. Unfortunately, it has been done already

I've really been enjoying a cast iron one like this. Plus you can also use it to cook bacon and stuff. Can't do that with a stone.

Here's the link to it if you were interested in maybe getting one for yourself.

Link: https://www.amazon.com/dp/B00EAXW772/ref=cm_sw_r_cp_api_i_beedBbZTFTGJ9

Yeah I preheat my stone on the lowest point in the oven at 250C for about 30-60 minutes. That will ensure the bottom will be crispy even if you only have it in there for the shortest time.

Make sure whichever pizza stone you buy, you know the max temp otherwise it could crack. I use this.

We've been talking about that. Gonna order me one of these. Can't wait!

I saw this one on amazon, it’s still pricey at $329 though

https://www.amazon.ca/dp/B079P6B3G7/ref=cm_sw_r_cp_api_i_ssEFDbHTZWJZG

Get a perforated pan (often called a pizza crisper) or a pizza screen. This will allow the steam to escape from the bottom of the crust and expose it more directly to the heat. You get the benefit of baking it directly on the rack without the risk.

Would something like this help? http://www.amazon.com/Kitchen-Supply-Stone-Baking-Tiles/dp/B001ET7B1C

The thickest Nerd Chef one https://www.amazon.com/dp/B00JXVNUIG/ref=twister_B00JXVNUW2?_encoding=UTF8&psc=1

u/sampcarroll here you go LloydPans Kitchenware... https://www.amazon.com/dp/B01FY5UFCI?ref=ppx_pop_mob_ap_share

I typically use a pizza pan like this to avoid drippings and mess in the oven, but if you follow the normal instructions, it leads to doughy crust...thus my tweaks to get a nice crispy crust.

Bitte schön!