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Home-made pizza may be delectable, but there’s nothing enjoyable about struggling to choose the right pan from the dozens upon dozens of pizza pans on sale. How do you know if that pan you’re looking at is right for your oven? We’re here to ease things for you. Whether you’re an oven or grill person, we’ll help you find the best pizza pans, down to the perfect size and material.
We’ve reviewed 43 products so far, and from our tests, we can single out the Lodge P14P3 Pro-Logic, and our Editor’s Choice, as the best product in the pizza pans category. Picture this: a sturdy cast iron, pre-seasoned frame, ability to reach 400 °F in just 4 minutes, a multipurpose design, and a lifetime warranty. That’s just a portion of what this pan offers. Read about its other features and discover more product reviews in our Product Descriptions section.
To determine each product’s performance and usability, we considered features like the pan material, diameter, whether or not it’s nonstick, compatibility with the oven, and warranty details. In the Buying Guide, we explain why these features are important and how each of them affects the pan’s quality. We’ve presented all this information in an easy-to-read format that includes a comparison table, comprehensive reviews of each product, a buying guide, and tips on using pan pizzas. All this is specially prepared to furnish you with details about how the pan works and what to consider before buying one.
More features: hand wash only, pre-seasoned, 0.625 inches thick, oven safe up to 400ºF
The Lodge P14P3 Pro-Logic has a diameter of 14 inches and a thickness of 0.625 inches. It’s made from cast iron, meaning it’s strong and durable, and should last for decades. So sure of its quality is Lodge that they offer a limited lifetime warranty with every pan.
This is a fast-heating pan that reaches 400 °F in 4 minutes on medium heat and will withstand temperatures above 700 °F. However, to prevent the risk of burning off any seasoning you’re using, the manufacturer recommends that you don’t exceed 650 °F. It has a sterilization temperature of 212 °F, which means you’re not exposed to health risks if you don’t wash it with soap. It cools down slowly, too, which is great if you’re baking several pizzas; remove the one that’s done and put fresh pizza dough to the pan without worrying about heat loss.
This pan distributes heat evenly and produces pizza that is not just uniformly cooked but well cooked too. You can use it on any cooker, including an oven and grill. Plus, you can use the pan for a lot more than just making pizza and on all kinds of stoves, both indoors and outdoors: stove top, induction, fireplace grates, etc.
The pan weighs 9.5 pounds, which is by no means light. Some folks won’t have trouble lifting this, but it may be challenging for some people.
The Home-Complete Cast Iron Pizza Pan is a 14-inch cast iron pan, meaning it’s big enough to make large pizzas. It heats up quickly and has good heat retention capacity. Handles make lifting and carrying it easy. The pan also has a small lip that keeps food from spilling.
The pan comes pre-seasoned with a vegetable oil formula to induce non-stickiness. Our experience was that when we used the pan as-is following purchase, food stuck to the pan a little. We cleaned and re-seasoned, and it worked just as we had hoped – no more sticking. So you may want to season it a little before first use to avoid getting disappointed.
Follow the care instructions enclosed to keep it in good condition. This will in part usually entail adding a thin oil coating to season the pan after each use, which protects it against rust. Rinse with plain water to clean and dry it immediately to minimize the possibility of rusting. You can place the cleaned pan in the oven for a few minutes for the water to dry completely, and then apply a small amount of oil to coat it.
You can use it in the oven or grill, and with different stoves to grill meats and veggies, sear meat, bake pastries, etc.
It comes at a fairly good price, with a 10-year limited warranty to spice the deal.
Calphalon Nonstick Bakeware pizza pan measures 16 inches in diameter. It’s a large pan that you can use to bake extra-large pizza. The pan is made from heavy-gauge steel and is built to last. The pan’s interior is specially designed, with nonstick layers added to offer long-lasting release. The layers release 2 times better than traditional bakeware.
It heats up evenly, and is perforated to enhance heat and air circulation and dry out any moisture so that the crust comes out not just well done, but also crispy. You can heat the pan up to 500 °F in the oven, which is sufficient to bake pizza, alongside many other treats that require a much lower cooking temperature.
The pan is dishwasher safe, and that automatically makes cleaning it super easy. Be warned that the pan is prone to warping, though. To keep it pan in good condition, avoid using metallic or sharp tools on it. The manufacturer recommends using coated, nylon, and wooden tools instead to preserve the quality of the pan.
Calphalon gives a full lifetime warranty on this pizza pan, which is far beyond what you get for many kitchen appliances. It can only point to one thing: that the pan is of high quality. And even if it stops working, you’ll have nothing to lose because you qualify for a replacement.
More features: dishwasher safe, oven safe up to 450ºF
The Calphalon 1893302 has a diameter of 16 inches, which makes it big enough for a large pizza. It is made from heavy-gauge steel and yet it’s lightweight, and comes with a nonstick coating to prevent food from sticking to the pan during cooking. This pan is designed for indoor use, meaning you’ll only enjoy using it in your oven, and not on your outdoor grill.
It heats up evenly, ensuring that your pizza cooks uniformly without any of the hot spots you get from some pans. It’s also perforated to boost air circulation and foster the creation of a crispy crust.
The pan withstands up to 450 °F and is therefore perfect for baking pizza. You’ll also be able to use it to bake other pastries which require a lower temperature to cook. If preheated to a higher temperature, the coating will flake off and the pan won’t give the same good baking results. Do not leave the pan in the oven during the oven’s self-cleaning cycle because this will damage the pan.
While it is a sturdy pan that will last many years, the coating isn’t so durable. And even though you expect the coating to wear out after a couple of years or so, the coating in this pan wears out a lot sooner.
More features: pre-seasoned, hand-wash, oven safe up to 500ºF
The AmazonBasics Pre-Seasoned Cast Iron Pizza Pan has a diameter of 13.5 inches. It’s made from durable, heavy-duty cast iron, which guarantees you years of use. The pan heats uniformly to produce evenly-cooked pizza and retains heat well, ensuring that your pizza is well done. It has circular grooves on the interior bottom part, which further aid in ensuring food does not stick to the pan. The ridges also increase air circulation and draw out moisture from the dough, leaving the crust dry and crispy. It comes pre-seasoned and ready to use. However, you’ll need to re-season it after every use to prevent rusting.
The pan is designed for use on any cooking surface, including in the oven or grill for pizzas. It is also multipurpose, and you can use it to bake all kinds of foods, grill and sear meat, roast veggies, etc. In the oven, it will withstand up to 500 °F. It has 2 loop side handles for easy lifting and carrying. The handles are also made from cast iron and are therefore not heat resistant, so use your oven mitts when moving the pan from the oven.
This is a hand-wash-only pan that shouldn’t be washed in the dishwasher. Use warm water to rinse the pan, towel dry, and season lightly with oil. The grooves can make it difficult to clean, especially when trying to dislodge charred food bits.
More features: pre-seasoned, BBQ suitable, 7 lb weight
The Camp Chef Cast Iron Pizza Pan has a 14-inch diameter and is 0.84 deep, dimensions that make it perfect for a large regular pizza with either thin or thick crusts. Made from heavy-duty cast iron, it is strong and durable, and is designed to last for years. At only 5 pounds, the pan is not too heavy, which is surprising for a cast iron product. It is nonetheless sturdy and we don’t think the weight is an indication of compromise on quality. It looks well-made in every aspect so it shouldn’t present any problems over the years in this regard.
The pan comes pre-seasoned and ready to use. You’ll still need to re-season it after every use to prevent rusting, which cast iron is prone to when exposed to water. It absorbs heat evenly and produces uniformly-cooked pizzas.
It has molded cast iron handles for easy lifting and carrying. The handles are decoratively designed to add an aesthetic touch to the pan, such that you can display it on the counter or a glass cabinet when not in use.
The only gripe we have is about the unpolished texture which makes drying and seasoning the pan a little difficult. Once you’re done cleaning the pan with plain water, you may want to heat it in the oven to fully get rid of the water before seasoning it. Use fine grit sandpaper to smooth the surface for a better experience when cleaning and seasoning it.
Why are we impressed?
Hardy cast iron construction
Decorative carry handles
What negatives must you be aware of?
Slightly rough texture
Things to Consider
The product reviews have given you an idea of what it’s like to use specific pizza pans and how they are intended to be used. Now, it’s time to look deeper into the making of a good pan and the factors that go into play to make that possible. We also have some pizza pan cooking tips and answers to few FAQs about pizza pans.
Is pizza pan pizza any good?
Pizza cooked in a pizza pan has a rich flavor and a crispy crust, both of which make it a delight to sample. This alone is worth the time and effort spent getting the oven, pan, dough, and toppings ready.
But that’s not the only advantage. Pizza pans heat up quickly, shortening the time it takes to prepare and cook the pizza. It’s what you would choose any day when you don’t have hours of cooking to spare.
Recipes time – pizza pan cooking tips
If baking thicker or stuffed pizzas, use a light-colored pan instead of a dark one to slow the cooking time and ensure that the whole pizza – from the crust to the toppings – is well-cooked.
If you don’t have time to prepare full pizza dough, you can make a yeast-free dough using all-purpose flour, baking powder (1 tablespoon for 21/2 cups of flour), salt, olive oil, and lukewarm water (⅔ cup for 21/2 cups of flour).
Don’t be shy to heat your oven to a higher temperature. A lot of us will preheat the oven to the safe pizza range – 425-450 °F – when a higher range will do. A hotter oven yields better oven-spring and greater contrast between the pizza crust and the softer pizza interior.
Set the oven to the highest temperature possible in your oven. For most ovens, this is 500 °F.
If your oven is configured for a higher temperature limit, preheat it to this higher temperature. The pan you’re using should also be safe to use at the higher temperature.
There is no reason why you should keep eating the same foods over and over just because you’re vegan. This ridiculously delicious vegan taco pizza is your ticket to tasty, new beginnings.
Boil 1 cup of lentils. Drain. Set aside.
Roast 1 cup of walnuts in a medium pan until they’re slightly browned – around 2 minutes.
Add lentils and walnuts to food processor and process to a chunky form.
Add 1 tablespoon of olive oil to a pan and heat over moderate heat. Add ½ onion (chopped) and sauté for 3 minutes.
Add lentils-walnut mixture and 1 tablespoon of tomato paste, stir and cook for 2 minutes.
Preheat the oven to 385 °F for 10 minutes.
Add ½ of diced tomatoes, spices (1 teaspoon cumin, 1 teaspoon paprika powder, 2 teaspoons oregano), and salt and black pepper to taste.
Remove pizza dough from oven. Add vegan sour cream to pizza and spread.
Add lentil-walnut mixture. Top with tomatoes, avocado, lettuce, kidney beans, corn, and vegan cheese.
Serve and enjoy.
Here is a classic recipe for regular pizza that will take you only 20 minutes to make from preparation to serving:
You will find the best pizza pan by the following features
Here now are the specific features to consider when evaluating a pizza pan for purchase.
What is it made of?
Materials commonly used to make pizza pans are cast iron, stainless steel, aluminum, and aluminized steel. All are durable and therefore excellent choices for making pans.
Of the three, cast iron has the highest heat retention capacity and distributes heat equally across the pan to produce evenly-cooked pizzas. The drawback with cast iron is that it rusts easily and therefore needs regular seasoning to safeguard against this.
Stainless steel is strong and durable. But it heats up fast and can easily burn your pizza if you don’t keep a watchful eye on the oven and regulate the temperature well.
Aluminum heats evenly and at a slower rate than stainless steel, allowing for a well-done, evenly-cooked pizza.
Aluminized steel offers the best of steel and aluminum, combining great heat absorption and distribution to cook pizzas evenly.
Pizza pans are mainly designed for use in the oven, so chances are the pan you want to buy is compatible with your oven. The more important thing is to confirm that the pan matches the size of your oven, or preferably, is slightly smaller. Discrepancy in size is the only thing that would make a pan unsuitable for a particular oven.
A lot of pizza pans, especially cast iron pans, can also be used in the grill, on an induction cooker, stove top, and wood fire.
Vented or not
Vented pizza pans are perforated at the bottom. Heat from the oven or grill pierces through these holes and hits the crust directly, helping create that crispy texture that signifies a well-done crust.
The holes are also useful in distributing heat uniformly across the pan, a process that ensures that the pizza is uniformly cooked. Some examples of vented pizza pans are Calphalon Nonstick Bakeware and Calphalon 1893302. Non-vented pizza pans use other mechanisms to distribute heat uniformly and produce the same well-done, evenly-cooked pizzas.
Food cooks faster in vented pans compared to non-vented pans since the amount of heat reaching the food is greater.
Diameter and weight
The diameter indicates how big or small the cooking surface is. Pizza pans come in a diameter range that caters to all pizza sizes, from small and medium to large and extra large. Choose a pan with a larger diameter if you’ll be making large pizzas. If you’re going to be making small pizzas, say for 1-3 people, a smaller pan will suffice. Calphalon Nonstick Bakeware and Calphalon 1893302 are examples of pans with a large diameter, 16 inches to be precise, which is big enough to make an extra-large pizza.
For a smooth pizza baking process, you’ll need accessories like a dough tray, pizza paddle, pan cover, pizza tray, pizza cutter wheel, and oven mitts, some of which can be optional to use. Most pizza pans are sold on stand-alone basis and don’t come with these accessories. Should you need to use any of these, you have to buy them separately. They’re commonly available online and in local hardware stores.
Other pans don’t come pre-seasoned, so check with the manufacturer before using the pan for the first time to know if you should season it or not.
Perforated pans will usually not be seasoned but will mostly have a nonstick coating to prevent food from sticking to the pan. Light coated pans like Calphalon Nonstick Bakeware are just as effective as dark coated ones, but have a slightly longer cooking time because of their heat reflective nature, compared to the latter which are better heat absorbers.
Choose a pizza pan with handles so you can safely lift and transfer the pan from one surface to the other. Pizza pans can get extremely hot, considering the high temperature at which you cook pizza. That and the fact that the pans lose heat slowly necessitate the use of handles. They are also heavy, so the handles provide a way to carry the pan with ease.
Pizza pans are durable products that often last for decades. That’s why some manufacturers give you a lifetime warranty when you buy a pan. The Calphalon range of pans comes with a full lifetime warranty. It’s hard to beat such a guarantee. Others like Lodge P14P3 Pro-Logic have a limited lifetime guarantee, while some like the Home-Complete Cast Iron Pizza Pan come with a limited 10-year warranty. We also have plenty that come with shorter warranties, including Camp Chef Cast Iron Pizza Pan’s 3-month warranty.
No. They are different products, but they share a lot of similarities. The main difference between the two is the materials from which they are carved. Pizza stones are made from naturally-occurring stone, chiefly clay, ceramic, cordierite, and volcanic stone, while pizza pans are made from metals such as cast iron and stainless steel. Other than that, pizza pans and stones serve the same purpose and are made in the same shape and size.
Yes, if the pan does not come pre-seasoned. Seasoning enhances the pan’s heat absorption and keeps food from sticking to the pan. It entails applying an ultra thin layer of oil to the pan, and then heating the pan to burn the oil into the pan. Do this in an oven or grill. You’ll first need to preheat the grill/oven to 400-450 °F, turn down the burners and then place the pan inside, close the oven, and let the pan heat for 30-45 minutes.
Only if it is dishwasher safe. Check whether the manufacturer has labeled it dishwasher safe before attempting to put it in the dishwasher. With the exception of a few pans like Calphalon Nonstick Bakeware and Calphalon 1893302, pizza pans with nonstick coating should not be cleaned in the dishwater as this can damage the coating. The same is true for a lot of non-coated pizza pans, even cast iron ones. These should be hand-washed.
The Lodge P14P3 Pro-Logic is our top choice of pizza pan. We like its sturdy cast iron construction and how strong it feels, its high temperature limit and fast heating action. We also like that it can be used on different cooking surfaces, including in the grill and oven, to cook more than just pizza.
Our second choice is the Home-Complete Cast Iron Pizza Pan, which stands out for its excellent heat retention capacity and multipurpose use. Specific features we like in this pan are the solid cast iron construction, the wide handles, and the no-spill lip. We also like that it is multi-purpose and can be used on different cooking surfaces.
Third in our list of best pizza pans is the Calphalon Nonstick Bakeware. We like its big size, lightweight design, hardy steel construction, the perforated interior, and the nonstick finish. We also like that it’s dishwasher safe and comes with a full lifetime warranty.