From cast iron to aluminum, step up your pizza game and find the perfect pan to create the crispiest thin-crust pies.
Ah, thin-crust pizza! Is there anything more satisfying than biting into a perfectly crisp and chewy slice of pie, with just the right amount of sauce and cheese?
If you’re a fan of thin-crust pizza like we are, then you know that the right pizza pan can make all the difference in the quality of your at-home pies. You also know that choosing one can be overwhelming — especially with all the options out there.
To help you focus less on the research and more on the cooking (and take your pizza game to another level), we’ve done the due diligence for you and rounded up the best thin-crust pizza pans on the market. From perforated metal pans to cast iron, there’s something for every pizza aficionado in this roundup.
Read on for our top picks!
Best Thin-Crust Pizza Pans
Heavy cast iron pan that produces perfectly crisp thin-crust pizza. The seasoned surface lets go of pies with ease, and it can be used in the oven, on the grill, or over a campfire.
The Lodge 14-Inch Pizza Pan is a fantastic choice for anyone looking to make the crispiest, most delicious thin-crust pizza at home. This bulky, heavy (we’re talking eleven pounds heavy) pizza pan holds heat like a champ and produces perfectly cooked pies every time.
Made in the USA in South Pittsburg, TN, this pan has been pre-seasoned at the Lodge factory to ensure that it is ready to use straight out of the box. Simply unpack it, give it a quick rinse with mild soap and water, then dry it and preheat it in the oven. The longer the preheating time, the better — we recommend 45 to 60 minutes.
One of the best things about the Lodge 14-Inch Pizza Pan is its naturally non-stick cooking surface. Thanks to the pre-seasoning, you won’t have to worry about your pies sticking to the pan or being difficult to remove. The pan releases the crust with no resistance, making it easy to enjoy perfectly cooked, thin-crust pizza without tearing.
And the best part? Because it’s made from cast iron and it isn’t coated with anything, this pizza pan can be used anywhere — in the oven, on the grill, or even over a campfire.
Durable and reliable pan for home-cooked thin-crust pizza. The corrugated cooking surface helps hot air circulate under the crust for even baking. Coated with Americoat, a slick silicone coating that releases easily. No need for seasoning or parchment paper.
The USA Pan 14-Inch Aluminized Steel Pizza Pan is a top-of-the-line choice for anyone looking to make the perfect thin-crust pizza at home. Made in the USA, this commercial grade pan gets the job done and is built to last.
This pan’s corrugated cooking surface helps hot air flow under the crust, ensuring your pies are evenly baked and come out of the pan with that crunch we all crave so much. It’s thinner and lighter than our top pick, but it absorbs heat and transfers it to the food evenly nevertheless because it’s made from aluminum — a much more conductive metal than cast iron.
Coated with Americoat, a special type of silicone coating that’s PTFE, PFOA, and BPA free, the USA Pan 14-Inch Aluminized Steel Pizza Pan releases pizza pies with ease and is safe to use at temperatures of up to 450°F (230°C). Thanks to the coating, there’s no need for seasoning or parchment paper.
It’s our runner-up because it has a maximum operating temperature that makes it suitable for the oven and gas grill, but less so for a charcoal grill or campfire. Our top pick, on the other hand, can withstand any temperature.
Pre-seasoned and made from anodized aluminum, this pizza pan is stick-resistant and utensil-safe. Its perforated design allows hot air to circulate beneath the crust for perfectly cooked pies.
The Lloyd Pans Perforated 14-Inch Pizza Pan is the perfect choice for anyone looking to make perfectly crisp thin-crust pizza, even in an oven that doesn’t heat evenly.
Pre-seasoned and made from anodized aluminum, this pan is both stick-resistant and utensil-safe, making it a convenient and easy-to-use choice for any home cook. Its perforated design allows hot air to circulate underneath the crust, ensuring that your pies are cooked to golden-brown crispiness every single time.
Made in the USA, the Lloyd Pans Perforated 14-Inch Pizza Pan is a high-quality choice that’s built to last. Whether you’re an experienced pizza chef or just starting out, it’ll get the job done and serve you well for decades as long as you use it prudently and take care of it well.
How We Picked
First off, all our picks are made in the USA.
When it comes to picking the perfect pizza pan, size matters.
Pizza pans come in a range of diameters, from tiny to huge and everything in between. After considering a variety of sizes, we’ve found that a 14-inch diameter pan is just right. It yields slices that can feed 3 to 5 people, and it fits in most home ovens – no more crowding or leftover slices.
So, whether you’re cooking for a small group or just want leftovers for the next day, a 14-inch pizza pan is the way to go.
Here’s the thing… we’re not big fans of nonstick (a.k.a. polytetrafluoroethylene / PTFE) coatings. Sure, they’re great for releasing crusts easily, but they don’t have much staying power — they tend to wear out after just a couple of years. That’s why we made sure to focus on pans that don’t rely on nonstick coatings.
As for material, it’s tough, dare we say impossible, to beat cast iron. It’s thick, sturdy, and holds heat like a champ, evenly distributing the heat in your oven, and that’s why Lodge 14-Inch Pizza Pan is out top pick. But cast iron can be a bit heavy to lug around, so we also added options made from aluminum, which is much lighter is an even better conductor of heat.
After a lot of research, we settled on the USA Pan 14-Inch Aluminized Steel Pizza Pan and the Lloyd Pans Perforated 14-Inch Pizza Pan. If your oven’s older and doesn’t heat very well, go for the perforated option.
Tips for Using and Caring for Your Pizza Pan
Taking care of your pizza pan is a breeze. Just follow the steps below for best results.
Preheat your oven according to the recipe or package instructions for the type of crust you’re using. When in doubt, 450°F (230°C) is the temperature that will cook the pie quickly without burning the crust or toppings.
While the oven is preheating, lightly oil or spray your pizza pan with cooking spray (frankly, oil’s almost always better). This will help to prevent the crust from sticking to the pan and make it easier to remove when it’s done cooking.
Once the oven is preheated, place the dough on the pan and stretch it out to the desired size, being careful not to tear it. Add your toppings and making sure not to overload the pie — if you do, this can lead to soggy crust.
When it’s time to bake, slide the pan into the oven and let the pie bake without interruption. Keep an eye on the pizza as it bakes, and, when you suspect that the pizza’s right about done, use a spatula or pizza peel to check the bottom of the crust. When it’s golden brown and crispy, it’s ready to be removed.
To keep your pizza pan in top form, simply hand wash it with warm, soapy water after each use. Avoid using harsh detergents, abrasive scrubbers, and never put it in the dishwasher, as these can damage the seasoning of the pan and cause cast iron to rust.
Dry the pan thoroughly before storing it, and be sure to season it occasionally to maintain its seasoning, which gives it nonstick-like properties. With proper use and care, your pizza pan should be a staple in your kitchen for years to come.
