Dough, Holes and Metal Pizza Pans - Tip of the Day

by Monika Bartyzel, Posted Aug 28th 2009 @ 9:00AM

Those metal pizza pans are great and all -- until the dough seeps through those holes and clings to the pan for dear life.

Pizza on a pan. Photo: Jason Sandeman, Flickr

Some home cooks prefer pizza stones, while others love the ease of a metal baking pan. The latter, however, can be a little tricky if the dough seeps through the many holes on its surface.

Obviously, it would be a little tough to sprinkle cornmeal on a pan full of craters, so there are two other ways to ensure a crisp pizza that easily slides free. First, remember to stretch the dough to the appropriate size before placing it in the bakeware. While it might seem easy to stretch and press it into the pan, that will just force the dough into the holes. Second, spray the pan with a nonstick spray then dust with a light sprinkling of flour (over the sink to avoid making a mess!). Place the dough on top, add toppings and bake. When the pizza is ready, it will slide right onto the cutting surface.

Cut, serve and savor!

Filed Under: Tip of the Day
Tags: metal pizza pan, MetalPizzaPan, pizza, pizza dough, pizza dough tips, pizza pan, PizzaDough, PizzaDoughTips, PizzaPan