Best Pizza Pans: 9 Perforated, Cast Iron and Deep Dish Pans
As an Amazon Associate, Pizza Oven Radar earns from qualifying purchases. Product details below come from current manufacturer listings; availability and prices change often.
The right pan makes a surprising difference to pizza baked in a home oven. Perforated pans let steam escape for a crisper crust. Cast iron holds heat like a stone. Deep dish pans give you Chicago-style height. Here are the best pizza pans by type.
- GoodCook AirPerfect 16-Inch Pizza Pan – best pizza pan overall
- GoodCook AirPerfect 14-Inch Pizza Pan – best for 14-inch pizzas
- Nordic Ware Naturals 16-Inch Air Crisp Pan (Set of 2) – best uncoated aluminum pan
- Calphalon Titan Steel 16-Inch Pizza Pan – best nonstick solid pan
- American Metalcraft TP14 Wide-Rim Pan – best pizzeria-style serving pan
- Lodge 14-Inch Cast Iron Pizza Pan – best cast iron pizza pan
- Home-Complete 14-Inch Cast Iron Pizza Pan – best budget cast iron
- Chicago Metallic Deep Dish Pizza Pan – best deep dish pan
- Lloyd Pans Chicago Style Pizza Pan 12 x 2.25 – best pro-grade deep dish pan
The Best Pizza Pans
1. GoodCook AirPerfect 16-Inch Pizza Pan – best pizza pan overall
GoodCook’s AirPerfect pan is insulated and perforated, which lets moisture escape and helps the crust crisp. It has cutting guides for even slices and molded feet that keep the hot pan off the counter.
It’s a cheap upgrade for frozen and homemade pizzas.
Key specs:
- Size: 16 inches
- Insulated, perforated, nonstick carbon steel
- Cutting guides
PROS:
- Crisp crust from perforations
- Cutting guides
- Low price
CONS:
- Nonstick means no metal cutters
- Insulation slows browning a little
2. GoodCook AirPerfect 14-Inch Pizza Pan – best for 14-inch pizzas
The 14-inch version of the AirPerfect fits smaller ovens and standard frozen pizzas, with the same air insulation, perforations, cutting guides and feet.
Key specs:
- Size: 14 inches
- Insulated, perforated, nonstick
PROS:
- Fits most ovens
- Crisp crust
- Very cheap
CONS:
- Nonstick coating needs care
3. Nordic Ware Naturals 16-Inch Air Crisp Pan (Set of 2) – best uncoated aluminum pan
Nordic Ware’s natural aluminum pans have a perforated center for maximum airflow and heat evenly. You get two 16-inch pans, each with a 15.2-inch interior.
Key specs:
- Size: 16 inches (15.2-inch interior)
- Material: natural aluminum, perforated
- Set of 2
PROS:
- No nonstick coating to wear off
- Even heating
- Two pans
CONS:
- Hand wash to keep the finish
- Aluminum can discolor
4. Calphalon Titan Steel 16-Inch Pizza Pan – best nonstick solid pan
Calphalon’s pan has a reinforced steel core for even heat and a PFOA-free nonstick coating, and the rolled rim resists warping at high heat.
Its solid surface also suits focaccia and flatbreads.
Key specs:
- Size: 16 inches
- Steel core, PFOA-free nonstick
- Rolled, reinforced rim
PROS:
- Resists warping
- Easy release
- Works for flatbreads
CONS:
- No perforations
- Nonstick needs gentle utensils
5. American Metalcraft TP14 Wide-Rim Pan – best pizzeria-style serving pan
The TP14 is the classic aluminum pizzeria pan: 14 inches with a wide raised rim for baking and serving.
Key specs:
- Size: 14 inches
- Material: aluminum
- Wide raised rim
PROS:
- Very cheap
- Bake and serve
- Restaurant standard
CONS:
- Hand wash only
- Not nonstick
6. Lodge 14-Inch Cast Iron Pizza Pan – best cast iron pizza pan
Lodge’s pre-seasoned cast iron pan holds heat like a stone and won’t crack. It works in the oven, on the grill or over a campfire, and dual handles make it easier to move.
It’s made with only iron and vegetable oil, so it’s PFAS-free.
Key specs:
- Size: 14 inches
- Material: pre-seasoned cast iron
- Dual handles
PROS:
- Excellent heat retention
- Grill and campfire safe
- Lasts decades
CONS:
- Heavy
- Needs seasoning care
7. Home-Complete 14-Inch Cast Iron Pizza Pan – best budget cast iron
A cheaper cast iron option that works on gas, electric and induction stovetops, in the oven, on the grill or over a campfire. It doubles as a griddle or comal.
Key specs:
- Size: 14 inches
- Material: cast iron
- Dual handles
PROS:
- Low price
- Very versatile
- Durable
CONS:
- Rougher finish than Lodge
- Heavy
8. Chicago Metallic Deep Dish Pizza Pan – best deep dish pan
A 14-inch heavy-gauge carbon steel pan with 1.5-inch sides and a silicone-based nonstick coating, for Chicago-style deep dish and cookie cakes. It’s oven-safe to 450°F.
Key specs:
- Size: 14 inches x 1.5 inches deep
- Heavy-gauge carbon steel, nonstick
- Oven-safe to 450°F
PROS:
- Classic deep dish depth
- Easy release
- Inexpensive
CONS:
- 450°F limit
- Nonstick coating
9. Lloyd Pans Chicago Style Pizza Pan 12 x 2.25 – best pro-grade deep dish pan
Lloyd Pans are a pizzeria favorite. This 12-inch, 2.25-inch-deep pan has Lloyd’s pre-seasoned Tuff-Kote finish, so no seasoning is needed. The pans stack without separators, which is handy for proofing dough.
Key specs:
- Size: 12 inches x 2.25 inches deep
- Pre-seasoned Tuff-Kote finish
- Stackable
PROS:
- Commercial quality
- No seasoning needed
- Great for proofing
CONS:
- Pricier than consumer pans
How to Choose a Pizza Pan
- Perforated: Best for thin crust and frozen pizza. Holes let moisture escape.
- Solid nonstick or aluminum: Good all-rounders for homemade pizza, focaccia and flatbread.
- Cast iron: The closest thing to a stone, and it won’t crack. Also works on the grill.
- Deep dish: 1.5–2.25-inch sides for Chicago-style pizza. For Detroit-style, you want a rectangular pan.
Want the crispiest base in a home oven? Bake directly on a pizza stone, or use a pizza screen for a light, easy option.
FAQ
Is a perforated pizza pan better?
For thin and frozen pizzas, usually yes. The holes let steam out, so the base crisps instead of steaming.
What size pizza pan should I buy?
Match it to your oven and usual pizza. 14-inch fits most ovens and standard pizzas, and 16-inch suits family-size pies.
Do I need to grease a pizza pan?
Nonstick pans just need a light dusting of cornmeal or semolina. Aluminum and cast iron benefit from a thin coat of oil.
Our Pick
For everyday pizza, the GoodCook AirPerfect is cheap and effective. For the crispiest base, go with the Lodge cast iron. For deep dish, get a Lloyd Chicago Style pan. Learn more about pan pizza.
