We’re going to have a thorough comparison between a pizza screen vs pan to understand which of these is right for you.
Some people like their crust thin while some people prefer their crust thick. Some people like crunchy pizza while others prefer it chewy.
Different types of pans can yield different types of crust. Depending on your preference, you can choose to make your own choice of pizza by using the ideal pan.
Pizza screen vs pan? Understanding the differences between these two can help you determine which of them to use for a particular type of pizza.
Let’s take a look at this showdown of pizza screen vs pan to further understand their features, the crust they create, their advantages and disadvantages, and their maintenance as well.
It’s easy to differentiate a screen from a regular coupe pan based from their surface styles.
Pans come in different surface styles ranging from solid, perforated, super perforated and models with nibs.
These distinguishing features play an important role in heat distribution and airflow control in making pizza.
A regular coupe pan takes the form of a flat tray.
However, unlike your typical plate, a coupe pan has a rounded rim that efficiently adds strength to it.
The rounded rim also makes it easier to handle in comparison to their square-rim counterparts.
The smooth flat surface of this classic style pan makes it easier to use than any other model.
Because you can make the pie directly on it then place it in the oven. It’s also easier to clean and not as messy as the perforated types.
You can instantly serve the pie from the oven to the dining table.
Hence why regular coupe pans are still the most preferred type by those who like making pizza at home.
Most pans are made of aluminum material and used in all types of oven.
On the other hand, a screen has mesh-like construction containing smaller holes than other perforated pans.
This feature helps cook pie faster and makes it perfect for use in conveyor pizza ovens.
The small holes allow more heat to pass through the crust which can cook the pie much faster.
However, you’ll need to transfer the pie to a serving tray immediately after cooking is complete.
To avoid any toppings or grease to drop through the holes.
The distinguishing feature of the regular coupe pan and a screen dramatically impacts the pizza style and the type of crust they create.
You need to pay attention to the crust because people have different preferences when it comes to the crust.
Whether you are to make a thin-crust or thick crust pizza, the key lies on the type of model you’re using.
The regular pan is ideal for doughy and soft crust due to its slower bake time.
Since there are no holes on its surface, heat takes longer to pass through the stable version.
If you want to make chewy thick-crust, then a coupe pan is the right one for you!
However, if you prefer a thinner crust, you’ll need to grab a screen instead.
As stated before, the small holes on the surface allow the crust to cook faster.
In return, the crust becomes crispier which is ideal for a thin-crust.
The mesh-like surface also prevents the crust from getting soft even after serving.
Let’s break down the pros and cons of a pizza screen vs pan.
Most people still prefer the tray-style pan due to its simplicity and proven durability.
Which is also the best option for those who prefer a cleaner work area.
The idea is to haven area that's easier to clean, without any messy residue after cooking.
You can construct the pie directly on the pan, slice the pie on it, and serve the pie on the model itself to the dining table.
You can do all of those things without the need to transfer the pie to another serving tray.
Aside from that, you don’t need to worry about whether or not it is compatible with your oven. Coupe pans go with any commercial oven.
However, the aluminum material that makes up the product may become thinner and may soften through repeated use and frequent cleaning.
You may want to resort to versions made of hard coat anodized aluminum for more durability.
Pizza screens have faster bake time, and they help retain the crunchiness of the crust before serving.
The mesh allows airflow to strip the moisture off the pie and cool it down a bit without losing its crispiness.
Their lightweight design makes them ideal for baking thin-crust pizza with a crispier crust. Additionally, you get the best results if you use it in a conveyor pizza oven.
However, you may want to transfer the pie to a serving tray after it has cooked. Cutting it on top of the screen allows grease and toppings to fall through the holes.
Newly-bought pizza screens and pans should be seasoned first before used.
To avoid getting the crust from sticking into the surface.
First, wash them thoroughly with water to remove any residue from the packaging.
Let it dry by wiping them with a clean towel and popping them in the oven for a couple of minutes.
Afterward, after they have completely dried, brush the top and bottom surfaces with salad oil.
Then place them again in the oven for 15 minutes.
You’ll immediately see a slight golden tint on them after this procedure.
Once seasoned, screens won’t need to be oiled again. However, pans should be oiled from time to time.
Make sure you clean your pans after every use. Don’t scour them right from the oven.
Let it soak in the sink filled with water and let it cool down.
When it cools down, sprinkle it with baking soda and scrub it with a sponge.
In cleaning screens, soak it in water with dish washing soap for an hour then clean it with a stiff brush. Which is the ideal tool for you?
Now that you know the difference between a pizza pan vs screen.
Your choice will entirely depend on what type of pizza you’re aiming to make.
Of course, you also need to consider the type of oven you’re currently using.
It is also wise to have both at hand in case you want to make different kinds of pie at once. In the same way we talk about stones here.