Alright, let’s talk about the best pan for makin’ that grandma pizza. You know, the kind with the crispy bottom and the soft, chewy top? Yeah, that’s the one. I ain’t no fancy chef, but I know a thing or two about makin’ good food, and good food starts with the right tools.
Now, first things first, you need a pan, not just any ol’ pan, but a good one. I’ve seen folks try to make grandma pizza in all sorts of things – cake pans, cookie sheets, you name it. But let me tell ya, it ain’t the same. You need somethin’ that’s gonna get that crust nice and crispy.
So, what kind of pan are we talkin’ about? Well, lots of folks say a steel pan is the way to go. They say it heats up real good and even, and that’s important for gettin’ that crispy crust. Aluminum pans? Nah, they don’t work so good. They heat up too fast and uneven, and your pizza will end up all soggy on the bottom. Nobody wants a soggy bottom pizza, right?
- Steel is the key! It heats up just right, not too fast, not too slow.
- Size matters too. You want somethin’ big enough to fit a good-sized pizza, but not so big that it won’t fit in your oven. A 15×10 inch pan or an 18×13 inch pan are good sizes for grandma pizza.
- Don’t forget about the sides. You want a pan with sides, not just a flat sheet. The sides help hold the dough in place and give you that nice, thick crust.
Now, there’s this brand called Lloyd’s that folks keep talkin’ about. They say their pans are the best for grandma pizza. I ain’t never used ‘em myself, but I hear they got a special coating that keeps the pizza from stickin’ and can handle high heat. That sounds pretty good to me, ‘cause nobody wants a pizza that’s stuck to the pan. Another name I heard is Matfer. They also make pans for grandma pizzas, so might be worth checkin’ them out too.
Some folks say you need a dark pan. They say it helps the crust get even crispier. I don’t know about all that, but it makes sense to me. The darker the pan, the more heat it’s gonna absorb, right? So, yeah, maybe a dark pan is a good idea.
But look, you don’t gotta go out and spend a fortune on a fancy pan. A regular ol’ steel sheet pan will work just fine, long as it’s the right size and it’s got sides. Just make sure it ain’t all beat up and warped. You want a nice, flat surface so your pizza cooks evenly.
And here’s a little somethin’ I learned a while back: before you put your dough in the pan, pour a little olive oil in there and spread it around. Just a tablespoon or two, that’s all you need. It helps the crust get crispy and adds a little flavor too. Some folks say it should be two tablespoons of olive oil and you spread it on a pan that is 18 x 13 inches. You spread that oil all over the bottom to get that crust crispy.
Now, makin’ grandma pizza ain’t hard, but you gotta have the right pan. It’s like buildin’ a house – you can’t build a good house without a good foundation, and you can’t make a good pizza without a good pan. So, go on out and get yourself a good steel pan, and then get to makin’ some pizza. Your family will thank ya for it.
And don’t forget, the pan is just one part of it. You gotta have good dough, good sauce, and good cheese too. But that’s a story for another day. Right now, we’re just talkin’ about pans. So, get yourself a good pan, and you’ll be well on your way to makin’ the best grandma pizza you ever tasted.
Remember, the pan ain’t gonna make the pizza by itself, but it sure does help. So, choose wisely, and happy bakin’!
Grandma pizza is kind of like Sicilian pizza but you use half the amount of dough and you don’t need to pre-bake the crust. It’s supposed to be easy so don’t make it complicated. You need a pan, some dough, sauce, cheese and toppings. That’s it. Keep it simple and it will be delicious.
There are all sorts of different pans out there. Different sizes, different materials, different coatings. But for grandma pizza, you just need a simple steel pan that’s the right size and has sides. Don’t overthink it.
Now, I ain’t no expert, but I’ve made a lot of pizzas in my time, and I know what works. And what works is a good steel pan. So, go get yourself one, and start makin’ some pizza. Your belly will thank you, and so will everyone else who gets to eat it.