Pizza Pan with Holes vs No Holes: Which Should You Choose? (November 2026)

On this page (9 sections)

1. Pizza pan with holes vs no holes: which gives a crispier crust?
2. How do holes change dough handling?
3. Which pan is easier to clean?
4. Does the pan material matter?
5. Which GoodCook pan fits your baking routine?
6. How should you use a pizza pan with holes?
7. How should you use a pizza pan with no holes?
8. What size pizza pan should you choose?
9. Which pan should you choose for your crust?

Choose a perforated pizza pan for a drier, crispier crust, or a solid pan for softer crust and easier handling. In the pizza pan with holes vs no holes decision, airflow, moisture and the type of dough you use matter more than the pan shape alone.

A pan with holes lets more air reach the underside of the dough. A solid pan supports the full crust and keeps small toppings, cheese and loose flour contained during baking.

This comparison covers crust texture, dough handling, cleanup, pan care and the 2 GoodCook options included here. For broader material and shape choices, see our pizza pan buying guide.

Pizza pan with holes vs no holes: which gives a crispier crust?

A pizza pan with holes is usually the better choice for a crispier underside. The openings allow more airflow around the crust and help reduce moisture during baking.

A perforated surface can be useful for homemade pizza, frozen pizza and leftover slices when you prefer a firmer base. The GoodCook AirPerfect pans use a perforated design to reduce moisture and promote a crispier crust.

A solid pan holds the dough against one continuous surface. That design can keep more moisture near the base, which suits a softer crust or a pizza with toppings that need extra support.

Perforations do not guarantee a crisp crust by themselves. A thick dough, heavy sauce layer or large amount of wet toppings can still leave the center soft.

When should you choose a perforated pizza pan?

Choose perforations when your main goal is a drier base and you usually bake pizzas that can stay intact across the openings. They are especially useful when moisture under the crust is the problem you are trying to reduce.

A perforated pan can also help with leftover slices. The airflow may help the bottom firm up instead of leaving it soft from trapped moisture.

Look at the hole pattern before buying. Very open surfaces may be less suitable for loose flour, thin dough or small toppings that can fall through.

Our guide to the best perforated pizza pans compares this type of bakeware by the features that affect daily use.

When is a solid pizza pan the better choice?

Choose a solid pan when you want continuous support under delicate dough or prefer a softer underside. The unbroken surface also keeps sauce, cheese and crumbs from reaching the oven below.

A solid pan is often easier for transferring a soft pizza into the oven. You can shape the dough directly on the pan without worrying about it stretching into openings.

The trade-off is reduced airflow beneath the crust. If your pizza often comes out pale or soft underneath, a solid pan may need more attention to oven heat, baking time and moisture control.

See our guide to the best pizza pans with no holes if a supported crust and simple cleanup matter most.

How do holes change dough handling?

A solid pan is more forgiving for soft dough, while a perforated pan rewards dough that is shaped evenly and placed with care. The difference becomes clear before the pan enters the oven.

A soft dough can press into perforations as you shape it. If the dough is thin or uneven, parts of it may settle into the openings and become harder to move without tearing.

A solid surface gives you more room to spread sauce and toppings. It also makes it easier to adjust the crust after it is on the pan.

For a perforated pan, shape the dough before placing it on the pan when possible. Keep the dough thick enough to cover the openings, and avoid dragging it across the surface after it is loaded.

Use a light, even layer of oil or flour only when it suits your recipe and pan care instructions. Excess flour can burn, while too much oil can change how the crust browns.

Which pan is easier to clean?

A solid pizza pan is usually simpler to wipe clean, but a perforated nonstick pan can still be practical with the right care. The main difference is where crumbs, cheese and flour can collect.

On a solid surface, residue stays on top of the pan. You can remove it with a scraper or soft cleaning tool that suits the material, then wash the surface.

Perforations can hold small crumbs and baked cheese around the openings. Let the pan cool before cleaning, then remove loose residue without forcing tools through the holes.

Both GoodCook options have a nonstick carbon steel surface and are dishwasher safe. Their care information also recommends hand-washing for longer-lasting results.

Avoid cutting directly on a nonstick surface. Cutting guides can help you line up slices, but use a separate pizza wheel or knife carefully so you do not damage the coating.

Does the pan material matter?

Material affects heat response, weight and care, but the holes or solid base usually make the bigger crust difference. Carbon steel appears in both GoodCook products compared here.

Carbon steel gives these pans a firm baking surface. The nonstick coating is designed to help with release, so baked pizza should be easier to lift than it would be from an untreated surface.

The GoodCook 16-in pan has a gray carbon steel body, a nonstick coating, a perforated edge and a round shape. For a smaller format, see 12-inch pizza pans.

Its item diameter is 15.75 in, while its listed size is 16 in.

The GoodCook 2-pack also uses nonstick carbon steel and has 15.75-in baking surfaces. Both pans are round, perforated and designed for oven use.

Material alone does not tell you how crisp the pizza will be. A solid carbon steel pan and a perforated carbon steel pan can produce different results because their bases handle airflow and moisture differently.

For a different material comparison, see our guide to best perforated aluminum pizza pans and our guide to the best stainless steel perforated pizza pans.

Which GoodCook pan fits your baking routine?

Choose the GoodCook AirPerfect Pizza Pan with Cutting Guides for one 16-in perforated pan, or choose the GoodCook 2-pack when you want 2 matching pans. Both use perforated nonstick carbon steel and cutting guides.

The GoodCook AirPerfect Pizza Pan with Cutting Guides is a single 16-in pan with a 15.75-in item diameter. Its perforated edge is designed to reduce moisture, and the cutting guides help you serve even slices.

This option suits a household that usually bakes one pizza at a time. The nonstick coating supports release, while the molded feet keep the hot pa raised off the countertop.

It also works with homemade pizzas, frozen pizzas and leftover slices. The pan is dishwasher safe, but hand-washing is recommended for longer-lasting results.

Choose the single pan when storage space is limited or one pizza meets your usual baking needs. Choose another setup if you regularly bake 2 pizzas in sequence and want a second pan ready.

The GoodCook AirPerfect Nonstick 16” Pizza Pan set includes 2 pizza pans. Each has a 15.75-in baking surface, a perforated design to reduce moisture, a nonstick carbon steel construction and cutting guides.

This set suits households that bake more than one pizza or want one pan available while the other is cooling or being cleaned. Both pans support homemade pizza, frozen pizza and leftover slices.

The molded feet keep the hot pans raised off countertops. The pans are dishwasher safe, although hand-washing is recommended for longer-lasting results.

Choose the set when 2 pans solve a real baking or storage need. If you only bake one pizza at a time, the second pan adds storage without changing the crust choice.

How should you use a pizza pan with holes?

Place the shaped dough evenly across the perforated surface and keep the toppings balanced. Even coverage helps the crust bake more consistently across the pan.

Check that the dough covers the openings before adding sauce. If the dough is too thin in one area, sauce or cheese may reach the pan below.

Keep wet toppings moderate. Fresh vegetables, thick sauce and excess cheese can add moisture that works against the crisping effect of the holes.

Use the pan on a stable oven rack and follow your recipe for heat and baking time. The pan's perforations can improve airflow, but they do not replace a fully heated oven.

Let the pan cool before moving it to a countertop. The GoodCook pans have molded feet that keep the hot pa raised, but use a heat-safe surface and handle the pan carefully.

How should you use a pizza pan with no holes?

Spread the dough across the solid base and use the continuous surface to contain sauce, cheese and crumbs. This setup is useful when clean transfer and full support matter more than maximum airflow.

A solid pan can be a practical choice for soft dough. It gives the center a complete surface and reduces the chance of small ingredients falling below the crust.

If the underside stays soft, adjust the recipe or baking method before replacing the pan. Thinner dough, less wet topping and a longer bake may change the result, depending on your oven and recipe.

Do not assume a solid pan is only for soft pizza. It can also suit frozen pizza and leftovers when you prefer a supported base and simple loading.

What size pizza pan should you choose?

Choose a pan that fits your oven rack and matches the pizza size you normally bake. A pan that is too wide can be difficult to load, remove or store safely.

The GoodCook options here are listed as 16-in pans with 15.75-in item or baking surface measurements. Their full-size surfaces suit family-size pies, but you should still measure the oven opening and rack.

Leave enough room to grip the pan with oven mitts. Check the path from the rack to the counter before baking, especially if your oven door opens into a narrow walkway.

For smaller servings, read our guide to personal pan pizza size. A smaller pan may be easier to store and may better match the amount of dough you prepare.

Which pan should you choose for your crust?

Pick a perforated pan for a drier, firmer underside, and pick a solid pan for full support and easier containment. The right choice depends on which problem you want the pan to solve.

Choose holes if your pizza often has a soft bottom, you like crisp edges or you reheat slices that need more airflow. Choose no holes if your dough is delicate, your toppings are loose or you want the easiest cleanup.

The GoodCook single pan is the better fit for one 16-in pizza and limited storage. The GoodCook 2-pack makes more sense for back-to-back baking or households that want 2 matching pans.

Pan choice is only one part of the result. If you bake outdoors, your fuel and heat setup also matters, so read how to choose wood for a pizza oven and what you need to choose wood for a pizza oven.

For the pizza pan with holes vs no holes decision, choose perforations when crispness comes first, and choose a solid base when support and easy containment come first. Match the pan size to your oven, then adjust dough thickness and topping moisture to fine-tune the crust.

Frequently asked questions

Is a pizza pan with holes better than one without holes?

A pizza pan with holes is better for a drier, crispier crust because air can reach more of the dough surface and moisture can escape. A solid pan is better when you want a softer underside, easier dough handling or a surface that holds small toppings and loose flour.

What is the difference between a perforated pizza pan and a solid pizza pan?

A perforated pizza pan has openings across part or all of its baking surface, while a solid pizza pan has one continuous surface. The holes improve airflow and moisture release, but a solid base gives more support to soft dough and makes cleanup simpler.

Can you use a pizza pan with holes for frozen pizza?

Yes, a perforated pizza pan can be used for frozen pizza when its size and oven-safe design suit the pizza. The openings help reduce moisture during baking, which may produce a firmer underside.

Check the pan and pizza dimensions before placing it in the oven.

Do pizza pans with holes make pizza crispy?

Perforations can help pizza crisp by increasing airflow and reducing moisture beneath the crust, but they do not control the whole result. Dough thickness, toppings, oven heat and baking time also affect texture.

A pan with holes works best when you prefer a drier crust.

What size pizza pan should you choose?

Choose a pan that fits your oven with room for safe handling and matches the pizza size you normally bake. A 16-in pan suits a large family-size pie, while a smaller pan is easier to store and may fit compact ovens.

Measure the oven rack first.