A pizza pan is designed to bake pizzas evenly in the oven. It helps achieve a crispy crust while keeping the toppings well-cooked.

Pizza pan: Lightweight, easier to handle, often non-stick, and suitable for everyday use. Pizza stone: Heavier, retains heat longer, and gives a more traditional “wood-fired” style crust.

Yes—especially perforated pizza pans, which allow more airflow underneath the dough. Solid pans tend to create a softer crust.

Yes, as long as the pan is oven-safe and can withstand high heat. Avoid pans with non-stick coatings at very high grill temperatures.

Let it cool first, then wash with warm water and mild dish soap. Avoid steel wool on non-stick pans. For seasoned pans, just wipe clean to maintain the coating.