I have an aluminum pizza pan with a perforated bottom. It looks like this:
Not long ago I purchased a pizza stone, which I got mainly because everyone raves about them. However, the results have been quite disappointing. The aluminum pizza pan consistently produces a thin, crispy crust. But the pizza stone produces a much thicker crust with a bread-like consistency -- not at all what I'm looking for. It's not soggy or anything, just thicker and more bread-like.
The dough recipe is straightforward: flour, water, salt, yeast, and a slow overnight rise. I make two pizzas from the recipe and do one on the stone and the other on the pan. The oven and stone are preheated to 550F/288C for 45 minutes before cooking. I do one pizza at a time, both on the top rack. So all the factors are exactly the same except the stone vs. pan.
Why does the stone produce this thicker, bread-like texture? Is there any way to counteract that or do I now own a heat sink and I should stick to using the pan?