Pan Pizzas: Smaller, But Perfectly Formed?

Pan pizza is a beloved dish for many, with its thick and crispy crust that turns golden brown and crisp in a hot oven. However, there is a common misconception that using a pan may result in a smaller pizza. This is not necessarily true, as the size of the pizza depends on various factors such as the amount of dough used, the technique of stretching and shaping it, and the size of the pan itself. While dough shrinkage in the oven can occur, affecting the overall size, the use of a pan does not inherently make the pizza smaller. In fact, pans can help create a thick and robust crust that can hold a generous amount of toppings.

Pan pizza recipes

Overview

Pan pizza is characterised by a thick and crispy crust that is golden on the bottom, but puffy and soft underneath the sauce and cheese. It is cooked in a cast iron pan or cake pan, which gives it a crispy, fried crust. The dough for pan pizza is often a "no-knead" dough, which means that it doesn't require the same intensive kneading process as traditional dough and can simply be mixed and left to rest.

Ingredients

• Flour
• Salt
• Yeast
• Water
• Oil
• Tomato sauce or pizza sauce
• Cheese (mozzarella, parmesan, cheddar, provolone, muenster, jack, etc.)
• Various toppings (e.g. vegetables, meats, basil)

Recipe

Step 1: Mix and Proof

Combine flour, salt, yeast, water, and oil in a large bowl and mix until no dry flour remains. Cover the bowl and let the dough rest for 8-24 hours.

Step 2: Ball the Dough

After the resting period, sprinkle flour on top of the dough and place it on a floured work surface. Divide the dough into two even balls.

Step 3: Proof Dough in Pan

Pour olive oil into the bottom of a cast iron skillet or cake pan. Place one ball of dough in the pan and turn to coat it in oil. Cover the dough and let it sit for a couple of hours.

Step 4: Touch Up the Dough

Use your fingertips to poke the dough, working it into the corners and popping any large air bubbles. Lift up the edges of the dough to let any air bubbles underneath escape.

Step 5: Sauce the Dough

Spread a thick layer of sauce on the dough, leaving a rim around the edges if desired.

Step 6: Add Toppings

Spread cheese over the sauce, going all the way to the edges if desired. Add any other desired toppings.

Step 7: Bake in a Hot Oven

Place the pan in a hot oven (around 550°F or 290°C) and bake for 12-20 minutes, or until the cheese is bubbling and the crust is golden brown.

Step 8: Add Some Post-Bake Flair

Add some extra toppings after the pizza comes out of the oven, such as grated parmesan cheese.

Pan pizza vs deep-dish pizza

Pan pizza and deep-dish pizza are both thick-crust pizzas, but they have distinct differences.

Crust

The crust is the defining feature of a pan pizza. It is thick and equally distributed throughout the pizza. The outer crust is crunchy, while the inside is soft and chewy.

A deep-dish pizza, on the other hand, has a tall and thick outer crust, but a thinner inner crust. It resembles a pie, with the crust sitting higher than the toppings.

Toppings

The emphasis of a pan pizza is on the crust rather than the toppings. It follows the traditional order of sauce, cheese, and then toppings.

Deep-dish pizzas, due to their crust structure, can accommodate more toppings. The cheese comes first, followed by toppings, and then sauce. This order of ingredients gives deep-dish pizzas a more robust flavour.

Cooking Method

Pan pizzas are baked in a cast-iron skillet or a deep pan. Deep-dish pizzas, meanwhile, are cooked in a steel, round dish.

Origin

The pan pizza was popularised by Pizza Hut in Kansas during the 20th century. The history of deep-dish pizza, on the other hand, is less clear. It is believed to have originated in Chicago in the 1940s, with several pizzerias claiming to be the first to invent it.

Pan pizza toppings

The best pan pizza toppings are those that complement the thick, pillowy crust and crispy exterior. Here are some ideas for toppings to take your pan pizza to the next level:

Classic Combinations

• For a traditional pan pizza, stick to classic toppings such as pepperoni, mushrooms, onions, green peppers, and black olives.
• If you're feeling adventurous, try a Hawaiian-style pizza with extra cheese, pineapple, ham, bacon, and a sweet barbecue marinara sauce.
• For a meat lover's pan pizza, load up on pepperoni, sausage, ground beef, and bacon.
• Create an ultimate vegetarian pan pizza with mushrooms, spinach, tomatoes, and onions.

Unique Toppings

• For an unconventional twist, try a Detroit-style deep-dish pizza with toppings sandwiched between layers of sauce.
• Experiment with different types of cheese, such as a quattro formaggio pizza with mozzarella, provolone, blue cheese, and parmesan.
• Add some spice with jalapeños, crushed red pepper flakes, or chorizo.
• Include unique proteins like anchovies, chicken, or prawns.

Tips for Topping a Pan Pizza:

• Don't be afraid to load up on toppings. Pan pizzas can handle extra sauce and toppings without becoming soggy.
• For a crispy crust, place the pan on a stovetop burner for a few minutes before transferring it to the oven.
• Make your own pizza sauce by combining plain tomato sauce with garlic powder, onion powder, dried basil, and dried oregano.
• Get creative with side dishes, as pan pizzas are very filling, and one pizza may not be enough for a large group.

Remember to have fun and experiment with different combinations of toppings to find your perfect pan pizza!

Pan pizza dough

A pan pizza is a great option for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft underneath the layers of sauce and mozzarella. Here's a guide on how to make the perfect pan pizza dough, with some tips and tricks for a delicious and crispy result.

Ingredients:

First, gather your ingredients. For the dough, you will need:

• Flour (either bread flour or all-purpose flour)
• Salt
• Instant yeast or active dry yeast
• Water
• Olive oil

For the toppings, you can use:

• Mozzarella cheese (grated)
• Tomato sauce or pizza sauce
• Freshly grated hard cheese (such as Parmesan, Asiago, or Romano)
• Fresh herbs (oregano, basil, thyme)

Step-by-Step Process:

Now, let's get into the step-by-step process of making the pan pizza dough:

• Mix and Proof: Combine the flour, salt, yeast, water, and olive oil in a large bowl. Mix with your hands or a wooden spoon until there is no dry flour left. Cover the bowl tightly with plastic wrap and let it rest for 8 to 24 hours.
• Ball the Dough: After the resting period, your dough should look puffy and lumpy. Sprinkle the top with flour and dump it onto a floured work surface. Divide the dough into two even balls.
• Proof Dough in a Pan: Pour olive oil into a 10-inch cast-iron skillet or a round cake pan. Place the dough in the pan and turn it to coat evenly with oil. Swirl the dough around the pan to get oil into all corners and sides. Cover and let it sit for about 2 hours.
• Touch Up the Dough: Use your fingertips to poke at the dough, working it into the corners and popping any large air bubbles. Lift the edges of the dough to let any air bubbles underneath escape.
• Shape and Sauce the Dough: You can now shape the dough further, pressing and stretching it to fit the pan evenly. Then, add your sauce. Spread a thick layer of sauce on the dough, leaving a rim or going all the way to the edges, depending on your preference.
• Add Toppings: Spread your grated mozzarella cheese over the sauce, going all the way to the edges if desired. You can also add other toppings of your choice, such as vegetables or meats.
• Bake in a Hot Oven: Place the pan in a preheated oven at a high temperature (around 550°F or 290°C). Bake for about 12 to 15 minutes, until the cheese is bubbly and the bottom and edges are golden brown.
• Add Post-Bake Flair: Once the pizza is baked, you can add some final toppings. Grate some hard cheese like Parmesan over the pizza for a sharp, fresh bite.
• Serve: Remove the pizza from the oven and place it on a cutting board. Cut it into slices and serve immediately. Enjoy your delicious, crispy pan pizza!

Tips for a Perfect Pan Pizza Dough:

• For a crispy and golden crust, use a cast-iron pan.
• Let the dough rest and rise for the specified times. This will give the dough time to develop flavour and create a chewy crust.
• Use a no-knead dough technique or a stand mixer to avoid overworking the dough.
• Ensure your oven is hot enough before baking for a crispier crust with more crunch and character.
• Experiment with different sauces and toppings, but remember to avoid adding too much liquid to prevent a soggy crust.

Pan pizza baking

Ingredients

• Flour
• Salt
• Yeast
• Water
• Oil
• Pizza sauce
• Mozzarella cheese
• Basil leaves (optional)
• Parmesan or Pecorino Romano cheese (optional)

Method

• Mix and Proof: Weigh out your flour, salt, and yeast into a bowl, then add water and oil. Mix it up, either with your hand or a wooden spoon. Cover and let it rest for 8 to 24 hours.
• Ball the Dough: After the resting period, sprinkle the top of the dough with some flour, then dump it out onto a floured work surface. Divide the dough into two even balls.
• Proof Dough in Cast Iron Pan: Pour some olive oil into the bottom of a 10-inch cast-iron skillet or a 10-inch round cake pan. Turn the dough over a few times until it's coated on all sides with oil, then swirl it around the pan to get oil into all the corners and sides. Cover and let it sit for a couple of hours.
• Touch Up the Dough: Use your fingertips to poke at the dough, working it into the corners, and popping any large air bubbles. Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left.
• Sauce the Dough: Spread pizza sauce over the dough, leaving a rim around the edges if desired.
• Add Toppings: Spread cheese over the top of the pizza, going up to the edges if you like. You can use mozzarella, cheddar, Jack, young provolone, or a mix of cheeses.
• Bake in a Hot Oven: Place the pan in a hot oven at 550°F or 290°C for 12 to 15 minutes, until the top and bottom are golden brown and the cheese is bubbly.
• Add Some Post-Bake Flair: Sprinkle grated Parmesan or Pecorino Romano cheese over the pizza, if desired, for a sharp, fresh bite.
• Cut and Serve: Cut the pizza into slices and serve immediately.

Tips:

• If you're using store-bought dough, follow the instructions on the packaging.
• Parchment paper is not necessary for this recipe, as the dough should touch the oiled pan to achieve a crisp crust.
• For a crispier crust, you can par-bake the dough for 5 minutes before adding the sauce and toppings.

Frequently asked questions