Hand-Tossed Pizza: Better Taste, Better Texture

There are many types of pizzas, but one of the most hotly debated topics is whether hand-tossed or pan pizza is better. Both have their unique characteristics, and it ultimately comes down to personal preference.

Hand-tossed pizza is made by stretching and tossing the dough in the air, creating a thin and even crust. The dough is softer and thinner, and the crust is thin, crispy, and chewy. This type of pizza is often lighter and drier, with fewer toppings and less cheese. It is cooked at a higher temperature for a shorter period.

On the other hand, pan pizza is baked in a deep dish, resulting in a thicker, doughier, and fluffier crust. The dough is thicker and stiffer due to the limited space to expand in the pan. The crust is often brushed with oil or butter, giving it a crispy exterior. Pan pizzas can hold more toppings and are usually loaded with sauce, cheese, and other toppings. They are baked at a lower temperature for a longer period.

So, if you prefer a classic, thin, and crispy pizza with minimal toppings, hand-tossed is the way to go. But if you're craving something thicker, softer, and heartier, with lots of toppings and sauces, pan pizza is the better choice.

Dough preparation

The dough preparation for hand-tossed and pan pizzas differs in a few key ways, from the ingredients used to the techniques for shaping and stretching the dough. Here is a detailed guide to preparing the dough for both types of pizzas:

Hand-Tossed Pizza Dough Preparation:

• Start with the right ingredients: flour, water, oil, yeast, and salt are the basics. You can also add seasonings like garlic powder, oregano, red pepper flakes, or Parmesan cheese to give it a unique flavour.
• Mix the ingredients: Combine the ingredients in a large bowl or stand mixer. Use either your hands or a wooden spoon to mix until a shaggy, sticky mass of dough forms with no dry patches of flour. This should take about 30 seconds to 1 minute by hand.
• Knead the dough: This step is crucial and should not be overdone, as it can affect the texture of the dough. Use lightly floured hands to gently knead the dough, forming it into a smooth ball. The dough should be tacky but not stick to your fingers.
• Let the dough rest: Cover the dough and let it rest for about 30 minutes. This allows the gluten structure to improve and the enzymes in the flour to enhance the gluten formation.
• Shape and stretch the dough: On a lightly floured surface, gently flatten the dough into a disc. You can use your hands or a rolling pin to stretch it out to the desired thickness. Be careful not to work the dough too much, as you want to retain the air bubbles that give the dough its crispness and airiness.
• Place the dough on a pizza pan or stone: Transfer the shaped dough to a pizza pan, a pizza stone, or a pizza screen, depending on your preferred method.

Pan Pizza Dough Preparation:

• Choose the right ingredients: For pan pizza, you'll need flour, water, oil, yeast, and salt as the base. You can also add sugar to increase yeast activity and tenderise the dough.
• Mix and proof the dough: Combine the ingredients in a bowl and mix until they are well incorporated, with no dry flour remaining. Cover the bowl tightly and let the dough rest at room temperature for at least 8 hours and up to 24 hours. This long proofing time allows the dough to develop maximum flavour and chewiness.
• Ball the dough: After the proofing period, sprinkle flour on top of the dough and transfer it to a floured work surface. Divide the dough into balls, usually two, and form them into taut balls with smooth, elastic tops.
• Proof the dough in a cast-iron pan: Coat a cast-iron skillet or a round cake pan with olive oil. Place the dough in the pan and turn it to coat evenly with oil. Press the dough around the pan, flattening it slightly and spreading the oil. Cover and let it rest for about 2 hours at room temperature.
• Touch up the dough: After the resting period, the dough should have stretched to fit the pan. Use your fingertips to press and poke the dough, working it into the corners and popping any large air bubbles. This ensures an even rise and prevents the formation of large craters in the baked pizza.
• Add toppings and sauce: Unlike hand-tossed pizza, pan pizza usually starts with cheese and toppings, followed by the sauce. Spread a thick layer of sauce, then add your choice of cheese and other toppings.

Both types of pizzas have their unique characteristics, and preparing the dough is a crucial step in achieving the desired texture and flavour. By following these steps, you'll be on your way to creating delicious hand-tossed and pan pizzas at home.

Crust characteristics

The crust is one of the most significant differences between hand-tossed and pan pizzas. Hand-tossed pizza dough is softer and thinner than pan pizza dough. This is because hand-tossed pizza dough is stretched and tossed in the air, which helps to create a uniform thickness before baking. The dough is tossed and turned in the air to achieve a circular shape, and this process results in a thin and crispy crust. The tossing action also causes air bubbles in the dough to burst, so the crust doesn't rise as much during baking, resulting in a thin or medium-sized crust.

On the other hand, pan pizza dough is thicker and stiffer because it is baked in a pan that restricts its expansion. This results in a fluffier, thicker, and chewier crust. The dough rises and expands during baking due to yeast activity, creating a crust that is about one inch thick or more. The pan pizza crust, also known as deep-dish pizza crust, is also oilier because the bottom of the pan is coated with oil before baking, giving it a fried and golden-brown appearance.

Both types of pizza crusts are crispy, but the hand-tossed pizza crust is drier and blistered, while the pan pizza crust is softer due to the extra cheese and oil used. The thicker crust of the pan pizza can hold more toppings, making it a good option for those who like their pizza loaded.

Toppings

When it comes to toppings, the type of pizza crust you choose can make a big difference. While hand-tossed and pan pizzas can use the same ingredients, the base's thickness and texture influence how many toppings it can hold and how they are distributed.

Hand-tossed pizzas, with their thinner, crispier crusts, tend to have fewer toppings. The crust cannot support as much weight, so you'll usually find a light layer of sauce and cheese, with a few additional toppings like fresh herbs, vegetables, or meat. This style of pizza showcases the toppings, allowing their flavours to shine through without being overwhelmed. It's a good choice if you want a more delicate, less greasy slice.

On the other hand, pan pizzas can handle a lot more toppings. The thicker, fluffier crust acts as a sturdy base for generous amounts of sauce, cheese, and other toppings. You can load up a pan pizza with classic combinations like pepperoni and vegetables, or get creative with your own unique blends. If you're a cheese lover, this style of pizza is perfect, as it often features multiple varieties and has a cheesier taste overall.

Ultimately, the choice between hand-tossed and pan pizza toppings comes down to personal preference. Whether you like a simple, classic Margherita or a fully loaded slice with all the toppings, there's a pizza style to suit your taste.

Taste and texture

Hand-tossed pizza and pan pizza differ in terms of taste and texture, despite using the same dough ingredients. The dough for hand-tossed pizza is softer and thinner, and the crust is thin, crispy, and dry. It has fewer toppings and less cheese, resulting in a lighter, drier pizza. The dough is tossed in the air to stretch it and create a uniform thickness, and the pizza is baked at a higher temperature for a shorter time.

On the other hand, pan pizza has a thicker, fluffier, and bready crust, often compared to focaccia bread. The dough is denser and full of air bubbles, resulting in a spongier and bread-like texture. The crust is crispy and golden brown due to being baked in a pan with oil, and the pizza is baked at a lower temperature for a longer time.

The taste of hand-tossed pizza is drier and less greasy, making it a good choice for those who dislike too much oil. The pan pizza, on the other hand, has a softer texture due to the extra cheese and a fried, golden brown crust. It tends to be cheesier, oilier, and heartier.

Both types of pizzas offer a delightful crunchiness, but the hand-tossed pizza is lighter and crispier, while the pan pizza is thicker and fluffier. The choice between the two depends on personal preference for crust thickness and amount of toppings.

Nutritional value

Hand-tossed pizza is known for its thin and crispy crust, which is created by stretching and tossing the dough by hand. This style of pizza tends to be lower in calories and fat compared to pan pizza. For example, a slice of hand-tossed crust sausage pizza from Pizza Hut contains 342 calories, with a macronutrient breakdown of 41% carbohydrates, 42% fat, and 17% protein. Hand-tossed pizza can also be a good source of protein, calcium, and vitamin B12, providing a significant proportion of the recommended daily value for these nutrients.

On the other hand, pan pizza is characterized by its thick and fluffy crust, which is cooked in a pan or skillet. This results in a higher calorie and fat content due to the increased amount of dough used. For instance, a 6-inch cheese personal pan pizza from Pizza Hut contains 590 calories, with a calorie breakdown of 38% fat, 46% carbohydrates, and 17% protein. While specific nutrient information for this pizza is not available, it is likely to have a higher carbohydrate content due to the thicker crust.

When considering the nutritional value of hand-tossed versus pan pizza, it is important to keep in mind that the toppings and sauces used can also make a significant difference. For example, a hand-tossed pizza with a lighter topping like vegetables or a pan pizza with a heavier topping like extra cheese will have different nutritional profiles. Additionally, the serving size and thickness of the crust can vary, impacting the overall calorie and nutrient content.

In conclusion, while both hand-tossed and pan pizzas can be part of a balanced diet, hand-tossed pizza may be a better option for those watching their calorie and fat intake. However, it is important to consider the specific toppings and crust thickness when making a choice, as these factors can significantly impact the nutritional value of the pizza. Ultimately, enjoying pizza in moderation and as part of a varied diet is key to maintaining a healthy relationship with food.

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