Pans And Pizzas: Quantity And Quality

Pan pizza is a convenient and tasty way to feed a crowd, and can be made in a standard 18 x 13 rimmed metal baking sheet or a 16 x 12.5 enamelware pan. It's also possible to use a 17 x 12 sheet pan, which is a flat rectangular pan with a rim, and is a versatile kitchen essential.

A pan pizza can be made with a variety of toppings, and is a fun and interactive dish to serve at parties. It's also a great option for a casual date night or a family dinner.

Pizza Hut offers a Personal Pan Pizza which is 6 inches in diameter and comes in four slices, feeding one adult or two small children.

Pan pizza is thick-crusted, fried-bottom, puffy, and cheesy

Pan pizza is a thick-crusted, fried-bottom, puffy, and cheesy delight. Its crust is thick and crispy, golden and fried on the bottom, but soft and puffy under the layers of sauce and cheese.

The dough is prepared in a cast iron pan, which gives it its signature thick, crisp crust. The dough is designed to form air pockets, creating a deep, puffy, focaccia-like crust that is crunchy on the outside and fluffy on the inside. The dough is first coated in oil and then pressed to the edges of the pan, dimpling it with your fingertips. It is then covered and left to rise for a couple of hours.

The layering of the toppings is also unique to pan pizza. The dough is topped with cheese, then sauce, and then more cheese. This layering technique is used to prevent the crust from getting soggy from the sauce.

The pizza is then baked in a hot oven, with the pan placed in the lower third of the oven, as this is the hottest part, giving the pizza its signature crispy crust.

The result is a thick-crusted, fried-bottom, puffy, and cheesy pizza that is simply irresistible. It is a perfect comfort food and a fun treat to make at home.

A pan pizza recipe includes flour, salt, yeast, water, and oil

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 cheese. And the good news is, it's easy to make!

Ingredients

To make a pan pizza, you'll need the following ingredients:

• Flour (either all-purpose or bread flour)
• Salt
• Yeast
• Water
• Oil (preferably olive oil)

Method

Here's a step-by-step guide to making a delicious pan pizza:

Step 1: Mix and Proof

Combine the flour, salt, yeast, water, and 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 8-24 hours. The dough should rise significantly and fill the bowl.

Step 2: Ball the Dough

After the resting period, your dough should look puffy and lumpy. Sprinkle some flour on top of the dough, then dump it onto a floured work surface. Divide the dough into two even balls. Form and roll each ball on the counter, using your hands to create a taut ball with a smooth, elastic top.

Step 3: Proof Dough in Pan

Pour olive oil into the bottom of a 10-inch cast-iron skillet or round cake pan. Place one ball of 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 with plastic wrap and let it sit for a couple of hours.

Step 4: Touch Up the Dough

The dough should now have stretched out to fit the pan. Use your fingertips to poke the dough, working it into the corners and popping any large air bubbles. Make a lap around the edge of the pan, lifting the dough like a blanket to ensure no large bubbles are hiding underneath.

Step 5: Sauce the Dough

Spread your choice of pizza sauce over the dough, going almost to the edges.

Step 6: Add Toppings

Spread cheese over the sauce, again going to the edges if desired. You can use mozzarella or other melting cheeses like cheddar, provolone, or Muenster. Feel free to add other toppings as well!

Step 7: Bake in a Hot Oven

Place the pan in a hot oven, ideally at 550°F (290°C). Bake for 12-15 minutes, or until the crust is golden brown and crispy.

Step 8: Add Some Post-Bake Flair

Some toppings, like hard cheeses, are best added after the pizza comes out of the oven. Grated Parmesan or Pecorino Romano cheese are great options.

And that's it! You now have a delicious, thick, and crispy pan pizza to enjoy.

A cast-iron pan is required for cooking a pan pizza

A cast-iron pan is the best choice for cooking a pan pizza. Not only does it give you a pizzeria-quality pizza, but it is also incredibly versatile and durable.

Cast iron pans are known for their heat retention properties, which is key to achieving a crispy, golden crust. The pan gets hot and stays hot, ensuring an even cook throughout the pizza. This is especially important when making a thick-crusted pan pizza, as the dough needs to be cooked thoroughly without drying out the toppings.

Another benefit of using a cast-iron pan is its natural non-stick properties. When properly seasoned, a cast-iron pan creates a quick-release surface, making it easy to remove the pizza once it's cooked. This also makes clean-up a breeze, as the pan can simply be rinsed with water and dried.

Cast iron pans are also incredibly versatile. They can be used on various heat sources, including grills, stovetops, and even live fire. This means you can make your pan pizza not just in the oven but also on the grill or stovetop, giving you more options for cooking.

Additionally, cast iron pans are built to last. They are made from solid, heavy-duty material that, with proper care, can last for decades. This makes them a worthwhile investment for anyone who loves cooking pizza at home.

When choosing a cast-iron pan for your pan pizza, look for one with a wide cooking surface and helpful features like modern handles for easier maneuverability. With a cast-iron pan, you'll be able to achieve that perfect, restaurant-quality pan pizza right in your own kitchen.

The oven should be heated to 550°F/290°C for the best results

Why the Oven Should Be Heated to 550°F/290°C for Pan Pizza

When making pan pizza, it is important to heat the oven to 550°F/290°C for the best results. This temperature range is significantly higher than the standard 450°F that many recipes recommend for homemade pizza. However, the higher temperature is crucial for achieving the perfect pan pizza crust.

Firstly, a hot oven is essential for creating a crispy exterior and an airy, open crumb structure. The intense heat causes the rapid expansion of air and water vapour inside the dough, resulting in the formation of microbubbles. These microbubbles give the pan pizza its desirable crunchy texture and unique character. The higher the oven temperature, the faster these microbubbles will expand, leading to a crispier and more flavourful crust.

Additionally, the high temperature of 550°F/290°C is ideal for achieving the desired browning and caramelization of the crust. This golden-brown finish is aesthetically pleasing and indicates that the outer layer of the dough has been perfectly crisped by the high heat. It is important to note that this level of browning may not be achieved at lower temperatures, resulting in a paler and drier crust.

Moreover, the recommended temperature range of 550°F/290°C is particularly well-suited for pan pizzas, such as Detroit or Sicilian-style pizzas. These pizzas are typically thicker and require a higher temperature to cook evenly without burning the top or leaving the base undercooked. The heat distribution in a pan is less intense than that of a pizza stone or steel, so the higher temperature compensates for this difference and ensures thorough cooking.

Preheating the oven to this temperature is also essential for mimicking the heat dynamics of a professional pizza oven. By preheating the pan, stone, or steel at the maximum temperature, you can achieve the elusive crispy-bottomed crust that is often challenging to attain in a standard home oven. This preheating process gives the cooking surface a head start, allowing it to reach the optimal temperature for creating that sought-after crispiness.

In summary, heating the oven to 550°F/290°C is crucial for achieving the ideal pan pizza. This higher temperature range promotes the formation of microbubbles, resulting in a crispier texture and a more open crumb structure. It also facilitates the browning and caramelization of the crust, giving it a golden-brown finish. Additionally, this temperature is well-suited for thicker pan pizzas, ensuring they cook evenly. Finally, preheating the oven and cooking surface to this temperature mimics the intense heat of a professional pizza oven, contributing to the perfect pan pizza experience.

A large pizza is 14 inches in diameter and serves approximately 10 slices

The number of slices in a pizza can vary depending on the size of the pizza and the thickness of the crust. For instance, a 12-inch pizza will typically have 8 slices, while a 16-inch pizza will have 12 slices. The type of crust, such as thick or thin, and the amount of toppings can also impact the number of slices. A pizza with a thick crust and lots of toppings will generally result in fewer slices compared to a pizza with a thin crust and fewer toppings.

When it comes to pan pizza, the cast-iron pan or skillet plays a crucial role in achieving the desired crust. The dough is placed in the pan, coated in oil, and allowed to rise. This technique helps create a thick and crispy crust that is characteristic of pan pizza.

Additionally, the size of the pan can influence the number of pizzas you can make. A standard full sheet pan measures about 17x12 inches, while a 10-inch cast-iron skillet or round cake pan is typically used for a single pizza.

When ordering a pizza, it is always a good idea to specify the number of slices desired, especially if you are ordering for a large group. This ensures that everyone gets their preferred amount of pizza.

Frequently asked questions