Pizza Pan Edge: The Perfect Bite

The pan edge of a pizza is often thick, fluffy, and fried, with a golden-brown crust. This is achieved by coating the bottom of the pan with oil before baking, which also helps to prevent the dough from sticking to the pan. The dough used for pan pizza is thicker and stiffer than hand-tossed pizza dough, as there is little to no room for it to expand in the pan. This results in a spongy, bubbly, and fluffy texture.

Pan pizza dough is thicker and stiffer than hand-tossed pizza dough

The pan pizza gets its name from the fact that it is baked in a deep dish pan or sheet pan. Pan pizza dough is thicker and stiffer than hand-tossed pizza dough. The dough is usually made with all-purpose flour, water, salt, and yeast, and it is baked in a pan. This process produces a thicker, fluffier crust that is crispy on the outside and soft on the inside. The crust is also able to hold more toppings, making it a great option for those who like their pizza loaded with toppings.

The key difference between hand-tossed and pan pizza dough lies in their texture and preparation technique. Hand-tossed pizza dough is softer and thinner, allowing it to be stretched and tossed in the air to create a uniform thickness before baking. On the other hand, pan pizza dough is thicker and stiffer due to the limited space for expansion in the pan. This results in a fluffier, bread-like texture that can be one inch deep or more.

The preparation of hand-tossed pizza requires skill and practice. The dough is kneaded and tossed in the air, creating a thin and even crust. It is then baked at a higher temperature for a shorter period, typically around 500 °F (260 °C) for 10-15 minutes. In contrast, preparing pan pizza is relatively easier. The dough is oiled, shaped into a ball, and pressed into the pan. It is baked at a lower temperature for a longer duration, usually around 375-400 °F for 20-25 minutes.

The distinct characteristics of pan pizza include its thick and fluffy crust, which is often golden brown and fried due to the oil used in the pan. The dough rises and expands during baking, resulting in a spongy and bubbly texture. The high-gluten flour used in the dough contributes to its structure and ability to hold toppings. Overall, the pan pizza is a popular choice for those who prefer a thick, soft, and pillowy crust with a hearty texture.

Pan pizza dough is oiled and shaped into a ball before baking

Pan pizza is a pizza baked in a deep dish pan or sheet pan. The bottom and sides of the crust become fried and crispy in the oil used to coat the pan.

To make pan pizza, you'll need to follow these steps:

Step 1: Mix and Proof

Weigh out your flour, salt, and yeast, then add water and oil. Mix it up, either with your hand or a wooden spoon, until there's no dry flour left. Cover and let the mixture rest for 8 to 24 hours.

Step 2: Ball the Dough

After the resting period, sprinkle the top of the dough with flour, then dump it out onto a floured work surface. Divide the dough into two even balls. Form and roll the dough using the sides of your hands to create a taut ball with a smooth, elastic top. Use your fingers to pinch and smooth out the bottom side of the dough ball.

Step 3: Proof Dough in Cast Iron Pan

Pour olive oil into the bottom of a 10-inch cast-iron skillet or a 10-inch 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 and let the dough sit for a couple of hours.

Step 4: Touch Up the Dough

After a couple of hours, the dough should have mostly 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 quick lap around the edge of the pan, lifting the dough to ensure no large bubbles are hiding underneath.

Step 5: Sauce the Dough

Spread your desired sauce on the dough, leaving a rim or spreading it to the edges.

Step 6: Add Toppings

Spread cheese over the top of the pizza, going all the way to the edges if desired. You can use mozzarella or other melting cheeses like young cheddar, provolone, Muenster, or Jack.

Step 7: Bake in a Hot Oven

Place the pan in a hot oven, preferably at 550°F (290°C). Bake for 12 to 20 minutes, depending on how well-done you like your pizza.

Step 8: Add Some Post-Bake Flair

Add toppings that are best included after baking, such as hard cheeses like Parmigiano-Reggiano.

Now you know how to make a pan pizza with a thick and crispy crust!

Pan pizza crust is thicker, fluffier, and fried or golden brown

Pan pizza is a type of pizza that is baked in a pan—either a deep-dish pan or a cast-iron skillet—and is known for its thick, fluffy crust. The dough is pressed into the pan and allowed to rise, resulting in a crust that is crispy on the outside and soft and chewy on the inside. This unique texture is achieved by the dough rising and expanding in the pan as it bakes.

To make a pan pizza, you first need to prepare the dough. The dough typically includes flour, yeast, oil, salt, and water. The dough is then pressed into a well-oiled pan and allowed to rise. This process gives the dough time to develop its gluten and creates a smooth, elastic texture. After rising, the dough is topped with sauce, cheese, and your choice of toppings. The pizza is then baked in a hot oven, typically at temperatures above 500˚F (260˚C), until the crust is golden brown and crispy.

The key characteristic of a pan pizza is its thick and fluffy crust. The dough rises and expands in the pan, creating a crust that is usually one inch deep or more. This thick crust gives the pizza a hearty and substantial feel, making it perfect for those who love a filling meal. The crust is also sturdy enough to hold heavier toppings without becoming soggy or falling apart.

In addition to its thickness, the pan pizza crust is also known for its golden brown and fried appearance. This is achieved by spritzing or coating the pan with oil before baking. The oil adds a layer of cooking to the exterior of the crust, giving it a crispy, fried texture and a golden brown colour.

Overall, the pan pizza is a popular choice for those who enjoy a thick, fluffy, and crispy crust. The process of pressing the dough into a pan and allowing it to rise creates a unique texture and flavour that sets it apart from other types of pizza. With its sturdy crust and ability to hold various toppings, the pan pizza is a satisfying and indulgent option for pizza lovers everywhere.

Pan pizza can handle more toppings and is eaten with a knife and fork

Pan pizza is a thick-crusted pizza, often with a fried and crispy crust, that is baked in a deep dish pan or sheet pan. The pans are coated in oil, which helps the dough spread and gives the pizza its distinctive crisp texture. The dough is also left to rise for a long time, which creates a puffy, soft texture underneath the sauce and cheese.

Due to its thick crust, a pan pizza can handle more toppings than other types of pizza. The crust is sturdy enough to support a heavy load of toppings, and the crisp, fried texture of the base holds up well to heavier ingredients.

The best way to eat a pan pizza is with a knife and fork. This is partly because of the thick crust and generous toppings, which can make it difficult to eat with your hands. Using cutlery allows you to take smaller bites and slow down your eating speed, helping you to savour the pizza and appreciate its flavours. It also prevents the pizza from falling apart and stops your hands from getting greasy.

Some people may consider it unusual to eat pizza with a knife and fork, but it is common in certain places, such as Italy, and can be the best way to eat certain types of pizza, like pan pizza.

Pan pizza is excellent if you like to try something that tastes like fried bread

Pan pizza is a delightful option for those who enjoy the taste of fried bread. The preparation involves coating a deep dish pan or sheet pan with oil, resulting in a crispy, golden crust with a soft and puffy interior. The edges of the pizza brown and crisp, creating a delightful fried texture.

The key to achieving this taste and texture lies in the dough preparation. Unlike traditional pizza dough, pan pizza dough benefits from the use of "weak flour," which has a lower gluten content, typically around 9-10%. This type of flour results in a finer, crumbly texture that is perfect for creating a fried bread-like crust. It is essential to avoid using strong gluten flour, as it will make the dough thick and bready.

Additionally, the amount of yeast plays a crucial role. Using too much yeast can add an undesirable yeasty taste to the dough. Experts recommend using around 1-2% yeast in relation to the amount of flour. This ratio ensures that the dough rises properly and doesn't deflate or rise poorly during baking.

The pan used for baking is another critical factor. A heavy-duty cast-iron pan is ideal for achieving a fried crust. The high heat retention of cast iron allows for a crispy, golden finish.

The process of making pan pizza is relatively simple and requires only a few basic kitchen essentials and some patience. The dough is mixed and allowed to rest for several hours or even overnight. Then, it is shaped and placed in an oiled pan to rest for a couple of hours. After adding toppings, the pizza is baked in a hot oven until the crust is golden and crispy.

The result is a thick and robust pizza with a unique fried bread-like crust that is sure to satisfy those who enjoy this distinctive taste and texture.

Frequently asked questions