Hand-Stretched Pizzas: Bigger And Better?

Pan-tossed and hand-tossed pizzas are two distinct styles of pizza, each with its own unique characteristics and preparation methods. The main difference lies in the crust, with pan-tossed pizzas having a thicker, fluffier, and chewier crust, while hand-tossed pizzas boast a thinner, crispier and more authentic Italian crust.

Hand-tossed pizzas are crafted by stretching and tossing the dough in the air, a technique that adds to the overall experience and creates a thin, even crust. This style of pizza is highly customisable, as the crust size is not limited by the pan. On the other hand, pan-tossed pizzas are baked in a deep dish, resulting in a doughier texture and a crust that is thicker and more uniform in shape.

Hand-tossed pizza dough is softer and can be tossed in the air to achieve a thin, flat, and crispy crust

Hand-tossed pizza is a unique culinary art form that results in a thin, flat, and crispy crust. The dough used for hand-tossed pizza is softer and more pliable, allowing pizzaiolos to skillfully toss it in the air and shape it into a perfect circle. This technique not only showcases the pizzaiolo's expertise but also serves a functional purpose in achieving the desired crust characteristics.

The softness of the dough is a key factor in the hand-tossing process. By gently stretching and tossing the dough, pizzaiolos can create a uniform thickness and a larger surface area. This technique is not limited by the size of a pan, allowing for customization to meet individual preferences for pizza size. The tossing motion also introduces air pockets into the dough, contributing to a lighter and crispier texture.

The art of hand-tossing pizza dough requires practice and precision. It involves a series of steps, from flouring the work surface and hands to prevent sticking, to gently stretching the dough with the backs of the hands and knuckles. Once the dough reaches the desired size and thickness, it is ready for the dramatic tossing motion. This step involves lifting the dough with knuckles and fingertips, rotating it in a circular motion, and allowing gravity to further stretch it.

The baking process for hand-tossed pizza is just as important as the dough preparation. Hand-tossed pizzas are typically cooked at higher temperatures, ranging from 425-550°F, for a shorter duration of 10-15 minutes. This high heat creates a crispy exterior while maintaining a soft and chewy interior. The baking surface, such as a pizza stone or a steel slab, also contributes to the desired texture.

The result of the hand-tossing technique is a thin, flat, and crispy crust. The even distribution of the dough during the tossing process ensures that the crust bakes uniformly. The air pockets created during tossing contribute to the crust's texture, resulting in a delightful crunch with each bite. The thinner crust of a hand-tossed pizza also allows the flavors of the toppings to shine through, creating a harmonious blend of tastes and textures.

In summary, hand-tossed pizza dough is softer and more pliable, enabling it to be skillfully tossed in the air. The tossing technique not only showcases the pizzaiolo's craftsmanship but also ensures a thin, flat, and crispy crust. The baking process, including high temperatures and a short duration, further enhances the desired texture. The end result is a pizza with a delightful crunch and a harmonious blend of flavors.

Pan pizza dough is harder and spread in a deep pan to create a thick, fluffy, and chewy crust

Pan pizza dough is harder to work with than hand-tossed dough. It's also stickier and wetter, so it may take some getting used to. However, with a little patience, you'll be rewarded with a thick, fluffy, and chewy crust that's well worth the effort.

The key to achieving this crust is to use a pan—a cast-iron skillet or cake pan will do. The dough is pressed and spread into the pan, ensuring it touches the walls so that the thick crust cooks evenly. This is what gives pan pizza its characteristic thick, fluffy texture.

Another factor that contributes to the crust's thickness and fluffiness is the dough's high hydration level. This encourages the formation of gas bubbles, resulting in a chewy crust with a complex flavor. To achieve this, the dough should contain around 75% water relative to the amount of flour.

Additionally, a long bulk fermentation period of about six hours at room temperature, or up to two days in the refrigerator, helps develop flavor and strength. This is achieved by using a small amount of yeast and allowing the dough to ferment slowly.

When it comes to baking, a hot oven—ideally heated to 550°F (290°C)—and a cast-iron pan are essential. This combination ensures a deeply golden and crisp crust. Using shredded, low-moisture mozzarella also helps keep the pizza crisp and light.

By following these steps and choosing the right tools, you can create a pan pizza with a thick, fluffy, and chewy crust that's sure to impress.

Hand-tossed pizza is baked on a slab or pizza stone, while pan pizza is baked in a pan

Hand-tossed pizza and pan pizza are two distinct styles of pizza preparation, each resulting in a unique crust and flavour profile. The key difference lies in the baking process, where hand-tossed pizza is baked on a slab or pizza stone, while pan pizza, as the name suggests, is baked in a pan.

Hand-tossed pizza is crafted by stretching and tossing the dough in the air by hand, creating a thin, even crust. This technique is an iconic aspect of pizza-making and adds to the authenticity of the pizza as it is the traditional method. The dough for hand-tossed pizza is softer, allowing it to be easily spread onto a slab or pizza stone. The baking process involves high temperatures of around 500° F (260° C) for a shorter duration of 10 to 15 minutes. This results in a crispy, dry, and chewy crust with fewer air bubbles. The toppings are evenly distributed, but the pizza typically has less cheese than a conventional pizza. Hand-tossed pizza is often called New York-style pizza and is best enjoyed by hand.

On the other hand, pan pizza is characterised by its thicker and fluffier crust. It is baked in a deep dish or pan, which gives it a more doughy and hearty texture. The dough for pan pizza is denser and harder, as it has no space to expand. The baking process involves placing the dough in a greased pan and baking it at a higher temperature of around 550° F (287° C) for a longer duration of about 15 minutes or more. The crust of a pan pizza is often crispy and golden, similar to fried dough. Due to its thicker crust, pan pizza can hold more toppings and is usually loaded with sauce, cheese, and various toppings. The extra cheese and oil used in pan pizza give it a buttery and oily taste. The thicker crust and heavier toppings make it more suitable to be eaten with a fork and knife.

Both hand-tossed and pan pizzas have their unique characteristics and appeal to different preferences. While hand-tossed pizza offers a thin, crispy, and authentic experience, pan pizza provides a thicker, doughier, and heartier option. The choice between the two ultimately depends on individual taste preferences and the desired pizza experience.

Pan pizza is often loaded with more toppings and sauce than hand-tossed pizza due to its thicker crust

Pan pizza and hand-tossed pizza are two very distinct styles of pizza. While hand-tossed pizza is characterised by its thin, crispy crust, achieved through the iconic technique of stretching and tossing the dough in the air, pan pizza stands out for its thicker, doughier crust, resulting from baking the pizza in a deep dish.

The thicker crust of a pan pizza has several implications for the overall pizza. Firstly, it allows for a greater quantity of toppings. The depth of the pan helps to keep the toppings in place during baking, preventing them from sliding off. This makes pan pizza ideal for heavier toppings like cheese, meat, and vegetables. The thicker crust also means that pan pizzas can handle a greater variety of sauces without becoming soggy.

In addition, the use of a pan ensures that the pizza retains its shape and doesn't spread out, making it easier to slice and serve. The high-gluten flour used in the dough, along with the oil or butter brushed on the crust, contributes to the crispy exterior of a pan pizza.

The versatility of pan pizza is another advantage. The size of the pan can be adjusted to produce a pizza of any desired size, and the toppings can be customised according to individual preferences.

However, it's important to note that the choice between pan pizza and hand-tossed pizza ultimately comes down to personal preference. While pan pizza can accommodate a wider range of toppings and sauces, hand-tossed pizza is preferred by those who want the flavours of their toppings to shine through, as the thinner crust acts as a canvas without overwhelming the other ingredients.

Pan pizza is typically baked at a higher temperature than hand-tossed pizza

Pan-tossed pizzas are typically thicker and have a softer crust compared to hand-tossed pizzas. They are made by baking the pizza in a cast-iron skillet or a cake pan, resulting in a thick crust that is often brushed with oil or butter. The dough for a pan pizza is usually made with all-purpose flour, water, salt, and yeast.

Hand-tossed pizzas, on the other hand, are stretched and formed by hand, resulting in a thin and crispy crust. The dough for a hand-tossed pizza typically uses high-gluten 00 flour, water, salt, and yeast, and is stretched and shaped by hand. This type of pizza is more customizable in size as it is not limited by the size of the pan.

Now, to answer your question about baking temperature:

Pan pizzas are typically baked at a lower temperature than hand-tossed pizzas. This is because the thicker crust and more plentiful toppings of a pan pizza require a lower temperature and longer cooking time. A higher temperature would risk burning the crust before the toppings and thicker dough are fully cooked.

Hand-tossed pizzas, with their thin and crispy crusts, are cooked at a higher temperature for a shorter period. This allows the crust to become crispy without overcooking the minimal toppings.

For example, a hand-tossed pizza is typically baked at 500-550 degrees Fahrenheit for 10-12 minutes, or even as high as 950 degrees Fahrenheit for 90 seconds in a wood-fired oven. On the other hand, a pan pizza is usually baked at around 375-400 degrees Fahrenheit for 20-25 minutes.

These variations in baking temperature and time ensure that both styles of pizza are cooked properly, taking into account the differences in crust thickness and topping quantities.

Frequently asked questions