Hand Tossed Vs Pan: Which Crust Is Thicker?

Hand-tossed and pan pizzas are two distinct styles of pizza, with the most noticeable difference being the crust. Hand-tossed pizza has a thinner, crispier, and drier crust, while pan pizza boasts a thicker, fluffier, and bread-like crust. The dough-tossing technique used in hand-tossed pizza releases air bubbles, resulting in a flatter crust that doesn't rise much during baking. In contrast, the pan pizza dough rises more, creating a crust that is at least one inch deep. The preparation methods and baking temperatures also differ between the two styles, with hand-tossed pizza requiring more skill and baking at a slightly lower temperature than pan pizza. Ultimately, the choice between hand-tossed and pan pizza depends on personal preference for crust thickness and texture.

Preparation Techniques

Hand-tossed and pan pizza differ in their preparation techniques, yielding distinct crusts and overall pizza experiences. Here is a detailed look at the preparation techniques for each:

Hand-Tossed Pizza

Hand-tossed pizza involves a classic technique where a flattened ball of dough is skillfully tossed into the air, creating a circular shape that forms the base of the pizza. This technique is not just for show; it helps retain moisture in the dough and ensures a thin, delicate crust. The tossing motion flattens out air bubbles, resulting in a consistently thin and even crust.

To make hand-tossed pizza, start by dusting a ball of risen dough with flour and pressing it out to the desired diameter. Place your hand under the dough and use your other hand to steady it. Toss the dough into the air, giving it a slight spin, and catch it with your fist. Repeat this process, rotating the dough slightly with each toss, until you achieve the desired thinness and size. This technique takes practice and patience to master.

Once the dough is tossed to your liking, add your favourite toppings before baking it in a hot oven. Hand-tossed pizzas are typically baked on a burning-hot pizza stone or steel in an oven preheated to around 500°F (260°C) for 10 to 15 minutes.

Pan Pizza

Pan pizza, on the other hand, is prepared by pressing and spreading oiled dough into a pan, such as a cast-iron skillet or cake pan. This technique is simpler and more accessible for inexperienced pizza makers. The dough is shaped to fit the pan, and a thin layer of oil is applied to the pan's surface to prevent sticking and promote a crispier crust.

After spreading the dough, pan pizzas are typically topped with cheese, followed by toppings, and then sauce. This order ensures even cooking and allows the toppings to infuse their flavours into the crust.

Pan pizzas are baked in an oven preheated to above 500°F (260°C) for 25 to 35 minutes, or until the crust is golden brown and the toppings are bubbly.

Dough Differences

Hand-tossed and pan pizzas may seem similar, but there are some key differences in their dough. The dough for hand-tossed pizza is softer and thinner, while pan pizza dough is slightly thicker and stiffer. This is because hand-tossed pizza dough is stretched and tossed in the air, creating a more uniform thickness. In contrast, pan pizzas are shaped and baked in a deep pan, resulting in a fluffier texture.

When preparing hand-tossed pizza dough, it's important to knead the dough until it's soft. This makes it easier to toss and shape the dough into the desired size and thickness. On the other hand, pan pizza dough is oiled and shaped into a ball before being pressed and spread into the bottom of a heavy-duty cake pan or cast-iron skillet.

The dough ingredients for both types of pizza are similar and typically include flour, granulated yeast, salt, warm water, and olive oil. However, the preparation techniques and baking methods differ, resulting in distinct crusts and textures.

Hand-tossed pizza dough is baked on a pizza stone or baking sheet at around 500° F (260° C) for 10 to 15 minutes. This cooking method gives it a thinner, crispier crust. In contrast, pan pizza dough is baked in a circular pan or skillet at temperatures above 500° F (260° C) for 15 to 35 minutes. The higher temperature and longer baking time contribute to the thicker, bread-like texture of the crust.

The tossing action in hand-tossed pizza releases air bubbles in the dough, resulting in a thinner crust that doesn't rise as much during baking. On the other hand, pan pizza dough has more room to expand, leading to a thicker and fluffier crust. The yeast activity in the dough also contributes to its airy texture.

In summary, the key difference in the dough lies in its preparation and baking methods. Hand-tossed pizza dough is softer and thinner due to the tossing technique, while pan pizza dough is thicker and stiffer, resulting in a fluffier crust.

Crust Characteristics

The crust is one of the most significant distinguishing factors between hand-tossed and pan pizzas. Each style has its own unique characteristics, and the choice between the two ultimately comes down to personal preference.

Hand-tossed pizza is characterised by a thin, crispy, and chewy crust. The dough for a hand-tossed pizza is softer, allowing it to be easily spread onto the pan. The tossing action also bursts air bubbles in the dough, preventing it from rising as high, resulting in a thin or medium crust. This type of pizza is ideal for those who prefer a more balanced ratio of toppings to crust, as the thinner crust allows the toppings to shine.

On the other hand, pan pizza, also known as deep-dish pizza, boasts a thicker, fluffier, and doughier crust. The dough used for pan pizza is firmer and harder, as it has less room to expand in the pan. This results in a crust that is crunchier and chewier than its hand-tossed counterpart. The pan pizza's wider crust can accommodate more toppings and heavier toppings, making it a popular choice for those who prefer a hearty slice.

The baking process also contributes to the distinct crust characteristics of each pizza style. Hand-tossed pizzas are baked at a higher temperature for a shorter period of time, resulting in a crispy exterior and chewy interior. In contrast, pan pizzas are baked at a lower temperature for a longer duration, allowing the crust to develop a caramelised exterior and a soft, fluffy interior.

In terms of customisation, hand-tossed pizza offers more flexibility in terms of size, as it is not limited by the size of the pan. Pan pizzas, however, can be made in various sizes by using different pan sizes, allowing for a similar level of customisation.

Both types of crusts have their own unique textures and appearances. The hand-tossed crust is often drier and more blistered, with a distinct edge that is free of toppings. In contrast, the pan pizza crust is oil-based, resulting in a crust that is crunchier, golden, and fried-like in appearance.

Topping Capacities

The capacity for toppings differs between hand-tossed and pan pizzas. The thin crust of a hand-tossed pizza means it can only handle a limited number of toppings. This type of pizza is better suited for lighter toppings, such as fresh herbs or thinly sliced vegetables. It has a distinct edge free of toppings, and its thin or medium crust cannot handle too many toppings.

On the other hand, pan pizzas have thicker crusts, allowing them to hold more toppings. The wider crust of a pan pizza allows for additional toppings, and the thicker, more durable dough can support the weight of heavier toppings. The toppings on a pan pizza usually reach the crust's margins, and it can handle more sauce, cheese, and toppings without sacrificing the crust's structure.

However, it is important to note that there are no hard and fast rules when it comes to pizza toppings. It is a matter of personal preference whether one chooses a simple Margherita on a thin, hand-tossed crust or loads their pan pizza with every topping imaginable.

Taste and Texture

Hand-tossed pizzas have a drier and blistered texture, with a distinct edge that has little to no toppings. They are less greasy and are the preferred choice for those who dislike too much oil. The dough is softer, and the crust is thinner and crispier. The crust may appear less greasy and have a drier, more blistered appearance. The hand-tossed pizza is designed to be eaten with hands.

Pan pizzas have a bread-like, fluffy texture. The crust is thicker, fluffier, and fried to a golden brown. The dough is harder and denser, resulting in a fluffier pizza. The crust is often crispy, as if fried, and softer due to the higher amount of cheese. The pan pizza is typically eaten with a knife and fork due to its thick crust and toppings.

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