Hand-Tossed Vs Pan: Pizza Hut Crusts Clash

Pizza Hut is a popular pizza chain with over 18,000 restaurants worldwide. The company offers a range of pizza crusts, but two of the most well-known options are the Original Pan Pizza and the Classic Hand-Tossed Crust. The Original Pan Pizza has been a signature option for Pizza Hut since the 1950s and is known for its thick, buttery, and crispy crust. This style of pizza is baked in a deep dish, resulting in a crust that is thicker, fluffier, and more doughy than the hand-tossed variety. On the other hand, the Classic Hand-Tossed Crust is a thinner, more traditional option that is created by tossing the dough through the air. This technique results in a crust that is thin or medium-sized, with a drier and more blistered texture.

Hand-tossed pizza is more authentic and traditional

The dough used in hand-tossed pizza is lean and light, typically consisting of only flour, water, salt, and yeast. The dough is kneaded until smooth and then allowed to proof or rise, which develops flavour and leads to a light, airy crust. Once the dough has doubled in size, it is hand-stretched and tossed to form a thin base with a slightly thicker edge. This process of hand-tossing the dough results in a crust that is light and crispy, and full of air pockets.

The sauce for hand-tossed pizza is typically made from ripe tomatoes and simply seasoned with salt and olive oil, preserving the fresh tomato flavours. The sauce is spread thinly over the dough, ensuring that the crust remains light and crispy after baking. The pizza is then topped with a moderate amount of mozzarella cheese and any desired toppings. However, the toppings are often kept simple, allowing the thin, delicate crust to shine through.

Hand-tossed pizza is also customizable to any size since the crust is not limited by the size of the pan. This makes it a great option for those who want a pizza that is larger or smaller than the standard sizes. Additionally, the high temperature and short baking time of hand-tossed pizza allow the flavours of the toppings to shine through. The thin crust of a hand-tossed pizza also means that it has fewer calories per slice than a thicker, chewier crust.

In conclusion, hand-tossed pizza is more authentic and traditional due to its origins in Italian pizzerias, its distinctive thin and crispy crust, and the skilled technique required to create it. The simple dough and toppings of a hand-tossed pizza allow for a lighter, more classic pizza experience, making it a preferred choice for those who appreciate authenticity and tradition.

Pan pizza is thicker, doughier and crispier

Pan pizza is thicker, doughier, and crispier than hand-tossed pizza. The dough used for pan pizza is pressed into a deep-dish pan, resulting in a crust that is about one inch thick. This thicker crust makes pan pizza doughier than hand-tossed pizza. The dough for pan pizza is also usually firmer than hand-tossed dough, allowing it to stretch upwards rather than outwards. This gives pan pizza a bubbly and spongy appearance, with a crunchy and chewy exterior.

The preparation technique for pan pizza involves pressing the dough into a pan or cast-iron skillet, which is then baked. This is different from hand-tossed pizza, where the dough is tossed in the air to shape it before baking. The dough for hand-tossed pizza is also stretched to remove air bubbles, resulting in a thinner crust.

The thicker crust of pan pizza means it can hold more toppings than hand-tossed pizza. The crust of a pan pizza is sturdy enough to handle heavier toppings like cheese, meat, and vegetables. The crust of a hand-tossed pizza, on the other hand, is better suited for lighter toppings.

In terms of taste, pan pizza has a rich and buttery flavour due to its dough being enriched with olive oil. The thicker crust of a pan pizza also gives it a deeper, heartier taste. Hand-tossed pizza, on the other hand, has a lighter and fresher taste, allowing the flavour of the toppings to shine through.

The cooking time and temperature for pan pizza are also different from hand-tossed pizza. Pan pizza is baked at a lower temperature (around 375-400 degrees Fahrenheit) for a longer period (about 20-25 minutes). Hand-tossed pizza is cooked at a higher temperature (500-550 degrees Fahrenheit) for a shorter time (10-12 minutes).

Hand-tossed pizza is more customisable

The dough of a hand-tossed pizza is made with a simple combination of flour, water, salt, and yeast. This lean dough is then kneaded and allowed to rise, which develops the flavour and gives the crust a light and airy texture. The dough is then hand-stretched and tossed to form a thin base with a slightly thicker edge. This process of hand-tossing the dough also results in air pockets forming in the crust, which contributes to its texture and flavour.

The sauce for a hand-tossed pizza is typically made from ripe tomatoes, seasoned simply with salt and olive oil. This sauce is spread thinly over the dough, ensuring that the crust remains light and crispy after baking. The pizza is then topped with a moderate amount of cheese and any desired toppings. The toppings for hand-tossed pizzas are often kept simple, allowing the thin and delicate crust to shine through.

Hand-tossed pizzas are baked at a high temperature, resulting in a pizza that is crispy on the bottom and soft on the inside. The high heat creates a slightly charred crust and ensures that the toppings are cooked evenly. The size and shape of a hand-tossed pizza are not restricted by a pan, so it will have a thin, round, and flat shape. This allows for an even distribution of toppings and a uniform bake.

Overall, the customisability of hand-tossed pizzas makes them a great option for those who want a pizza that is larger or smaller than standard sizes, or who prefer a simpler, more traditional pizza with a thin, crispy crust.

Pan pizza is baked in a deep dish

The pan pizza is also known as deep-dish pizza or Chicago pizza. It is characterized by a thick, bready crust, usually about 1 inch in thickness. The dough is pressed and poked into the pan with oiled fingertips. The pan pizza dough has a higher hydration level and is softer than hand-tossed pizza dough.

The deep-dish pizza originated in Chicago and was first created by Ike Sewell and Ric Riccardo in 1943 at their restaurant Pizzeria Uno. The pizza is baked in a deep dish, resulting in a thick and fluffy crust. The dough is pressed into the pan, and the cheese is placed directly on top of the crust, followed by the sauce.

The deep-dish pizza style involves a super buttery and complicated crust. The dough is placed in a round pan or cast iron, and then the crust is formed about 1 inch tall up the side. The cheese, toppings, sauce, and more cheese are then added. The pizza is baked until the crust is golden brown and the cheese and sauce are bubbly.

Pan pizza is more versatile

The size of the pan can be varied to produce a pizza of any size, and the toppings can be customized to suit individual tastes. Pan pizza is perfect for those who enjoy an overloaded, filling slice of pizza. The texture is also ideal for those who like a thick yet soft and pillowy crust with a hearty texture. The crust is often brushed with oil or butter, contributing to its crispy exterior.

The dough used for pan pizza 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 thicker crust of pan pizza can hold more toppings, making it a great option for those who like their pizza loaded with toppings.

Pan pizza is also believed to be a classic Italian-American creation. It tends to be thicker and heartier than a hand-tossed crust. The Pizza Hut-style pan pizza originated in Wichita, Kansas, in the United States in 1958 and has been the same for nearly 40 years. In 2019, Pizza Hut announced that they were updating the recipe to meet consumers' evolving taste buds.

In conclusion, the choice between pan and hand-tossed pizza depends on personal preference. If you enjoy a hearty, flavorful pizza with a thick, golden crust, then pan pizza may be the better option. The generous layer of cheese and toppings makes for a fulfilling meal.

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