Big Apple, Big Pan: Nyc's Pizza Identity

New York-style pizza is not the same as pan pizza. New York-style pizza is characterised by its large, thin slices, which are typically folded in half and eaten on the go. The dough is hand-tossed and stretched in the air, rather than shaped in a pan. It is also cooked in a gas oven, rather than a pan.

On the other hand, pan pizza is cooked in a cake pan or cast-iron skillet, which gives it a thick crust with high edges. This type of pizza is often associated with Chicago-style deep-dish pizza.

New York-style pizza is hand-tossed, while pan pizza is cooked in a pan

New York-style pizza is made with a hand-tossed crust, while pan pizza is cooked in a pan. The former is characterised by a large, thin, flexible crust that is soft and pliable enough to be folded in half and eaten on the go. The crust is thick and crisp only along its edge. Pan pizza, on the other hand, is made by stretching the dough inside a cake pan or cast-iron skillet, with the dough stretched along the bottom and up the walls of the pan. This results in a dish-shaped crust that can hold more toppings and sauce without becoming soggy.

New York-style pizza is typically cooked in a coal-fired or gas oven, while pan pizza is baked in the pan. The hand-tossing technique used for New York-style pizza allows the crust to be stretched wide enough to fit the oven, with pies ranging from 18 to 24 inches in diameter. This style of pizza is often sold by the slice, with the large slices folded in half and eaten as a convenient fast food.

The dough for New York-style pizza is made with high-gluten bread flour, which gives it its distinctive crust. The minerals in New York City's tap water are also said to contribute to the dough's unique texture and flavour. This style of pizza typically includes traditional toppings such as tomato sauce and shredded mozzarella cheese, with additional toppings placed over the cheese.

Pan pizza, also known as deep-dish pizza, originated in Chicago and is prepared, cooked, and presented differently from New York-style pizza. The deep-dish style allows for extra layers of toppings, with a thick layer of cheese protecting the other toppings from burning. The pan is oiled before adding the dough, which gives the crust its distinct colour and taste.

In summary, New York-style pizza is characterised by its hand-tossed crust, thin and flexible slices, and traditional toppings, while pan pizza is cooked in a pan, resulting in a thicker crust that can hold more toppings and sauce.

Pan pizza is thicker and crispier than New York-style pizza

Pan pizza and New York-style pizza are two distinct varieties of pizza. While both are beloved by many, there are some key differences between the two styles. One of the most noticeable differences is the thickness of the crust. Pan pizza typically has a thicker crust compared to New York-style pizza, which is known for its thin and flexible crust.

The thickness of the crust not only affects the overall size of the pizza but also influences the cooking time. The thin crust of a New York-style pizza allows for a shorter baking time, usually around 15 minutes. On the other hand, a pan pizza with a thicker crust may require a longer cooking time, especially if it is loaded with toppings.

The preparation and cooking methods also differ between the two styles. New York-style pizza is typically hand-tossed, resulting in a wide and thin crust. The dough is stretched in the air, allowing the pizza to be as large as the oven can accommodate. Pan pizza, on the other hand, is prepared by stretching the dough inside a pan, creating a dish-shaped crust with high edges. This high-sided pan allows for extra layers of toppings, resulting in a thicker pizza overall.

Another difference lies in the texture of the crust. While the edges of a New York-style pizza are thick and crispy, the crust becomes thinner and softer towards the centre. This unique design enables the pizza slice to be folded in half, making it convenient for eating on the go, a characteristic feature of New York-style pizza. In contrast, the pan pizza crust maintains a consistent thickness throughout, providing a firm foundation for the generous layers of toppings.

The toppings themselves also differ between the two styles. New York-style pizza typically features a light layer of tomato sauce and a moderate amount of shredded mozzarella cheese, with additional toppings placed over the cheese. Pan pizza, on the other hand, often includes layers of cheese, Italian sausage, and uncooked tomato sauce, ensuring that each bite contains every ingredient. The tall crust of the pan pizza can hold more sauce without becoming soggy, allowing the sauce to cover the crust from end to end.

In summary, while both pan pizza and New York-style pizza have their own dedicated followers, the two styles differ in terms of crust thickness, cooking time, preparation methods, crust texture, and toppings. These differences contribute to the unique characteristics of each pizza style, catering to diverse preferences among pizza enthusiasts.

Pan pizza is baked in the oven for longer than New York-style pizza

Pan pizza and New York-style pizza differ in the way they are baked. Pan pizza is baked in a pan in the oven, whereas New York-style pizza is baked on a pizza stone or in a pan.

Differences in Baking

Pan pizza and New York-style pizza are baked differently. Pan pizza gets its name from the fact that it is baked in a pan—either a cake pan or a cast-iron skillet. On the other hand, New York-style pizza is baked on a pizza stone or in a pan.

Baking Time

The baking time for these two pizza styles also varies. New York-style pizza is baked for a shorter duration compared to pan pizza. New York-style pizza is baked for 12 to 20 minutes, whereas pan pizza takes longer and is baked for 20 to 30 minutes.

Oven Temperature

The oven temperature for baking these pizzas also differs. New York-style pizza is baked at a temperature of 475°F to 550°F. Pan pizza is baked at a higher temperature of 550°F.

Dough Preparation

The preparation of the dough also differs between the two styles. For New York-style pizza, the dough is hand-tossed or stretched in the air, and then placed on a pizza stone or in a pan. On the other hand, for pan pizza, the dough is stretched inside a pan that has been greased with oil.

Crust Thickness

The thickness of the crust is another distinguishing factor. New York-style pizza has a thin crust, while pan pizza has a thicker crust. The thin crust of the New York-style pizza allows it to be folded in half, whereas the thicker crust of the pan pizza provides a sturdy base for heavier toppings.

Pan pizza is cooked in a different order to New York-style pizza

Pan pizza and New York-style pizza are cooked in a different order. While pan pizza is cooked in a pan, New York-style pizza is cooked in a pizza stone or a coal-fired oven.

Pan pizza is a thick-crusted pizza that is fried on the bottom and puffy and soft underneath the sauce and cheese. The dough is mixed in a bowl, covered, and left to rest for at least eight hours. It is then divided into two portions and formed into balls, which are then placed in a cast-iron skillet or cake pan. The dough is then left to sit for a couple of hours before being topped with sauce, cheese, and other toppings. The pizza is then baked in a hot oven for 12 to 20 minutes.

On the other hand, New York-style pizza is a hand-tossed pizza with a thin and flexible crust. The dough is kneaded and stretched in the air, and the pizza is baked on a pizza stone or in a coal-fired oven for 12 to 15 minutes. The typical order of layering the ingredients is dough, sauce, cheese, and toppings.

The key differences between the two pizzas lie in the crust thickness, cooking vessel, and order of layering the ingredients. Pan pizza has a thicker crust and is cooked in a pan, while New York-style pizza has a thin crust and is cooked on a pizza stone or in a coal-fired oven. Additionally, the order of layering the ingredients is different, with pan pizza having the sauce and cheese on top of the crust, followed by the toppings, while New York-style pizza follows the traditional order of dough, sauce, cheese, and toppings.

Pan pizza can be sliced differently to New York-style pizza

New York-style pizza and pan pizza are two distinct styles of pizza. While the former is characterised by its large, hand-tossed, thin crust, the latter is distinguished by its thicker crust, which is baked in a pan. These differences in preparation and style also allow for different slicing methods.

New York-style pizza is typically cut into triangular slices, which are often eaten as a convenient, on-the-go snack. The slices are usually folded in half along the crust, making it easy to eat with one hand and helping to control the flow of oil. This style of pizza is designed to be eaten while walking down the street, and is a popular fast food option.

On the other hand, pan pizza is often sliced into rectangular or square pieces. This is because the crust is baked in a pan, which gives it a more stable structure. The slices are not as thin and flexible as those of New York-style pizza, so they are not typically folded in the same way.

The way a pizza is sliced can depend on the style and structure of the crust. New York-style pizza, with its thin and flexible crust, lends itself well to being cut into triangular slices, which can be easily folded. Pan pizza, on the other hand, has a thicker and more stable crust due to being baked in a pan, allowing it to be cut into rectangular or square slices.

Additionally, the size of the pizza can also influence the slicing method. New York-style pizzas are typically larger in diameter, ranging from 18 to 24 inches, or even up to 36 inches. This larger size makes it well-suited to being cut into triangular slices. In contrast, pan pizzas tend to be smaller, usually not exceeding 12 inches in diameter due to the limitations of the pan size. This smaller size is more conducive to rectangular or square slices.

In conclusion, the differences in preparation, crust structure, and size between New York-style pizza and pan pizza result in different slicing methods. While New York-style pizza is typically cut into triangular slices and folded in half, pan pizza is often sliced into rectangular or square pieces due to its thicker and more stable crust.

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