Pan Pizza: Speciality Or Not?

Pan pizza is a type of pizza baked in a deep dish pan or sheet pan. It is characterised by a thick and crispy crust that is golden and puffy on the bottom, but soft underneath the layers of sauce and cheese. Pan pizzas are typically baked in a hot oven and may be cooked in a cast iron pan, resulting in a crisp and golden crust. The style of pan pizza is said to have been popularised by Pizza Hut in the 1960s, with other pizza companies such as Domino's following suit in the late 20th century.

While pan pizza can be considered a speciality in its own right, with its distinct characteristics and preparation method, it is not typically listed as a speciality pizza option on pizza menus, which tend to focus on ingredient-based specialities.

Pan pizza is a thick-crusted pizza

Dough Preparation

The dough for pan pizza is thicker and stiffer than that of hand-tossed pizza. It is oiled and shaped into a ball before being placed in a deep pan or sheet pan. This dough preparation method is designed to prevent the dough from expanding, resulting in a fluffier and thicker crust.

Baking Process

Pan pizzas are baked at higher temperatures, typically above 500°F (260°C), for around 15-35 minutes. The pans are coated with oil, which gives the crust a fried and golden-brown appearance. This technique is essential to the unique taste and texture of pan pizza.

Crust Characteristics

The crust of a pan pizza is its defining feature. It is thicker and fluffier than other pizza varieties, often reaching one inch or more in depth. The crust is also crispier due to the oil used in the pan, resulting in a fried texture. The thicker crust can support more toppings and cheese, making it a hearty and indulgent option.

History

The origins of pan pizza can be traced back to the early 20th century in Turin, Northern Italy, where the "Pizza al Padellino" was a notable early version. However, it was popularised in the 1960s by Pizza Hut, who introduced a thicker crust to their existing thin-crust pizza.

Comparison to Other Pizzas

Pan pizza is distinct from hand-tossed pizza, which has a thinner, flatter, and crispier crust. The preparation techniques and baking temperatures differ significantly. Hand-tossed pizza is prepared by kneading and tossing the dough in the air, resulting in a softer dough that can be evenly stretched. It is baked at a lower temperature for a shorter time, yielding a thinner and crispier crust.

Pan pizza is baked in a deep dish pan

Pan pizza is a pizza baked in a deep-dish pan or sheet pan. Turin-style pizza, Italian tomato pie, Sicilian pizza, Chicago-style pizza, and Detroit-style pizza may be considered forms of pan pizza. Pan pizza is also characterised by its thick crust, which is achieved by baking the pizza in a pan coated with oil. The bottoms and sides of the crust become fried and crispy from the oil.

A notable early version of pan pizza is the "Pizza al Padellino" from the city of Turin in Northern Italy, with historical references since the beginning of the 20th century. Pan pizza also refers to the thick style popularized by Pizza Hut in the 1960s. Other pizza companies, such as Domino's, have also included pan pizza in their menus.

To make a pan pizza, a long, slow rise is necessary to develop maximum flavour and chewiness in the crust. The pan is typically made of cast iron, and the oven temperature should be very hot to produce a deeply golden and crisp crust. The type of cheese used also affects the texture of the pizza, with shredded, low-moisture mozzarella keeping the pizza crisp and light.

The pan pizza is characterised by its thick and crispy crust, which is golden on the bottom but puffy and soft underneath the layers of sauce and cheese. The airy and chewy crumb in the centre of the pizza gradually transforms into a crisp, golden-brown, fried crust at the very bottom. The top of the crust remains soft and doughy, providing a robust base that can support a heavy load of toppings.

In addition to the thick crust, another defining feature of pan pizza is the use of a pan as the baking vessel. This eliminates the need for a pizza peel or stone, as the pizza can be baked directly in the pan. The high edges of the pan also allow for a thick layer of toppings, and the cheese can be spread to the edges to create a lacy, crispy edge.

Pan pizza has a crispy, golden crust

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

A pan pizza is for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella. The crust bakes up deeply golden and crisp in a hot oven and cast-iron pan.

To achieve a crispy, golden crust, the pan should be well-seasoned and heavy. Dark cast iron is ideal for a superb crust, but a heavy-bottomed skillet or cake pan can also be used. The pan is generously coated with oil, which is spread across the bottom and up the sides. The dough is then pressed to the edges of the pan, dimpling it with your fingertips. The dough may resist and shrink back, but it can be covered and allowed to rest before repeating the process.

The dough is then covered and left to rise for two hours at room temperature. It should look soft and pillowy and jiggle when the pan is gently shaken. The pizza is then baked in a hot oven, with the pan placed on the bottom rack. The high heat produces more microbubbles on the exterior, giving the pie more crunch and character.

The pizza is baked until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown. The pizza is then removed from the oven and placed on a heatproof surface. A spatula or table knife is carefully run between the edge of the pizza and the side of the pan to prevent the cheese from sticking as it cools. The pizza is then transferred to a cooling rack or cutting surface to prevent the crust from becoming soggy.

The pan pizza has a crispy, golden crust thanks to the combination of a well-oiled, heavy pan, a hot oven, and a thick yet delicate crust.

Pan pizza is associated with Pizza Hut

Pan pizza is a pizza baked in a deep-dish pan or sheet pan. It is often associated with Pizza Hut, which popularized the thick-crust style in the 1960s. The bottom and sides of the crust become fried and crispy in the oil used to coat the pan.

Dan and Frank Carney founded what would later become Pizza Hut in Wichita, Kansas. Initially, they focused on thin-crust pizzas with cheese, pepperoni, or sausage. However, when the restaurant franchised into Pizza Hut in 1959, they introduced a thicker-crust pan pizza. This style of pizza has since become an industry icon, with Pizza Hut's Original Pan Pizza known for its buttery golden-brown color and perfect sauce-to-cheese ratio.

The preparation technique for pan pizza involves pressing oiled dough into a pan or cast-iron skillet to form the crust. The dough for pan pizza is typically smoother and more elastic than that of hand-tossed pizza, and it has higher hydration. It is also usually a little firmer, allowing for easy spreading in the pan. The soft dough balls used for pan pizza make it easier to spread the dough out in the pan.

The ideal baking temperature for pan pizza is above 500 degrees Fahrenheit or 260 degrees Celsius for around 15 minutes. This results in a thick, bready crust that is about 1 inch in thickness. The crispy and chewy crust will appear fried and golden due to the oil used in the pan.

In addition to Pizza Hut, other pizza companies have also offered pan pizzas. For example, Domino's introduced its deep-dish pan pizza in 1989 after market research showed that 40% of pizza customers preferred thick crusts.

Pan pizza is a speciality pizza with many variations

A notable early version of pan pizza is the "Pizza al Padellino" from the city of Turin in Northern Italy, with historical references since the beginning of the 20th century. The thick-style pan pizza was also popularised by Pizza Hut in the 1960s.

There are several variations of pan pizza, including:

• Detroit-style pizza
• Chicago-style pizza
• Sicilian pizza
• Turin-style pizza
• Italian tomato pie

Each of these variations has its own unique characteristics and ingredients, but they all share the common feature of being baked in a deep-dish pan or sheet pan.

The process of making a pan pizza involves solving three basic problems: kneading, stretching, and transferring. The dough for a pan pizza should be thick and robust, able to support a heavy load of toppings. The long, slow rise method is recommended to develop maximum flavour and chewiness in the crust. Baking the pizza in a cast iron pan at a high temperature ensures a crispy, golden-brown crust.

Overall, pan pizza is a versatile and popular speciality pizza that can be customised to suit different tastes and preferences.

Frequently asked questions