Pan Pizza Vs. Stuffed Crust: What's The Difference?

Pan pizza and stuffed crust pizza are two popular types of pizza, mainly American inventions, available at commercial food chains like Pizza Hut. The main difference between the two is that stuffed crust pizza has cheese and other ingredients like sausages or hot dogs added to the outer edge of the crust, whereas pan pizza has a very crispy crust and does not contain any fillings. Stuffed crust pizza usually contains more cheese than other forms of pizza.

Differences between Pan and Stuffed Crust Pizza

Stuffed crust pizza has cheese and other ingredients in its crust

Stuffed crust pizza is a unique variety of pizza that has cheese and other ingredients, such as sausages or hot dogs, incorporated into its outer crust. This creates a thick and indulgent edge that contrasts with the crispy texture of a traditional pan pizza crust. The addition of ingredients to the crust results in a thicker overall crust, providing a generous amount of cheese and toppings.

The concept of adding cheese to the crust was popularised by Pizza Hut in 1995, when they introduced their version of stuffed crust pizza to their customers. This innovation quickly gained traction, and today, stuffed crust pizza is widely available in restaurants across the globe. The stuffed crust pizza from Pizza Hut typically features hot dogs, but variations exist worldwide, such as the inclusion of marmite in New Zealand and shrimp and mayonnaise in Japan.

The process of making a stuffed crust pizza involves more steps than a typical pan pizza. The dough for the crust is prepared with a focus on smoothness and elasticity, making it easier to spread and roll. After adding the desired toppings, an additional layer of dough is placed on top, encasing the fillings within the crust. Small holes are then made in the top layer of dough to allow steam to escape during the baking process.

The stuffed crust pizza is baked at a high temperature, similar to that of a deep-dish pizza, but it requires a longer cooking time—approximately 15 to 20 minutes longer. This extended baking time ensures that the cheese within the crust is thoroughly melted and that the crust itself is cooked through, resulting in a crunchy exterior with a soft and chewy texture.

The appeal of stuffed crust pizza lies in its ability to offer a harmonious combination of ingredients. The additional layer of dough creates a cohesive blend of toppings, sauce, and cheese, resulting in a unique flavour profile that has gained popularity among pizza enthusiasts. The stuffed crust pizza is an inventive twist on the traditional pizza, offering a generous serving of cheese and toppings in every bite.

Pan pizza is baked in a deep dish or sheet pan

The process of making a pan pizza consists of two components: dough making and topping. The toppings may include tomatoes, meat, chicken, pepperoni, and tomato sauce, and bakers usually spread cheese on top. The cheese may be a blend of mozzarella, white cheddar, asiago, and fontina. The ingredients used for the toppings can vary from region to region.

Pan pizza has a thick crust with extra cheese and a very crispy exterior. The deep-dish variety is sometimes called Chicago-style pizza and is baked in a round steel pan. Oil is added to give the outside of the crust a fired touch. The dough is allowed to rise in the pan and is then spread evenly with fingers. The crust of a deep-dish pizza rises to the top of the pan, resulting in a golden, crunchy edge.

The deep-dish pizza was invented at Pizzeria Uno in Chicago in 1943. It is often regarded as a pizza paradox due to its buttery, crispy outer layer and medium-thick crust. The cooking time for a deep-dish pizza is typically 25-35 minutes at a high temperature of 420°F–430°F.

Pan pizza crust is crispy and does not contain any fillings

Pan pizza is distinct from stuffed crust pizza in that it does not contain any fillings in its crust. The crust of a pan pizza is typically crispy and fried in oil, resulting in a crunchy texture. This is achieved by spreading the dough in a pan, which is harder than the dough used for stuffed crust pizza. The bottom crust of a pan pizza is soft, contrasting with the stuffed crust pizza's lack of a soft bottom crust.

The absence of fillings in the crust of a pan pizza is a defining characteristic. This is in stark contrast to stuffed crust pizza, which has cheese and other ingredients, such as sausages or hot dogs, added to the outer edge of its crust. The crust of a pan pizza, on the other hand, remains unfilled and is characterised by its crispiness.

The process of making pan pizza involves two main components: dough making and topping. The dough is spread in a deep-dish pan or sheet pan, and the bottom and sides of the crust are fried in coated oil. This results in a crispy texture. The topping may include a variety of ingredients such as tomatoes, meat, chicken, pepperoni, and tomato sauce. Additionally, cheese is usually spread on top, with blends such as mozzarella, white cheddar, asiago, and fontina.

Pan pizza, also known as American cuisine, is baked at a higher temperature for approximately fifteen minutes. The dough used for the pan pizza is harder than that of stuffed crust pizza, allowing it to retain its shape in the pan. The bottom crust of a pan pizza is soft, providing a textural contrast to the crispy exterior.

In summary, the key distinction between pan pizza and stuffed crust pizza lies in the absence of fillings in the pan pizza's crust. While stuffed crust pizza incorporates various ingredients into its crust, pan pizza prioritises a crispy, unfilled crust, achieving a unique texture and taste through its baking process and dough preparation.

Stuffed crust pizza dough is elastic for easy rolling

The elasticity of pizza dough is determined by the development of gluten, which is formed when the proteins in flour come into contact with water. The amount of gluten in the dough depends on the amount of protein in the flour, the amount of water, and the amount of movement or kneading.

When making stuffed crust pizza, it is important to use dough that is elastic and easy to roll. This is because the dough needs to be stretched and manipulated to create the pockets that will hold the fillings in the crust. If the dough is not elastic enough, it may tear or break during this process, making it difficult to create a well-formed crust.

To achieve the desired elasticity in pizza dough, it is recommended to use flour with a higher protein content, typically about 12% or more. Bread flour or pizza flour is often a good choice for this reason. Additionally, the dough should be kneaded sufficiently to promote gluten development. However, it is important to note that pizza dough does not require as much kneading as bread dough, as it does not need the same level of tight crumb structure.

By using the right type of flour and kneading the dough properly, you can create a stuffed crust pizza dough that is elastic and easy to roll, ensuring a successful and delicious final product.

Pan pizza crust is fried with coated oil

Pan pizza is fried with coated oil, resulting in a thick and crispy crust that is golden on the bottom but puffy and soft underneath the layers of sauce and cheese. The bottom and sides of the crust are fried in oil, adding a layer of cooking to the exterior of the crust and enhancing its flavour.

The process of frying the crust in oil is an important step in achieving the desired texture and taste of pan pizza. The oil allows the dough to spread easily in the pan, reducing friction and helping it to stretch. This technique is essential for creating the characteristic thick and crispy crust of pan pizza.

The type of oil used is also crucial. Oils with a high smoke point, such as grapeseed or peanut oil, are recommended due to the high temperature of the oven. Regular olive oil or canola oil can also be used if a high-smoke-point oil is not available.

The amount of oil used is equally important. A generous amount of oil is needed to ensure the dough is properly coated and to achieve the desired frying effect on the crust. This step also adds to the flavour of the pizza.

In addition to frying the crust, the oil also helps to create an airy and chewy crumb structure in the centre of the pizza. The oil allows the dough to stretch and expand, forming large bubbles that contribute to the chewy texture.

Overall, frying the pan pizza crust with coated oil is a key step in achieving the distinctive thick, crispy, and golden crust that is a hallmark of this style of pizza. The oil enhances the flavour and texture of the crust, making it a crucial component of the pan pizza-making process.

Frequently asked questions