Original Pan Pizza: Deep Dish, Crispy Crust

Original Pan Pizza is a type of pizza that is often associated with Pizza Hut. It is also known as deep-dish pizza or Chicago pizza. The pizza is prepared by pressing oiled dough into a pan or cast-iron skillet to form the crust. The original pan pizza has a distinct appearance with a buttery golden-brown colour and a crispy, crunchy outer crust. The inside of the crust is soft and fluffy, and it is topped with a blend of sauce and cheese. The cheese-to-sauce ratio is optimised to create a perfect complement to the soft centre of the pizza.

Original Pan Pizza is a Pizza Hut signature premium option

The Original Pan Pizza is also known as deep-dish or Chicago pizza. It has a buttery golden-brown colour, with a crispy, crunchy outer crust and a soft and fluffy inside. The crust is topped with sauce and melted cheese in perfect proportion to accentuate its soft centre. The cheese-to-sauce ratio has been improved over time, and the pan has been re-engineered to optimise the crust texture.

The Original Pan Pizza is prepared by pressing oiled dough into a pan or cast-iron skillet to form the crust. The pan pizza dough is softer than hand-tossed dough, allowing it to spread easily in the pan. It bakes at temperatures above 500 degrees Fahrenheit or 260 degrees Celsius for 15 minutes.

Pizza Hut offers a range of crust types, including Thin & Crispy Crust and Stuffed Crust. The Original Pan Pizza is a unique and popular option, with its thick, fluffy crust and perfect blend of sauce and cheese. It is a classic choice for many, bringing back memories of family dinners, birthday parties and celebrations.

It is also known as deep-dish or Chicago pizza

The original pan pizza, also known as deep-dish or Chicago pizza, is a style of pizza that originated in the city of Chicago and is known for its thick, bready crust and generous amounts of cheese and sauce. The dough used for this style of pizza is typically soft and elastic, with a higher hydration level than other types of pizza dough, allowing it to spread easily in the pan.

The deep-dish pizza was first created in Chicago in 1943 at Pizzeria Uno (later renamed Pizzeria Uno). The original recipe, developed by Ike Sewell, Richard Riccardo, and Alice Mae Redmond, used a dough made with scalded milk, butter, and sugar, pressed into a pie pan or cake tin. Over time, the recipe evolved, with Redmond adjusting it to use water and olive oil instead of milk and adding a "secret dough conditioner" to improve elasticity.

Chicago-style deep-dish pizza is characterised by its high edges, created by pressing the dough up the sides of a deep pan. This provides ample space for large amounts of cheese and chunky tomato sauce. The thick crust, sometimes made with cornmeal for added texture, may be par-baked before adding the toppings to ensure a crispy exterior and fluffy interior.

While the deep-dish style is the most well-known type of Chicago pizza, the city also boasts other varieties, including stuffed pizza and thin-crust tavern-style pizzas. Stuffed pizza, created by two Chicago chains in the 1970s, features an extra layer of dough between the cheese and sauce, resulting in a deeper dish and even more cheese. Tavern-style pizzas, on the other hand, are thin-crust pizzas with a crispier texture than other thin-crust styles, typically cut into squares instead of slices.

Despite its fame, Chicago-style deep-dish pizza is not without its detractors. Some people, including chefs and restaurateurs, argue that it doesn't qualify as "pizza", comparing it unfavourably to the thin-crust Neapolitan or New York-style pizzas. Jon Stewart, in a famous rant on "The Daily Show", described it as "tomato soup in a bread bowl". However, others defend Chicago-style pizza as a unique and delicious creation, worthy of its status as a signature dish of the city.

It has a golden-brown, crispy, buttery crust

The Original Pan Pizza is a Pizza Hut signature premium option. It is also known as deep-dish pizza or Chicago pizza. The pizza has a golden-brown, crispy, buttery crust. The crust is topped with sauce and cheese to accentuate its soft centre. The crust is fried and golden due to the pizza being baked in an oiled pan. The pan is coated with olive oil, which gives the crust its amazing texture and flavour. The crust is also brushed with garlic butter for additional flavour. The dough is soft and pliable, making it easy to press into the pan. The pizza is baked at a high temperature, around 500 degrees Fahrenheit or 260 degrees Celsius, for 10-15 minutes.

The Original Pan Pizza's golden-brown crust is the result of a three-year innovation journey by Pizza Hut. The pizza chain re-engineered the pan to optimise the crust's texture. The new pan ensures a crispy, buttery crust with a chewy centre. The crust is topped with a blend of sauce and cheese, designed to complement the soft centre.

The process of making the Original Pan Pizza begins with combining water, yeast, sugar, and dry milk. This mixture is then allowed to proof for about 10 minutes until foamy and bubbly. Oil, flour, and salt are then added to form a soft and smooth dough. The dough is then divided into pieces and pressed into heavily oiled cake pans. The dough is left to rise for about an hour or until doubled in size. Pizza sauce is then added to the risen dough, leaving about an inch of crust uncovered around the edges. The pizza is then topped with desired toppings and cheese. It is baked at a high temperature until the crust is golden brown.

The Original Pan Pizza's golden-brown, crispy, buttery crust is a result of the combination of the specially engineered pan, the high baking temperature, and the generous use of olive oil. The crust is further enhanced by brushing it with garlic butter. The soft and pliable dough allows it to be easily pressed into the pan, creating a crispy and crunchy outer crust while maintaining a soft and fluffy inside.

The dough is pressed into the pan with fingertips

The dough is the most important part of the pizza-making process. It is the foundation of your pizza and will determine its texture, taste, and overall quality. When making pan pizza, you use your fingertips to press the oiled dough into a pan or cast-iron skillet to form the pan pizza crust. This is different from hand-tossed pizza, which involves tossing and stretching the dough in the air to remove gas created during fermentation and achieve a thin or medium crust.

When pressing the dough into the pan, it is important to use soft dough. The softer the dough, the easier it will spread out and fill the pan. You will want to use your fingertips to press and poke the dough, ensuring it touches all sides of the pan. The shape of your pizza will correspond to the shape of the pan, so if you are using a small pan, you can expect a compact, thick crust.

It is also crucial to use enough oil in the pan. The oil gives the pan pizza crust amazing texture and flavour. Olive oil is a good choice for this, as it adds a delicious flavour to the crust and helps achieve that golden-brown colour. Don't skimp on the oil—be generous!

Once you have pressed the dough into the pan, you will need to let it rise. Cover the dough with plastic wrap and let it sit for about an hour or until it has doubled in size. After the dough has risen, you can add your sauce, toppings, and cheese.

Finally, bake your pizza in the oven at a temperature of around 450 to 500 degrees Fahrenheit for about 12 to 15 minutes, or until the crust is golden brown. And that's it! You've now created a delicious pan pizza with a perfectly pressed crust.

It is baked at 450-500°F for 10-15 minutes

Baking the perfect original pan pizza requires precision and attention to detail. The baking process is a critical step in achieving the desired golden-brown, crispy, and buttery crust that has made the Original Pan Pizza an industry icon.

To achieve this, the oven temperature needs to be just right. Baking the pizza at a temperature between 450-500°F (230-260°C) ensures that the crust cooks evenly and develops the desired texture and colour. A lower temperature might result in a soggy or undercooked crust, while a higher temperature could lead to burning.

The baking time is just as important as the temperature. Baking the pizza for 10-15 minutes allows the crust to cook through without drying out the cheese and toppings. This relatively short baking time is due to the deep dish nature of the pan pizza, which requires a higher temperature but a shorter cooking time compared to a thin-crust pizza.

During the baking process, the cheese melts, the toppings cook, and the crust transforms into a crispy, crunchy exterior with a soft and fluffy interior. The high temperature also contributes to the formation of the golden-brown colour, a signature feature of the Original Pan Pizza.

Once the baking time is complete, the pizza is removed from the oven, and the crust edges can be brushed with garlic butter for additional flavour. This step adds a final touch of richness and aroma to the pizza.

The baking process is a delicate balance of temperature and time, and it plays a crucial role in achieving the unique characteristics of the Original Pan Pizza. It is this combination of a crispy, buttery crust, a perfect sauce-to-cheese ratio, and a soft centre that has made the Original Pan Pizza a favourite among pizza lovers for decades.

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