The Secret To Pan Pizza Crust

Pan pizza is a style of pizza baked in a deep dish pan or sheet pan. The dough is spread out and baked in a circular pan or skillet, and the crust is thick, chewy, and fluffy. Pan pizza dough is covered in oil, giving the crust a crispy, fried texture. The thicker crust can hold more toppings, and pan pizzas are usually loaded with sauce, cheese, and other toppings. The style was popularised by Pizza Hut in the 1960s, and other pizza companies such as Domino's soon followed suit.

Pan pizza is baked in a deep dish pan

Pan pizza is baked in a deep-dish pan, also known as a cake pan or sheet pan. The dough is spread out and baked in this circular pan, resulting in a thick and chewy crust. This style of pizza was popularised by Pizza Hut in the 1960s, and other pizza companies followed suit, including Domino's, which introduced its deep-dish or pan pizza in 1989.

The process of making a pan pizza involves rolling out the dough with a rolling pin and then spreading it inside a pan greased with olive oil. The dough rises significantly during baking due to the retention of air bubbles, resulting in a thick and fluffy crust. The bottom and sides of the crust become fried and crispy from the oil used to coat the pan.

Pan pizzas can typically hold more toppings than hand-tossed pizzas because of their thicker dough. They are usually loaded with sauce, multiple cheeses, and various toppings. The baking temperature for pan pizza is higher than that of hand-tossed pizza, typically around 550° F (287° C) for about 15 minutes or until the crust is golden and crispy.

Some people consider Turin-style pizza, Italian tomato pie, Sicilian pizza, Chicago-style pizza, and Detroit-style pizza as forms of pan pizza.

Pan crust is thicker and fluffier

Pan pizza crust, also known as deep-dish pizza crust, is thicker and fluffier than hand-tossed pizza crust. It is the result of baking pizza dough in a deep pan, which gives it a distinct texture and taste. The process of making pan pizza involves pressing the dough into a pan and baking it, resulting in a crust that is about 1 inch thick or more. This thicker crust sets it apart from hand-tossed pizza, which has a thinner and flatter crust.

To make pan pizza, you start by preparing dough balls and spreading them inside a deep pan to form the crust. The pan is usually coated with oil to prevent the dough from sticking and to create a crispier crust. The dough is then pressed and poked into the pan using your fingers. This technique gives the pan pizza its characteristic thick and fluffy texture.

Characteristics of Pan Pizza Crust

The pan pizza crust has a thicker and fluffier texture compared to hand-tossed pizza. It is often described as bready and can be about 1 inch in thickness or more. The dough used for pan pizza is thicker and stiffer, resulting in a crust that rises in height rather than width. This gives the pan pizza a bubbly and spongy appearance on the inside, while the outside is crunchy and chewy.

Taste and Texture

Pan pizza has a bread-like fluffy texture due to its thicker and sturdier crust. The crust is often brushed with oil or butter, contributing to its crispy exterior. The use of a pan ensures that the pizza holds its shape and doesn't spread, making it easy to slice and serve. The thick crust can also accommodate more toppings, sauce, and cheese, resulting in a soft and juicy texture.

Nutritional Value

When comparing the nutritional value of pan pizza and hand-tossed pizza, it is important to consider the crust thickness and the toppings. Generally, a thicker crust will have more calories, but the specific toppings also play a role. For example, a hand-tossed pizza with pepperoni and cheese from Domino's has fewer calories than a pan-crust pizza with the same toppings from Pizza Hut.

Pan pizza dough is denser and bread-like

Pan pizza dough is denser and more bread-like than hand-tossed pizza dough. The dough is rolled out and baked in a circular pan, resulting in a thick and chewy crust. This is achieved by allowing the dough to rise slowly, which creates a chewy texture and a complex flavour. The dough is covered in oil, which gives it a crispy crust, similar to fried food.

The dough is denser and full of air bubbles, resulting in a spongy and fluffy texture. This makes it more challenging to chew and takes longer to bake. The longer the dough is kneaded, the denser it becomes, and the lighter the pizza. A smooth ball of pizza dough only takes 1-5 minutes to knead.

The dough is also prepared differently from hand-tossed pizza. Instead of being tossed in the air, it is rolled out with a rolling pin and placed in a greased pan. This method of preparation gives pan pizza its characteristic thick crust.

The baking temperature is another factor that sets pan pizza apart. It is usually baked at a higher temperature than hand-tossed pizza, around 550° F (287° C), for about 15 minutes or more. The higher temperature is necessary to achieve a golden and crispy crust.

In terms of toppings, pan pizzas can typically hold more than hand-tossed pizzas due to their thicker dough. They are loaded with sauce, cheese, veggies and meats. The thicker crust of a pan pizza can withstand the weight of multiple toppings.

The taste of a pan pizza also differs from that of a hand-tossed pizza. It tends to be cheesier and oilier due to the amount of cheese and olive oil used. The crust is crispy and flaky, while the dough is denser and fluffier.

Pan pizza dough is covered in oil

Pan pizza is characterised by its thicker and fluffier crust, achieved by spreading dough balls inside a deep pan. The dough used for pan pizza is harder than the soft dough used for hand-tossed pizza, and the pan pizza's lack of space to expand makes it fluffier.

When preparing a pan pizza, oil is often added to the pan to prevent the pizza from sticking. However, this can sometimes have the opposite effect, causing the pizza to become stuck to the pan. This may be due to the dough absorbing the oil or cornmeal sprinkled on the pan, or the dough may simply be too sticky.

To prevent sticking, some people suggest using a non-stick pan, while others recommend sprinkling the pan with flour, cornmeal, semolina, or rice flour. Another suggestion is to use baking parchment paper, either alone or in combination with oil or cooking spray. Using a higher temperature or preheating the pan can also help the dough to "seal" faster and prevent sticking.

In summary, while oil is commonly used to prevent pan pizzas from sticking, there are a variety of other techniques that can be employed to achieve the same goal, and the specific characteristics of the dough and the pan may also play a role in determining the success of the cooking process.

Pan pizza is baked at a higher temperature

Baking a pan pizza at a high temperature is crucial for achieving the desired crispy and crunchy texture. This is because the intense heat creates a multitude of tiny bubbles in the dough, resulting in a chewy and airy texture. The high temperature also helps to brown the crust, giving it a deep golden colour and a delightful crispiness.

Additionally, the baking temperature affects the cooking time. A pan pizza typically bakes for about 15 minutes at a higher temperature, whereas a hand-tossed pizza may take 10 to 15 minutes at a lower temperature. This shorter cooking time at a higher temperature helps to create the distinctive characteristics of a pan pizza crust.

Furthermore, the type of pan used also plays a role in the baking process. A cast-iron skillet is commonly used for pan pizzas as it can withstand high temperatures and produces a crispy, fried crust. The oil used to coat the pan, such as olive oil or grapeseed oil, also contributes to the frying effect, resulting in a delicious, crunchy exterior.

In summary, baking a pan pizza at a higher temperature is essential for developing its unique texture and flavour. The combination of high heat, a cast-iron pan, and oil creates the signature crispy, thick, and fluffy crust that sets pan pizza apart from other styles.

Frequently asked questions