Pan Pizza Sauce: Tangy, Sweet, Perfect

Pan pizza sauce is a slightly sweet tomato sauce that is a key component of Chicago-style deep-dish pizza. The sauce is added on top of the cheese to prevent the crust from getting soggy.

Pan pizza sauce is slightly sweet

The sweetness of the sauce is a defining characteristic of pan pizza, which is known for its thick and crispy crust, achieved by baking the dough in a cast iron skillet. The layering of the pizza is also unique, with cheese placed on top of the dough first, followed by the sauce, and then more cheese. This technique prevents the crust from becoming soggy.

The dough for pan pizza is typically made with flour, salt, yeast, water, and oil, and is allowed to rise for several hours before being stretched and shaped in the pan. The cast iron pan conducts heat well, resulting in a crisp and golden crust. The overall result is a pizza with a crunchy exterior and a fluffy, airy interior.

The assembly of a pan pizza is straightforward. After stretching the dough in the pan, a layer of cheese is added, followed by the slightly sweet sauce, and then more cheese. Additional toppings such as vegetables or meat can be added, but they should be pre-cooked to avoid a soggy crust. The pizza is then baked in the oven at a high temperature until the cheese is melted and the crust is golden brown.

The sweetness of the pan pizza sauce is a delicate balance between the acidity of the tomatoes and the addition of sugar. This slight sweetness enhances the overall flavour of the pizza and sets it apart from other pizza varieties.

It's made on the stovetop

Pan pizza sauce is made on the stovetop. Here is a step-by-step guide on how to make it:

Step 1: Prepare the Dough

First, you need to prepare the dough. In a large bowl, combine flour, salt, yeast, water, and oil. Mix with your hands or a wooden spoon until no dry flour remains. The amount of each ingredient will vary depending on the recipe you are following and the size of your pizza. Cover the bowl tightly with plastic wrap and let the dough rest for at least 8 hours and up to 24 hours.

Step 2: Form the Dough Balls

After the dough has rested, sprinkle the top with some flour and divide it into two even balls. Form each piece into a taut ball by holding it with floured hands and tucking the dough underneath.

Step 3: Prepare the Pan

Pour olive oil into the bottom of a 10-inch cast iron skillet or a 10-inch round cake pan. Place one ball of dough in the pan and turn it to coat evenly with oil. Cover the dough with plastic wrap and let it sit at room temperature for about 2 hours.

Step 4: Stretch and Shape the Dough

After 2 hours, uncover the dough and use your fingertips to stretch and dimple it to the edges of the skillet. Cover again and let it rise in a warm place for about 1 hour.

Step 5: Make the Sauce

While the dough is rising, you can make the sauce. In a separate bowl, combine tomato sauce, minced garlic, dried oregano, salt, and red pepper flakes. You can adjust the amounts of each ingredient to your taste preferences.

Step 6: Assemble the Pizza

Once the dough has risen, sprinkle a layer of shredded mozzarella cheese on top. This layer will prevent the dough from getting soggy. Then, spread the tomato sauce over the cheese, leaving some spots without sauce. Sprinkle with more cheese and add your desired toppings.

Step 7: Bake the Pizza

Place the pan in a preheated oven at a temperature between 450°F and 550°F. Bake the pizza for about 12 to 15 minutes, or until the cheese is melted and the crust is golden brown.

Step 8: Garnish and Serve

Remove the pizza from the oven and let it cool for a few minutes. Carefully transfer it to a cutting board and sprinkle with fresh basil or other desired garnishes. Slice and serve the pan pizza while it's still hot.

The sauce is added on top of the cheese

Pan pizza is a unique style of pizza that is baked in a cast-iron skillet, resulting in a thick, crisp crust. The process involves stretching the dough in the skillet, creating a deep, puffy, and focaccia-like crust that is crunchy on the outside and fluffy on the inside.

When it comes to the layering of toppings, pan pizza differs from traditional hand-tossed pizza. In a hand-tossed pizza, you typically start with the sauce, followed by cheese and other toppings. However, with pan pizza, the layering is different. Here's how it's done:

First, you'll want to prepare your pan by coating it generously with olive oil. This step is crucial as it gives the crust its amazing texture and flavour. After stretching and shaping the dough in the pan, you'll let it rise. Once the dough has risen, it's time to start assembling your pizza.

Here's where the magic happens. Instead of starting with the sauce, you'll sprinkle a layer of cheese directly on top of the dough. This layer of cheese acts as a barrier, preventing the crust from getting soggy. You can use shredded mozzarella or any other good melting cheese like young cheddar, provolone, or Muenster. Make sure to spread the cheese evenly across the dough, covering the entire crust.

Next, it's time to add the sauce. Dollop small spoonfuls of your chosen sauce over the cheese layer. You can use a simple tomato sauce or get creative with pesto or white sauce. Spread the sauce, leaving some spots without sauce, so the cheese layer beneath can work its magic.

After adding the sauce, it's time for the final layer of cheese. Sprinkle the remaining cheese over the sauce, ensuring an even coverage. At this point, you can also add any additional toppings of your choice, such as vegetables or meat. Just remember to precook them before placing them on the pizza.

Finally, it's time to bake your pizza. Place the pan in the oven, which should be preheated to a high temperature of around 450°F to 550°F. The high temperature will give you a crispier crust and a golden-brown top. Baking time can vary, but it typically takes around 12 to 15 minutes for the pizza to turn golden brown and bubbly.

Once it's done, remove the pizza from the oven and let it cool briefly before transferring it to a cutting board or serving it directly from the pan. Enjoy the delicious combination of crispy crust, melted cheese, and your chosen toppings!

It's thick and hearty

Pan pizza is a thick, bready pizza with a crust that is crispy on the outside and soft and chewy on the inside. The dough is pressed into a deep-dish pan, which allows it to rise and expand as it bakes, resulting in a crust that is thick and robust enough to support a heavy load of toppings.

The sauce in a pan pizza is often thick and hearty, with a rich and indulgent flavour. It is added after the dough has been placed in the pan and before the cheese and other toppings. A thick layer of sauce is necessary to balance out the thick crust.

To make a thick and hearty pizza sauce, you can sauté butter, garlic and onion in a large pot over medium heat. Once the vegetables are tender, stir in crushed tomatoes, tomato paste, and seasonings such as dried basil, dried oregano, sugar, red pepper flakes, salt and pepper. Bring the sauce to a boil, then cover and reduce the heat to low, simmering for 10-15 minutes.

This type of sauce is perfect for a pan pizza as it can withstand the weight of the cheese and other toppings without becoming soggy. It also adds a rich, indulgent flavour that complements the thick and bready crust.

It's made with crushed tomatoes

Pan pizza sauce is made with crushed tomatoes, which lend a rich texture to the sauce. The crushed texture is smooth enough to prevent chunks in the sauce, but still has enough texture to stop the sauce from becoming too thin. The sauce is also seasoned with ingredients like dried oregano, dried basil, and red pepper flakes. The sauce is usually cooked on a cast-iron skillet, which gives the pizza its signature thick and crispy crust.

Crushed tomatoes are a key ingredient in making pan pizza sauce. They provide the bulk of the volume and create a rich, textured sauce. The tomatoes can be crushed by hand or with kitchen shears, or an immersion blender can be used for a smoother sauce. The type of tomato used can vary, but San Marzano tomatoes are a popular choice for their bright, light flavour. However, other varieties such as plum tomatoes or Roma tomatoes can also be used.

To make the sauce, olive oil is heated in a pan, and garlic is added to it. The crushed tomatoes are then added along with the seasonings. The sauce is allowed to simmer, and its thickness can be adjusted by simmering it for a longer or shorter time. This sauce can also be made without cooking, with the tomatoes and seasonings simply stirred together and left raw.

The pan pizza sauce made with crushed tomatoes is versatile and can be used not just on pizzas but also on dishes like spaghetti, meatball subs, and garlic bread. It can be made in large batches and frozen for later use, making it a convenient and tasty option for pizza lovers.

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