Pan Pizza: Thick, Buttery, And Square

Pan pizza is a thick and crispy style of pizza with a golden crust. It is usually baked at a high temperature for around 15 minutes, resulting in a puffy and soft texture underneath the sauce and cheese. The dough is harder than hand-tossed pizza dough and is spread inside a deep pan, resulting in a fluffier crust. The pan crust, also known as deep-dish, is thicker and fluffier than hand-tossed pizza crust.

Characteristics	Values
Crust	Thick, crispy, golden, puffy, soft, fluffy, airy, chewy
Dough	Harder, less soft
Baking temperature	High
Baking time	15 minutes
Toppings	Heavy load

Pan pizza vs hand-tossed pizza

Pan pizza and hand-tossed pizza are two popular types of pizza, but they differ in terms of preparation, baking temperature, dough, and crust.

Preparation

When preparing a hand-tossed pizza, the dough is kneaded until soft and then tossed in the air repeatedly to achieve the perfect shape. On the other hand, pan pizzas are prepared by spreading dough balls inside a deep pan to get their shape.

Baking Temperature

Hand-tossed pizzas are typically baked at around 500 degrees Fahrenheit for 10 to 15 minutes, while pan pizzas are baked at a higher temperature for about 15 minutes.

Dough

The dough used for hand-tossed pizzas is softer, allowing it to spread easily onto the pan as it rises. In contrast, the dough for pan pizzas is harder, and since it has no space to expand, it results in a fluffier texture.

Crust

The crust of a hand-tossed pizza is flatter and crispier, while pan pizzas, also known as deep-dish pizzas, have a thicker and fluffier crust due to the restricted space for expansion.

Some people prefer the taste and texture of pan pizza, finding it light, airy, and addictive. However, others may find the thicker crust of a hand-tossed pizza more appealing. Ultimately, the choice between pan and hand-tossed pizza comes down to personal preference, as both have their unique characteristics and advantages.

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Pan pizza dough

Pan pizza is thick-crusted, fried on the bottom, puffy, cheesy, and focaccia-like. The dough is often made with a long, slow rise to develop maximum flavour and chewiness in the crust. This is a guide on how to make the dough for a pan pizza.

Ingredients

Flour
Salt
Yeast
Water
Olive oil
Sugar (optional)
Non-fat dry milk (optional)

Method

Mix the dry ingredients in a bowl.
Add water and olive oil.
Mix until a shaggy, sticky mass of dough is formed.
Cover the bowl and let the dough rest for at least 8 hours and up to 24 hours. The dough should rise dramatically and fill the bowl.
Sprinkle flour on top of the dough and divide it into two pieces. Form each piece into a ball by tucking the dough underneath itself.
Pour olive oil into a cast iron skillet or cake pan.
Place one ball of dough in the pan and turn to coat evenly with oil.
Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the bottom and edges.
Cover and let the dough sit at room temperature for 2 hours.
After 2 hours, the dough should mostly fill the pan. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear.
Cover and let the dough rise for another 2 hours at room temperature.
The dough is now ready to be topped with sauce, cheese, and your desired toppings.

Tips

This recipe can be made in a variety of pans, including cast iron skillets, cake pans, or pie plates.
For a gluten-free version, substitute gluten-free flour for the all-purpose or bread flour.
If you want to add more flavour to the crust, you can let the dough rest in the refrigerator for 12-72 hours instead of at room temperature.
If you don't have time for a long rise, there are faster no-knead dough recipes available.
For a crispier crust, preheat your pan in the oven before adding the dough and toppings.
For a chewier crust, add sugar to the dough or let it rest in the refrigerator for a longer period of time.
If you want to make your pan pizza taste like Pizza Hut pan pizza, add non-fat dry milk to the dough.

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Pan pizza baking temperature

Pan pizza is baked at a higher temperature than hand-tossed pizza, usually between 450°F and 550°F. The exact temperature will depend on your oven and the size of your pan, but the key is to get the oven as hot as possible to ensure a super crispy, thick, and crunchy crust.

For a 10-inch cast-iron pan, preheat the oven to 550°F. If your pan is larger, you may need to reduce the temperature slightly, but still aim to get it as hot as possible.

Once the oven is preheated, bake the pizza for 15 to 20 minutes. The pizza is done when the cheese is fully melted and lightly browned, and the crust is golden brown. If you're using a smaller pan, check the pizza after 10 minutes to avoid overcooking.

If your oven doesn't go higher than 450°F, you can try cooking the pizza on the stovetop after baking to get a crispier crust. Place the pan directly on a hot burner for a few minutes, lifting the edge carefully with a spatula to check the underside of the crust.

Remember to let the pizza rest for at least 5 minutes before slicing and serving to allow the cheese to set and prevent burning your mouth.

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Pan pizza crust

A pan pizza is thick-crusted, fried-on-the-bottom, puffy, cheesy, and focaccia-esque. The crust is thick and robust, allowing for a heavy load of toppings.

Ingredients

The crust is made with a simple dough mixture of flour, salt, yeast, water, and oil. The dough is mixed and then left to rest for at least 8 hours and up to 24. The long rise time allows the dough to develop maximum flavour and chewiness.

Method

After the dough has risen, it is divided into balls and placed in a cast iron pan or cake pan coated generously with olive oil. The dough is then pressed and stretched to fit the pan. After rising for another hour or two, the dough is ready to be topped with sauce, cheese, and toppings.

Baking

The oven should be very hot, around 450-550°F/230-290°C. The high temperature creates more microbubbles on the exterior, giving the pie more crunch and character. The pizza is baked until the crust is golden brown and the cheese is bubbling, which takes around 12-15 minutes.

Tips

Don't skimp on the oil! The oil gives the crust amazing texture and flavour.
For a crisp crust, brush the edges with garlic butter after baking.
For a gluten-free version, use gluten-free flour.

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Pan pizza toppings

The best thing about pan pizza is that it can take extra sauce and toppings without becoming soggy. Here are some topping ideas for your next pan pizza:

Classic Combinations

Pepperoni and lots of cheese
Supreme (at least two types of meat, e.g. bacon, beef mince, pepperoni, and one or more vegetables, e.g. onion, capsicum, mushroom, olives)
Hawaiian (ham and pineapple)
Meat lovers
BBQ chicken (BBQ sauce, shredded chicken, red onion, smoked paprika)
Margherita
Quattro Formaggio (four types of cheese)
Capricciosa (ham, artichoke, mushrooms, olives)
Prosciutto and rocket
Garlic cheese
Potato and rosemary

Meat Toppings