Hand-Tossed Vs Pan Pizza: What's The Difference?

Hand-tossed and pan pizzas are two popular types of pizza, but the preparation of each yields a different kind of crust. Hand-tossed pizza is made by tossing the dough in the air, creating a thin and crispy crust. Pan pizza, on the other hand, is baked in a deep dish, resulting in a thicker and doughier crust. The key differences between the two lie in the dough, crust, toppings, taste, texture, and baking technique.

Preparation Techniques

Hand-tossed pizza is made by tossing the dough in the air with your hands. This technique requires some practice and skill to master. The dough is kneaded and tossed until it is soft, and then it is stretched and tossed in the air to create a thin and even crust. The dough is held with one hand palm up and the other in a fist, and then the arms are angled and extended towards the face to toss the dough up. This action helps to evenly stretch the dough and create a uniform thickness before baking. The dough is tossed repeatedly until the desired thickness is achieved. Once the dough is ready, it is cooked on a pizza stone or baking sheet in the oven.

On the other hand, pan pizza is much easier to make. The dough is simply spread out and baked in a circular pan or skillet. To make pan pizza, roll out the dough with a rolling pin and spread it inside a greased cake pan or skillet. The pan is usually coated with olive oil to prevent the dough from sticking and to create a crispy crust. The dough is shaped into a ball and then gently pressed and spread into the bottom of the pan using your fingertips. This technique helps achieve the desired shape.

The baking temperatures and times also differ between the two types of pizzas. Hand-tossed pizza is typically baked at a higher temperature (around 500°F or 260°C) for a shorter period (10-15 minutes). Pan pizza is baked at a slightly lower temperature (around 375-400°F or 260-287°C) for a longer time (20-25 minutes). This is because hand-tossed pizza has a thinner crust and fewer toppings, while pan pizza has a thicker crust and more toppings.

Crust

The crust is a defining feature of any pizza, and the hand-tossed and pan pizza are no exception. The preparation techniques for each type of pizza are distinct and result in very different crusts.

Hand-tossed pizza gets its name from the process of stretching and tossing the dough in the air by hand. This technique creates a thin, flat, and crispy crust. The dough is soft, and the tossing action removes air bubbles, resulting in a crust that doesn't rise much in the oven. The crust is drier and blistered, with a distinct edge that has little to no toppings.

On the other hand, pan pizza is baked in a deep dish, resulting in a thicker, fluffier, and more doughy crust. The dough is thicker and stiffer due to the limited space to expand in the pan. The crust is often brushed with oil, giving it a fried and golden-brown appearance. The edges of the crust will look different from those of a hand-tossed pizza.

The hand-tossed pizza dough is prepared by kneading it until it is soft and then tossing it in the air repeatedly to get the desired shape. This process takes practice and requires skill to get right. In contrast, the pan pizza dough is shaped by pressing and spreading it into the bottom of a heavy-duty cake pan or cast-iron skillet. This technique is relatively easier and does not require any tossing.

The baking temperatures and times also differ for each type of pizza. Hand-tossed pizza is typically baked at around 500°F (260°C) for 10 to 15 minutes. Pan pizza, on the other hand, is baked at a higher temperature of above 500°F (260°C) for 25 to 35 minutes.

In summary, the main difference in the crusts of hand-tossed and pan pizza lies in their thickness, texture, and preparation techniques. Hand-tossed pizza has a thinner, crispier, and drier crust, while pan pizza boasts a thicker, fluffier, and oilier crust.

Toppings

The type of toppings used on a pizza often depends on the thickness of the base. Hand-tossed pizzas are better suited for lighter toppings like fresh herbs or thinly sliced vegetables. The thin and crispy crust of a hand-tossed pizza means that it can't withstand as much weight.

On the other hand, pan pizzas can typically hold more toppings. Because the dough is thicker, it's usually loaded up with sauce, several different types of cheese, veggies, and meats. The depth of the pan also helps to keep the toppings from sliding off during baking.

However, there are no hard and fast rules when it comes to pizza toppings. It's all about personal preference! Some people love a loaded pan pizza with every topping imaginable, while others prefer a simple Margherita on a thin, hand-tossed crust.

The quantity of cheese used in the toppings also varies between the two styles. Pan pizzas generally use more cheese, giving them a buttery taste and softer dough. Hand-tossed pizzas, on the other hand, usually use just one kind of cheese, typically mozzarella, resulting in a drier and less greasy pizza.

Taste and Texture

Hand-tossed pizza and pan pizza differ in terms of taste and texture, despite using most of the same ingredients. Hand-tossed pizza has a drier and blistered texture with a crispy taste. Its crust is thin and crispy, with just the right amount of chewiness. The toppings are evenly distributed, and the sauce and cheese blend together. Hand-tossed pizzas usually have fewer toppings and less cheese and sauce. They are also less greasy than pan pizzas.

Pan pizza, on the other hand, has a bread-like, fluffy texture. Its crust is thicker, fluffier, and can be about one inch deep or more. The crust is also crispy, as the dough is coated with oil before baking, giving it a fried and golden brown appearance. The thicker crust of the pan pizza allows it to hold more toppings, sauce, and cheese. This results in a softer texture and a blend of crispiness and juiciness.

Hand-tossed pizza is often preferred by those who want a classic, traditional Italian pizza with less oil. It is also a good option for those who want a larger or smaller pizza, as it is not limited by the size of the pan. Pan pizza, on the other hand, is favoured by those who like a thicker, heartier slice with plenty of toppings and a soft, pillowy crust.

Nutritional Value

The nutritional value of hand-tossed and pan pizzas differs, with the latter generally being denser and having a higher calorie count. The thicker crust of a pan pizza means it can hold more toppings, resulting in a pizza with higher protein, carbohydrate, fat, and cholesterol content.

A slice of pan pizza has around 110 more calories than a hand-tossed slice. However, the specific nutritional content will depend on the toppings used. For example, a hand-tossed pizza with pepperoni and cheese toppings from Domino's has a lower calorie count than a similar pan-crust pizza.

If you're watching your calorie intake, a hand-tossed pizza is a better option as it has a thinner crust and fewer toppings. On the other hand, if you lead an active lifestyle or want a heartier meal, the pan pizza is a more suitable choice.

The type of flour used in the dough also affects the nutritional value. Hand-tossed pizza dough is typically made with high-gluten flour, while pan pizza dough uses all-purpose flour. The use of high-gluten flour gives the hand-tossed crust its characteristic light and airy texture.

In terms of taste, hand-tossed pizzas are lighter and drier, while pan pizzas are cheesier and oilier due to the thicker crust and additional toppings. The thicker crust of a pan pizza also means it takes longer to bake, resulting in a softer texture.

When it comes to baking, hand-tossed pizzas are cooked at a higher temperature (around 500°F) for a shorter time (about 10-15 minutes), resulting in a crispy crust. Pan pizzas, on the other hand, are baked at a lower temperature (around 375-400°F) for a longer period (about 20-25 minutes) to ensure the thicker crust is cooked through.

Frequently asked questions