Pan Pizza Vs Thin Crust: What's The Difference?

Pan pizza and thin crust pizza differ in several ways, from preparation to taste. Thin crust pizza is made with dough that has rested, allowing the yeast to become less active, resulting in minimal rise during baking. On the other hand, pan pizza uses dough with active yeast, creating a thicker crust. Thin crust dough is stretched or tossed, while pan pizza dough is pressed into a pan, leaving a thick crust against the pan's wall.

Thin crust pizzas typically use finely pureed tomato sauce, shredded cheese, and thinly sliced meats. In contrast, pan pizzas can hold more toppings due to their thicker crusts, accommodating sauce, multiple cheeses, veggies, and meats.

The baking process also varies between the two styles. Thin crust pizzas bake rapidly at extremely high temperatures, resulting in a charred and crunchy exterior with a fluffy interior. Pan pizzas, with their thicker dough, require a longer baking time at a slightly lower temperature.

In terms of texture, thin crust pizzas have a drier, more blistered crust, while pan pizzas have a crispier, fried crust due to the oil used in the pan.

Dough preparation

The dough preparation for pan pizza and thin-crust pizza differs in terms of ingredients, kneading, resting, and shaping techniques. Here is a detailed guide to preparing the dough for each type of pizza:

Pan Pizza Dough Preparation:

Pan pizza dough typically uses a combination of flour, salt, instant yeast or active dry yeast, lukewarm water, and olive oil. The dough is prepared by mixing these ingredients in a stand mixer or a bowl to form a sticky mass. This initial mixing process should take around 30 seconds to one minute. After scraping down the sides of the bowl and covering the mixture, the dough is left to rest for about five minutes.

Next, the dough is stretched and folded over itself four times, turning the bowl a quarter turn each time. This process replaces the traditional kneading step and helps develop the gluten in the dough. The stretching and folding is repeated three more times at five-minute intervals, after which the dough rests for 40 minutes. It is then refrigerated for at least 12 hours or up to 72 hours to allow the dough to slowly rise and develop maximum flavour.

About three hours before baking, the dough is removed from the refrigerator and placed in a well-seasoned cast iron skillet or a cake pan greased with olive oil. The dough is turned to coat it with oil, and then it is pressed and dimple-shaped using fingertips. This process is repeated after a 15-minute rest if the dough resists and shrinks back. The dough is then covered and left to rise for about two hours at room temperature.

Thin Crust Pizza Dough Preparation:

Thin-crust pizza dough typically uses active dry yeast, sugar, lukewarm water, and all-purpose flour. The yeast is activated by dissolving it in warm water (around 110°F or 44°C) with sugar and letting it stand for about five to 15 minutes until it becomes frothy. In a separate bowl, the flour and salt are combined, and then the yeast mixture is added and mixed until the dough comes together.

The dough is then transferred to a floured surface and kneaded until smooth, which usually takes about two minutes. Additional flour may be incorporated if the dough is too sticky. After kneading, the dough is rolled into a circle, typically with a thickness of about 1/8 inch. It is then placed on a greased pizza pan and topped as desired.

Some recipes for thin-crust pizza dough incorporate additional ingredients such as olive oil and cornmeal. The dough preparation process is similar to the one described above, with the addition of olive oil to the yeast mixture and the use of cornmeal to sprinkle on the pizza peel, aiding in the transfer of the dough to the hot baking surface.

In summary, the dough preparation for pan pizza and thin-crust pizza differ in terms of ingredients, kneading techniques, resting times, and shaping methods. Pan pizza dough uses a longer, slower rise, while thin-crust pizza dough is typically prepared and baked more quickly, resulting in a thinner and crispier crust.

Crust texture

The crust texture of a pizza is a defining feature, and the difference between thin crust and pan pizza is stark. Thin crust pizzas are made with dough that has rested, allowing the yeast to become "played out" and less active. This means the dough rises very little when baked, resulting in a thin and crispy crust. The dough is tossed or stretched, making the edge-to-centre thickness very similar. The crust may rise slightly more due to the lack of weight from the toppings.

In contrast, pan pizzas have a thicker crust that is bready and fried to a golden crispness in the pan. The dough is denser and full of air bubbles, resulting in a spongy and fluffy texture. The thicker crust of a pan pizza can withstand more toppings, and it takes longer to chew. The dough is rolled out with a rolling pin and spread into a pan greased with olive oil. This method of preparation keeps the air bubbles intact, allowing the crust to rise and become thick and chewy.

The thin crust's exterior is dry and blistered, while the pan pizza's crust is often crispy, resembling fried dough. The thin crust is also greasier due to the cooking method, while the pan pizza's crust is coated in oil, giving it a crispier texture.

The thin crust is also quicker to bake, cooking in under 2 minutes in a traditional pizza oven, while the pan pizza requires a higher temperature and longer cooking time to ensure the thicker dough is baked through.

Both types of crust have their unique textures and appeal to different preferences. The thin crust provides a crunchy and crispy bite, while the pan pizza offers a chewier and more bread-like experience.

Toppings

When it comes to toppings, the thin crust and pan pizza have different considerations. Thin crust pizzas are typically baked in extremely hot ovens or even wood-fired, so the toppings need to be able to cook quickly. Thin crusts are also more prone to getting soggy from fresh toppings with high moisture content, so drier toppings are preferable. Thinly sliced meats and shredded cheese are common on thin-crust pizzas, and the toppings are usually layered on top of the cheese to protect them from the direct heat.

Pan pizzas, on the other hand, are baked in a regular oven at a lower temperature, so there is less risk of burning the toppings. Pan pizzas can handle fresh toppings better than thin crusts, and you can be more generous with the toppings due to the thicker crust. The toppings are usually placed directly on the dough, and then covered with cheese.

Thin Crust Toppings

• Neapolitan: Mozzarella, fresh basil leaves, and a sprinkle of extra virgin olive oil.
• Hawaiian: Ham, pineapple, chilli, red onion, coriander, mozzarella, and a drizzle of parmesan and sauce.
• Margherita: Mozzarella, tomatoes, and basil.
• Spinach and Artichoke: Spinach, artichoke, cheese, oil, and pepper seasoning.
• Taco: Refried beans, green onion, lettuce, black olives, tomato, cheese, and tortilla chips.
• Greek: Tomato sauce, mozzarella, spinach, black olives, tomatoes, red onion, and feta cheese.
• Pepperoni: Classic combination of pepperoni and cheese.
• BBQ Chicken: BBQ sauce, chicken, red onion, bell peppers, and cheese.

Pan Pizza Toppings

• Pepperoni, mozzarella, and basil.
• Spinach, artichoke, mozzarella, parmesan, garlic, and olive oil.
• Sausage, basil, mozzarella, and tomato sauce.
• Broccoli, cheddar, and white sauce.
• Tomato, feta, pineapple, and feta.
• Shaved asparagus and fennel sausage.
• Beets, bacon, and dill.
• Prosciutto, pear, caramelized onion, olive oil, and balsamic reduction.
• Ricotta, basil, lemon zest, bacon, and salt and pepper.
• Pineapple, pepperoni, and jalapeno.
• Prosciutto, pineapple, and jalapeno.
• Greek: Kalamata olives, artichoke hearts, garlic, feta, and spinach.
• Mushrooms and leeks with white cheddar cheese.
• Pulled pork, BBQ sauce, red onion, bell peppers, and cheese.
• Jalapeno popper: Cream cheese, cooked ground chorizo, roasted jalapeno, and sharp cheddar.

Taste

The taste of a pizza is influenced by its ingredients, preparation, and cooking method. Pan pizzas and thin-crust pizzas differ in these aspects, resulting in distinct flavour profiles and sensory experiences.

Thin Crust Pizza

Thin-crust pizzas are characterised by their thin, dry, and crispy crust. The dough is tossed to stretch it out, releasing air bubbles and preventing the dough from rising too much during baking. This results in a crust that is thin, crunchy on the outside, and chewy. The crust of a thin-crust pizza is drier and less greasy compared to a pan pizza.

The toppings on a thin-crust pizza are typically thinly sliced meats, shredded cheese, and a finely pureed tomato sauce. The thin crust cannot support excessive toppings, so the overall flavour and texture are lighter and drier. The cooking time for thin-crust pizzas is shorter, resulting in a crispier crust and a chewier centre.

Pan Pizza

Pan pizzas, on the other hand, have a thicker, bready, and oilier crust. The dough is placed directly into a pan, retaining its air bubbles, which allows the crust to rise and become thick and fluffy. The crust is often crispy, similar to fried dough, due to being cooked in the pan's oil.

Pan pizzas can accommodate more toppings, including multiple cheeses, sauces, vegetables, and meats. The thicker crust provides a heartier bite, and the slower cooking process allows for a more even melt of the cheese. The crust of a pan pizza is also denser and takes longer to chew compared to thin-crust pizza.

Preference

Ultimately, the preference for thin-crust or pan pizza comes down to individual taste. Some people enjoy the lighter, drier, and crispier experience of a thin-crust pizza, while others prefer the heartier, cheesier, and oilier flavours of a pan pizza. The thin-crust pizza provides a contrast between the crispy exterior and chewy interior, whereas the pan pizza offers a fluffy and spongy texture.

The choice between thin-crust and pan pizza also depends on the desired sensory experience. Thin-crust pizzas are often eaten by hand, providing a casual and convenient eating experience. In contrast, pan pizzas are usually eaten with a fork and knife due to their thickness and generous toppings.

Baking temperature

The baking temperature for pan pizza and thin crust pizza varies. Thin crust pizzas are baked at a lower temperature than pan pizzas.

Pan pizzas are usually baked at a higher temperature than thin crust pizzas. The thicker dough of a pan pizza requires a higher temperature to cook through. The ideal temperature for a pan pizza is 550° F (287° C) for 15 minutes or more. This allows the dough to cook evenly and results in a golden, crispy crust.

On the other hand, thin crust pizzas are baked at a lower temperature of around 500° F (260° C) for a shorter duration of 10 to 15 minutes. This lower temperature ensures that the thin crust doesn't burn and achieves the desired crunchy texture.

The difference in baking temperatures is due to the varying thicknesses of the dough. Thin crust pizzas have a thinner dough that cooks faster and requires less heat. In contrast, pan pizzas have a thicker dough that needs more time in the oven and a higher temperature to cook thoroughly.

Additionally, the baking method can also influence the temperature setting. For instance, traditional pizza ovens can reach extremely high temperatures of up to 1000°F, cooking thin crust pizzas in just a few minutes.

It is important to note that the ideal baking temperature may vary slightly depending on the specific recipe and oven used. However, the general principle remains that pan pizzas require a higher temperature for a longer duration, while thin crust pizzas are baked at a lower temperature for a shorter time.

Frequently asked questions