Pan.Pizza: A New Javascript Framework

Pan pizza is a thick-crusted pizza that is usually fried and crispy at the bottom. It is made in a deep dish pan or sheet pan and is often associated with Pizza Hut, which popularised the style in the 1960s. The pizza is often topped with sauce, cheese, and other toppings. The dough is left to rise for at least 8 hours, and the oven should be as hot as possible for cooking.

Pan pizza is baked in a deep dish pan or sheet pan

The distinct feature of pan pizza is its thick and chewy crust, which is achieved by spreading the dough into a deep pan. This allows the dough to rise and creates a fluffy texture. The oil used to coat the pan also contributes to the crispy, fried-like quality of the crust.

The process of making pan pizza begins with preparing the dough as one normally would. The pan, typically a cast-iron skillet or cake pan, is then greased with oil and preheated in the oven. The dough is spread into the pan, ensuring that it reaches the edges and sides. The pizza is then topped with sauce, cheese, and desired toppings. Finally, it is baked in the oven until the cheese is bubbling and the crust is golden brown.

Pan pizza is known for its thick crust and can be compared to focaccia bread in terms of texture. It is often served with a fork and knife due to its thickness and generous toppings. The baking process in a deep pan results in a crispy exterior and fluffy interior, making it a popular choice for those who enjoy a hearty and indulgent slice of pizza.

Some notable variations of pan pizza include Turin-style pizza, Italian tomato pie, Sicilian pizza, Chicago-style pizza, and Detroit-style pizza. The thick crust and ability to accommodate various toppings have made pan pizza a favourite among pizza enthusiasts worldwide.

Pan pizza has a thicker crust than hand-tossed pizza

Pan pizza and hand-tossed pizza are two distinct varieties of pizza, with the former being characterised by its thicker crust. The process of making these pizzas differs, resulting in unique textures and tastes.

Pan pizza, as the name suggests, is prepared in a deep dish or sheet pan. The dough is rolled out and placed in a circular pan greased with olive oil. This style of pizza is also referred to as deep-dish, Chicago-style, or Detroit-style. The dough rises significantly due to the retention of air bubbles, resulting in a thick and chewy crust. The bottom and sides of the crust may become fried and crispy from the oil used to coat the pan.

On the other hand, hand-tossed pizza is crafted by tossing the dough in the air, thinning it out before baking on a pizza stone or baking sheet. This technique results in a flatter and crispier crust. The dough for hand-tossed pizza is softer, allowing it to be easily spread onto the pan.

The difference in crust thickness and preparation methods leads to variations in baking temperatures and times. Hand-tossed pizza is typically baked at around 500 degrees Fahrenheit for 10 to 15 minutes, while pan pizza is baked at a higher temperature of about 550 degrees Fahrenheit for 15 minutes or more.

The thicker crust of pan pizza allows it to hold more toppings, and it tends to be loaded with sauce, cheese, and various ingredients. Hand-tossed pizza, with its thinner crust, usually has fewer toppings to prevent the crust from becoming overwhelmed.

In terms of taste, pan pizzas often have a cheesier and oilier flavour profile due to the greater amount of cheese and olive oil used. Hand-tossed pizzas, in contrast, are generally lighter and drier, as they use less oil and cheese.

The distinct characteristics of each pizza type cater to different preferences, with pan pizza offering a hearty, thick, and chewy experience, while hand-tossed pizza provides a thinner, crispier, and lighter option.

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 with a rolling pin and spread inside a cake pan or skillet greased with olive oil. The dough is covered in oil, which gives it a crispy crust. The crust is often compared to focaccia bread, which is also dense and spongy.

The dough is thicker and can hold more toppings than hand-tossed pizza. It is also baked at a higher temperature, usually around 550° F (287° C) for 12 to 15 minutes or until the crust is golden brown.

The process of making pan pizza dough starts by mixing water, yeast, and salt in a large bowl and stirring until everything has dissolved. The dough is then turned out onto a floured board and kneaded for about 5 minutes. It is then placed in a greased bowl and covered to rise in a warm place until it has doubled in size, which takes about 2 hours. After rising, the dough is punched down and turned out onto a lightly floured board to knead out any bubbles.

The dough is now ready to be made into a pizza. It is pressed into a pan so that it comes up the sides a little, and then topped with sauce, cheese, and other ingredients. The pizza is baked in the oven until the crust is golden brown and the cheese is melted, which usually takes about 12 to 15 minutes.

Pan pizza is a style of pizza that is baked in a deep dish pan or sheet pan. It is characterized by its thick crust and chewy texture. The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan. Notable forms of pan pizza include Turin-style pizza, Italian tomato pie, Sicilian pizza, Chicago-style pizza, and Detroit-style pizza.

Pan pizzas can hold more toppings

The dough for a pan pizza is denser and full of air bubbles, giving it a spongier and fluffier texture. This means that it takes longer to chew and can, therefore, withstand more toppings.

The thicker crust of a pan pizza means that it is usually loaded up with sauce, several different cheeses, veggies, and meats.

The dough for a hand-tossed pizza is thinner and crispier, and the crust is flatter. This means that it can't hold as many toppings as a pan pizza.

Pan pizzas are baked at a higher temperature

Hand-tossed pizzas are usually cooked at around 500° F (260° C) for 10 to 15 minutes, resulting in a crunchy crust. Pan pizzas, on the other hand, are baked at a higher temperature of 550° F (287° C) for about 15 minutes or more. This higher temperature ensures that the thicker dough of the pan pizza cooks through, resulting in a golden and crispy crust.

The process of making a pan pizza involves rolling out the dough with a rolling pin and spreading it inside a cake pan or skillet greased with olive oil. The dough is then covered in toppings and sauce, and baked in the oven. The higher temperature ensures that the thick dough cooks evenly and results in a crispy texture.

The notable difference between hand-tossed and pan pizza is in the preparation and baking temperature. Hand-tossed pizza is prepared by tossing the dough in the air to thin it out, while pan pizza dough is simply spread out in a pan. The thicker dough of the pan pizza requires a higher baking temperature to cook through, resulting in a chewier and crispier crust.

Frequently asked questions