Pan Pizza: Crispy, Chewy, And Oh-So-Good!

Pan pizza is a delicious, greasy, and fluffy treat. It's a type of pizza that's been around for decades, with Pizza Hut's Original Pan Pizza being one of the most well-known. Pan pizzas are baked at a higher temperature than hand-tossed pizzas, resulting in a thicker, fluffier, and crispier crust. The dough is harder than hand-tossed pizza dough, as it doesn't need to expand as much. The pan pizza-baking process involves pressing the dough into a deep pan, resulting in a dense, buttery, and crunchy base. While some people prefer the dryness of a hand-tossed pizza, others enjoy the moist, chewy crumb of a pan pizza. Domino's and Pizza Hut have been competing for the best pan pizza for years, with Pizza Hut recently updating its recipe for the first time in 40 years.

Pan pizza's thick, fluffy crust

Pan pizzas are thick and fluffy due to the dough used and the way they are cooked. The dough used for the pan pizza is harder than that of a hand-tossed pizza, and because it has no space to expand, it becomes fluffier. The dough is pressed into a deep pan, which gives it a thicker crust.

The pan pizza is baked at a higher temperature than hand-tossed pizza, which also affects the texture of the crust. The higher temperature gives the crust a light crunch, while the inside remains soft and fluffy. The pan that the pizza is cooked in has also been re-engineered to optimise the crust texture, making it crispier on the outside and fluffier in the centre.

The crust of a pan pizza is thicker and fluffier than that of a hand-tossed pizza, which has a flatter and crispier crust. The difference in the dough and the baking technique gives the pan pizza its characteristic thick and fluffy crust.

The baking process

Firstly, choose your pan. A traditional pan pizza is baked in a cast-iron skillet, which helps to create a deep, golden, and crispy crust. However, you can also use a pie dish, a rectangular pan, or smaller pans if you want to make individual pizzas. Grease your chosen pan with olive oil.

Next, prepare your dough. A good pan pizza dough is soft and doughy, and made with yeast, which will allow the dough to rise and create that signature pan pizza crust. You will need to plan ahead and allow the dough to rise, which can take around 2 to 3 hours. After mixing your dough, cover it and let it rise in a warm place until it has doubled in size.

Once your dough is ready, it's time to assemble your pizza. Press the dough into your pan, bringing it slightly up the sides. Add your favourite toppings, making it a fun family affair. Remember that pan pizzas can handle heavier loads of toppings due to their thick and robust crust.

Preheat your oven to a high temperature, around 450-550°F (230-290°C). Place your pan in the oven and bake until the crust is golden brown and the cheese is thoroughly melted, usually around 12 to 15 minutes, but this may vary depending on your oven.

To check if your pizza is done, gently lift the crust with a spatula and take a peek underneath. You're looking for a crisp, golden brown bottom. If the bottom is brown but the top is still pale, move the pizza to a higher rack in the oven to allow the top to cook further.

Once your pizza is baked to perfection, remove it from the oven and place the pan on a heatproof surface. Carefully run a knife or spatula between the edge of the pizza and the side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool briefly, then transfer it from the pan to a cooling rack or cutting board to prevent the crust from becoming soggy.

Finally, serve your pan pizza while it's still warm, and enjoy the fruits of your labour!

The dough preparation

Ingredients

First, gather your ingredients. For the dough, you will need flour, salt, yeast, water, and olive oil. You can use unbleached all-purpose flour or bread flour, and instant yeast or active dry yeast. You will also need olive oil or a combination of olive oil and vegetable oil for coating the pan.

Mixing and Proofing

In a large bowl, combine the flour, salt, yeast, water, and oil. Mix these ingredients together until a shaggy, sticky mass of dough forms with no dry patches of flour remaining. This can be done by hand or with a wooden spoon. Once mixed, cover the bowl tightly with plastic wrap and let the dough rest at room temperature for at least 8 hours and up to 24 hours. During this time, the dough will rise and develop maximum flavour and chewiness.

Balling the Dough

After the proofing process, your dough should have a puffy and lumpy appearance. Sprinkle some flour on top of the dough and then transfer it to a floured work surface. Divide the dough into two equal balls. Working with one ball at a time, use your hands to form a taut ball with a smooth, elastic top. Pinch and smooth out the bottom of the dough ball with your fingers. Repeat this process with the second ball of dough.

Proofing in the Pan

Coat the bottom and sides of a 10-inch cast iron skillet or a 10-inch round cake pan with olive oil. You can also use other types of oven-safe heavy-bottomed skillets or pans, such as a 9-inch square pan. Place one ball of dough in the pan and turn it over a few times to coat it evenly with oil. Use your palm to press and flatten the dough slightly, spreading the oil around the pan. Cover the pan with plastic wrap and let the dough sit at room temperature for about 2 hours. During this time, the dough will continue to rise and fill the pan.

Touching Up the Dough

After 2 hours, the dough should have stretched out to mostly fit the pan. Use your fingertips to poke and work the dough into the corners, popping any large air bubbles that appear. Lift the edges of the dough to let any air bubbles underneath escape, ensuring an even spread.

Now your dough is ready to be sauced, topped, and baked!

The difference in dough

The dough used in pan pizza is what makes it stand out from other pizzas. It has a thicker and denser bread-like texture, giving it a unique fluffy characteristic. The dough is also stiffer, allowing it to rise and achieve a puffy consistency. This is in contrast to hand-tossed pizza, which has a thinner, crispier crust and softer dough. The act of tossing and rotating the dough for hand-tossed pizza kneads and softens it, resulting in a thinner and crispier final product.

The preparation methods for pan pizza and hand-tossed pizza differ as well. To make pan pizza, the dough is rolled out with a rolling pin and spread into a cake pan or skillet greased with olive oil. On the other hand, hand-tossed pizza is made by tossing the dough in the air to thin it out before cooking it on a pizza stone or baking sheet. The tossing action removes air bubbles, resulting in a crust that doesn't rise as much and is thinner and crispier.

The thicker dough of pan pizza allows it to hold more toppings. It is usually loaded with sauce, multiple types of cheese, and various veggies and meats. In comparison, hand-tossed pizza has fewer toppings due to the thinner crust, which cannot support as much weight.

The cooking methods for the two types of pizzas also differ. Pan pizza is baked at a higher temperature than hand-tossed pizza due to its thicker dough. It is cooked at around 550° F (287° C) for 15 minutes or more, resulting in a golden and crispy crust. Hand-tossed pizza, on the other hand, is typically cooked at 500° F (260° C) for 10 to 15 minutes to achieve its signature crunchy crust.

The toppings

When it comes to pan pizza, the toppings are a key part of what makes it so delicious. The beauty of pan pizza is its versatility, and the fact that it can accommodate a wide range of toppings, from classic favourites to more creative options.

A good place to start is with the traditional toppings that have stood the test of time. One of the most popular choices is pepperoni, which pairs perfectly with the pan pizza's chewy, fried crust. Pepperoni's spicy kick and salty flavour make it a classic for a reason. Another timeless option is the Hawaiian pizza, featuring ham and pineapple. The sweet and savoury combination is a favourite for many, especially when made at home, where the fresh pineapple really shines.

For meat lovers, the "Supreme" pizza is a must-try. This variety typically includes at least two types of meat, such as pepperoni, bacon, beef mince, and ham, along with other toppings like onion, capsicum, and mushroom. It's a hearty and flavourful option that satisfies all cravings. If you're a fan of spicy food, you can kick things up a notch with a hot n' spicy pizza, featuring spicy salami, sliced jalapenos, and hot sauce.

For those who want to get creative, there are endless possibilities. One unique combination is garlic butter prawns and chilli, which is a huge hit in Australia. This pizza is topped with garlic prawns and finished with a drizzle of garlic butter, creating a heavenly blend of flavours. Another interesting option is the "Aussie pizza," which includes bacon, red onion, and a whole egg cracked on top. For vegetarians, there's the spring pizza, loaded with zucchini, artichoke, asparagus, spinach, and pesto.

If you're a cheese lover, the "Quattro Formaggio" pizza is a dream come true. It features a combination of mozzarella, provolone, blue cheese, and parmesan, creating a symphony of flavours and textures. Another cheesy delight is the garlic cheese pizza, which is like having garlic bread in pizza form!

Whether you stick with the classics or venture into more adventurous territory, the key to a great pan pizza is to choose toppings that complement the crispy, chewy crust and create a harmonious blend of flavours. So, get creative, experiment with different combinations, and most importantly, enjoy your pizza!

Frequently asked questions