Hand-Tossed Vs Pan: Why Hand-Tossed Pizza Wins Every Time

Hand-tossed and pan pizzas are two distinct styles of pizza, each with its own unique characteristics. The choice between the two ultimately comes down to personal preference, but understanding the differences between them can help guide your decision. Hand-tossed pizza is known for its thin, crispy crust, achieved through a process of kneading and tossing the dough in the air before baking. This technique gives the dough a soft, pliable texture that can be easily shaped and stretched. In contrast, pan pizza is characterised by a thicker, fluffier crust. The dough is prepared by spreading it into a deep pan, resulting in a denser texture with more room for toppings.

Hand-tossed pizza is thinner and crispier

The preparation technique of hand-tossing the dough in the air is a key differentiator between the two pizza styles. This technique requires skill and practice to master, but it gives the pizza its distinctive thin and crispy texture.

The dough for hand-tossed pizza is prepared by kneading it until it is soft and then tossing it repeatedly to achieve the desired shape. This process removes air bubbles and distributes the dough evenly, resulting in a thinner and crispier crust.

The baking process for hand-tossed pizza also contributes to its unique texture. Hand-tossed pizzas are typically baked at around 500° F (260° C) for 10 to 15 minutes, which gives them their signature crunchy crust.

The thinner crust of hand-tossed pizza means that it can support fewer toppings, especially cheese. This style of pizza usually has a drier texture and is less greasy, making it a lighter option compared to pan pizza.

In summary, the distinctive characteristics of hand-tossed pizza, from the dough preparation to the baking process, result in a thinner and crispier crust that is favoured by those who prefer a classic, lighter, and less greasy pizza experience.

Pan pizza is thicker and fluffier

The thicker crust of pan pizza can withstand more toppings and cheese without becoming soggy or falling apart. It is ideal for those who enjoy a soft, doughy crust with lots of toppings.

The dough for pan pizza is typically prepared by pressing it into a deep pan, giving it a distinct shape and texture. The crust is crispy on the outside and soft on the inside, with a thick and fluffy texture.

The baking temperature for pan pizza is also higher, usually around 550° F (287° C), and it is baked for about 15 minutes or more. This results in a golden and crispy crust.

Some people may prefer the thicker, fluffier crust of pan pizza, while others may opt for the thinner, crispier crust of hand-tossed pizza. Ultimately, the choice between the two comes down to personal preference.

Hand-tossed pizza dough is softer

Preparation

The name "hand-tossed" comes from the way the pizza is made. The dough is tossed in the air to stretch it out, and then cooked on a pizza stone or baking sheet in the oven. This method of preparation results in a softer dough.

Crust

Hand-tossed pizza has a thinner, crunchier crust than pan pizza. When the dough is tossed in the air, it loses air bubbles, which means it doesn't rise as much in the oven. This results in a thin and crispy crust.

Texture

The tossing and rotating of the dough not only softens it but also creates bubbles, giving it a light and airy texture. This is why hand-tossed pizza dough is softer than pan pizza dough.

Toppings

Hand-tossed pizzas typically have fewer toppings than pan pizzas because the thinner crust cannot withstand as much weight. However, the softer dough of a hand-tossed pizza means that the toppings are more evenly distributed, resulting in a more balanced flavour.

Taste

Hand-tossed pizzas are usually on the lighter and drier side because they use less oil and cheese. The softer dough also means that the sauce and cheese meld together, creating a mouth-watering flavour profile.

Temperature

Hand-tossed pizzas are baked at a lower temperature than pan pizzas, usually around 500° F (260° C) for 10 to 15 minutes. This lower temperature and shorter cooking time contribute to the softer texture of the dough.

Pan pizza dough is denser

The preparation method for pan pizza also differs from hand-tossed pizza. Pan pizza dough is spread out and baked in a circular pan or skillet greased with olive oil. The dough is covered in oil, which contributes to the crispy texture of the crust.

The denser dough of pan pizza allows it to hold more toppings. It can withstand heavier loads of sauce, cheese, and various toppings without the risk of the crust breaking under the weight. This makes pan pizza a hearty and indulgent option for those who enjoy a generous amount of toppings on their pizza.

In addition, the thicker and denser crust of pan pizza provides a more substantial base, resulting in a robust and satisfying bite. The density of the dough also affects the baking time and temperature. Pan pizza is usually baked at a higher temperature than hand-tossed pizza due to its thicker dough.

Overall, the denser dough of pan pizza contributes to its unique characteristics, including a fluffier and thicker crust, the ability to hold more toppings, and a chewier and more satisfying bite.

Pan pizza is baked at a higher temperature

The higher temperature of the oven and the use of a cast-iron pan result in a deeply golden and crisp crust for pan pizza. The high heat also produces more micro bubbles on the exterior of the crust, giving it more crunch and character. The bubbles are formed because the air and water vapour inside the dough expand rapidly under high heat, filling up and stretching out gluten-walled bubbles before they harden and crisp. The hotter the oven, the faster these bubbles will expand.

The higher temperature also leads to a superior interior structure for the pan pizza crust. The rapid inflation of bubbles gives the pizza an open, airy crumb. The difference in texture between a crust cooked at 400°F (200°C) and one cooked at 550°F (290°C) is striking.

In addition to the higher temperature, the preparation method for pan pizza also differs from hand-tossed pizza. Pan pizza dough is rolled out with a rolling pin and then spread inside a cake pan or skillet greased with olive oil. The dough is covered in oil, which contributes to the crispy texture of the crust.

Frequently asked questions