Pan style pizza, a beloved variation of the world’s most popular food, stands apart from its thin-crust and hand-tossed cousins thanks to its unique characteristics. It’s more than just pizza baked in a pan; it’s an experience, a texture, and a flavor profile all its own. This article will delve into the details of what makes pan pizza so special, exploring its history, ingredients, preparation, and regional variations.
The Defining Characteristics of Pan Pizza
What exactly makes a pizza “pan style?” The answer lies in several key attributes that work together to create its distinctive appeal.
The Deep Dish Dough
At the heart of pan pizza is its thick, often airy dough. Unlike thin-crust pizzas where the dough is stretched thin and crispy, pan pizza dough is allowed to rise in the pan itself. This creates a bread-like texture, with a soft, pillowy interior and a slightly crispy exterior. The dough typically includes ingredients like flour, water, yeast, olive oil, and sometimes sugar or honey to enhance browning and flavor. The rising process is crucial, allowing the dough to develop its characteristic light and airy texture. The amount of yeast and the rising time are key factors in achieving the desired result.
Baking in a Pan
The most obvious characteristic of pan pizza is, of course, that it’s baked in a pan. This isn’t just any pan; typically, it’s a deep dish pan, often made of cast iron or steel. The pan is greased generously with oil, usually olive oil or vegetable oil, which is crucial for creating that crispy, golden-brown crust. The dough is pressed into the pan, allowing it to conform to the shape and develop a slightly raised edge. The pan helps to conduct heat evenly, ensuring that the crust cooks properly and becomes crispy on the bottom. The type of pan used can also influence the final product, with cast iron providing superior heat retention and a crispier crust.
Generous Toppings and Saucing
Pan pizzas are known for their generous toppings. The thick crust can support a substantial amount of cheese, sauce, and other ingredients. This allows for a wide variety of flavor combinations and makes pan pizza a satisfying and filling meal. The sauce is often applied liberally, soaking into the dough and adding moisture and flavor. Many pan pizza recipes call for the sauce to be placed on top of the cheese, rather than underneath it, which helps to prevent the crust from becoming soggy. Topping distribution is also important, as even coverage ensures that every bite is packed with flavor.
The Crispy, Oily Crust
Perhaps the most beloved characteristic of pan pizza is its crispy, oily crust. The generous amount of oil used in the pan, combined with the high heat of the oven, creates a crust that is both crispy and flavorful. The oil also helps to prevent the dough from sticking to the pan, making it easy to remove the pizza once it’s cooked. This crispy crust provides a satisfying contrast to the soft, pillowy interior and the generous toppings. The “fry” from the oil is a key element, contributing significantly to the overall taste and texture.
A Brief History of Pan Pizza
While pizza itself has a long and storied history, pan pizza is a relatively recent invention. Understanding its origins helps to appreciate its unique qualities.
Chicago’s Deep-Dish Influence
The roots of pan pizza can be traced back to Chicago-style deep-dish pizza. While not exactly the same, Chicago deep-dish shares many characteristics with pan pizza, including a thick, deep crust, generous toppings, and a long baking time. Many consider pan pizza to be a more approachable and less intense version of the Chicago classic. The key difference lies in the crust: Chicago deep-dish has a much taller, almost pie-like crust, while pan pizza has a shorter, wider crust. However, the influence of Chicago deep-dish on the development of pan pizza is undeniable.
Detroit-Style: A Square Sensation
Another important influence on pan pizza is Detroit-style pizza. This regional variation is known for its square shape, crispy, cheesy edges, and distinctive “racing stripes” of sauce. Detroit-style pizza is baked in oiled steel pans, which gives the crust a unique texture and flavor. While not all pan pizzas are square, the influence of Detroit-style pizza on the development of pan pizza is evident in its emphasis on a crispy, oily crust. The use of brick cheese, specific to Detroit pizza, adds another layer to its unique identity.
Evolution and Adaptation
Over time, pan pizza has evolved and adapted to different tastes and preferences. While the basic principles remain the same, variations in dough recipes, toppings, and baking techniques have led to a wide variety of pan pizza styles. From gourmet toppings to creative sauces, pan pizza has proven to be a versatile and adaptable dish. This ongoing evolution ensures that pan pizza remains a popular and beloved choice for pizza lovers around the world. Restaurants and home cooks alike continue to experiment with new flavors and techniques, pushing the boundaries of what pan pizza can be.
Making Pan Pizza at Home: A Step-by-Step Guide
Creating a delicious pan pizza at home is easier than you might think. With the right ingredients and a little patience, you can enjoy a restaurant-quality pizza in the comfort of your own kitchen.
The Dough: The Foundation of Flavor
The dough is the most important element of any pizza, and pan pizza is no exception. A good pan pizza dough should be thick, airy, and slightly sweet. Here’s a basic recipe:
- 3 1/2 cups (450g) bread flour
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 1/2 cups (360ml) warm water
- 2 tablespoons olive oil
Combine the dry ingredients in a large bowl. Add the warm water and olive oil, and mix until a shaggy dough forms. Knead the dough for 5-7 minutes, until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise for 1-2 hours, or until doubled in size. This long fermentation is key to developing flavor.
Preparing the Pan
While the dough is rising, prepare your pan. A cast iron skillet or a deep dish pizza pan works best. Generously grease the pan with olive oil or vegetable oil. This is crucial for creating that crispy, golden-brown crust. Make sure to coat the entire surface of the pan, including the sides. The more oil, the crispier the crust will be.
Assembling the Pizza
Once the dough has risen, gently deflate it and press it into the prepared pan. Spread the dough evenly, ensuring that it reaches the edges of the pan. Let the dough rest for 15-20 minutes to relax before adding the toppings. This allows the dough to retain its shape during baking. Next, add your desired toppings. Start with a layer of cheese, followed by your favorite toppings, and then top with the sauce. This helps to prevent the crust from becoming soggy.
Baking to Perfection
Preheat your oven to 450°F (232°C). Bake the pizza for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on the pizza to prevent it from burning. If the crust is browning too quickly, reduce the oven temperature slightly. Once the pizza is cooked, remove it from the oven and let it cool for a few minutes before slicing and serving. A pizza cutter or a large knife can be used to slice the pizza into squares or wedges.
Regional Variations of Pan Pizza
While the basic principles of pan pizza remain the same, there are several regional variations that are worth exploring. Each variation offers a unique twist on this classic dish.
Detroit-Style: The Motor City Masterpiece
As mentioned earlier, Detroit-style pizza is a distinct variation of pan pizza. It’s known for its square shape, crispy, cheesy edges, and distinctive “racing stripes” of sauce. The crust is typically thicker and more focaccia-like than other pan pizzas. Detroit-style pizza is baked in oiled steel pans, which gives the crust a unique texture and flavor. The use of brick cheese is another defining characteristic of this style. The high heat of the oven and the generous amount of oil create a crust that is incredibly crispy and flavorful.
Sicilian Pizza: A Taste of Italy
Sicilian pizza is another variation of pan pizza that is worth exploring. This style is characterized by its thick, rectangular crust, which is often seasoned with herbs and spices. Sicilian pizza is typically baked in a rectangular pan, and the crust is often airy and light. The toppings can vary, but traditional Sicilian pizza often includes tomatoes, onions, anchovies, and pecorino cheese. The use of semolina flour in the dough gives the crust a slightly gritty texture.
Grandma Pizza: A Simple Classic
Grandma pizza is a New York-style pan pizza that is known for its simplicity and deliciousness. This style is typically baked in a rectangular pan, and the crust is thin and crispy. Grandma pizza is usually topped with a simple tomato sauce, mozzarella cheese, and a sprinkle of oregano. The sauce is often applied directly to the dough, without any pre-cooking. This allows the sauce to meld with the dough during baking, creating a flavorful and satisfying pizza.
Tips for the Perfect Pan Pizza
To ensure that your pan pizza is a success, here are a few tips to keep in mind:
- Use high-quality ingredients: The better the ingredients, the better the pizza will taste.
- Don’t skimp on the oil: The oil is what makes the crust crispy and flavorful.
- Let the dough rise properly: A well-risen dough is key to a light and airy crust.
- Preheat your oven: A hot oven is essential for a crispy crust.
- Don’t overcrowd the toppings: Too many toppings can make the crust soggy.
- Experiment with different toppings: Don’t be afraid to try new flavor combinations.
Pan pizza is a versatile and delicious dish that can be enjoyed by everyone. Whether you’re a seasoned pizza maker or a beginner, these tips will help you create a restaurant-quality pan pizza at home. Enjoy!
What exactly defines pan-style pizza?
Pan-style pizza is characterized by its thick, deep-dish crust that’s baked in a pan, resulting in a substantial and often crispy exterior. This cooking method differentiates it from thinner-crust pizzas, as the pan allows the dough to rise significantly during baking, creating a fluffy interior and a satisfyingly crunchy bottom and sides. The use of oil in the pan is crucial, as it contributes to the signature fried-like crispness.
Unlike traditional pizzas that are often baked directly on a stone or in a high-temperature oven, pan pizza relies on the pan itself to conduct heat and evenly cook the crust. This allows for a greater volume of toppings and sauce without causing the crust to become soggy, a problem that can plague thinner pizza styles. The deep-dish nature of the pan makes it ideal for holding a generous amount of cheese and other ingredients.
What kind of pan is best for making pan pizza?
The ideal pan for baking pan pizza is typically a seasoned cast iron skillet or a deep, round pizza pan with straight sides. Cast iron skillets are particularly popular because they retain heat exceptionally well, creating a beautifully crispy and golden-brown crust. However, any heavy-duty pan with tall sides and a non-stick or well-seasoned surface will work effectively.
Regardless of the material, ensuring the pan is adequately oiled before placing the dough is essential. This prevents sticking and allows the bottom crust to fry in the oil, developing its distinctive texture and flavor. The size of the pan will determine the thickness of the pizza; a smaller pan will result in a thicker, deeper pizza, while a larger pan will create a slightly thinner version.
How does pan pizza dough differ from other pizza doughs?
Pan pizza dough is generally a higher-hydration dough compared to many other pizza styles, often incorporating a higher water-to-flour ratio. This increased hydration contributes to a lighter, airier crumb structure within the thick crust. Many recipes also call for the addition of olive oil directly into the dough, further enhancing its tenderness and flavor.
The rising process is also crucial for pan pizza dough. Typically, a long, slow rise in the refrigerator (cold fermentation) is recommended. This allows the dough to develop its flavor and creates a more complex taste profile. The dough is then proofed again in the pan before baking, allowing it to fill the space and rise into its signature deep-dish shape.
What kind of toppings work best on pan pizza?
Due to its sturdy crust and deep-dish nature, pan pizza can handle a generous amount of toppings. Hearty ingredients like sausage, pepperoni, mushrooms, onions, and peppers are excellent choices. The depth of the pan allows for layering these toppings without making the pizza soggy or unstable. Cheeses like mozzarella, provolone, and cheddar are commonly used and can be piled high.
Avoid using toppings that are too watery or generate excessive moisture during baking, such as raw tomatoes or spinach, unless they are properly drained or pre-cooked. The best approach is to use a balance of flavorful and textural elements, ensuring that the toppings complement the crust and contribute to a cohesive and delicious pizza experience. Experimentation is encouraged to discover personal favorites.
What’s the key to getting a crispy bottom crust on pan pizza?
The secret to achieving a perfectly crispy bottom crust on pan pizza lies in two main factors: adequate oil and proper baking temperature. Generously oiling the pan with olive oil or another high-heat cooking oil is crucial. This allows the bottom crust to essentially fry in the oil as it bakes, creating its signature golden-brown and crispy texture.
Secondly, baking at a relatively high temperature, typically between 425°F and 450°F (220°C – 232°C), ensures that the bottom crust cooks quickly and evenly. Placing the pizza on the lower rack of the oven during the initial baking phase can further enhance the crisping process. Monitoring the crust’s color and texture as it bakes is essential to prevent burning.
Is pan pizza the same as deep-dish pizza?
While often used interchangeably, pan pizza and deep-dish pizza have subtle differences, primarily stemming from their geographic origins and traditional preparations. Pan pizza typically refers to a pizza style popularized by chains like Pizza Hut, characterized by a thick, slightly less dense crust and a generous amount of toppings.
Deep-dish pizza, specifically Chicago-style deep-dish, usually features a taller, more buttery crust that forms a deep well for the toppings. The cheese is typically placed directly on the crust, followed by the toppings and then topped with a chunky tomato sauce. While both are baked in deep pans, the crust composition and layering order differentiate them.
Can I make pan pizza at home without special equipment?
Absolutely! You can easily make delicious pan pizza at home without needing any specialized equipment. A well-seasoned cast iron skillet or a deep baking pan with straight sides will work perfectly. If you don’t have cast iron, any oven-safe pan with a decent depth and a non-stick or well-oiled surface will suffice.
The key is to ensure the pan is properly oiled to prevent sticking and promote a crispy crust. You can use store-bought or homemade dough, and the toppings can be tailored to your personal preferences. With a little practice and attention to detail, you can create restaurant-quality pan pizza in your own kitchen.