Pan pizza

Pan Pizza is a type of pizza that is baked in a deep dish or pan. The dough of the pan pizza is allowed to rise, resulting in a thick and chewy crust.

History

The concept of pan pizza is believed to have originated in the United States, specifically in Chicago, where it is often referred to as Chicago-style pizza. The first pizzeria to offer this style of pizza was Pizzeria Uno, founded by Ike Sewell in 1943.

Characteristics

Pan pizza is characterized by its thick, bready crust, which can be up to three inches tall at the edge. The crust is often baked in a greased pan, which gives it a fried, crispy texture on the bottom. The toppings are layered in reverse order from what is typically seen in other styles of pizza. Cheese is placed directly on the dough, followed by the toppings and finally the sauce. This method of layering helps to prevent the crust from becoming soggy.

Variations

There are several variations of pan pizza, including Detroit-style pizza, which is square and has a thick, crispy crust, and Sicilian pizza, which is often rectangular and has a spongy crust.

Preparation

The dough for pan pizza is prepared with a high-gluten flour, which gives it its characteristic chewy texture. It is then allowed to rise for several hours in a greased pan before the toppings are added. The pizza is typically baked at a high temperature for a longer period of time than other styles of pizza, resulting in a crust that is crispy on the outside and soft on the inside.

See also

• Pizza
• Chicago-style pizza
• Detroit-style pizza
• Sicilian pizza

‎