Pan Pizza ist eine Pizza, die tatsächlich in der Pfanne gebacken wird. Durch die Hitze des Pfannenbodens wird der Pizzaboden super knusprig während der Rest des Teiges luftig bleibt. Um dies zu erreichen, muss der Teig für diese amerikanisch Pfannenpizza viel länger aufgehen (3 Stunden) als gewöhnlicher Pizzateig.
What is Panpan pizza?
Pan pizza generally refers to the thin to thick style popularized by Pizza Hut in the 1960s.
Where did pan pizza originate?
Detroit style pizza is also often cooked in a pan. These styles influenced the origin of pan pizza, although others argue that pan pizza was discovered by the founders of Pizza Hut, Dan and Frank Carney, in Wichita, Kansas. Until 1959, there wasn’t an official “pan pizza,” even though deep-dish pizza has always been baked in a pan.
How do you identify pan pizza?
Learn how to identify pan pizza compared to other pizza types! Pan pizza differs from hand tossed pizza in a few ways. The most notable difference is in the texture and thickness of the pizza dough; hand tossed pizza usually has thinner dough, as tossing the pizza releases air bubbles so that the pizza does not rise as much in the oven.
What is the difference between Pan and stone pizza?
Keep in mind that the temperature of baking the pan pizza is higher since there is one more layer of metal, a pan. That layer will increase the heat even more compared to the method when you bake pizza on the stone. You need to bake pan pizza at higher temperatures than you need to prepare the hand-tossed one.