Hand Tossed vs Pan Pizza: A Comprehensive Guide
In the discourse of pizza, hand-tossed pizza and pan pizza are often discussed in tandem, yet they represent distinct culinary techniques and styles. While hand-tossed pizza is characterized by its unique preparation and thin, chewy crust, pan pizza, also known as Chicago or Detroit style, is a dense, heavily stacked variety. In this article, we will delve into the differences between these two pizza styles, providing a deep understanding of their preparation methods, characteristics, and typical recipes.
The Craft of Hand Tossed Pizza
Hand-tossed pizza, commonly associated with New York-style pizza and marketed by establishments like Domino's, is a labor-intensive process involving the traditional technique of tossing the dough in the air, spinning, and stretching it with the hands. The dough typically has a higher gluten content and a higher protein composition, which contributes to its chewy texture. Unlike pan pizza, hand-tossed pizza is not baked in a pan. Instead, it is fitted on a pizza stone or peel and baked in an oven.
The Pan Pizza Experience
On the other hand, pan pizza is a pan-baked variety, often referred to as Chicago or Detroit style. It is distinguished by its thick, heavy crust that rises high around the edge, making it a rich and indulgent option. Pan pizza typically uses more dough, less stretching, and can be cooked in a cast iron skillet or a specialized pan. The flour and oil used in the dough can vary, but the result is a dense, crusty, and often oozing with toppings.
Differences and Similarities
Despite the distinct preparation methods, hand-tossed pizza and pan pizza can cause some confusion due to the use of similar terms. The term 'hand-tossed pan pizza' is an amalgamation of two terms that do not really mean much beyond standard marketing terminology. Many chains and frozen pizza products may use the term 'hand-tossed' without actually replicating the traditional tossing process. Similarly, the term 'regular pizza' is often ambiguous and could refer to a wide range of pizza styles, from thin-crust to thick-dough pan pizzas.
Understanding the Terminology
Hand-tossed pizza is prepared by tossing and stretching the dough manually. This technique is more common in traditional pizzerias and can result in a thinner, more chewy crust. The dough is usually placed on a pizza stone or peel before being baked. In contrast, pan pizza, also known as deep dish pizza, is a pan-baked variety. The dough is hand-pressed into a baking pan, allowing it to rise and form a dense, high-crust structure. This type of pizza often contains more oil and toppings, making it a hearty and delicious choice.
Delving Deeper into the Styles
Another point of differentiation is the dough used in each style. Hand-tossed pizza dough typically has a higher gluten content and a higher protein composition, which makes it more suitable for stretching and achieving that chewy texture. Pan pizza dough, on the other hand, is more likely to use a softer, doughier composition, resulting in a denser crust.
Both hand-tossed and pan pizzas can be a source of endless culinary joy. Whether you prefer the thin, chewy crust of a hand-tossed pizza or the deep, oozing goodness of a pan pizza, the choice ultimately comes down to personal preference. The preparation methods, dough composition, and baking techniques vary significantly, each offering a unique taste and texture experience.
Wrapping Up
While the terms 'hand-tossed pizza' and 'regular pizza' can be vague and often misleading, understanding the differences between hand-tossed pizza and pan pizza can help you make a more informed decision when choosing your next pizza. Hand-tossed pizza is crafting artistry, while pan pizza is a hearty, indulgent meal. Both offer unique pleasures and are worth trying if you’re a pizza enthusiast.