Ever notice how pan pizzas are crispier than the rest? That’s because pizzas cooked in a pan are practically fried during the baking process by the oil that lines the metal sheet. Pan pizzas literally come in all shapes and sizes – Detroit-style pan pizzas boasts a thick crust, while others like Chicago thin-crust and bar pizzas keep a low profile. Wondering which pan pizza is right for you? Try ‘em all to find out.
Pan Pizza in Staten Island
Pan Pizza in New York
Pan Pizza in Philadelphia
FAQ
Q: Is pan pizza the same thing as deep dish pizza?
A: Not really! Pan pizza usually refers to pies with cheese and toppings on top of the pizza. Deep dish, meanwhile, is much larger and keeps all of its cheese and assorted goodness on the inside.
Q: Does pan pizza always have a thick crust?
A: Not always! Chicago’s tavern-style pizza, for example, is baked in a pan and is incredibly thin. Other pizza variants, like Detroit-style pizza, are thick and doughy.
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