Pan pizza vs. deep dish pizza is a never-ending battle. If you’re someone who has all the pizza ingredients at home, but can’t decide which one to go for as you don’t know which is better, then this post is for you.
Almost every home cook, at some point, has wondered how these two exciting types of pizzas vary from each other.
In our opinion, the superiority of one over another is entirely subjective. That is why we have decided to brainstorm the contrasts between them.
So, let’s cut to the chase and talk about how exactly the two pizzas differ from each other, and which one is best for you.
Deep Dish Pizza vs. Pan Pizza – Head to Head Comparison Between Them
Let’s pit them against each other and compare their features.
CRUST AND DOUGH
Here, we’ll point out the differences between their crust and dough.
The crust of pan pizza is slightly thicker than traditional pizza but very close in taste. And the dough of pan pizzas is mostly prepared with powdered milk.
Therefore, when they are cooked, they have a light char to the bottom while still maintaining the doughy consistency.
Pan pizzas have a chewy, soft, and fluffy dough and thicker crust compared to the deep dish pizzas. This is because the yeast in the dough of pan pizzas gets sufficient time to rest.
Deep Dish Pizza
Unlike the dough of pan pizzas, the dough of deep dish is only about half an inch thick. It’s pasted all around the bottom and wall of the deep metal dish which it is prepared in. The dough gets moderately crunchy when cooked.
Deep dish pizza doughs taste quite buttery and often contain cornmeal instead of powdered milk. This dough doesn’t require a lot of resting time and can be taken straight to the oven.
Another prominent difference between the two pizzas lies in their preparation of marinara.
Even though they are products of the same ingredients, here are some of the variations among them.
The marinara is prepared with finely pureed tomatoes and a combination of sweetness, spice, and oregano.
And the marinara is required to be spread directly and evenly on the dough. Therefore, the consistency is quite lowered compared to the deep dish pizza marinara.
Deep Dish Pizza
Deep dish pizza has a marinara that’s closely related to a chunky tomato sauce.
You will have to fill up your deep-dish pizza with a lion share of marinara, cheese, and other ingredients such as herbs and meat. Therefore, it’s not in your best interest to go for the smoothest puree while preparing this marinara.
The sauce comes after the toppings in a deep dish pizza rather than directly on the dough.
This is because you have to prevent your dough from becoming wet and soggy. So if you’re going for deep dish pizzas expect quite a lot of marinara and cheese.
ARRANGEMENT OF INGREDIENTS
Many people mistake this difference as a negligible one. It’s not, you have our word.
You can easily identify a pan pizza by the fact that the marinara sits right above the dough, followed by the cheese and other toppings.
As for a deep-dish pizza, the chunky marinara is all over the house, but not before the cheese. The cheese comes right after the dough, followed by the sauce and toppings. The sauce is then again spread over the topping for the finishing touch.
In this section, you’ll learn the cooking process of the pan pizza.
Equipment And Ingredients:
- A bowl
- Fork or tongs
- Flat surface for kneading
- Piece of cloth
- Dry yeast
- Bread flour
- Warm water
- Extra virgin olive oil
- Dried basil
- Cheese (Mozzarella)
- Small chops of meat/vegetable
Here’s the entire procedure for you.
- Take ½ cup of water in a bowl and stir it with ¼ ounce of dry yeast.
- When it foams up, add in another ½ cup of water and gradually add 2 cups of the flour along with 1 teaspoon salt and 2 teaspoon olive oil. Mix it until it forms a dough
- Knead the dough thoroughly on a flat surface covered with flour. Let it rest for about an hour.
- During that time, prepare the marinara by finely pureeing 4-5 medium-sized tomatoes.
- Take the puree on a pan on low heat and add garlic powder, onion powder, and salt to taste.
- You should have at least a cup of marinara for usage, therefore add water accordingly.
- Keep stirring and turn off the heat before the marinara becomes dense.
- When your dough has risen, brush a 10-inch pizza pan with 2 ½ tbsp of olive oil.
- Preheat your oven to 520 F.
- Spread the dough onto the pizza-tray and fork it for ventilation.
- Cover the dough with sauce, followed by cheese and finely cut meat/vegetable toppings of your choice
- Cook the pizza in the oven until the crust is golden brown. Wait for the cheese to melt and roast properly, before taking the pizza out of the oven.
Serve the tasty soft-dough pizza in slices of 6 or 8, after sprinkling some oregano and chopped basil.
DEEP DISH PIZZA
If you wish to learn how to make deep dish pizza, here’s the step-by-step process for you.
Equipment And Ingredients
- A deep metal dish
- Olive oil
- All-purpose flour
- Yellow cornmeal
- Unsalted butter
- Extra virgin olive oil
- Red pepper
- Mozzarella and Parmesan cheese
Here are the procedures you need to follow.
- Take 1 ½ cup warm water, add 2 tbsp yeast, 2 tsp sugar and stir the mixture.
- Take 3 ¼ cup flour, ¾ cup cornmeal, 2 tsp salt in a bowl. Add the yeast mixture to the bowl along with 2 tbsp butter.
- Mix until it forms a dough and then kneads it on a flat surface covered with flour.
- Brush the dough and bowl with olive oil and let it rest for 1 hour under a cloth.
- Take 2 tbsp unsalted butter in a pan. Let it melt.
- Then add one chopped onion, 1 tsp salt, 1 tsp red pepper, 1 tsp oregano, 2 cloves of garlic, and sauté until golden brown.
- Add 1 tsp sugar, 1 can of crushed tomatoes to it and simmer until sauce thickens.
- When the dough has risen, cut it in half.
- Use a rolling pin to flatten one half into a circle about 2 inches wider than your deep-pan.
- Place the flattened-out dough on the oiled tray so that they cover the walls as well.
- Lay down about 10 slices of mozzarella cheese covering the entire base.
- Then put a layer of big chunks of your favorite sausage.
- Then apply a layer of the dense marinara you prepared beforehand.
- Bake at 420°F for 25 minutes.
Serve hot after garnishing with grated Parmesan cheese on top.
Pan Pizza or Deep Dish Pizza: Which One Is Best for You?
You can never go wrong with either of the choices. That’s why we recommend you to try them both before choosing your favorite.
If you’re a fan of traditional pizzas and would like to try something out of your aisle, but close, then pan-pizzas are your go-to.
But for someone who wants to go for something that’s loaded with marinara, cheese, and toppings, deep dish pizzas are going to be their best bet.
Lastly, it all comes down to personal preference. Game up your pizza-making skills and surprise your family and friend with your favorite pizza.
Up Next: Amazing pizza places in Yountville.