 | |
| Type | Pizza |
|---|---|
| Place of origin | United States |
Pan pizza is apizza baked in a deep dish pan orsheet pan. Turin-style pizza,Italian tomato pie,Sicilian pizza,Chicago-style pizza, andDetroit-style pizza may be considered forms of pan pizza. Pan pizza also refers to the thick style popularized byPizza Hut in the 1960s.[1][2] The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan.
A notable early version of pan pizza is the "Pizza al Padellino" from the city ofTurin, in northern Italy, with historical references since the beginning of the 20th century.[3][4]
Dan and Frank Carney opened a pizza parlor inWichita, Kansas, which would later become Pizza Hut. At first, the brothers focused on a thin crust pizza which included cheese, pepperoni or sausage. The pizza parlor franchised into Pizza Hut in 1959 and added a thicker crust pan pizza.[5][6]
Other pizza companies also later included pan pizza. In 1989,Domino's introduced its deep dish or pan pizza. Its introduction followed market research showing that 40% of pizza customers preferred thick crusts. The new product launch cost approximately $25 million, of which $15 million was spent on new sheet metal pans with perforated bottoms.[7]
![Tony Gemignani's Capo's[8] Dillinger, 2014 World's Best Pan Pizza[9]](/mt/?noimg=&dark=on&url=http%3a%2f%2fen.wikipedia.org%2fwiki%2fFile%3aDillinger.JPG)
