pan pizza
{{Short description|Pizza baked in a pan}}
{{Use mdy dates|date=December 2017}}
{{Infobox food
| name = Pan pizza
| image = Pizza pan.jpg
| image_size = 225px
| country = United States
| region =
| type = Pizza
| main_ingredient =
}}
Pan pizza is a pizza baked in a deep dish pan or sheet pan. Turin-style pizza, Italian tomato pie, Sicilian pizza, Greek pizza, Chicago-style pizza, and Detroit-style pizza may be considered forms of pan pizza. Pan pizza also refers to the thick style popularized by Pizza Hut in the 1960s.{{Cite web| title = Foolproof Pan Pizza |last1=López-Alt |first1=James Kenji |author1-link=J. Kenji López-Alt |website=The Pizza Lab |publisher=Serious Eats| access-date = 2017-12-29| url = http://slice.seriouseats.com/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html}}{{cite book|author=Robert Spector|title=The Mom & Pop Store: True Stories from the Heart of America|url=https://books.google.com/books?id=eqnjRKREOhIC&pg=PA225|date=7 September 2010|publisher=Bloomsbury Publishing|isbn=978-0-8027-7911-3|pages=225–}} The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan.
History
A notable early version of pan pizza is the "Pizza al Padellino" from the city of Turin, in northern Italy, with historical references since the beginning of the 20th century.{{Cite web |date=2023-05-03 |title=Padellini d'Italia unitevi! L'irresistibile ascesa della pizza nata a Torino |url=https://www.repubblica.it/il-gusto/dossier/pizza-una-storia-italiana/2023/05/03/news/padellini_ditalia_unitevi_lirresistibile_ascesa_della_pizza_nata_a_torino-398519793/ |access-date=2023-09-12 |website=la Repubblica |language=it}}{{Cite web |last=Canino |first=Francesco |date=2014-04-03 |title=Pizza al tegaminio: riscoperta della tradizione torinese |url=https://www.agrodolce.it/2014/04/03/torino-la-riscoperta-della-pizza-al-padellino/ |access-date=2023-09-12 |website=Agrodolce |language=it}}
Dan and Frank Carney opened a pizza parlor in Wichita, 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.{{cite book|author=Andrew F. Smith|title=Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia|url=https://books.google.com/books?id=o7gxBgAAQBAJ&pg=PA679|date=28 October 2013|publisher=ABC-CLIO|isbn=978-1-61069-233-5|pages=679–}}{{cite book|author=Andrew F. Smith|title=Fast Food and Junk Food: An Encyclopedia of What We Love to Eat [2 volumes]: An Encyclopedia of What We Love to Eat|url=https://books.google.com/books?id=Wq3tvL_uIHcC&pg=PA555|date=2 December 2011|publisher=ABC-CLIO|isbn=978-0-313-39394-5|pages=555–}}
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.{{cite news |title=Domino's Pizza deep-dishes it out |author=Rick Telberg |newspaper=Nation's Restaurant News |date=May 15, 1989 }}
File:Dillinger.JPG|Tony Gemignani's Capo's{{cite web |title=Capo's |url=https://www.cntraveler.com/restaurants/san-francisco/capos |website=Restaurant Review |publisher=Condé Nast Traveler |access-date=1 January 2022}} Dillinger,
2014 World's Best Pan Pizza{{cite web |last1=Olmsted |first1=Larry |title=San Francisco pizza master perfects deep dish |url=https://www.usatoday.com/story/travel/columnist/greatamericanbites/2017/03/09/capos-pizza-san-francisco/98635132/ |website=USA TODAY |access-date=1 January 2022 |date=March 9, 2017}}
File:Detroit-style pizza.jpg|Detroit-style pizza
See also
{{Portal|United States|Food}}
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