Pan pizza
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| Type | Pizza |
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| Place of origin | United States |
| Part of a series on |
| Pizza |
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Pan pizza is a thin or thick pizza baked in a deep dish pan. The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan. Chicago and Detroit-style pizza may be considered a form of pan pizza. Pan pizza generally refers to the thin to thick style popularized by Pizza Hut in the 1960s.[1][2]
History
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, and/or sausage. The pizza parlor franchised into Pizza Hut in 1959 and added a thicker crust pan pizza.[3][4]
Other pizza companies also later included pan pizza. In 1989, Domino's Pizza 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.[5]
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A gourmet pan pizza -
Detroit-style pizza
See also
References
- ^ Lopez, J. Kenji. "The Pizza Lab: Foolproof Pan Pizza". slice.seriouseats.com. Retrieved December 29, 2017.
- ^ Robert Spector (September 7, 2010). The Mom & Pop Store: True Stories from the Heart of America. Bloomsbury Publishing. pp. 225–. ISBN 978-0-8027-7911-3.
- ^ Andrew F. Smith (October 28, 2013). Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia. ABC-CLIO. pp. 679–. ISBN 978-1-61069-233-5.
- ^ Andrew F. Smith (December 2, 2011). Fast Food and Junk Food: An Encyclopedia of What We Love to Eat [2 volumes]: An Encyclopedia of What We Love to Eat. ABC-CLIO. pp. 555–. ISBN 978-0-313-39394-5.
- ^ Rick Telberg (May 15, 1989). "Domino's Pizza deep-dishes it out". Nation's Restaurant News.