Hand-tossed pizza and pan pizza are two popular takes on the Italian staple, but a few differences in preparation can completely alter the crust, which is often a pizza-lover's favorite part.
Dough Ingredients
Both hand-tossed and pan pizza use a standard yeast dough. Ingredients typically include flour, granulated yeast, warm water, salt and olive oil.
Hand-Tossed Dough Preparation
As the name implies, hand-tossed pizza dough is tossed in the air and caught by hand, or more specifically, by the backs of the chef's fists to avoid tearing. The tossing is repeated until the dough is the correct size and thickness. This method takes practice but produces a thin crust that's strong enough to hold the toppings. When the dough is done, it's topped with a thin layer of sauce and left to rest and rise for two to three hours before adding the toppings.
Pan Pizza Dough Preparation
Pan pizza dough takes much less finesse and athleticism than hand-tossed pizza. Slightly flattened dough balls are pressed into the bottom of cast iron skillets or heavy-duty cake pans. The pans are coated with a tablespoon or two of oil prevent sticking and help the dough develop a crisp crust. Pan pizza dough rises in the pan a second time before the chef adds sauce and toppings
