Deep pan crust is a thicker and wider pizza crust than the traditional thin crust.
It's known for its crispy, slightly chewy texture and its ability to hold a generous amount of toppings. This type of crust is often used in Chicago-style pizzas, which are characterized by their deep, rectangular pans and their high, overflowing toppings.
Deep pan crusts can be made in various ways, but they typically involve:
- A higher hydration dough: This means the dough contains more water, which results in a softer, more pliable crust.
- A longer rise time: This allows the gluten in the dough to develop, giving the crust a chewy texture.
- A deep, rectangular pan: This helps to create the signature deep dish shape and provides a larger surface area for toppings.
Here are some key characteristics of deep pan crust:
- Thick and sturdy: It can hold heavy toppings without collapsing.
- Crispy edges: The edges of the crust often get extra crispy due to the high heat of the oven.
- Chewy interior: The dough's texture is soft and chewy, contrasting nicely with the crispy edges.
Deep pan crusts are a great choice for:
- People who like a hearty, satisfying pizza: The thick crust and generous toppings make it a filling meal.
- Lovers of cheesy pizzas: The deep pan shape allows for a generous amount of cheese, creating a cheesy, gooey experience.
- Those who prefer a different kind of pizza: Deep pan crust offers a unique flavor and texture compared to thin crust.
