Pan Pizza: A Complete Guide to Making the Most of a Great Classic

Versatile, appreciated by all and perfect for high-flow services: pan pizza is an opportunity for catering professionals who want to expand their offering with a high-profitability reference.

From lunch breaks to happy hour, from quick meals to delivery, pan pizza adapts to a variety of formats and consumption times, maintaining high quality standards. It's no coincidence that it's once again become a staple on the menus of pizzerias, bakeries, and hybrid venues, thanks in part to the rediscovery of Roman-style pan pizza. crunchy on the outside and light on the inside.

In this article, we delve into everything you need to know about pan pizza: what it is, how to make it, and how to successfully introduce it to your restaurant, from technical basics to serving tips.

What is pan pizza: distinctive features

By definition, what distinguishes pan pizza is the cooking in a pan, usually rectangular, which gives the product a well-defined structure: crunchy base, honeycomb interior, developed edge. It should not be confused with pizza alla pala or the classic round pizza very thin and with a pronounced edge: the pan has its own identity, both technical and gastronomic.

One of the best known variants is the Roman-style pan pizza, which is characterised by a highly hydrated dough, a long leavening and a long cooking time which enhances crunchiness and lightness. This style has established itself for its ability to combine ease of management and high perceived value for the customer.

From an operational point of view, the pan allows for very flexible production, with pre-cooked bases ready to be finished and stuffed in just a few minutes. Alternatively, you can start from scratch, working with specially designed flour mixes for pan pizza, capable of ensuring consistent performance, maximum workability, and professional end results. Cooking is also suitable for high-volume settings, thanks to the use of different types of ovens.

How to Make Pan Pizza: Tips for Restaurateurs

As mentioned, pan pizza can be made in two distinct ways: using pre-baked bases or artisanal production. Let's look at both.

Working with pre-cooked bases

Increasingly widespread in high-traffic contexts and modern formats, the pre-cooked base solution offers concrete advantages, including time optimization, with the possibility of completing the pizza in just a few minutes; waste reduction, thanks to the high shelf life of the bases; and standardized product control, useful in contexts with staff turnover or multiple outlets.

Starting with pre-cooked bases means being able to focus on the creative part of the filling and presentation, maintaining a high level of quality perceived by the end customer.

Artisanal production “from scratch”

For those who want to stand out, making pan pizza from flour and dough allows for complete control over the product. This is a more complex process, but it better conveys the value of craftsmanship. The key elements to consider are:

1. High hydration: Pan pizza dough typically has a high water content. This results in a well-aired, soft, and light crumb, complemented by a crispy base thanks to the pan baking process.
   
2. Long leavening and maturationTo best develop structure, flavor, and digestibility, fermentation is often carried out over long periods of time, with controlled fermentation at a refrigerated temperature. This also allows for better organization of kitchen operations.
   
3. Choice of flourThis is a key step. For a professional pan pizza, you need flours with good strength (high W), excellent absorbency, and a balance between extensibility and toughness (a balanced P/L ratio). Specific mixes for pan pizza – already optimized for high hydration and long leavening – represent a guarantee of reliability.

Once the dough is ready, the rolling out phase must be managed carefully, respecting the structure developed during leavening. In general, it is important to avoid excessive manipulations that could compromise the final resultEach professional adopts their own precautions, but delicacy remains a valid principle for everyone.

Baking, usually done in an electric oven, can be adjusted based on the equipment available. The goal is to obtain a dry and crispy base. with a developed and fragrant edge. The choice of pan (aluminum, blue iron, non-stick) and the possible use of oil on the bottom can significantly influence the final result.

How to include it in the menu: formats, consumption occasions, strategies

Pan pizza lends itself to different formats and consumption occasions. It can be offered by the slice, by the slice or in mini format for aperitifs and tastings. The adjustable portioning makes it suitable for both counter service and table service.

From a commercial point of view, it is perfect for building a cross-product line: it can be combined with traditional pizza in the pizzeria, enrich the delicatessen counter, or become a protagonist in take-away contexts.

To successfully insert it into the menu, it is useful play on seasonal variations and particular themes (vegetarian, gourmet, regional), showcasing local ingredients and creative toppings. It can also become a communication driver, thanks to the opportunity to showcase the care taken in making the dough, the leavening techniques, and the choice of flours.

The Di Marco offer for pan pizza: flours and bases for professionals

Di Marco makes available to professionals a line dedicated to pan pizza, designed to meet the quality needs of the sector.

The flagship of this proposal is La Teglia, a flour developed to obtain a soft, light and well-honeycombed final product, capable of maintaining its crunchiness for a long time, also in take-away mode. The formulation combines type 0 wheat flour, rice flour, soy flour and dried sourdough, ensuring a optimal dough development both during leavening and baking.

To complete the offer, Di Marco also offers professional pre-cooked bases Inspired by the same quality standards: a format designed for counter service, regenerable in just a few minutes, ideal for those seeking the right balance between perceived craftsmanship and operational speed. A comprehensive approach, built around the real needs of those who work with pizza every day.

We hope we've given you some useful ideas. to enhance pan pizza in your offerIf you want to learn more or try Di Marco solutions, Contact us: we are ready to help you make the best choice.