Crispy, chewy, and cheesy—pan pizza is having a moment

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Focaccia Bianca with Herb Oil. Reprinted with permission from Perfect Pan Pizza by Peter Reinhart, copyright © 2019. Photo credit: Johnny Autry. Published by Ten Speed Press, a division of Penguin Random House, Inc

For some pizza obsessives, an ideal pie might involve a wood-fired oven and an ultra-thin crust. But there’s a growing interest in pizza that’s baked in an oven and cut into thick, doughy squares. Sometimes there’s ample layer of golden-brown cheese that’s baked to the edge of the pan. 

Peter Reinhart is a baking expert and educator. He’s passionate about pan pizza in all its forms, from Detroit style to Sicilian squares to focaccia. He’s even written a how-to, called Perfect Pan Pizza.” 

The front cover of "Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]". Reprinted with permission from Perfect Pan Pizza by Peter Reinhart, copyright © 2019. Photo credit: Johnny Autry. Published by Ten Speed Press, a division of Penguin Random House, Inc
Credits

Host:
Evan Kleiman

Producers:
Nick Liao, Joseph Stone, Laryl Garcia