Pan pizza is a pizza baked in a deep dish pan or sheet pan. Turin-style pizza, Italian tomato pie, Sicilian pizza, Chicago-style pizza and Detroit-style pizza may be considered forms of pan pizza. Pan pizza also refers to the thick style popularized by Pizza Hut in the 1960s.^[1][2] The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan.

A notable early version of pan pizza is the "Pizza al Padellino" from the city of Turin in Northern-Italy, with historical references since the beginning of the 20^th century.^[3][4]

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 or sausage. The pizza parlor franchised into Pizza Hut in 1959 and added a thicker crust pan pizza.^[5][6]

Other pizza companies also later included pan pizza. In 1989, Domino's 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.^[7]

• Tony Gemignani's Capo's^[8] Dillinger,
  2014 World's Best Pan Pizza^[9]
• Detroit-style pizza
• Sicilian pizza