Pan‑style pizza, often called Sicilian or focaccia‑style, originated in Southern Italy where thick, airy crusts were baked in oil‑greased pans. It became popular in American Italian restaurants for its hearty texture and ability to hold generous toppings.

In Sicily, the pan pizza (Sfincione) is topped with onions, anchovies, breadcrumbs, and strong cheese. In Rome, a similar style called Pizza al Taglio is baked in rectangular trays and sold by the slice with a wide range of toppings.

Authentic Sicilian pan pizza is usually served hot from the oven, cut into squares, and enjoyed with a drizzle of extra‑virgin olive oil and sometimes a sprinkle of oregano or fresh herbs.

Pan pizza is a staple for family gatherings, weekend meals, and street‑food festivals in Italy. Its generous size makes it ideal for sharing during holidays like Ferragosto or casual Friday night dinners.

Traditional ingredients include high‑gluten flour, San Marzano tomatoes, extra‑virgin olive oil, and fresh mozzarella or regional cheeses like pecorino. Substitutes such as bread flour, regular canned tomatoes, or low‑moisture mozzarella work but alter texture and flavor.

A crisp arugula salad with lemon vinaigrette, antipasto platters of cured meats, and a glass of Chianti or a light Italian white wine complement the rich, airy crust of pan pizza.

Italian‑American pizzerias adapted the traditional thick crust to larger rectangular pans, added a wider variety of toppings, and popularized the par‑bake technique to achieve a crisp bottom while keeping the interior fluffy.

Common errors include over‑kneading a high‑hydration dough, using too much sauce, skipping the oil coating on the pan, and not allowing the dough to rest long enough, all of which can lead to a dense or soggy crust.

An uncooked sauce preserves the bright, fresh flavor of San Marzano tomatoes and prevents excess moisture from soaking the crust. The high oven heat instantly cooks the sauce on the pizza, giving a balanced taste.

The YouTube channel Chef Zappi focuses on practical, no‑need home cooking techniques, especially Italian‑style breads and pizzas, delivering clear step‑by‑step tutorials for everyday home cooks.

Chef Zappi emphasizes minimal‑ingredient, high‑hydration doughs and the use of common pantry items, whereas many other channels rely on more complex starter methods or specialty equipment. His style is geared toward speed and accessibility.