This culinary preparation refers to a style of pizza characterized by its thick, airy crust, often achieved through a high-hydration dough and a prolonged fermentation process. Typically baked in a pan, this method results in a base that is both crispy on the exterior and soft within. A common example is a pizza dough that undergoes a 24-hour cold fermentation, leading to enhanced flavor development and a lighter texture when baked in a greased pan.
The significance of this method lies in its ability to create a more substantial and flavorful pizza experience. The pan baking allows for even heat distribution, contributing to a uniformly cooked crust. Historically, similar techniques have been employed to develop a heartier, more satisfying pizza, particularly in regions where ingredients were scarce or the focus was on creating a filling meal.
