Pan (pizza style)
From Madison Pizza Wiki
"Pan" pizza is generally thicker crust and, basically, served in the pan it was cooked in. Famous variations on this style include the Chicago and Detroit pan styles. Pizza Hut has included a pan style pizza among their core offerings since at least the 1980s.
In Madison
- When Brown's Restaurant closed in March 1974, the newspaper reported that the place would become Rocky Rococo and put the words "pan pizza" in quotation marks[1].
- The founders of Rocky Rococo believed there was a market for "an especially thick pizza called pan-style, popular in Chicago where both were raised, but relatively unknown elsewhere". They chose Madison partly because its university had many students from Chicago, who would know it[2].
- The model was Garcia's Pizza in a Pan, in Champaign, Illinois, where Roger Brown had worked. It sold pan pizza by the slice[3].
- In 1978 Rocky Rococo offered its thick crust in regular or whole wheat[4].
Examples
- Rocky Rococo
- Pavlov's Pizza, which sold a pan pizza as well as thin crust[5].
- Itzza Pizza ("Deep Dish Pan").
See also
Notes
- ↑ LaBrasca, R. (1974, March 16). "Brown's Restaurant to Close Doors On 36 Years of Good Home Cookin'." The Capital Times. p. 9. Newspapers.com image 521389573.
- ↑ Martin, C. (1982, April 4). "Through pizza's thick and thin, Rocky Rococo Corp. pans out." Wisconsin State Journal. p. 32. Newspapers.com image 404415972.
- ↑ Kalk Derby, S. (2024, December 27). "Roger Brown sells his last restaurant after co-founding the company in 1974." Wisconsin State Journal. p. A1, A6. Newspapers.com images 1153404253, 1153404263.
- ↑ (1978, August 3). Rocky Rococo advertisement listing five restaurants. Wisconsin State Journal. p. 16. Newspapers.com image 400945917.
- ↑ Rath, J. (1991, May 18). Cheap Eats: Pagliais Pizza. The Capital Times. p. 33. Newspapers.com image 519954972.
