Why Ordering The Deep Pan Pizza Is A Bad Idea

On the left: the box from a thin and crispy pizza. On the right: the box from a deep pan pizza. In this case, you don't need a kilojoule counter to work out which option will be more fattening.

As our takeaway pizza guide points out, you shouldn't eat more than two or three slices of any kind of pizza if you don't want to pork up. That said, choosing a less fatty crust option is also a good idea. And as for those extra-cheese-injected options, only a greedy cardiologist will thank you.


Comments

    But, but, more food, same price... deep pan all the way baby.

    If you're worried about kilojoules, you probably shouldn't have ordered a pizza ;)

    I see all the oil stayed in the thin pizza.

      +1 to that

    Ah, but which is the more delicious?

    It's interesting because I used to work at Pizza Hut years ago and from memory we put a lot more oil in the thin dough than we did in the thick - it was 15 years ago though so I might be wrong..

    wouldn't the thin and crispy be more fattening since less of the oil was left on the box?

    Thats of course assuming they use the same amount of oil. If you didn't, then there would be no point comparing the oil stains since you already know which one has more fat.

    You know what other pizza order looks like the box on the left?
    Vegetarian (yes, on deep pan), no garlic oil or cheese.

    That's my favourite, and granted, not a lot of people enjoy pizza without cheese. I'm not sure which of the omissions reduce that "oil stain cardboard" phenomenon (meat, oil, cheese) - or whether it's the lack of all three, but really, I only have pizza (& eat the entire thing in one sitting *gasp*) maybe twice a year, so even if it was swimming in grease, it wouldn't phase me.
    Order what you want, just don't order it everyday :)

    Yes, but the surface:volume ratio is different in both pizza. I think you'll find you will likely consume and equal amount if not, more fat, eating thin crust than thick crust as the thin crust pizza is treated the same and may have less fat but is less filling at the same time (i.e. because it has less dough).

    I lost weight from eating pizzas for a week compared to my Asian diet of rice + meat. D:

    I don't know about how much oil there is in a deep pan pizza but there is sure a lot on my hands :P

    As someone who works at a pizza store -- whilst I can't speak for ALL pizza stores -- I can tell you that our thin and crispy crust is MORE fattening. I will note though that it's unusual for our deep-pan pizzas to leave the box like the one in that photo unless a particularly greasy topping has also been chosen.

      Yeah, I always order Pan for myself, everyone else gets thin, and my box never, ever looks greasy like that.

      One greasy box isn't exactly compelling scientific evidence!

    Deep pan is less dense and allows more oil to soak through the dough into the box. Cheese is obviously the big one. You won't get much (if any) oil soaking into the box like that if you ordered just a base of either type because there simply isn't anywhere near that much oil in them.

    I'd like Gus to write a companion piece for this article, looking at the other side of the coin.

    It'd be short though, because it would read like this:

    Why Ordering The Deep Pan Pizza Is A Good Idea

    By Angus Kidman on July 21, 2011 at 2:00 PM

    Because its delicious

    Tagged: au diet food nutrition pizza

      If I wrote that, I would use the correct "it's" :)

        Y'know oddly enough, I realised as soon as I'd hit the submit button (in the milliseconds before the page disappeared and refreshed) that I'd missed the apostrophe.

        You can't complain too much though - my grammar is usually pretty good!

          Also, I missed a full stop at the end of the same sentence.

    Thin crust > thick crust. Greater topping:dough ratio.

      That topping:dough ratio is why I make pizza more than I order it.

    FYI - I worked at a pizza store for many years, that will for the purposes of this remain nameless.

    One batch of Pan Pizza dough - 350mL of Oil - 32 bases.
    One batch of Thin dough - 500mL of Oil - ~40 bases.

    The person who said the oil stays in the thin base wins the internet.

    They coat all the pans with oil using a brush, same oil, same brush, same amount. The rest is dry premix and water. Most thin pan stuff was ordered in and is worse than instore made dough, it's squished layers or butter and dough.

    Of course nobody seems to care about the half kilogram of cheese thrown on top. No no no the dough is the killer here.

    Where is the lifehack?

    Ridiculous comparison. It's about how much you eat.

    If you order a thin pizza you'll simply eat more of it to become full.

    From there you can analyze how much fat is in the pizza per 100gms.

    There's more oil in the thin & crispy pizza than the deep pan (for the same area). The thin & crispy being half as thin, means overall it might have less, but as it's more condensed it also holds the oil much better.

    I dont think the bottom of our pizza box has ever looked like that second pic and we order deep pan meaty pizzas somewhat regularly... Maybe it depends on the type of pizza and where you get it from rather then the amount of fat/oil in it.

    I currently work for a pizza company, and whilst I can't confirm whether or not the oil stays in the particular bases, I CAN confirm that the thin dough is made with up to 4 times the amount of oil.
    They are cooked slightly differently though, the Pan bases are cooked in about 50ml of oil in a pan, where as the thin bases are cooked on more of a 'tray' which is sprayed with cooking oil (for non-stick reasons).

    Also keep in mind that a Pan dough can weigh upwards of 400 grams whilst a thin pizza will weigh in at 200 grams.

    I think the moral of the story is - YOU'RE EATING ONE OF THE HEALTHIEST THINGS IN EXISTENCE...NOW CONTINUE DOING SO AND MAKE ME RICH!

    Had a Pizza Hut driver dump/lose his hat in the front yard. Next day, drop in the store (actually back door) and what do I see... someone smearing what looked liked lard, all over the inside of the deep pan trays. Wasn't an oil, more like a paste; light brown colour. Would've happened about 12 years ago.

    The universe's way of saying, "No more deep pan crap".

    Either one has nowhere near enough fat in it. Give the the good old Scottish deep fried pizza!

    Working at Dominos, I can let you know that no oil/fat/lard etc what so ever is used on thin pizza's. The dough is made in store from flour mix, water and yeast in store, and the pans are never oiled. (And yes, because of this sometimes they get stuck to the bottom)

    In comparison the classic and deep pan crusts both get a significant lathering of canola oil underneath the dough (perhaps the equivalent of two/three tablespoons) which is nearly all absorbed.

    Not sure about other companies...but this is definitely true for the one with the small boxes ;)

    http://www.dominos.com.au/pdf/nutritional/Nutritional_Information_Traditional_July_2011.pdf

    They are all almost identical. The thin and crispy base has more fat, less carbs, and slightly fewer kJ per slice than deep pan, but more kJ and fat per 100g. The classic crust and thin and crispy pizzas are identical in terms of kJ, the thin and crispy again having fewer carbs but more fat. All their pizzas are pretty good Re: Trans fats

    ThiN n crispy has 400 ml per 10kg and pan has 100 ml per 10kg . Most of the oil on pan is in the pan tray so it can crisp the out side.

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