And deep dish pizzas are usually removed from the pan for serving.
If it’s baked in a PAN it’s NOT a Pizza. It’s a CASSEROLE. Whether you like it or not, no Pizza is baked in a CONTAINER.
Whether you like it or not, no Pizza is baked in a CONTAINER.
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That’s a good distinction.
Italians aren’t shoveling metal containers full of wet ingredients into their ovens. They’re putting in relatively thin disks of dough with toppings on top, and no container.
To me it’s a conservative thing to keep meaningful distinctions intact. Then the argument shifts to who has the responsibility to keep them intact—government or society. This is where American and European notions of conservatism may differ.
“Pan pizza
Pan pizza is a thin or thick pizza baked in a deep dish pan. The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan. Chicago and Detroit-style pizza may be considered a form of pan pizza. Pan pizza generally refers to the thin to thick style popularized by Pizza Hut in the 1960s.[1][2]”
https://en.m.wikipedia.org/wiki/Pan_pizza
“Casserole
For the form of protest, see cacerolazo.
A casserole (French: diminutive of casse, from Provençal cassa ‘pan’[1]) is a variety of a large, deep pan or bowl, typically with a glass lid, used for oven cooking a variety of dishes, as well as referring to the category of foods cooked inside it. Though the two share the same name, the pan itself is also commonly known as a “casserole dish” or “casserole pan”, whereas the food inside is usually distinguished as the “casserole”. The same pan is often used both for cooking and serving.”
https://en.m.wikipedia.org/wiki/Casserole
It’s Pizza. But feel free to make up your own definitions if it makes you feel better. Just don’t expect us to cosign your fantasy.