[1][2] The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan.

A notable early version of pan pizza is the "Pizza al Padellino" from the city of Turin, in northern Italy, with historical references since the beginning of the 20th century.

At first, the brothers focused on a thin crust pizza which included cheese, pepperoni or sausage.

In 1989, Domino's introduced its deep dish or pan pizza.

Its introduction followed market research showing that 40% of pizza customers preferred thick crusts.