Panpan Pizza

The pizzas at Panpan are built in deep rectangular pans, yielding the thick crusts, airy centers, and crispy caramelized cheese edges characteristic of Detroit style. Founders Camille, Alexis, and Quentin brought this specific American regional format to Rue d'Aboukir, creating one of the few spots in the 2nd arrondissement fully committed to the square pie. The dough is fermented for 48 hours before it hits the oven, resulting in a base that holds up under heavy ingredients without turning dense. Inside, the dining room is kept strictly minimalist, a sharp physical contrast to the heavy, messy nature of the food. You sit at clean, stylish tables where the focus remains entirely on the metal pans landing in front of you. The menu is built for group eating. You can order by the slice to pass different recipes around the table, or commit to a few whole pies to share. There are eight variations in total, mixing Italo-American standards with French twists. The kitchen turns out a classic pepperoni alongside the Jambon-Beurre – a direct translation of the staple French sandwich into a thick-crust pizza. Other pans come loaded with fried chicken and barbecue sauce on the Tennessee, or Paris mushrooms and black garlic on the vegetarian Mush. Fresh salads are kept on hand to cut through the weight of the dough and cheese. When the main plates are cleared, the kitchen sends out caramel sundaes and thick cookies baked directly in the same metal pizza pans.