Lloyd Pans Straight Sided Pizza Pan 10 Inch by 1 Inch - PSTK

These pizza pans are a must buy if you are trying to recreate bar style pizza. Lloyds pans are high quality and come with care directions. Care for them well and they will last a long time. My number one tip for bar pizza is to grease the pan with a neutral oil, most restaurants use cottonseed oil but I find that corn oil is easier to find and the closest flavor profile to cottonseed oil. Lloyds pans have a thick bottom that ensures even distribution of heat when cooking the crust. The oil actually lightly fries the crust in the pan and the bottom crust comes out perfectly golden-brown even and crispy Second: use a blend of freshly grated white cheddar and Mozzarella. The blend should be 2/3 white cheddar to 1/3 mozzarella (don't use packaged grated it will not melt well because it is coated with an anti-clumping agent). This pan is amazing at creating laced-edges, make sure you layer that cheese on the edge of the dough where it meets the pan before adding the pizza sauce (this is key) Third: Buy at least 2 pans or you will regret it. I bought 2- 12inch ones and they are about medium sized pizzas ( pretty large for bar pies, great for feeding 2 people). Get the 10inch for small personal pizzas. The reason why I suggest getting 2 pans is because if you are going to put in all the work of making the dough, sauce and shredding cheese you should be getting 2 pizzas after all the work ( you deserve it! and you can experiment with flavors or freeze one for later)

Lloyd are great pans and I really withstand heat. Well I traditionally will use this pan for focaccias or for bar style pizza where you want to build fricco in the pan or just don't want to use a peel- it's really convenient. They say you can use metal in it but often if the pan has oil on it and you're not actively putting anything sticky on it it shouldn't have much resistance. Overall fantastic value and consistent high quality. Also I recommend about 500g-600g doughball depending on your preference.

I’ve been making homemade pizza for years, and this pan has instantly become my favorite piece of cookware. The first pizza I made in the Lloyd Pans 12 inch straight sided pan came out incredible. Perfectly crisp edges, an even bake, and honestly the best homemade pizza I’ve ever had. What surprised me most is how nothing sticks to this thing. Cheese that usually melts over the edge on other pans just lifts right off with zero effort. Cleanup is a quick wipe and rinse. No soaking, no scrubbing, and no babying the pan at all. It’s super low maintenance which I really appreciate. The only thing I regret is not buying two of these when they were on sale. If you make pizza at home even once in a while this pan is absolutely worth it. It's solid, reliable, and delivers amazing results every time.

Works as a farinata pan, does not warp. I use it to make farinata at 575°F (300°C)

The pan is quite good ... heavy and well made. But Amazon shipped it in an envelope, so of course it arrived in less than pristine condition. Hey Amazon ... you can't ship everything in an envelope!!!

This pan makes amazing pizza!! It's neither deep dish or thin crust it's right in the middle of the two Crust is crispy without being dry. Easy to clean, sturdy, light weight. The perfect size for a substanial pizza.

This is my 2nd LLoydPans - 10x14 Detroit previously. This 10" round is perfect for SSBP - and did the job perfectly in my first cooking. I uploaded a few photos of the pie. Great non-stick without the toxic non-stick worries (read up on their permanent process). Pie slid right out with barely a spatula. Cleaning a breeze - little soap, sponde, spatula to scrape tiny laced edge remains. Notice I also uploaded pics of "damage" to the pan. This is Amazon, not LLoydpans. It was merely wrapped in a bubble wrap package, so had several dings on the outside, and 1 indent on the inside. At first I was upset and about to return it, but when I think about it, these pans will eventually get to this "used" state, and I knew how tough they were. So I used it and it worked perfectly. Minor flaws will not affect your use. Sucks that they are there (listen up Amazon) but I'm happy with the product. Will buy again.

I bought a 12” Loyd pizza pan and liked it so much bought another one. Planning to buy a third. I can use it in the ooni up to 700 degrees. The high heat and low rim of the pan results is fast rising and cooking of the outer crust. To make sure the bottom of the pizza is browned enough, turn off the ooni when the top is very lightly brown, leave the pizza in the ooni for about 4-5 minutes. The bottom crust should be browned enough, the top and cheese is a little more toasted. This pan helps the perimeter crust rise quickly, it’s so soft, chewy and airy! This makes impressive pizzas using (75% hydration) in the ooni and also in the kitchen oven at 500 degrees.

Top quality

Great pan for Bar Pie pizza. Excellent service too.

I am very pleased with the first couple uses of this pan. I have worked in a bakery before so this feels like a real commercial quality pan - which was exactly what I was hoping for. The instructions for the pan should be read as it dives into care and how you are required to oil the pan prior to it's first use. These pans should not be machine washed and if you take care of them they should retain their non-stick properties for many uses.

Damaged on arrival. Very strong metal with chopping and scuffs, would have taken an absolute beating. Package wasn't ripped had to be packaged like this. Avoid.

It's a very nice pan and I haven't had anything stick on it.