LloydPans Kitchenware 8 Inch by 10 Inch Detroit Style Pizza Pan - PSTK

I recently purchased the Lloydpans 10x14 Detroit Style Pizza Pan, and I must say, it has exceeded my expectations in every way. This pan is an absolute game-changer for anyone who loves making or enjoying authentic Detroit-style pizza.First and foremost, the quality of this pan is outstanding. It is made with heavy-duty, durable materials that feel substantial and long-lasting. The pan's construction ensures even heat distribution, resulting in a perfectly cooked crust every time. The non-stick surface is fantastic, making it incredibly easy to remove the pizza from the pan without any sticking or tearing.The size of the Lloydpans 10x14 Detroit Style Pizza Pan is ideal for creating those iconic square-shaped Detroit-style pizzas. It provides ample room for the dough to rise and develop that characteristic light and airy interior while maintaining a deliciously crispy exterior. The depth of the pan is just right, allowing for a generous amount of toppings and cheese without any spillover. This design feature ensures that every slice has a delightful crunch, enhancing the overall texture and taste of the pizza.Cleaning the Lloydpans Detroit Style Pizza Pan is a breeze. The non-stick surface makes it easy to wipe off any remnants of cheese or sauce, and the pan is also dishwasher safe, which is a convenient option for busy pizza lovers.Not only is this pan great for making delicious pizzas, but it is also versatile enough to be used for other baking purposes. I've used it for baking bread and even as a roasting pan, and it performs admirably in all applications.In summary, the Lloydpans 10x14 Detroit Style Pizza Pan is a must-have for anyone who wants to create authentic and delicious Detroit-style pizza at home. Its exceptional quality, perfect size, and unique design make it a standout choice. With this pan, you can achieve those crispy edges and incredible flavors that define this style of pizza. I wholeheartedly give it a 5 out of 5 rating and highly recommend it to any pizza enthusiast or home cook looking to elevate their pizza game.

I recently purchased the LloydPans 8x10 Detroit Style Pizza Pan, and it’s been a total game-changer for making authentic, crispy-edge Detroit-style pizza at home. If you’re a pizza lover like me, this pan is a must-have for your kitchen!Commercial-Grade Quality:This pan is clearly built to last, and it’s the same one used by professional pizzerias! The hard-anodized construction feels durable and heavy-duty, while the 2.25-inch depth is perfect for creating those signature thick, chewy crusts with crispy edges.No Pre-Seasoning Needed:One of the best things about this pan is that it’s ready to use right out of the box. Unlike cast iron or other metal pans that require seasoning, this one doesn’t. The stick-resistant coating works like a charm and is PTFE-free, so it’s healthier and more convenient.Easy to Use and Clean:I was pleasantly surprised at how easy this pan is to use. The pizza bakes evenly every time, and cleanup is a breeze. Even with gooey cheese and sauces, nothing sticks, and it takes just a quick rinse to get it clean again. Maintenance couldn’t be simpler.Heat Safe to 700°F:I’ve used this pan in a very hot oven, and it holds up perfectly. It can handle up to 700°F, which is ideal for achieving that crispy, caramelized cheese on the edges of your Detroit-style pizza.Made in the USA:Another major plus is that this pan is proudly made in the USA, so the quality and craftsmanship are top-notch.Overall, the LloydPans Detroit Style Pizza Pan delivers on everything it promises. If you’re serious about making restaurant-quality Detroit-style pizza at home, this pan is worth every penny. Highly recommend!

I just made a super delicious, cheesy, breakfast Foccacia / Detroit pizza hybrid with this pan! My husband and I were so happy to have this breakfast.I had a slight sickage issue, probably because I only used a little oilve oil on the botton and sides, and pushed the limit on cheesey frico edge. Like I put pieces of cheese right up to the edge. That's where it stuck here and there, but not too bad. When I gently dislodged the stuck bits with my offset spatula, it mostly popped away from the edge. The use of the offset spatula and a small metal spatula to pop it out onto the cooling rack, did no harm whatsoever to this tough little pan. No scratches at all. Worth it right there. Made in the USA. Triple worth it.I started with fermented dough in the fridge, took it out at 4:30 am, placed the dough in the olive oiled pan, and let it come to room temp while I went back to sleep.At 6:30, the dough was doubled. I gently moved it into the corners, grated some mozz, chopped a little sharp cheddar and meunster. I placed some of the cheese right on the edge, really pushing my luck with cheesey frico hopes and dreams. I added a small amount of mild tomato basil sauce in skinny racing stripes.Since it's super hot here in the Southwest, I cooked it out on the porch in our smart oven, set to 450, with the rack at the bottom position.After baking for about 15 to 18 minutes, the bread was puffed and fluffy looking, cheese was bubbly and caramelized, and we had a big lovely foccacia breakfast tomato bread. And the edge! All of my frico hopes and crispy edge dreams came true. I think I used too much dough, due to how tall it came out. But it was cooked all the way into the center. No gummy bits in the middle.I will scale the amount of dough down for pure Detroit style. But it was completely delicious. I'm making more dough as I write this, in betweem strength building stretch and folds.Cleanup was pretty easy with a soak of hot water, gently scraping the last of the stuck cheese with a sharp plastic spatula. Then I dried it and gave a very light coating of grape seed oil all around the edges, so I can keep building up the non stick quality of this pan.Long story short of this fascinating review is, get this pan. It's worth it. I'm trying not to spend, and trying to make stuff from scratch. Everything is so expensive now. This pan made it easy to have something homemeade and amazing, and after a few more pizzas pay for the pan, compared with store bought or takeout, it'll make affordable treats so easy to accomplish.Using another baking pan the other night, with basically the same method but way more oil, and that pizza stuck like crazy, prompted me to finally buy this pan. I'm really glad I did. So. Worth. it.Thank you Lloyd.