Features:

  • 8 inch by 10 inch by 2.25 inch deep Detroit Style Pizza Pan Used by commercial pizzarias
  • Hard-Anodized; Permanent, Stick-Resistant Coating is PTFE Free; USA Made
  • No Pre-Seasoning Required or Recommended, Ready for Baking
  • Easy to bake with, easy to clean, easy to maintain
  • Heat safe to 700 degrees F
If you are even considering Detroit style pizza, get this pan!

Excellent quality that produces superior results to all other options, I highly recommend it! After a few trips to various Detroit style pizza shops, I had to try the style at home myself. I first tried with some smaller 9" round cake pans, and the pizza itself turned out good - but the pizza stuck to the bottom of the "non-stick" pans, and it was quite difficult to get them out with mostly squared off tools. I then moved on to rectangular cake pans that were also "non-stick" but had similar issues with sticking to the bottom and also found that the nearly vertical sides were less than ideal. Enter LloydPans. I held off from the investment in something that seemingly had a very specific use case, but honestly the results are so phenomenal compared to the alternatives I can't see making this style of pizza any other way. The size is perfect, I get either 6 or 8 slices which is great for my family dinners as well as the common size I like to make for dough balls. The quality of the pan is outstanding - It is very well made and could easily hold up to serious abuse in a commercial kitchen. The real game changer is the non-stick abilities of this pan. You can go ahead and try to burn a pizza in it, but it still won't stick. In addition, the gently sloped sides work to help extract the pizza easier but also form a good angle for the crust to pull away during baking. Overall, I'm very impressed and might even buy a second one to make two pizzas at once when I have friends over. The recipe I use is from Serious Eats - 300g KA Bread Flour 220g H2o 5g Yeast 9g Salt Bulk rise for 2hrs 550° for 17mins on middle rack in LloydPan 10x14

Homemade Red Top - Detroit style

I live in Metro Detroit and have many options for Detroit Style red tops - Cloverleaf, Buddy's, Louie's, Shield's are all a short drive. However, sometimes you just want to make one at home and this pan does the trick. I've made several in this pan as well as some other dishes too that slide right out. This is made in the U.S.A., welded at the seams. It's not blue steel like the originals from the auto factories but it does what it's supposed to and you don't have to season it. Edit: Since I bought this pan 2 1/2 years ago I've made dozens of pizzas with it. A little olive oil on the dough and it slips right out and gives you that perfect bottom crust - and to get the right "frico" edge (the browned cheese crust) find yourself a small Italian market with a deli counter that will slice Wisconsin Brick cheese for you. That makes all the difference. I bake it at 500 degrees for 11-12 minutes and it comes out like the pictures every time. Lay out the dough to the corners, add a layer of the brick cheese taking it past the edges so it touches the pan - it will melt down between the crust and pan to give you the buttery frico, bury your pepperoni and toppings if you want, add fresh mozzarella over that and then ladle or spoon your sauce in three stripes. I like to see the pepperoni so I don't bury it. This is a great pan that gives great results. I still give it 5 stars.

Deeeeetrreooooitttt Basketball..... PIZZA I mean

This is bomb. Moving from Detroit to Seattle was a shock. I kept trying to order a square pizza, I swear, I felt like the pizza places thought I was autistic. “Would you like us to cut your pizza into a square?” ... took a few months to realize that Deep dish pizza dosent exist. A year later the craving was too much and had to throw down on this pan. It was Lit. Worked much better than an aluminum pan. i recommend using 1/4 cup oil at minimum in the pan for authentic results

Won't cure Coronavirus, but will make being stuck at home better.

I like pizza. A lot. I've made it on the grill, on baking stones, in pans, in skillets, and in any one of my 3 outdoor ovens. But Detroit style pizza is not like any other pizza, and when you're craving your Buddy's fix, you need the right equipment. This pan might not be Blue Steel, but it's as close as you're going to come (and it's much easier to work with it). If you want to get that light, airy, thicker crust with the perfect crispy edge of melted cheese, this is definitely worth the investment. It seems to be fool proof - as every time I've used it over the last year, it's come out just perfect. Also, unlike my outdoor oven pizzas (which require a day or two for the dough to get just right), you can make a near perfect Detroit style pizza with just a couple of hours lead time. If you're on lockdown at home for the next few weeks, take the money you're saving eating out and invest in one of these beauties - you'll be glad you did.

Makes a great lasagna pan too!

Great Pan. I've made lasagna with this pan, and it turned out amazing. Crispier top with carmelized tomato sauce. No burnt lasagna pieces on the bottom (sauce on the bottoms before putting noodles. Ended up working better than my 9 x 13 Pyrex as a lasagna pan (I could fit more layers of sauce, noodles and ricotta spread than using my Pyrex). I've left a photo. The pan made a beautiful golden crust on the bottom. I could have made it crispy brown but opted out of doing. The Detroit Pizza Recipe by Kenji Lopez-Alt was my goto and worked out amazing with this pan.

Wonderful non-stick pan for Detroit style pizza

While I've only used my pan once, the experience was impressive. First off, my Detroit style pizza didn't stick at all. I gave it a quick wash with warm soapy water and dried it thoroughly before use, but otherwise only gave it a quick coating of butter before pressing my pizza dough in and had no problems removing the finished pizza after baking. So, not only did it provide for ease of use, but the pizza it produced as quite impressive. The crust was perfectly crispy as a Detroit style pizza should be, which was great to see since I didn't know how my dough recipe would work in this pan. I did notice a couple of really small chips in the coating on the rim of the pan, so I'll keep my eye on those with continued use to see if they rust. Otherwise, though, great pan that performed exactly as it should. I used a metal spatula to remove my finished pizza from the pan and just as LloydPans said, the use of a metal spatula didn't damage the pan at all. Great product, and I look forward to making more pizza's in this pan.

Commercial grade quality; perfect for pan pizza

Decades ago I worked at a pizza restaurant where the house specialty was what we called a Sicilian pan pizza, although it was really what is now called Detroit-style pan pizza. What they shared in common was a rectangular pizza with a very thick crust with lots of cheese that went to the edges of the pan topped with various toppings and the sauce on top. Back then we did not have nonstick pans, and the ones we used had to be coated with shortening and dusted with flour to minimize food sticking to the pan, which was still a huge headache. Fast forward to today. This Lloyd pizza pan is a pizza maker’s dream. This Lloyd pan is made of heavy anodized aluminum that has a permanent nonstick coating on it. The nonstick surface is advertised to never chip or flake off, and metal tools can be used with the pan. It is oven safe to 700 degrees. It has tall, sloped edges that are perfect for making Detroit-style pizza. Cheese baked at the edge of the pan has that perfect texture typical of Detroit pan pizza. I baked a pan pizza loaded with toppings in a 500 degree oven last night, and the pizza came out of the pan easily. Cleaning the pan was equally easy. This Lloyd pan is expensive, but what you are paying for is a commercial grade pizza pan that is metal tool safe with a permanent nonstick coating that can handle much higher temperatures than other nonstick pans. Unlike the similar steel pans one can buy, this Lloyd pan requires no seasoning. It is the ideal pan for making Detroit-styled pizza and is worth every penny.

MADE IN USA AND RESTAURANT QUALITY!

I bought this after watching a Food Wishes YouTube video. I've made 3 pizzas so far and all 3 release with ease and cleanup was a simple process of wiping off oil and washing with dish soap and a sponge. I've read some reviews saying the pan came with marks on them. The factory explains that these were designed for restaurant use in mind and no cook in a restaurant is complaining about a mark that doesn't effect performance. The thing that really makes me smile each time I've used it was that it was MADE IN THE USA! I'LL GLADLY PAY A FEW EXTRA BUCKS TO KEEP AMERICANS EMPLOYED. I plan on buying the Sicilian pan because it's perfect for my small convection oven. I plan on using both pans for more than pizza. The 10x14 should be great for roasting too.

Flawless

This pan works flawlessly and I cannot say enough good stuff about it. Some have complained that the edges are flawed and show poor workmanship. Wrong. Look at my picture. You will see beautiful welds. You will not see the non-stick material where the corners are because that's a part of the manufacturing process. The welding process burned the non-stick off. There's no way around that as it is applied when the metal is a flat sheet, before it is cut and before welding. It cannot be applied afterward. It has no bearing on how the pan performs and nothing sticks in the edges. The non-stick on the inside goes completely into the corners and there are no gaps. It's perfect. The pie was so easy to pop out after it cooled for 5 minutes. Nothing stuck. Nothing. Amazing. The steel is heavy and it heats very evenly. Throw down your oil, then your dough, and then your toppings. I bake mine at 425 for about 25 minutes and it's perfect. I know others go hotter but I've never liked my oven that hot. Take a look at my second picture and see the perfect cheese crispy edge. Wasn't burned, just perfect caramelization. This pan does fit in a RoccBox Pizza Oven but I have not used this yet because I've not perfected even heating with that oven. Not sure what it would do my precious Detroit pizzas. I'm sure I would have to turn it around several times as the back end of that oven gets much hotter than near the door. No fault of the pan. Yes, those are hamburger dill pickles on that pizza. Our favorite combo goes in this order: Extra sharp white cheddar and Monterey Jack pizza sauce, hamburger, bacon crumbles, onions, and then the hamburger dills. Just make sure you squeeze as much juice out of the pickles you can before cooking as it tend to make the pie watery and overly potent if you don't. Yes, pickles on pizza is a thing and they even curl up like pepperoni does but without the oil puddles. This is an amazing pan and I wish I had discovered it years ago. The welds are not a flaw, they are actually impressive in quality. Don't hesitate to buy it and do not listen to those who think it's flawed in some way.

Great pan for making Detroit style pizza

Great pan for making Detroit style pizza. I originally ordered a 10 x 14 pan and liked it so much I ordered two of these smaller pans so I could make the same amount of dough but have twice as much crust and corners since that is the best part of Detroit Style pizza. Crust crips up nicely, cheese carmelizes well and the pizza releases from the pan easily. Worth the money, I was using a cake pan and that works okay but the crust doesn't brown up as nicely and the cheese doesn't caramelize as well either and the pizza certainly wants to stick too. The coating on the Lloyds pan works well this might be what makes the pan expensive but it is worth the money as long as the coating holds up and it appears that it will without issue.

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