Lloyd Pans Straight Sided Pizza Pan 12 Inch by 1 Inch - PSTK

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.

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)

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.

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 is a game-changer for making authentic South Shore-style bar pies! It delivers a perfectly crispy crust with a caramelized edge every time. Non-stick, easy to clean, and built to last—this is my second LloydPans pizza pan, and I wouldn’t use anything else. If you love bar pies, this is the pan to get!

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.

Since we were planning on using this pan in our outdoor pizza oven that is very hot, I was somewhat disappointed that it felt so light. However it worked out perfectly. Our pizza oven gets in the 800 degree range, we kept the temperature just under 700. It worked perfectly! With tons of toppings on it, dough cooked thoroughly (which is difficult when you put that much topping). And the toppings stayed in place. Unlike when using pizza peel and they fail all over the place. The cooked pizza had that nice golden-brown bottom. With the nice char marks on the crust. Delicious! PS, just ordered another pan.

They've worked so far. I use them to make "south shore bar style pizza" which I grew up on. I'm thinking about getting a slightly larger set too.

Great pan for Bar Pie pizza. Excellent service too.

Perfect for bar style pizza in a domestic oven. The instructions say they are pre-seasoned but my experience is that they perform a lot better after a high temp oil and bake. Expensive but worth it.

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.