Deals 😀 Lloyd Pans Kitchenware LloydPans Kitchenware 10 By 14 Inch Detroit Style Pizza Pan USA Made Hard-Anodiz 🤩

8 reviews for Deals 😀 Lloyd Pans Kitchenware LloydPans Kitchenware 10 By 14 Inch Detroit Style Pizza Pan USA Made Hard-Anodiz 🤩

1. 

   Rated 5 out of 5

   Tim M – February 17, 2021

   I have been making pizza for years. NY street pizza style, grandma Sicilian style, chewy & thick style, and crispy & thin cracker style. Over the past couple months, I’ve tried to land an authentic Detroit style pizza several times and it has always fallen short of the mark.I did a lot of research on the dough formulations, sauce variations, cheeses used, toppings, and how to load them in proper order. All the pizzas were very good, but not really Detroit style. I was able to achieve decently crispy bottoms, with airy and light crusts. However, none hit right on the mark, especially when it came to that signature Detroit style caramelized cheese crust edge.I’ve used 9×13 inch cake pans, 8 and 9 inch round cake pans, half and quarter sheet cake pans, cast iron skillets, and brownie pans. Nothing really landed that signature Detroit pizza crust and caramelized cheese edge. I wondered if a particular kind of pan could really make that big of a difference. The only way to find it is to use one, so I ordered it. It’s not a cheap pan for sure. But it was the pan that I needed to use and find out.I made a batch of dough for the pan upon it’s arrival. For those doing research, I determined that a 545 gram, or about 19.25 ounce dough batch is what is needed for this 10×14 inch pan, and I used 75% hydration. That’s a higher hydration than typical pizza dough, but what gives Detroit pizza that focaccia bread kind of crust.The cheese, sauce, and topping preference are up to you, but I do have a couple suggestion about cheese. Don’t use any pre-shredded cheeses. The cellulose or starch powder used to keep the shreds separate will burn and turn black before the pizza is baked properly. A 500F degree oven will have no mercy on the powder coated cheese.Another suggestion is that if you cannot get brick cheese, that using muenster or Monterey Jack in a blend with mozzarella will give a good flavor, stretch, and bite. Most importantly, it’s the inclusion of either of those softer and more fatty cheeses that is especially important in getting that cheese crust around the edge. I’ve taken to using a mix of sliced and hand shredded cheese when topping the dough. I find that taking some muenster cheese slices, cutting them into four equal strips, then putting them around the edge of the dough so that they touch the side, ensures that I get that signature cheese crust as it melts and fries in between the side of the pan and dough.However you decide to do it, ensure that a good amount of the muenster or Jack cheese (if not using brick) get layered right to the edge of the dough so that its making contact with the sides of the pan. A softer and higher fat cheese like one of those two (I prefer to use muenster), will give that signature dark, caramelized, cheese crust of a Detroit style pizza. Also, don’t skimp on the cheese. I use either 12 or 16 ounces of cheese, depending on whether it’s just going to be a cheese pizza (16 ounces of cheese), or a pizza with other toppings (12 ounces of cheese). I know it sounds like a lot, but 16 ounces of cheese works out to 2 ounces of cheese per slice for a cheese pizza, and about 1.5 ounces on a pizza with other toppings, so it’s not really that extravagant.There are plenty of places online to learn about Detroit style pizza dough formulations, sauces, cheeses and such. Read them, learn about it, and experiment to find what you like best. But most importantly, get this pan, because achieving that signature caramelized cheese crust around the edge of the pizza is what it’s all about, and this pan makes it effortless.This pan is pretty much maintenance free. It doesn’t require seasoning of any kind like a steel pan would, since this one is anodized aluminum. Its easy release finish works exactly as it should. I use metal tools when baking with it to break the crusty cheese from the sides of the pan, and to remove it to a cooling rack once free, and they create no issues. The pan cleans effortlessly with some hot water and a nylon soapy scrubby thing of your choice. Follow the instructions that come with the pan for prep and care, and you’ll be good to go.After making my first pizza in this pan, I liked it so much, that I ordered a second once so that I can make two at a time. Sometimes, eight slices just isn’t going to be enough. The pans are not cheap, but if you want to make an authentic Detroit pizza, it’s what you need. Needless to say, I have no problem finding folks to hang at my place for some beverages and Detroit style pizza. It’s a great pan that makes great Detroit pizza.

2. 

   Rated 5 out of 5

   Kindle Customer – October 14, 2022

   Lloyds Pans have the best designs, sturdy quality, and stick resistant coating. Great Detroit style pan. Made sturdy like the original – I swear I could drive a truck over this. Upgraded with a superior stick resistant anti scratch coating. Important for the detroit style burnt cheese. With a thin coat of shortening, the crust and cheese are crisp, the pizza slides out easy, and you could almost clean it out with a paper towel. No seasoning necessary. Love this pan!

3. 

   Rated 4 out of 5

   AlexSuperFire – October 17, 2022

   It’s non-stick but some burnt edges when making Detroit pizza are going to stick and it’s somewhat of a pain to clean off (you can’t use an abrasive sponge). The burned stuff kind of stains it too after a couple uses. But that’s with every nonstick pan I’ve used. Also, it’s not going to come perfect. There are areas where it’s not anodized on the edges of the rime. I bought two pans at different times and it’s in the same spot, so it’s simply part of the manufacturing process. Even the seams are very industrially melded together as shown in some photos others have posted. It gets the job done though, just don’t expect Le Creuset perfection if you are buying this for beauty. If you’re fine with stains and imperfections on a product that does what it’s supposed to do, you should be good.

4. 

   Rated 5 out of 5

   Jeffrey Myers – November 2, 2022

   Great highly recommend. as a chef I use this all the time for all different things easy to clean isn’t like other products that scratch it rust. Thank you for making such a great product well worth the price been A chef for 40 years what else can I say.

5. 

   Rated 4 out of 5

   Amazon Customer – November 25, 2022

   Used other pans before but this one does the trick?

6. 

   Rated 4 out of 5

   TLC – November 29, 2022

   Great pan! My wife and I have been wanting to attempt Detroit pizza for awhile now. We finally decided to research it and decided we needed the pan to do it right.This is our first LloydPans pan, but probably won’t be our last. It is a very well made pan.It’s not the cheapest, but one pays for quality and, it’s made in the USA. Besides, the pizza is so great, it’ll surely pay for itself in no time.We made the J. Kenji López-Alt version and it was fan-tas-tic!!Highly recommend this pan and that pizza!!

7. 

   Rated 5 out of 5

   Gary M. Titus – December 1, 2022

   Great pan! I will be purchasing 2 more! This pan is what you want if you are making Detroit style pizzas! Your pizzas will slide right out of this pan, providing you used some cooking all in the pan prior to placing your dough. The only thing you have to do is take a butter knife and lightly cut around all the edges. Oh and don’t worry your pan can take this abuse and won’t scratch. Well mine didn’t so far. I made 6 pizzas in this so far. The pan will have black marks around the sides etc, but it’s easy to clean with hot water and the soft side of a brillo pad. We love our Lloyd pan!

8. 

   Rated 5 out of 5

   John in MO – December 3, 2022

   Great pan and I love that it is American made. I’m new to making Detroit style pizza but this pan made it foolproof. I’ve been lightly oiling the pan before I put the dough in and every pizza has popped right out – whole and crispy.