LloydPansStraight 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 crispySecond: 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)

This is the only way that I get pizza with a nicely browned crust on the bottom every time from my kitchen oven. One thing though: Although the instructions say you don't need to season them, to just wipe them with oil before the first use, I have found that the first pizza made with each pan (I have 2) had a faint taste of dish detergent on the bottom of the crust. I had washed and thoroughly rinsed the pans when I received them, then dried them and wiped them with oil. I think it would have been good to bake (i.e., season) them before use, which might have removed that taste. Subsequent pizzas had no dish detergent taste although I wash the pans with dish detergent after each use.

Great non stick pan! My first use was for a deep dish pizza. Made some homemade dough, added the toppings and voila, a very filling meal. This pan is a winner!!

The pan is slightly larger than the description. It barely fit as a replacement for the pan in my toaster oven. It hasn’t lasted as long as I would expect. It does hold a lot though and it worked for the time being.

Best pizza pans out there. I use them in my pizza oven all the time. These pans can handle +750 degrees for a couple minutes in my experience without warping. Some tips:- Hand wash right after use. Try to get any baked on grease of food off. Use a little soap and a sponge. dry and put away- Don't "season" the pan with oil before first use.-Using some oil in the pan when cooking pizza will guarantee easy removal and easier cleanup. Plus the crust will crisp nicely.-Don't cut the pizza in the pan. Remove the whole pizza from the pan, then slice.Just doing these things has kept my oldest pan looking like the newest.

Very high quality pan! Pizzas turn out perfectly and don't stick. They are nice and light and as long as you are careful, they should last forever. Distributes heat very well. Doesn't seem to be easy to scratch.

Quedan pizzas geniales con este molde. Nada se pega y ayudan al buen horneado, haciendo una buena base y permitiendo que la masa crezca por la distribución del calor. Realicé pizzas del tipo porteñas (argentinas) en este molde

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!