Lloyd Pans Kitchenware 8 Inch by 10 Inch Detroit Style Pizza Pan - PSTK

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 9x13 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 10x14 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.

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!

This pan has become a staple in my cooking. It’s great for Detroit style pizzas, but also perfect for focaccia, lasagna, cinnastix, mac and cheese w/perfect edges, enchiladas, and much more! They also have a really great utilitarian/rugged look that I find appealing. Some pizza styles are difficult to truly replicate at home, such as NY style, because you need expensive speciality equipment (like a pizza oven that can hit 700+ degrees), but with just this pan and a standard oven you can meet or exceed the best pizzas Detroit has to offer (I lived in Michigan for awhile and have tried them all!). I have tried using a cast iron skillet and cake pans before in a pinch, and they just don’t compare. Here are some tips I’ve learned for the perfect Detroit pizza: Use freshly grated cheese (I like Wisconsin brick) for the perfect frico (dark edge). Some people say to cut cheese into small cubes but in my opinion it doesn’t come out as good. Be generous and load up those edges, dark doesn’t mean burned! Par-bake the dough for ~5 mins before adding the cheese. This gives you a more stable surface with a better texture, and less chance of flattening. Optionally, use a cast iron griddle. I use a Lodge 9.5 x 16.75 griddle (flat side) and it perfectly fits two 8 x 10 Lloyd pans. Preheat the griddle for at least 30 mins at 475-500 (I prefer 475) either on center or one level lower. The even heat will give you an amazing bottom crust. These pans are reasonably non-stick, but if you really want the perfect edges then I prefer a nice coating of light olive oil. Any oil will do (avocado is great for neutral), but light olive oil will impart a nice flavor without becoming cloying. I love these pans and am always looking for an excuse to use them! The lids aren’t essential, but they are nice to have, unfortunately the lids don’t come with the pans, which means for pan + lid you’re looking at ~$50-60, but it’s still worth it, these are very nice quality and are designed to handle heavy use.

These are sturdy pans, great for making Detroit style pizza. I've had made a ton of pizzas and wanted to try a deep dish. These work wonderfully. The tapered sides make it easy to pull your pizza out. I ended up ordering 2 of these for when I host happy hr. I use a little bit of olive oil to coat the bottom and edges and all my pies have come out in one piece without sticking. Great pans.

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.

Does it's job well, but I'm taking off 1 star because of its outrageous price tag, relative to what you get for the money. And it doesn't even come with a lid, which will cost you extra. So you are looking at $50, all in, if you want the pan and the lid. Preposterous. They need to drop the price by at least a third on both the pan and the lid IMO. If you can find a better alternative at a lower price, I'd suggest looking into that instead. But if you have more money than sense, it is a nice quality pan that functions as it should.

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.

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.