LloydPans Kitchenware 10 Inch by 14 Inch Detroit Style Pizza Pan - PSTK

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!

I’ve been making Detroit-style pizza at home for a while now, and this pan took it to the next level. The crust comes out perfectly crispy and caramelized on the edges every time, just like it should. Nothing sticks—seriously, cleanup is a breeze. The pan feels super solid and well-made, and you can tell it’s built to last. I also love that it’s made in the USA. If you’re into Detroit-style pizza and want restaurant-quality results at home, this is the pan to get.

If you are serious about baking, be it pizza, bread, cakes, or pies, LloydPans are the way to go! I recently purchased these Detroit pizza pans to get my Kid Rock on and make some Detroit-style pizza. I was originally going to go for a less expensive option, but decided to go with these instead because I could get them in time for the weekend, but I am SO glad I did! Most less expensive baking pans are pressed from a flat sheet of metal and have rounded corners and edges, which is OK, but for Detroit pizza I wanted clean, sharp edges to maximize the frico formation (that crispy, crunchy cheese on the outside edge of the pizza), and these pans fit that requirement. Rather than pressed, these pans are welded together, making them super sturdy and durable (you can use metal spatulas on them and they won't scratch). The coating they use on these (and their other pans) is a durable, non-stick coating that releases food easily even if its really baked on without getting all scratched up. The pans work really well for high heat applications (650 degrees for Detroit pizza) and don't buckle or twist at all when put into a hot pizza oven. They nest together nicely for easy storage as well. They do have lids available for these pans as well, and if you are going to use these pans in a gas or wood fired pizza oven I would highly recommend buying them as well. So, if you are looking to make top-notch Detroit pizza, these pans are going to get you there and keep you there for years to come!

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.

Creates a great crust, easy clean up.Arrived with a few scratches and dents in the coating but still works great.