LloydPans Kitchenware 8 by 10 inch Detroit Style Pizza Pan USA Made Hard-Anodized

I highly recommend it because it is of excellent quality and produces better results than any other option. br>br>After a few visits to various Detroit-style pizza joints, I felt compelled to try the style at home. I began by using some smaller 9" round cake pans, and the pizza turned out well - The pizza, on the other hand, clung to the bottom of the "non-stick" pan. With mostly squared-off tools, it was quite difficult to get them out of the "stick" pans. Then I moved on to rectangular cake pans, which were also "non-stick. " stick" but had similar problems sticking to the bottom and discovered that the nearly vertical sides were not ideal. br>br>LloydPans is now available. I was hesitant to invest in something with such a narrow application, but the results are so superior to the alternatives that I can't imagine making this style of pizza any other way. The size is ideal; I get either 6 or 8 slices, which is perfect for my family dinners and the standard size for dough balls. The pan's craftsmanship is exceptional - It's well-made and could easily withstand the rigors of commercial kitchen use. The non-traditional approach is the real game changer. This pan's ability to stick. Even if you try to cook a pizza in it, it will not stick. Furthermore, the gently slanted sides not only make it easier to remove the pizza, but they also create a good angle for the crust to pull away during baking. Overall, I'm very impressed, and I'm considering purchasing a second one so that I can make two pizzas at once when I have guests. br>br>I got the recipe from Serious Eats - br>br>300g KA Bread Flourbr>220g H2obr>5g Yeastbr>9g Saltbr>2hr bulk risebr>550° for 17 minutes on middle rack in LloydPan 10x14.

Yara NORTH

| Aug 19, 2021

I live in Metro Detroit, so I have a lot of options for red tops in the Detroit style. Cloverleaf, Buddy's, Louie's, and Shield's are all close by, but sometimes you just want to make one at home, and this pan is perfect for that. I've made a few in this pan, as well as a few other dishes that come out easily. This is a product of the United States of America. , with seams welded together. It isn't blue steel like the originals from the auto factories, but it gets the job done and doesn't require seasoning. br>br>Creative+ paraphrase: I've made dozens of pizzas with this pan since I bought it two and a half years ago. With a little olive oil on the dough, it easily peels away from the pan and forms the perfect bottom crust - Find a small Italian market with a deli counter that will slice Wisconsin Brick cheese for you to get the perfect "frico" edge (the browned cheese crust). That's the difference between success and failure. I put it in the oven for 11 minutes at 500 degrees. Lay out the dough to the corners, add a layer of brick cheese, pushing it past the edges so it touches the pan - 12 minutes and it always comes out looking like the pictures It will melt between the crust and the pan to create a buttery frico; bury your pepperoni and toppings if desired, top with fresh mozzarella, and then ladle or spoon your sauce in three stripes over the top. I don't bury the pepperoni because I enjoy seeing it. This pan is fantastic and produces excellent results. I'm still giving it five out of five stars.

Treasure FORSTER

| Oct 20, 2021

Pizza is one of my favorite foods. A lot. It's been cooked on the grill, on baking stones, in pans, skillets, and in any of my three outdoor ovens. However, Detroit style pizza is unlike any other, and you'll need the right tools to get your Buddy's fix. This pan isn't Blue Steel, but it's the closest you'll get (and it's a lot easier to use). This is well worth the investment if you want a light, airy, thicker crust with the perfect crispy edge of melted cheese. It appears to be error-free - Unlike my outdoor oven pizzas (which take a day or two to get just right), you can make a near perfect Detroit style pizza with just a couple of hours lead time if you're on lockdown at home for the next few weeks. You'll be glad you took the time to do so.

Paris Lawrence

| Dec 15, 2021

This is absolutely fantastic. It was a culture shock to relocate from Detroit to Seattle. I kept trying to order a square pizza, and I swear the pizza places mistook me for an autistic person. "Can we cut your pizza into squares for you?" ” . It took a few months for me to realize that deep dish pizza did not exist, but a year later the craving was too strong and I had to use this pan. It was a wonderful experience. This was far superior to using an aluminum pan. For authentic results, I suggest using at least 1/4 cup oil in the pan.

Araceli Ibarra

| Feb 05, 2021

Great job, Pan. I've used this pan to make lasagna before, and it's fantastic. With a carmelized tomato sauce on top, it's even crispier. There should be no burnt lasagna pieces on the bottom (sauce on the bottoms before putting the noodles on). It worked out better as a lasagna pan than my Pyrex 9 x 13 (I was able to fit more layers of sauce, noodles, and ricotta spread in it than I could in my Pyrex). I took a picture and left it. br>br>On the bottom of the pan, there was a lovely golden crust. I had the option of making it crispy brown but chose not to. Kenji Lopez's Detroit Pizza Recipe - Alt was my go-to option, and it worked out beautifully with this pan.

Vicente FRASER

| Jun 13, 2021