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Your cart is empty.Lloyd Pans 8x10 Detroit Style Pizza Pans with an imperceptible difference in pizza corners. See bake test photo. Our exclusive Pre Seasoned Tuff-Kote finish adds a release coating, eliminating the need for any pre-seasoning. 16 Gauge heavy duty hard anodized aluminum. Nesting capability which saves space when empty.
Charles Smith
Reviewed in the United States on March 14, 2025
Very good quality pan No More grocery store pants I'm buying these from now on just wish they were a little bigger
JLM
Reviewed in the United States on February 8, 2025
This is a good pan but it is a little small…..but it has no seams that could leak which makes this a better pan
Customer
Reviewed in the United States on January 19, 2025
Lighter than other pans but still solid build. The rounded corners are a nice touch. Find a good recipe that works for this size and you’re good to go.
CampBobette
Reviewed in the United States on April 4, 2025
Love this pan! I purchased the Lloyd's steel pizza pan a couple of years ago and am very pleased with it. Have been asked to teach a Focaccia class and was going to purchase a 2nd Lloyd's steel pan when I found this. Decided to give it a try as it was a bit more economical.The base of the focaccia and pizza actually browns up better in this aluminum pan than in the steel pan. BOTH are fabulous pans but I was really surprised how much better I like this pan.
Todd D.
Reviewed in the United States on April 24, 2025
These pans worked flawlessly. I made a couple Detroit style with West Coast flair and they worked perfectly. Both pizzas were focaccia inspired and I was able to achieve the “Frico” crust on both pizzas. For the home baker, the key to great success with the “Frico” crust is to par-bake your dough first. I set my oven to 500F for 8 minutes.I then added my cheese and other toppings, slapped those bad boys back in the oven for about 10 minute's at reduced heat of 475F. I have to be honest, when I pulled them from the oven and saw the dark cheese crust, I was worried that I was going to have a problem removing them from the pan.Well, I was proven wrong. After removing them from the oven and to a plate, they slid out with no problem. I was able to achieve the crispy cheesy sides. I also bought the lids to go with them and they fit perfectly. Perfect for when you’re proofing your dough. The pans cleaned up nicely to, that’s a plus.These pans are professional grade and they work great for the home baker, novice, intermediate, or pro level. I would highly recommend giving these pans a try. I won’t be going out or having pizza delivered anymore. Save my money and make it myself. The pics attached are the before and after. Enjoy!
Joshua Baakko
Reviewed in the United States on July 11, 2024
Noting others' reviews, and Llyod's instructions, I oiled my pan work olive oil before baking. Only one small single strip of cheese stuck, and was relatively easy to clean off.There's plenty of crusts out there, but I use one found on all recipes called no rise pizza dough. It worked wonders and my detroit pizza was AMAZING.
B A
Reviewed in the United States on December 4, 2024
Very nice product!
Mary Hatch
Reviewed in the United States on November 11, 2024
I used these for individual grandma pizza pies
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