Bests & Worsts Reviews from Amazon

Excellent quality that produces superior results to all other options, I highly recommend it! After a few trips to various Detroit style pizza shops, I had to try the style at home myself. I first tried with some smaller 9" round cake pans, and the pizza itself turned out good - but the pizza stuck to the bottom of the "non-stick" pans, and it was quite difficult to get them out with mostly squared off tools. I then moved on to rectangular cake pans that were also "non-stick" but had similar issues with sticking to the bottom and also found that the nearly vertical sides were less than ideal. Enter LloydPans. I held off from the investment in something that seemingly had a very specific use case, but honestly the results are so phenomenal compared to the alternatives I can't see making this style of pizza any other way. The size is perfect, I get either 6 or 8 slices which is great for my family dinners as well as the common size I like to make for dough balls. The quality of the pan is outstanding - It is very well made and could easily hold up to serious abuse in a commercial kitchen. The real game changer is the non-stick abilities of this pan. You can go ahead and try to burn a pizza in it, but it still won't stick. In addition, the gently sloped sides work to help extract the pizza easier but also form a good angle for the crust to pull away during baking. Overall, I'm very impressed and might even buy a second one to make two pizzas at once when I have friends over. The recipe I use is from Serious Eats - 300g KA Bread Flour 220g H2o 5g Yeast 9g Salt Bulk rise for 2hrs 550° for 17mins on middle rack in LloydPan 10x14