Lloyd Pans Kitchenware Grandma Style Pizza Pan 16 Inch by 12 Inch by 1 Inch - PSTK

Ordered this because I've been working on perfecting my in home pizza making skills with my dough and baking steel. I purchased this pan because I wanted to do a grandma/Sicilian type of pie one day and it did not disappoint. I don't know how other reviewers are saying it has sticking issues. It clearly tells you each time to apply a light coat of oil if you want to prevent sticking each time if you don't re-season your pan. I tend to re-season it after every use. Don't hesitate and order the pan now.

Excellent pan very durable

Excellent for making pizza.Bottom crust was crisp, but not burnt.

own other loyd pans. these are hands down the best pans for deep dish and grandma style pizzas. i own other pans but these seem to give a unique taste and the even cooking all the way around is second to none. more expensive than others but well worth it. also clean up is so easy. crust removes from pan very easily when removing a chicago style pizza using the 2 inch deep style pan. highly recommend.

I was a bit disappointed when I received this pan given that it costs over $50 with shipping. There was a scratch or two on outside of the pan where the coating was missing and the fit/finish isn't the most attractive. But the reviews were so good I had to give it a try. Let me also first say that I've been making home made pizzas for years with various results. I have an Uni pizza oven that when you get things just right, makes authentic Neapolitan style Pizza, but it's a lot of work, you literally have to turn the pizza every 15-20 seconds in an oven that gets up to 1000 degrees. So as I was really interested in how this pan would work as an alternative. I decided to try it first on my pellet smoker/grill. As I was preparing my pizza, I fired up my grill to 450 degrees. The pellet smoker only has open flame on one third of the actual grill, the other 2/3 are grates where you can smoke. My logic here was that a true wood fired oven has a flame in the rear but not directly beneath and I wasn't comfortable heating my brand new pizza pan over an open flame anyway. Once everything was ready, I put my pizza in the pan in my grill (again not over the flame, see the pics) and closed the lid and let it go for 10 minutes, then opened up, rotated it 1/2 turn so that the other side would be closer to the flame and let it go for another 10 minutes. This yielded probably one of the most perfect pizzas I have ever made. Every aspect of it was incredible. Nice thin crispy crust with lot of air bubbles and pockets, the dough was perfectly cooked, no doughy or uncooked areas like I've experienced even with the Uni. The taste was amazing. All I used was a store bought pre made pizza dough, some good jarred sauce (Rao's) and fresh Mozzarella and a bit of parmigiana. And easy! I was kicking out new pizzas ready to cook in maybe 5 minutes of prep time. I've made several pies already and each and every one is as consistent and delicious as the first. I was so impressed I just ordered another of these pans so I can try this out in my indoor oven and of course make multiple pies at once. I highly recommend this pan to anyone who wants to easily make great pizza at home.

Make an oven chamber that can cook raw dough with toppings. Leo Spizzirri on YouTube has a video where he explains that he does these things for successful grandma pizza bake. The Spizzirri video with this information is the Stromboli video or you can try and decipher my explanation here (it isn't hard but it is extraordinary)-1 - TURN CONVECTION OFF. Use simple radiant heat. Important. CONVECTION OFF. This makes it so the crust gets brown and the cheese stays white. The results will not be as good with convection turned on.2 - Make an oven chamber (pizza stone bottom 3rd, then a space and another pizza stone near the top making a spot for your pizza to sit on the bottom stone and have a roof with the other stone about 3 to 4 inches above the pizza.)3 - Preheat the oven/stones anywhere from about 425 to 500. 425 will need a longer cook, obviously, than 500; they both work well. Do a good 10-15 minute preheat; no more time is needed than that; I've even cooked on the stones the very minute the oven hit 500 and I got great results.4 - Use raw dough. Place in whatever pan you choose. These pizzas are cooked on a stone and in a pan; works great; try it.5 - Pile with whatever you like.6 - Place in oven and bake for around 15-20 mins. Could be less and could be more depending on how big you made the pizzas, etc. For me a normal grandma style pizza at 500 takes 15-17 minutes. I've cooked at 425 and it seems to take around 20 minutes for that style of pizza which is 600 grams of dough.Try it out. The important thing is the oven chamber. Get that right and you will never have raw dough covered in burnt cheese ever again. You will only ever have brown crust and white, melty cheese; perfect.The stones I use are these; they work great (a half sheet pan fits on them) -https://www.amazon.com/Emile-Henry-797618-Rectangular-Charcoal/dp/B07DDCZ94Z/ref=sr_1_35?dchild=1&keywords=pizza%2Bstone%2BEmile%2BHenry&qid=1632892694&sr=8-35&th=1

The size of the pizza pan is great, but the two unnecessary stickers placed on the back of the pan are impossible to remove. I tried EVERY method I could find to remove them, and while I was able to scratch off the paper part, the glue residue remains. I’m concerned about using this pan with glue on it and what will happen in the oven.