🍕 LloydPans Hard-Anodized 12 Inch Deep Dish Perforated Pizza Pan - Made in the USA Review

The absolute best pizza pan! Non-stick coating, the base gets crispy and the pizza comes out instantly. Easy to clean. You'll need a handle to get it out of the pizza oven, but tongs will do the trick. Pizza with deep plates is now very easy and without the hassle of cleaning. Thin crust, crispy pizza is good too.

What a fantastic frying pan! The pizzas are perfectly cooked. The crust on the bottom was crispy and the edges were nice. The recipes I've used called for buttering the pan, and I was very glad I did when the pizza showed up right away. Cleaning was very easy, just warm water and regular dish soap. Very happy with this purchase.

Chicago Deep Dish is one of my favorites especially Lou Malnatti or Zachary (Berkeley) and can't be found with us. My husband found Lou Malnatti's copy recipe online and uses this pan to make a wonderful deep dish pizza. The only question is how to cut it without scratching the pan. We use a flat wooden spatula to cut through the crust and then a silicone pizza/cake spatula to serve the slice. Easy to clean thanks to the non-stick coating. A nice crisp crust in a conventional oven when this pan

I live in a part of Arizona without the Chicago Uno Grill and wanted to try making their classic deep dish pizza. So buying the right frying pan was important. The first attempt was a complete success! Cooked evenly and crispy. A good buy!

Chicago Deep Dish is one of my favorite dishes especially Lou Malnatti or Zachary (Berkeley) and can't be found here. My husband found Lou Malnatti's copy recipe online and uses this pan to make a wonderful deep dish pizza. The only question is how to cut it without scratching the pan. We use a flat wooden spatula to cut through the crust and then a silicone pizza/cake spatula to serve the slice. Easy to clean thanks to the non-stick coating. A nice crisp crust in a conventional oven when this…

I've always had trouble getting the right crust using regular baking tins and cast iron pans, they don't usually 'cook' as thoroughly and stay a bit moist. The frying pan solves this problem. Ventilation holes at the bottom allow moisture to escape, ensuring perfect cooking and a crispy crust at the bottom of the crust. You just have to remember to put the pallet one level down on the shelf. As an extra tip, you can sprinkle some grated parmesan on top of the pan after buttering and before…

I got a LLOYDS PIZZA PAN today and first put some pizza dough in the pan, then the pizza sauce, then the grated mozzarella and a few thinly sliced onions on the cheese. Preheated the oven to 500 degrees and got an oven thermometer which confirmed the temperature was 500 degrees. Place the LLOYDS PERFORATED PIZZA PAN in a conventional gas oven on the top shelf and set the timer for 15 minutes. Took the pizza pan out on the nose after 15 minutes and used a wide spatula to get under the pizza and…