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

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 the pizza immediately slid out with no problem. The pizza crust was crispy brown around the edges and bottom with perfect flecks of leopard tan, the cheese was perfectly melted and the onions were thoroughly cooked. I'm amazed that the first attempt at making pizza in this pan turned out to be correct, usually you have to go through the marks and mistakes a few times to set the correct cooking temperature depending on the cooking time. (PIZZ STONE IS NOT REQUIRED for the perfect pizza) Definitely money well spent if you want the perfect pizza. I used a pizza dough I made from scratch with cold fermentation 2 days ago when I was expecting this pan and used 55% hydration, I love thin crust pizza. I'll try a few other batter recipes with different hydration percentages to see what this pan can do. Very impressive for a first run on this pizza pan.