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LloydPans Kitchenware 10 inch by 14 inch by 2.5 inch Detroit Style Pizza Pan, Pre-Seasoned, Stick Resistant, Made in the USA
- Low Return Rate: 52% fewer returns than similar products
- Highly Rated: More than 90% 5 star reviews
- Popular Item: Popular with customers shopping for "detroit pizza pan"
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- 10 inch by 14 inch by 2.5 inch deep Detroit Style Pizza Pan Used by commercial pizzarias
- Hard-Anodized; Permanent, Easy Release Coating is PTFE Free; USA Made
- No Pre-Seasoning Required or Recommended, Ready for Baking Pizza
- Easy to bake with, easy to clean, easy to maintain
- Heat safe to 700 degrees F
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10X14 Inch Detroit Style Pizza Pan No Pre-Seasoning Required! Made in the USA. Our exclusive Dura-Kote finish is a permanent, non-toxic release coating that eliminates the need for any pre-seasoning and the hassle of maintaining seasoned pans. LloydPans Kitchenware pizza pans provide an easy release from the pan after baking, are metal utensil safe and are easy to clean. These commercial quality pans are the same that are used in Detroit Styel pizza restaurants and match size specifications of the original blue steel pans. Made in our US manufacturing plant from heavy duty anodized aluminum with DK finish, Detroit Style Pizza Pans from LloydPans will never rust, never need seasoning and will last for years. Dark coated pans tend to produce a little darker crust bake so you may need to adjust your temperature down or shorten your cooking time. Permanent, non-toxic stick resistant coating for easy release and cleanup. Double thick flat rim adds strength and long-lasting durability. Nesting - 76° angle allows nesting when empty, saving storage space
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In fact, Buddy's pizza is so good that I never even dreamed of trying to make anything like it at home. I just didn't think it was possible. But I recently came across an online recipe for Detroit-style pizza and it seemed totally legit. But according to the recipe, I needed a special Detroit-style pizza pan and this one by LloydPans is the one they recommended it. With the blessing of my wife, I took the plunge and ordered the pan. And yesterday, I attempted my first homemade Detroit pizza. Well, I'm happy to report that it couldn't have turned out any better.
The pizza came out of the oven looking, smelling, and tasting about as close to a Buddy's pizza as you could ever get. The crust was absolutely PERFECT and to die for. The edges had just the right amount of crisp to them and I know the pan was largely responsible for this. The bottom crust was the perfect amount of crispy, too. (FYI, to bake the pizza I put the pan on top of a pre-heated pizza stone in a 550-degree oven.) And getting the pizza out of the pan was incredibly easy. All I had to do was loosen the edges with a metal spatula and the pizza slid right out onto the cutting board!
Seriously, I've cooked a whole lot of pizzas at home over the years, both on the grill and in the oven, but this one was the absolute BEST one I've ever made. It was so good that I'm thinking of ordering another pan just so I can make two pizzas at once. Trust me, people: If you want to make a Detroit-style pizza at home, THIS is the pan you need. It's worth every penny and you will be forever grateful that you bought it. Just look at the pictures of my pizza! And watch the video I posted of the pizza cooking. You can hear the edges sizzling!
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
Bulk rise for 2hrs
550° for 17mins on middle rack in LloydPan 10x14
The pan made a beautiful golden crust on the bottom. I could have made it crispy brown but opted out of doing. The Detroit Pizza Recipe by Kenji Lopez-Alt was my goto and worked out amazing with this pan.