LloydPans Kitchenware USA 硬质阳极氧化 25.4 厘米 x 35.56 厘米 底特律风格比萨平底锅 黑色 10 Inch by 14 Inch RCT-14926-PSTK
- 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
10X14 Inch Detroit Style Pizza Pan No Pre-Seasoning Required! Made in the USA. Our 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
|5 星 (0%)||0%|
|4 星 (0%)||0%|
|3 星 (0%)||0%|
|2 星 (0%)||0%|
|1 星 (0%)||0%|
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
Edit: Since I bought this pan 2 1/2 years ago I've made dozens of pizzas with it. A little olive oil on the dough and it slips right out and gives you that perfect bottom crust - and to get the right "frico" edge (the browned cheese crust) find yourself a small Italian market with a deli counter that will slice Wisconsin Brick cheese for you. That makes all the difference. I bake it at 500 degrees for 11-12 minutes and it comes out like the pictures every time. Lay out the dough to the corners, add a layer of the brick cheese taking it past the edges so it touches the pan - it will melt down between the crust and pan to give you the buttery frico, bury your pepperoni and toppings if you want, add fresh mozzarella over that and then ladle or spoon your sauce in three stripes. I like to see the pepperoni so I don't bury it. This is a great pan that gives great results. I still give it 5 stars.
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.