Long Pizza Pans - For Double Frico Edge Squares
A few weeks back, I saw in Adam Kuban's Instagram Stories (he's the "OG pizza blogger" that I've posted about from time-to-time) that he had purchased some new pans from Lloyd's Pans that included a long/thin pan that had a pretty unique shape. I think...he then included a 'repost' (is that what we call them on Instagram?) of a story from TheKitchenWhisperer.Pizza where she was talking about how she was using similar pans. Here's one of her posts. And if you look at her feed, there are a bunch. This one appears to be when she first acquired the pans. Here's one of a full topped pie below:
Thanks to Adam's story - and the fact that he bought these long pans tooo - I first went and followed TheKitchenWhisperer.Pizza on Instagram...and *then* went to Lloyd's to look for pans. I have bought my "Chicago Thin" pans from Lloyd's - with their PSTK finish (Pre-Seasoned Tuff-Kote) and have been really happy with them. Here's a post from 2016 showing off my new (back then) circular pans. Peep this 'about us' page to learn more about Llyod's - who manufacturers their pans in Spokane, Washington.
It didn't take me long to find these "Long Pans" as Lloyd's Pans calls them. My brain goes right to thinking of a frico edge on two sides of EVERY piece - and that seems like it would be a crowd pleaser. Everytime I make my Detroit-style pizza, people glom-on to the frico edges/corners.
They call that out in the product description:
And, Nat and The Babe have been getting into bread baking. I think that these could be nice baguette pans, no? Either on their own or by stacking one on top of the other to make a quasi-dutch oven?
When these arrive, I'll put them through their paces. I'm thinking of a bake-off between my quarantine pizza (butter crust) and my more traditional Detroit-style pizza with pan lube.
Thanks to Adam's story - and the fact that he bought these long pans tooo - I first went and followed TheKitchenWhisperer.Pizza on Instagram...and *then* went to Lloyd's to look for pans. I have bought my "Chicago Thin" pans from Lloyd's - with their PSTK finish (Pre-Seasoned Tuff-Kote) and have been really happy with them. Here's a post from 2016 showing off my new (back then) circular pans. Peep this 'about us' page to learn more about Llyod's - who manufacturers their pans in Spokane, Washington.
It didn't take me long to find these "Long Pans" as Lloyd's Pans calls them. My brain goes right to thinking of a frico edge on two sides of EVERY piece - and that seems like it would be a crowd pleaser. Everytime I make my Detroit-style pizza, people glom-on to the frico edges/corners.
They call that out in the product description:
Ideally suited for mouth-watering Sicilian or Detroit style crust recipes, Long Pan Pizzas are meant to be shared with those whom you love.Lloyd's Pans sells three sizes: 12" x 4". 18" x 4". And 27" x 4". The 18's were the best fit for our oven.
And, Nat and The Babe have been getting into bread baking. I think that these could be nice baguette pans, no? Either on their own or by stacking one on top of the other to make a quasi-dutch oven?
When these arrive, I'll put them through their paces. I'm thinking of a bake-off between my quarantine pizza (butter crust) and my more traditional Detroit-style pizza with pan lube.
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