LloydPans Perforated Quik-Disk 12 Inch - PSTK

Update 2024: Still using daily, well seasoned now and just about bulletproof.Update: still going strong and is now my 'daily driver' so to speak, besides pizza it's great for crisping fries or tots. Now a bit brown with age, it's still easy to clean and non-stick. A great buy!So if you follow my reviews (if you don't, there's no reason to be dismayed at being in the 99% that don't) you'll know that a few weeks ago, my beloved Breville beast passed away after a particularly inspiring toast event. I promptly held a funeral and then bought what I thought was an identical model, and it is for the most part except it's sliiigghhtttlly smaller - none of the pizza pans I used in my old Breville fit any more! So I went back to Amazon and looked for a 10'' pizza pan and found this one, priced competitively. I've had it a few weeks now and I'm happy with it, it fits my new Breville, it works as designed and it's easy to clean. The only downside is that it's not very sturdy, in fact it would be easy to bend it in half like a taco if I scrubbed too hard while washing. Is that a problem? No, I use it just fine and I'm careful when I clean it. I'm satisfied and recommend it to anyone with a smaller Breville or other toaster oven, it's great for making/reheating pizza.

We love making our own pizza and it tastes better than any pizza we’ve ever bought. These make the perfect crust every time! I have double oven so I bought the 10 inch bc we can cook 4 pizzas at a time. We can all make an our favorite pizza and have plenty to share with one another. We all like a thinner crust but I sometimes make it a little thicker for my grandchildren. No matter what type of crust these pans are what you need! We’ve used them many times and they are easy to clean and still have no scratches. We hand clean and dry.

So I've been making pizza weekly for over 15 years. I've had the stones, all different styles of pans. I want a crisp crust and I cook with an electric stove and oven. This disc is amazing. At my house we are fussy about our cheese,toppings, and I use King Arthur pizza flour. I don't ever do Amazon reviews. However, I read a ton of them. I was convinced in buying this over a screen and I'm glad I did. I love what the one guy said if you buy quality you only cry once. I got the crisp crust that I wanted!! I had to shorten my bake time as I baked the pizza at 500. I put a little bit of Crisco on my fingertips and rubbed it around the disk. I rolled it out on parchment first and then flipped it onto the disk to avoid it going through the holes while it was soft and pliable. It also slid right off the pan onto another pan so I can cut it. I figured why cut it on the disk if I can cut it on my old pan. The disc is thin, but I expected it to be. It washed up really well with soap and water and I always dry the things that I want to keep in nice shape along with hand washing them. So if you are trying to decide, look no longer. This will give you the crisp crust you have longed for. I'm so thankful that I do read reviews and that people write them because I have no regrets. : )

Got it to minimize pieces of pizza falling to floor of oven when cooking it on the oven rack. It does the job. Suspect others may do as well for less money as I bought the first item that popped up.

Really good pizza cooking pan.

I bought these to use in my outdoor propane powered pizza oven (Halo Versa 16). I stretched the dough and then placed it on the tray and added the sauce and toppings. My pizza stone was heated to ~730 degrees Fahrenheit. As soon as I placed the tray on the stone it warped. Several places on the tray had my pizza lifted up off the stone and those places were not getting cooked evenly. I tried one where I took the pizza off the tray after about 2 minutes to finish the cook. But getting the pizza off the tray was a bit tricky since it was warped out of shape and not flat. The pizza peel ended up cutting a couple small holes in the bottom crust as I slid the peel under, that resulted in sauce and cheese flowing thru and onto the stone which was a mess to clean up. The next one I did the full cook on the tray. The pizza did not cook evenly on the bottom due to the warping of the tray. The non stick part of the tray does work good, my pizza did not stick to it at all. Maybe these are better suited for use in a home oven.

I absolutely love this 16 inch Lloyd Pans pizza screen. The photos are of the very first pizza that I made with it. I've made pizza for years, but this was the first one I made with the Lloyd pizza screen. As always when I test a new pizza pan, screen, or anything pizza, I make an ordinary cheese pizza. That is and will always be the baseline reference. The results were rather spectacular.The screen is made like the Lloyd pizza pans with their proprietary pre-seasoned tuff kote (PSTK). I've made 8 pizzas so far with it, and all have turned out great. While it is a 16 inch screen, you can also make smaller diameter pizzas on it, which I do often making 14 or 12 inch ones.Like their pans, this screen is durable, easy to clean, and dependable. It cleans effortlessly using just a soapy sponge. It is not a pizza pan! It is on the thin side, but it is sturdy. If you desire something with some heft to it, then you should get a pizza pan, not a screen. A screen is used to maximize oven temperature transfer to the bottom of the pizza dough, and this one does it in a great manner.There isn't much more that I can add on how well it works. Of course, you need to know how to make proper pizza dough and build a pizza skin before putting it on the screen, as the pizza screen can't do magic, but if you have that part down, this screen will deliver well baked pizzas. The proof is in the pictures.You can buy cheaper pizza screens, but in my opinion, you can't buy better. As my dad used to say, if you buy quality, you only cry once. To me, it's well worth the cost to know that I can reliably and consistently turn out quality pizzas. Highly recommended.