Tag Archives: baking

Lloyd Long Pan Pizza Review

lloyd long pizza pans

There are many different kinds of pizza. Different doughs. Different toppings. But they are always squares or circles, right? What about rectangles? Narrow ones. I’ve been baking long, skinny Sicilian pies with Lloyd long pizza pans now since the end of January and my only regret is that I didn’t order more.

I can’t remember now where I first saw the long pizza pan mentioned but I was instantly hooked. I love making Sicilian-style pies and friends and family love eating them. These are great for parties or large gatherings and offer a unique look and an easy way to cut and serve.

My one complaint about making traditional half sheet pan Sicilians at home is wrestling them out of the pan and slicing can sometimes be an ordeal. These long pans from Lloyd eliminate that nagging problem (more of an annoyance) and turn making Sicilian or Detroit pizza into even, dare I say, a weeknight dinner delight.

The pizzas typically slide easily out of the pan without too much effort and the size isn’t overwhelming or threatening to flop off the counter. If you’ve loaded on the cheese, then the effort of freeing the lacy, crispy edges is totally worth it. The skinny rectangle is then a breeze to cut up with a large knife, rocker, or pizza wheel.

The long pan pizza pan series comes in three sizes: 12, 18, or 27 inches. I went with the 18-inch one and two fit nicely in a home oven on a rack.

lloyd long pizza pans

You can order covers and cutting boards, too, if you want but I’ve found a standard kitchen block cutting board or wood pizza peel works fine for the 18-inch pies. The cover might come in handy for proofing but so far multiple sheets of plastic wrap and tea towels have worked fine for me.

The pans are solid aluminum and made in the US. These don’t feel cheap. They’ve been durable and easy to clean, so far. And I don’t baby my pans.

While some Lloyd pans are available for ordering on Amazon, these specialty pans were not. I ordered online direct from the company. The price of the pans is $23 for the 12 inch, $27 for the 18, and $38 for the 27, plus the cost of shipping.

Shipping was quick and the pans arrived in good shape and have held up well. I don’t regret paying a slight premium for a well-made, domestic product that delivers on exactly what it promises: high-performance results from an excellent pan.

These long pans are great for taking your pizza parties to the next level with a fun and unique shape without a gimmick. These long pizza pans from Lloyd Pans offer a new way to make great pizza.

Simple, Easy 5-Ingredient Homemade Dog Biscuits

simple, easy homemade dog biscuits

Why should the kids get all the home baked treats? With all the dog food recalls recently, it’s easy to forget that making simple, nutritious homemade dog biscuits for your furry friend is easy and usually involves just five or six pantry ingredients.

Why pay six, seven, eight dollars or more for organic, natural dog biscuits when you can make a batch of your own in less than a half hour that easily avoids preservatives, strange ingredients, fillers, and harmful chemicals?

These homemade dog biscuits are incredibly easy to make. If you have peanut butter and flour, you are mostly there. If not, it’s pretty adaptable. Continue Reading

February Pie Camp: Bad Cherry Pie

The whole point of this year-long exercise is to improve and get better at making pies so failure is to be expected, even encouraged. A brief guide to improvement: lots of research, lots of attempts with a focus on refining and trying different things, and lots of repetition once you find a good method.

So the process has multiple failures baked in. It does not however make the sting of belly-flopping on your face feel any better. Continue Reading

Everything You Need to Know About Pie Thickeners

Everything You Needed to Know about Pie Thickeners

Is there anything worse than cutting that first slice of pie and then watching the filling slowly slide out from under its cozy crust?

Like the chewy versus crispy cookie debate, the perfect slice of pie is also up for debate. For me, I like a pie, especially a classic fruit pie, to be slice-able and for the filling to hold its shape. Just is fine but not so much that it resembles soup. I want pie. I want a firm filling.

But how do we get that perfect slice? What’s the difference between each type of pie thickener? What about pectic? How do we choose the right thickener and the right amount for each pie?

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