I had to come back and find this thread since I now have ordered and tried my own Llloyd Pan. When I took it out of the box I felt a bit disappointed since it appeared to be a normal non-stick finish (but a bit heavier in construction). It is very obviously not the same as a Little Caesar's or Pizza Hut pan. But it has performed up to par so far, so I can't complain. If fact, I think I'd recommend them without any qualms.
Still, I feel a bit frustrated (actually more like amazed) in that I'm still unable to find pans that clearly exist in the thousands at pizzerias all over the country.
But I wanted to throw something else out as well.... I had the opportunity to take my pizza making on the road and make some pizzas at a friend's house. I brought my dough, my sauce, my cheese, my toppings, my pans. The only difference was the oven. Theirs was not as insulated as ours but only went up to 500, as opposed to my customary 550. But, for the first time ever, I burned the crust. I got it out before it was a complete disaster, but I learned something important. Their bottom burner was working way harder to keep their oven at 500 degree than mine did at 550.
But since then I've become acutely aware of the need to adapt whatever we learn/buy to our own environment (and, perhaps as importantly, to ourselves), and develop our own way.