Finding a detroit pan at a reasonable price in Canada

[Dentifrice]

Hi,

I'm still a newbie in pizza making. My next try is a Detroit style pizza. Of course, I need a pan but the problem is, every pans I see on amazon or other sites (Lloyd mostly) are like $100+.

But I also saw a Sicilian pan from Lloyd for $50, which I'm ready to buy. It seems to be the exact same material. The only things that change are the dimensions (12x12 instead of 10x14). Fine for me but also, it's 1.5in deep instead of 2.5. That's where I'm not sure at all.

Am I limiting myself too much with 1.5in deep?

There is also this : USA Pans 9 x 13-Inch Aluminized Steel Rectangular Cake Pan with Americoat [ Anonymized URL Blocked ]

But IDK if it would be OK and if this can resist hight temperature of a pizza oven.

Any advices? Thanks

[nanometric]

Hi,

I'm still a newbie in pizza making. My next try is a Detroit style pizza. Of course, I need a pan but the problem is, every pans I see on amazon or other sites (Lloyd mostly) are like $100+.

But I also saw a Sicilian pan from Lloyd for $50, which I'm ready to buy. It seems to be the exact same material. The only things that change are the dimensions (12x12 instead of 10x14). Fine for me but also, it's 1.5in deep instead of 2.5. That's where I'm not sure at all.

Am I limiting myself too much with 1.5in deep?

There is also this : USA Pans 9 x 13-Inch Aluminized Steel Rectangular Cake Pan with Americoat [ Anonymized URL Blocked ]

But IDK if it would be OK and if this can resist hight temperature of a pizza oven.

Any advices? Thanks

What you want is a dark metal nonstick pan, sides at least 2" high. 1.5" sides can work, but it's not ideal. A Wilton pan such as "Wilton 2105-6060 Perfect Results Nonstick Oblong Cake Pan, 13 by 9 by 2-Inch" works well, just don't use metal utensils on the baking surface b/c it's relatively fragile.  Cast iron skillet also works very well if you don't require corners.

[Dentifrice]

Wow thank you guys

I just found the wilton pan for 9$ at my local Walmart

[Smokedham]

Wow thank you guys

I just found the wilton pan for 9$ at my local Walmart

lol

[podein]

Forget whatever you bought at WalMart. Real Detroit pizza needs to be cooked in a real seasoned steel pan. Go to www.equippers.com. 10X14 is $12.50. 8X10 is $12. Take your time and season them well. You will not be sorry.

[nanometric]

Forget whatever you bought at WalMart. Real Detroit pizza needs to be cooked in a real seasoned steel pan. Go to www.equippers.com. 10X14 is $12.50. 8X10 is $12. Take your time and season them well. You will not be sorry.

Dogma alert. Excellent DSP can be cooked in a wide variety of pans. I'd wager that the original developers of the style based their pan choice on considerations of price, availability, convenience, etc. and not after testing a bunch of different pans to see which one made the "best" DSP. Ah, for a time machine...  lol.

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For kicks: here's a funny post I ran across recently regarding what makes an "authentic" DSP pan:

"This pan is the correct material (steel.) It's the correct thickness (very thin sheet metal.) It (and only it) has the correct wire under the rim. (Look at the corners for that.) It has the correct folds that make up the corners. It has the correct finish."

[Timpanogos Slim]

Dogma alert. Excellent DSP can be cooked in a wide variety of pans. I'd wager that the original developers of the style based their pan choice on considerations of price, availability, convenience, etc. and not after testing a bunch of different pans to see which one made the "best" DSP. Ah, for a time machine...  lol.

I'm vaguely recalling watching some kind of documentary video where one of the guys claimed to have been among the first to make the style more or less stated that day 1 was an experiment to see if the 10x14 pan that was a cheap commodity in the rust belt as a drip pan and parts tray for automotive work would work reasonably well for a sicilian pizza?

[nanometric]

I'm vaguely recalling watching some kind of documentary video where one of the guys claimed to have been among the first to make the style more or less stated that day 1 was an experiment to see if the 10x14 pan that was a cheap commodity in the rust belt as a drip pan and parts tray for automotive work would work reasonably well for a sicilian pizza?

That makes a lot more sense than a quest for "the correct folds that make up the corners" lol.

[Timpanogos Slim]

That makes a lot more sense than a quest for "the correct folds that make up the corners" lol.

Up until 2014 or something the same company that had been supplying them to the automotive industry was still making and selling them. I heard/read the name but can't recall it, or recall where i heard it.

Lots and lots of metal fabrication companies can make that style of pan. I'm under the impression that the tooling isn't particularly difficult to get together.

I have the restaurant equippers 10x14 pans and they're good but i don't use them much because that's a lot of pizza for one guy. My wilton 11x7x1.5 works pretty well for it too.

There are at least 3 or 4 manufacturers currently selling them to the restaurant industry. Equippers seems to have the lowest price per unit that will sell them in small quantities to the general public, but for 1 pan the shipping charge is almost as much as the pan iirc.

[nanometric]

Great deal on 14 gauge HA aluminum pans:

https://chefequipment.com/products/american-metalcraft-detroit-style-pizza-pan-hard-coat-anodized-aluminum?variant=41303396548780

Wish I could order one of the 17 x 12 !!!