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Author Topic: LLoyd Pans Bar Pizza  (Read 598 times)

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Offline HansB

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LLoyd Pans Bar Pizza
« on: September 08, 2021, 05:13:02 PM »
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Offline RHawthorne

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Re: LLoyd Pans Bar Pizza
« Reply #1 on: September 08, 2021, 08:03:36 PM »
Looks promising, but why do they only offer the 'shovel' pan in the 10" size? That's a bit annoying. And why would anybody want a pan for this style that's a whole inch deep? I don't get that.
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Offline nickyr

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Re: LLoyd Pans Bar Pizza
« Reply #2 on: September 08, 2021, 10:03:36 PM »
Oh nooo it looks so good but 10 inches is so tiny. I want 14 inches!

Offline dedede

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Re: LLoyd Pans Bar Pizza
« Reply #3 on: September 08, 2021, 10:09:07 PM »
Oh nooo it looks so good but 10 inches is so tiny. I want 14 inches!

This!!

Offline HansB

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Re: LLoyd Pans Bar Pizza
« Reply #4 on: September 08, 2021, 10:52:17 PM »
but why do they only offer the 'shovel' pan in the 10" size?

They most likely made the pan 10" because every South Shore Bar Pie shop serves only 10" pizza. Bar pie originated as a pizza to be eaten at the bar by one person.


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Offline nickyr

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Re: LLoyd Pans Bar Pizza
« Reply #5 on: September 09, 2021, 12:24:32 AM »
They most likely made the pan 10" because every South Shore Bar Pie shop serves only 10" pizza. Bar pie originated as a pizza to be eaten at the bar by one person.
I am not very educated about south shore bar style, but for that style you want a rim all the way around the pan, right? Itís a little thicker than something like Star Tavern, I think? For something as thin as Star Tavern, I think you need a bit more food than 10 inches!

Are there places other than Star Tavern that use pans shaped like this?

Offline HansB

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Re: LLoyd Pans Bar Pizza
« Reply #6 on: September 09, 2021, 04:08:31 AM »
I am not very educated about south shore bar style, but for that style you want a rim all the way around the pan, right? It’s a little thicker than something like Star Tavern, I think? For something as thin as Star Tavern, I think you need a bit more food than 10 inches!

Are there places other than Star Tavern that use pans shaped like this?

You're correct, Star Tavern originally used that style pan. I've been there a couple of times and do think they are larger than 10". Maybe Lloyd Pans will add a larger size later?
« Last Edit: September 09, 2021, 04:15:39 AM by HansB »
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Offline nickyr

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Re: LLoyd Pans Bar Pizza
« Reply #7 on: September 09, 2021, 09:52:31 AM »
You're correct, Star Tavern originally used that style pan. I've been there a couple of times and do think they are larger than 10". Maybe Lloyd Pans will add a larger size later?
Yeah I think their pizzas are about 14 inches. Hopefully they will!

Offline RHawthorne

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Re: LLoyd Pans Bar Pizza
« Reply #8 on: September 09, 2021, 12:14:16 PM »
They most likely made the pan 10" because every South Shore Bar Pie shop serves only 10" pizza. Bar pie originated as a pizza to be eaten at the bar by one person.
Okay, but if that's the case, why make a bar pizza pan in any other size?
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Offline waltertore

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Re: LLoyd Pans Bar Pizza
« Reply #9 on: September 09, 2021, 12:38:36 PM »
Why spend money on these pans?  Do like Star Tavern does.  Get a deep dish pan and simply cut it.   
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Offline nickyr

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Re: LLoyd Pans Bar Pizza
« Reply #10 on: September 09, 2021, 03:07:56 PM »
Why spend money on these pans?  Do like Star Tavern does.  Get a deep dish pan and simply cut it.
Because I live in an apartment and have no metal cutting tools and only want like 2 pans :-)

Offline HansB

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Re: LLoyd Pans Bar Pizza
« Reply #11 on: September 09, 2021, 03:16:41 PM »
Okay, but if that's the case, why make a bar pizza pan in any other size?

Your questions woud probably be best addressed to Lloyd Pans. [email protected]
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Offline waltertore

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Re: LLoyd Pans Bar Pizza
« Reply #12 on: September 09, 2021, 05:26:43 PM »
Because I live in an apartment and have no metal cutting tools and only want like 2 pans :-)

It would only cost a few bucks to take them to a machine shop.  Or better yet trade them for a pizza for the cuts  :)
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Offline paulrevere73

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Re: LLoyd Pans Bar Pizza
« Reply #13 on: September 15, 2021, 09:28:30 AM »
Look what just arrived at my office.... :)

I placed the order on the website (the day it was available 9/2 - Thanks to heads up from Hans).

My packing slip indicates that Lloyd shipped it 9-8-21 via FedEx Ground.

I guess I know what I'm making this weekend.

Thanks again for the heads up Hans..... much appreciated.

I also enjoyed your pics from Expo this year....very cool pics. Thanks for the share (and all your advice over the years) #truegiver

Ernie  :chef:
« Last Edit: September 15, 2021, 09:36:40 AM by Pete-zza »

Offline HansB

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Re: LLoyd Pans Bar Pizza
« Reply #14 on: September 15, 2021, 10:03:32 AM »
Why spend money on these pans?  Do like Star Tavern does.  Get a deep dish pan and simply cut it.

Convenience. I buy wooden spoons too. It's easier than simply cutting a tree branch and carving it myself...
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Online Quebert

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Re: LLoyd Pans Bar Pizza
« Reply #15 on: October 10, 2021, 06:28:33 PM »
I want to order one of these, 10"'s indeed small but I have a Roccbox coming in a  few days and I bet at it's lowest temp, with the flame shield I got a 10" like this would come out awesome. 
« Last Edit: October 10, 2021, 06:32:01 PM by Quebert »

Offline PizzaGarage

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Re: LLoyd Pans Bar Pizza
« Reply #16 on: October 13, 2021, 02:41:15 PM »
I'm not sure what the advantage is baking first in the pan then onto the deck, you can put on the deck then onto a screen or screen then deck.   The aluminum will just transfer the heat to the crust same as the deck will so outside of it being a cool looking device I don't see any advantage to the texture, time or bake of the crust....am I missing something?

Offline RHawthorne

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Re: LLoyd Pans Bar Pizza
« Reply #17 on: October 14, 2021, 02:03:18 AM »
I'm not sure what the advantage is baking first in the pan then onto the deck, you can put on the deck then onto a screen or screen then deck.   The aluminum will just transfer the heat to the crust same as the deck will so outside of it being a cool looking device I don't see any advantage to the texture, time or bake of the crust....am I missing something?
Bar pizzas of the type meant to be produced by these pans typically have a raised edge. That's something you can't really duplicate without a pan. Also- and I admit that I'm not really an expert on this style of pizza, and I'm just going on information I've gathered online- I believe that there are at least a few examples of pizzas made in this style that feature some sort of flavor imparted by oil used in the pan, which is something that really can't be replicated on a steel or a stone.
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Offline PizzaGarage

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Re: LLoyd Pans Bar Pizza
« Reply #18 on: October 14, 2021, 11:00:29 AM »
Interesting and the oil makes sense, I can't imagine what those decks look like would think they would be black with all the oil being directly placed on them. 

Offline Dasnyde4

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Re: LLoyd Pans Bar Pizza
« Reply #19 on: Yesterday at 03:25:31 PM »
Look what just arrived at my office.... :)

I placed the order on the website (the day it was available 9/2 - Thanks to heads up from Hans).

My packing slip indicates that Lloyd shipped it 9-8-21 via FedEx Ground.

I guess I know what I'm making this weekend.

Thanks again for the heads up Hans..... much appreciated.

I also enjoyed your pics from Expo this year....very cool pics. Thanks for the share (and all your advice over the years) #truegiver

Ernie  :chef:

This may sound like a dumb question but how do you use the shovel?  Does it go in the pan with the pizza on it and then get pulled out, or can you slide it in after the pizza has started to bake?

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