Using Lloyd pan - should I adjust cooking temp?

[Pirate99gs]

This is my first post. Was given a Lloyd pan for my birthday and am starting to play with it. I normally use the Kenji Alt Sicilian recipe, and usually have great success. In comparison to my old insulated half sheet pan. I’m noticing that bottom of the pizza is bros I guess faster and the top needs to go a bit longer. I’d like to have A bit more even cooking, what are you options? Should I drop the temp from 550, or keep  the temp and move the pan higher in the oven (usually using the bottom level). Any help is appreciated!

Pieter

[foreplease]

Welcome to the forum, Pieter. I think trying it at 500° for a few more minutes (2-4) would be a good thing to try first. I’d try that until the top is done to your liking and hope for the best with bottom color. If bottom is then darker than you would like, I’d suggest trying 525° as second trial. Hopefully the first change will take care of it.


If you need more help, a couple photos and details of your dough formula and what happens between the end of mixing and bake time would be helpful. Good luck.

[munselln8]

Hi Pirate,
I am also baking my sicilians in a Lloyd's pan (14" round...hoping for a square for Christmas :-) ) And I am baking mine at 450f for 20-25 minutes. Same temp and time I use for my Chi-style deep dish, Pizza hut DD clone, and foccacia bread recipes (both done in similar Lloyd's pans). I bake them on the middle rack...sometimes I use a stone, sometimes I don't...results still very similar. I hope that helps.
I feel like 500f or more is too HOT for this thick-breaded pizza. I would worry about the crust AND the top burning, or, if you pull it before the top is burnt then maybe some undercooked sausage or gummy dough, or whatever. At 450f everything seems to come out great after 20-25 minutes. Any lower than 450f and I worry that they bottom will not "fry" in the oil.
Hope this helps!

[foreplease]

Great post, munselln8. I yield to your experience and advice.

[I_got_an_itch....]

Hello all.... I use a Lloyd 12x12x1.5 inch for my Sicilian pies. They just come to the top of the pan after 2nd proof, fully dressed. 500g total dough weight. Hydration varies by the flour I'm using, but usually around 60%. I'm currently cooking at 725F. I can control top and bottom heat independently for even cooking. The temp of the top of the oven and the stone stay relatively the same. I'm not clocking the time, but after it is finished, the stone and oven temp are both down to 550F. The oven has been adjusted so the top is not getting hotter than the bottom at any point. I've tried everything between 350F and 725F. I really like the hotter bake much better. The pan is rated to 700F, but it never will realize that, the stone cools off fast from the pie. Never had any problem anyway. The bottom browns evenly. Never burned one yet, several hundred pies down. Took a few tries to get the top heat balanced to my bottom. Oven is an Effeuno Garatron. The inside is always cooked. Hotter oven temps don't equate to slower cooking interior, not in either of my ovens anyway.