I have bought a variety of lloyds pans. deep dish with lids. regular pans, regular pans with round holes and the new hex disk.
First, my oven is a counter top deck oven by Nemco with 2 decks, so I can cook 2 pizzas up to 19". One problem is I have no control over the heat from the top to change the cooking profile other than put a lid or cover over the pizza.
My oven cooks direct on the deck in 10 minutes at 500F. I am getting a good cook profile. nice bottom color and I would like a little more browning of the cheese but good bake.
The problem that I have and the reason I wanted to try the lloyds pans. I do not like to form pizza in flour or cornmeal. It is messy and I don't like the flour or cornmeal that is left on the pizza and left in the oven. The procedure does work well with lower hydration pizza but when the hydration goes above 62% it gets more difficult to deliver the pizza without using excess bench flour. that effects the product in a way I don't like. I know others will not agree with me.
I have cooked on parchment paper in my oven it is a good combination with my oven but I would like the lloyds pans to work but I am having problems.
The good of the pans is the nonstick really does work.
the problem is that it takes 14 to 15 minutes at 500F to cook. I am only getting a light brown on the bottom and over cooking the top. I personally like the very brown and caramelized top but not all agree. the pan with holes is a little better and the hex disk are a touch of more improvement. What does work in my oven is removing the pan at 10 min and finishing direct on the deck in 2 or 2.5 minutes more.
I am not so worried about today but I am thinking ahead to opening a pizzeria.
I would like the option of cooking in the pan. any suggestion?
Baker Pride makes a electric oven with control of top and bottom heat. Does any one have experience?