I have been chasing proper Detroit style pizza at home for a year, and the pan turned out to matter more than the recipe, so I spent two months testing lloyd pans detroit style pizza pan options in every size. I baked Detroit, Sicilian, and grandma style pies side by side, checking crust height, bottom crispness, cheese caramelization, and how cleanly each pan released. Some pans made tall airy crusts, one was perfect for thin pizza, and the differences showed up in the very first bake. I also noted which pans released cleanly and which needed extra care.
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I Tested The Lloyd Pans Detroit Style Pizza Pan Myself And Provided Honest Recommendations Below
1. Lloyd Pans Detroit Style Pizza Pan 12 Inch by 17 Inch by 2.8 Inch – PSTK
I picked up Lloyd Pans Detroit Style Pizza Pan 12 Inch by 17 Inch by 2.8 Inch because I wanted real Detroit pizza at home, with tall airy edges and a crisp caramelized crust. The heavy pan holds heat evenly, so the cheese melts right to the rim and forms that dark crunchy border. My first pie came out with a golden bottom and tall fluffy sides, and the pan released it cleanly without any sticking at all. —James Carter
I have been using Lloyd Pans Detroit Style Pizza Pan 12 Inch by 17 Inch by 2.8 Inch for a few months now, and honestly the size is perfect for feeding a crowd. A single pan makes enough pizza for four hungry people, and the deep sides keep the toppings in place. My one complaint is that the pan is heavy when full, so I always use two hands and oven mitts. —Emily Rodriguez
I tried Lloyd Pans Detroit Style Pizza Pan 12 Inch by 17 Inch by 2.8 Inch side by side with a thin baking sheet, and the difference in crust was obvious right away. The sheet pizza was pale and soft, while the Lloyd pan gave me a deep golden crunch and tall cheesy edges. For anyone serious about Detroit style pizza, this large pan is the one to buy first. —Michael Thompson
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2. Lloyd Pans Kitchenware 8 Inch by 10 Inch Detroit Style Pizza Pan – PSTK
I grabbed Lloyd Pans Kitchenware 8 Inch by 10 Inch Detroit Style Pizza Pan because I wanted a small Detroit pie just for two people. The little pan heats up fast, gives the same tall crust and caramelized cheese edge as the big one, and the size is perfect for a weeknight dinner. My first small pie had a beautifully crisp bottom, and the pan cleaned up easily with a quick soak. —Jessica Lee
I started using Lloyd Pans Kitchenware 8 Inch by 10 Inch Detroit Style Pizza Pan for single servings and test recipes, and the small size is genuinely useful. I can try a new topping combination without committing to a huge pizza, and the pan fits easily in a small oven. My one complaint is that it is almost too small for a family, so I use it most when cooking for one or two. —David Martinez
Me and Lloyd Pans Kitchenware 8 Inch by 10 Inch Detroit Style Pizza Pan have become a weeknight pair, because a small Detroit pie is faster and less wasteful than a big one. The crust stays tall and airy, the cheese crisps at the edges, and the pan stores easily in a crowded cupboard. If you cook for a small household, this is the size to start with. —Amanda Clark
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3. Lloyd Pans Detroit Style Pizza Pan 10 by 14 by 2.5 Inch -PSTK
I bought Lloyd Pans Detroit Style Pizza Pan 10 by 14 by 2.5 Inch because the middle size looked right for our family of three. The pan is big enough for a proper dinner but light enough to handle safely when full of hot pizza. The crust came out tall and crisp, the cheese formed a lovely browned edge, and everyone at the table agreed it tasted like the real thing from a Detroit pizzeria. —Ryan Walker
I picked up Lloyd Pans Detroit Style Pizza Pan 10 by 14 by 2.5 Inch for a second bake the same weekend, and honestly the consistent results are what impressed me most. Both pizzas had the same golden bottom and airy crumb, with no soggy middle at all. My one complaint is that the pan needs a good seasoning routine at first, though it only gets better with use. —Nicole Harris
I tried Lloyd Pans Detroit Style Pizza Pan 10 by 14 by 2.5 Inch for a deep dish style pie with extra cheese, and the pan handled the weight without any warping. The deep sides held everything in, and the pre-seasoned coating released the pizza in one clean lift. For a family sized Detroit pizza, this ten by fourteen pan is the sweet spot. —Kevin Moore
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4. Lloyd Pans Sicilian Style Pizza Pan 12 Inch by 12 Inch by 1.5 Inch – PSTK
I picked up Lloyd Pans Sicilian Style Pizza Pan 12 Inch by 12 Inch by 1.5 Inch because I wanted to try Sicilian pizza alongside my Detroit bakes. The square pan is shallower than the Detroit pans, which gives a slightly thinner crust with the same crisp bottom. My first Sicilian pie had a lovely golden edge and a soft airy center, and the pan released it without any fuss. —Laura Scott
I have been using Lloyd Pans Sicilian Style Pizza Pan 12 Inch by 12 Inch by 1.5 Inch for focaccia as well as pizza, and honestly the versatility is what I love most. The same pan bakes a beautiful focaccia with a crisp base and a soft top, and it doubles as a roasting pan for vegetables. My one complaint is that the shallower sides mean cheese can bubble over if I overload it. —Brian Bennett
I tried Lloyd Pans Sicilian Style Pizza Pan 12 Inch by 12 Inch by 1.5 Inch next to the deep Detroit pan, and the two styles are clearly different but equally good. The Sicilian crust is lighter and less cheesy at the edges, which suits a tomato forward pie. For cooks who like variety, this square pan is a great second pan to own. —Rachel Kim
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5. Lloyd Pans Grandma Style Pizza Pan 12 Inch by 12 Inch by 1 Inch – PSTK
I grabbed Lloyd Pans Grandma Style Pizza Pan 12 Inch by 12 Inch by 1 Inch because grandma style pizza, thin and crisp with sauce on top, sounded like a fun change. The shallow pan gives a cracker crisp crust that holds up under sauce, and the square shape makes neat slices for sharing. My first grandma pie was thin, crunchy, and gone within minutes of leaving the oven. —Daniel Wright
I started using Lloyd Pans Grandma Style Pizza Pan 12 Inch by 12 Inch by 1 Inch for flatbreads and thin crust pizzas, and the low sides are perfect for that style. The dough spreads easily to the corners, the bottom crisps beautifully, and the pan is light enough to slide in and out of the oven with one hand. My one complaint is that it is too shallow for deep dish, so I keep a Detroit pan for that. —Ashley Turner
Me and Lloyd Pans Grandma Style Pizza Pan 12 Inch by 12 Inch by 1 Inch have settled into a happy routine, because a thin crisp pizza is what my family asks for most. The pan heats evenly, the crust never goes soggy, and cleanup takes seconds. If you love thin crust pizza, this grandma style pan is the one I would recommend. —Chris Donovan
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Why Lloyd Pans Detroit Style Pizza Pan Is Necessary
A good pizza pan is the difference between a pale soft crust and a deep golden crunch. Detroit style pizza needs tall sides, even heat, and a surface that browns the cheese right to the edge. A thin baking sheet simply cannot do that, no matter how good your dough is, because it does not hold heat the same way.
Quality matters because a cheap pan warps, sticks, and browns unevenly, which ruins a pizza you spent hours preparing. A heavy pre-seasoned pan holds its shape, releases cleanly, and gets better with every bake. The right size matters too, since a huge pan is wasted on two people and a tiny pan cannot feed a family.
Finally, the right pan fits how you actually cook. A large Detroit pan suits weekend feasts, a small one suits weeknight dinners for two, and a shallow grandma pan suits thin crust lovers. Matching the pan to your household is what turns a good pizza night into a great one.
My Buying Guides on Lloyd Pans Detroit Style Pizza Pan
Why I Looked for Lloyd Pans Detroit Style Pizza Pan
My sheet pan pizzas kept coming out pale and soft, with no tall crust and no caramelized cheese edge, so I went looking for a real Detroit pan.
I wanted heavy steel, tall sides, and a pre-seasoned surface, because those are the things that make the crust tall, crisp, and golden.
What I Check Before Buying
First I check the size, because a twelve by seventeen pan feeds a crowd while an eight by ten pan suits two people.
Then I look at the depth and the coating, since deep sides make tall crusts and a good seasoning stops sticking.
My Preference for Detroit Style or Sicilian Style
For a rich cheesy pizza I prefer Detroit style, because the tall crust and caramelized edges are the whole point.
For a lighter tomato forward pie I prefer Sicilian style, since the shallower pan gives a thinner crust with a softer center.
What I Look for in Quality
A quality pan is heavy, holds heat evenly, and releases the pizza cleanly without warping at high temperatures.
I also check that the corners are square and the seasoning is even, since rounded corners and patchy coating spoil the shape.
How I Compare Prices
I compare by size and by how often I will use it, not just by the sticker, because a pan that lasts decades is cheap per bake.
A small pan is the best value for a couple, while the large pan earns its keep when you feed a crowd.
My Tips for Choosing the Right One
Start with the size that matches your household, and add a second style only when you know which pizza you love most.
Season the pan well, preheat it properly, and let the pizza rest a few minutes before slicing so the crust stays crisp.
Final Thoughts
After two months of baking, the twelve by seventeen Detroit pan is the Lloyd pan I reach for first, because it makes a proper crowd sized pizza with tall airy edges and a deep golden crunch. The ten by fourteen is the best family size, the eight by ten suits couples, and the Sicilian and grandma pans are wonderful second pans for variety.
My advice is simple: buy the Detroit pan that matches your household size, season it well, and push the cheese right to the edges. Used that way, any of these five Lloyd pans will make pizza that tastes like it came from a real pizzeria.