I’ve been making grandma pizzas with a Lloyd pan for a bit now and they come out great except for some of the bottom not browning. It’s happened multiple times.
I bake at 450 with the rack one below the middle for about 18-20 minutes and I turn the pan halfway through.
by nickjg613
7 Comments
I set my Lloyd pan on a baking stone that has been preheated with the oven for a good 45 minutes to an hour or so. I think it helps me get a nice even crust.
consider a 10 min parbake. don’t be shy on the Olive Oil. i’ve had success at a lower temp, like 425.
Bake on preheated steel or stone on middle rack.
Are you proofing the dough in the pan? Using enough oil? Looks like some air is getting trapped and surface contact between dough and pan is uneven. It’s also darker than I would expect at 20 mins and 450 in the spots that are browning.
Preheat a baking steel to 550F (around 45 minutes) and place the pan onto the steel when baking.
probably a bubble: make sure to release any gas lurking under the dough before baking.
Pinch of diastatic malt, like 1.5% of total flour used
I disagree with a lot of the takes on here. I think the lack of browning is from a lack of contact with the pan. You’re likely getting air trapped under the dough during your panning process.
If you weren’t getting browning at all, if recommended malt or oil changes, but this isn’t that. You’re getting wildly inconsistent browning and the pattern of it suggests pan contact much more than anything to do with ingredients or additives.