This is the real Sicilian pizza pan they use in pizzerias, made by Lloyd Pans in Spokane Valley, WA. Their exclusive Pre-Seasoned Tuff Kote (PSTK) finish adds a stick-resistant coating eliminating the need for any pre-seasoning. It’s non-toxic, metal utensil safe, PTFE free and permanent. It won’t flake, chip or peel. It’s easy to bake with, easy to clean and maintain. The 76-degree angle allows the pans to nest when empty, saving storage space. The double-thick flat rim also adds strength and long-lasting durability to this pan. Made of heavy-duty .063” thick aluminum which allows faster bake times than steel pans, these commercial-quality pans are made to last. It fits perfectly in standard home ovens.
- 76-degree angle allows for nesting for easy storage
- Made of .063" aluminum allowing faster baking time than steel pans.
- Double-thick flat rim also adds strength and long-lasting durability to pan
- Toxin free, PTFE free
- 16" x 12" x 1" deep
- Great for baking focaccia, roasting vegetables, cookies, etc
- FREE shipping via FedEx Ground
Grandma Vs Sicilian Pizza
This pan works great for two different variations of rectangular pan pizzas: Sicilian and Grandma. Sicilian uses more dough and is given time to proof once pressed into the pan, before baking. The result is a thick, puffy, bready base. On the other hand, Grandma pizza uses less dough and does not proof once pressed into the pan. It's thinner, crunchier, and often lightly topped with mozzarella, hand-crushed tomatoes, and garlic.