I got a Lloyd’s for a gift, it is an 18×12” 1” deep.
I’ve been playing around with around 900 g dough ball between 78 and 85% hydration and 12-16 oz cheese.
All the pizzas have been fine, really good, but I feel like the style this pan is best for is eluding me.
I have also played around with 300g flour, and much less cheese. Again, a fine pizza and crust, but I’m just not sure if I’m maximizing the capability of this pan.
So what are the recs for a grandma? I’m not adamant against par bake, but my oven gets very hot. Regularly temp a stone at 615-620.
Topping ratios?
by Scoop_9