You just need a metal deep, straight-sided rectangular baking pan. Certainly doesn’t have to be Lloyds.
good-good-dog
You can make a very good grandma or Sicilian in a regular baking sheet. That’s actually what I use for mine, even though I have access to Lloyd and use them for Detroits and South Shore Bar pizzas.
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You just need a metal deep, straight-sided rectangular baking pan. Certainly doesn’t have to be Lloyds.
You can make a very good grandma or Sicilian in a regular baking sheet. That’s actually what I use for mine, even though I have access to Lloyd and use them for Detroits and South Shore Bar pizzas.
Get a quality/hefty one. I don’t know what brands you have available. Here in the US, [Nordic Ware](https://www.nordicware.com/products/categories/half-sheet-pans/) is well regarded and used in a lot of professional kitchens.
Your best bet is to find out what baking sheets local professionals use and get one of those.
(Also, your pie looks great, so I’m not even sure you need a different pan.)
Look for a dark steel pan, I have seen non llyod pan alternatives called blue steel
Just a dark steel sheet pan.