February

February 27, 2017

Ask Paul: Is it Time to Replace My Pizza Screens?

Hi Paul – I’m looking to improve the quality of my pizza crusts. We’re currently using pizza screens, but are considering upgrading to a solid or perforated pan. What’s the difference? – Tim, California First, thanks for the question! Second, you’re not alone in asking about the ideal surface to […]
February 22, 2017

Pizza Trends in 2017: What Consumers Want

Pizza consumption is on the upswing. Consumers are eating more pizza, and they are looking for more out of their pizzas than ever before. We hear it all the time as we speak with our consumers around the world about the latest pizza trends. It’s no longer just about making […]
February 15, 2017

What is Detroit-Style Pizza and Why is it so Popular?

Naming pizza styles after cities is a time-honored tradition. New York has a style, as does Chicago. Even St. Louis has its own pizza. However, these pizza styles are being eclipsed by the Motor City’s contribution to the pizza industry: Detroit-style pizzas. The popularity of Detroit-style pizza has made a […]
February 13, 2017

Ask Paul: What type of pizza pans should I buy? Aluminum, steel or blue steel?

Paul Tiffany, our resident food and pan expert tackles your questions about baking and pizza pans. Have a question for Paul, email us at sales@lloydpans.com Hi Paul – My pizzeria chain is currently using pizza pans that are nearing the end of their life-cycle. There are quite a few options […]
February 8, 2017

Beyond custom pans: How custom racks, stands and cabinets can increase efficiencies

Most bakers or pizza chefs have found themselves needing custom pans at one time or another. But what about rolling racks, stands and cabinets? These pieces of equipment are often taken for granted, but did you know some slight modifications and customizations can turn these bakery and restaurant staples into […]