Quik-Disks: The Better Way to Bake Pizzas

Consistency, durability and performance. What more could you want from a pizza pan? LloydPans NSF-approved Quik-Disks replicate the baking action of screens without the associated headaches…like health department citations and cyclical replacement costs. Some of the biggest chains in the country are baking perfect pizza crusts with them, and we’ve heard they’re still performing like new after 15 years!

Quik-Disks or Pizza Screens?


Quik-Disks heat faster, bake faster and are consistent every time you bake a pizza.


Warping of pans is always a problem, but can be eliminated with a durable Quik-Disks. They stand up to the rigors of a fast-paced restaurant.


Quik-Disks in a landslide! No pre-seasoning and ready to go right out of the box!


Superior alternatives to pizza screens


No seasoning required and ready to go out of the box


Permanent finish will not chip, bake, flake, or peel off…ever


Size ranging from 6- to 20- inches in diameter

Recent News

Ask Paul: Is it Time to Replace My Pizza Screens

Paul Tiffany, our resident food and pan expert tackles your baking and pizza pan questions. Have a question for Paul, email us at sales@lloydpans.com

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

Baking and Pizza Pan Basics

Most bakeries, pizzerias and foodservice operations spend between hundreds of thousands of dollars and millions of dollars purchasing equipment to make their products. The goal is to have the best equipment that helps an operation improve efficiencies and product quality while decreasing costs.

With this type of investment in ovens, proofers, freezers and makeup equipment, it’s not surprising people focus their efforts on the big-ticket items …

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