The Lloyd's Pan makes so much damn pizza for two people! Fortunately it reheats really well. I wished I'd paid the extra $1 for the smaller size pan ![](https://f5s.blob.core.windows.net/web/legacy/images/forum/smile.gif)
My 2nd detroit a few months ago was much better than the first. No burning this time. I also added more yeast than the Kenji recipe I used and I liked it better.
Last night we made pizza in the oven using a Mario Batalli pan we bought years ago. Cast iron cooking surface with an enamel base. Fantastic pans. We have a couple of them and I'm glad because once he went rapey his cookware line went away. Heat the pan in the oven to 500. I made the dough on Saturday to let it ferment in the fridge overnight. Two more batches I'll let sit a couple of more days before. wrapping in seran wrap and freezing in a freezer bag. Pizza was very good, perfect texture on the crust. I forgot to get a side shot. Could have used a little more cheese but it was still demolished. The bubble was where I patched a hole![](https://f5s.blob.core.windows.net/web/legacy/images/forum/frown.gif)
Not pizza but found this as well - a lasagana I made a few months ago. Not fans of ricotta so omitted it but next time I might make a bechamel or maybe herb some cream cheese as a layer. Beef and italian sausage, home made sauce with hand crushed san marzanos. It was great.
![](https://uniim1.shutterfly.com/render/00-6eyzXHG2GoolOnjPNZvLRsaRexPgfmbEOy_Ikv3LmHm9JSwo1NzshG5H3TPScWC3UnDnu4gHHWpfyYq5WwzmNg?cn=THISLIFE&res=large&ts=1646675178)
![](https://uniim1.shutterfly.com/render/00-6eyzXHG2GoolOnjPNZvLRsaRexPgfmbEOy_Ikv3LmHmuYXbHDuesI75tTus-prV5rnHjCyIZu59oV2we_kMG9A?cn=THISLIFE&res=large&ts=1646675178)
![](https://f5s.blob.core.windows.net/web/legacy/images/forum/smile.gif)
My 2nd detroit a few months ago was much better than the first. No burning this time. I also added more yeast than the Kenji recipe I used and I liked it better.
Last night we made pizza in the oven using a Mario Batalli pan we bought years ago. Cast iron cooking surface with an enamel base. Fantastic pans. We have a couple of them and I'm glad because once he went rapey his cookware line went away. Heat the pan in the oven to 500. I made the dough on Saturday to let it ferment in the fridge overnight. Two more batches I'll let sit a couple of more days before. wrapping in seran wrap and freezing in a freezer bag. Pizza was very good, perfect texture on the crust. I forgot to get a side shot. Could have used a little more cheese but it was still demolished. The bubble was where I patched a hole
![](https://f5s.blob.core.windows.net/web/legacy/images/forum/frown.gif)
Not pizza but found this as well - a lasagana I made a few months ago. Not fans of ricotta so omitted it but next time I might make a bechamel or maybe herb some cream cheese as a layer. Beef and italian sausage, home made sauce with hand crushed san marzanos. It was great.
Staff - take out the trash.