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ckreef

Lloyd Pans - personal pan lunch pizza

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I got my new 7", stackable Lloyd personal pan pizza pans. Five of them. 

 

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Why 7" you ask? These were bought as to go pans to be used in my Primo Oval Jr Go setup. 

 

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Why stackable you ask? Stackable pans have a little over 1" of space between pans when stacked and the top pan acts as a cover for the pan below it. The idea is to make and stretch the dough in the pan the night before or the morning of. You then stack the pans and stick them in the refrigerator or cooler. When ready to cook you pull them out let everyone dress their own lunch pizza and throw them on the grill. 

 

@freddyjbbq let the tests begin this weekend. I have two dough recipes to try out to begin with. Can you go straight from the refrigerator to dressing then onto the grill or do you need to let them come to room temperature first? I want these to cook in 4-5 minutes. If I have 12 pans (6 sets of 2) I should be able to roll them through the grill in 30-40 minutes total time. To me that would be acceptable. Hopefully I can get this all figured out within the next few weeks. 

 

I'll posts my tests in this thread. 

 

Once figured out I'll get a head count for my sister's house and buy some more pans. That way I can take the oval Jr and pans to her house early this summer for vacation. 

 

 

 

 

 

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22 hours ago, ckreef said:

I got my new 7", stackable Lloyd personal pan pizza pans. Five of them. 

 

lpp1.thumb.jpg.dacfcc78dd429aa1da5465a61bfb4900.jpg

 

 

Why 7" you ask? These were bought as to go pans to be used in my Primo Oval Jr Go setup. 

 

lpp2.thumb.jpg.5094e3c7b37eee8ea2d90741c3c0d57c.jpg

 

 

Why stackable you ask? Stackable pans have a little over 1" of space between pans when stacked and the top pan acts as a cover for the pan below it. The idea is to make and stretch the dough in the pan the night before or the morning of. You then stack the pans and stick them in the refrigerator or cooler. When ready to cook you pull them out let everyone dress their own lunch pizza and throw them on the grill. 

 

@freddyjbbq let the tests begin this weekend. I have two dough recipes to try out to begin with. Can you go straight from the refrigerator to dressing then onto the grill or do you need to let them come to room temperature first? I want these to cook in 4-5 minutes. If I have 12 pans (6 sets of 2) I should be able to roll them through the grill in 30-40 minutes total time. To me that would be acceptable. Hopefully I can get this all figured out within the next few weeks. 

 

I'll posts my tests in this thread. 

 

Once figured out I'll get a head count for my sister's house and buy some more pans. That way I can take the oval Jr and pans to her house early this summer for vacation. 

 

 

 

 

 

 

Yessir! I like where this is going!! 

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1 hour ago, freddyjbbq said:

 

Yessir! I like where this is going!! 

 

The dough is kneeding away in the stand mixer as I type this. Will let it rise a couple of hours. Turn out some balls then proof a little while. Just before bed I'll stretch out the balls into the pans, stack them and into the refrigerator they go. It'll be personal pan pizzas for dinner tomorrow night unless they totally screw up. 

 

B)

 

 

 

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Before I went to work this morning I went into the refrigerator and took a peak at one of the doughs/pans. Looked good so far. Hopefully it'll still look good this evening and I don't screw up the cook. I'm really excited about all this. 

 

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Ran the first test last night with 4 pizzas. They all tasted good. It's a sound concept but the execution needs a little tweaking. 

 

Thursday night I mixed up the dough and let it rise until doubled. I made the balls and proofed them for about 30. Lastly I stretched the dough into the pans, stacked the pans, and put them in the refrigerator. 

 

Friday night they were cooked at 500*. The two on the right were pulled out of the refrigerator and let come to room temperature for about an hour. The two on the left (with green pepper) were pulled straight from the refrigerator just prior to dressing. 

 

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This was a new dough recipe. A copycat Pizza Hut recipe. It tasted good and was easy enough to work with. The very bottom of the crust had a nice crunch and the middle was still soft and moist. I'll probably make a slightly smaller batch next time. I also need to up the temperature and get a shorter cook time. Weather to let them come to temperature first or come straight from the refrigerator is still undecided. Will probably try again Sunday. 

 

 

 

 

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27 minutes ago, Golf Griller said:

Looking delicious. I'll take the pepperoni.

 

TY Golf Griller. For these first few tests I'm going to keep it simple until I have all the details worked out. I was a fan of the Supreme Personal Pan and look forward to the day I serve one up to myself. 

 

 

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42 minutes ago, shuley said:

Looks awesome.  I'm surprised you went with a pizza hit dough, as I feel your other dough recipes must be far superior. 

 

Possibly but this one had dry milk in it. Wanted to give it a try. It actually tasted really good. I made a 50/50 mixture of ghee/peanut oil for the bottom of the pan. I think next batch I'm also going to use that same mixture for the oil that goes into the dough. 

 

 

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4 hours ago, shuley said:

Is each one enough food for an adult?  It's hard to get a sense of scale. 

 

For size reference (if I'm not mistaken) Pizza Hut's personal pan pizza pans are 6".These pans are 7". I would say enough for a lunch but not quite enough for a dinner 

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I tried two more tests on Sunday. Lunch test was total disaster. We ate them but no way was I taking a picture. They were so ugly I was scared they would break the camera lense - LOL 

 

Shut the grill down and later in the day I reconfigured the setup. Gave it another try. Getting closer to perfection but not quite. I do have a few more tweaks I want to make and will try again next weekend at the latest. 

 

 

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