LloydPans Blog Posts

Happy National Pizza Month, pizzaiolos! It’s the best month of the year, and we can’t wait to see all of the amazing pies you create in October. We’ve been on the hunt for new tastes, trends and techniques from LloydPans customers. Join us in counting down some of our favorite inspirations.

Ah, breakfast — the most important meal of the day. At some point, we’ve all grabbed a piece of cold, leftover pizza for breakfast. But who says your customers can’t have a delicious, Italian culinary experience in the morning? After all, we have avocado toast and breakfast burritos. Why not try adding breakfast pizza to your repertoire?

We love our more than 12,000 social media followers, an engaging bunch full of pizza stories, idea sharing and community building. A few of our followers have slid into our DMs with some great customer service questions for Paul Tiffany, our resident technical expert. 

We spoke with Co-Executive Chef and Partner Ryan Pollnow for a two-part blog that took us deeper into daily life at Flour + Water Pizzeria, from culinary inspiration to our curiosity over an 800-degree wood burning oven imported from Italy. 

From flatbread to focaccia, cauliflower to canotto-style, the base of a pizza is just as important as fresh, unique toppers. The LloydPans innovation team scoured the U.S. trend circuit to see what dough trends are hot with pizzaiolos this year, and we’re impressed with the thought, skill and determination that it took for the doughs that made our list.

Pizza isn’t the only exciting thing rising in kitchens across the country. Pizza Today named its 2023 Rising Stars of the Pizza Industry, and we’re happy to report a few familiar faces on the list! We spoke to some of the LloydPans customers who made the cut about the honor and what pans they’re baking with currently.

At LloydPans, it’s our job to create the best pans available to help you effectively bake the most delicious, fun, customer-friendly pizzas in town. We love seeing the finished product, and while perusing your shared photos, stories and trends in the news, we found a few pizza themes that are taking off in the summer of 2023.

Innovation reigned at this year’s National Restaurant Association Show, and the LloydPans booth was hopping with the latest foodservice equipment, bakeware and pizza pans. More than 57,000 attendees were treated to interactive displays, the latest solutions for the foodservice industry and even mobile robot servers from the approximate 2,100 suppliers on the show floor.

U.S. Pizza Team Member Vittoria Trupiano has made quite the mark in the pizza industry at a young age. Paving her way with her own life path and a determination to inspire young women is just one of the many aspects we discussed in our LloydPans exclusive interview.

Nestled in Newberry, Mich., is Seder’s Pizza, the town’s original pizzeria and sandwich shop. Since Jo Tranchita took over the restaurant a couple of years ago, her goal was to keep tradition in place — with a twist. She’s taken employee creativity and mixed their new ideas with her own, creating a menu full of delicious grandma pizzas, rotating sandwiches and a love for competition. We spoke with Tranchita about how LloydPans has helped transform her business and how she approaches pizza making.