Interviews

We caught up with Josh to hear about his experience at the festival, his approach to high-volume, quick-paced pizza and how LloydPans played a role.

Few bakers have inspired the artisan bread movement quite like Maurizio Leo, founder of The Perfect Loaf. We caught up with Maurizio to talk about his bread-baking journey, the role of our high-performing pans and what continues to drive his love of the craft.

Leo, from Cerrone’s Brick Oven Pizzeria’s, shares what it took to prepare for the big stage, why his dough game had to evolve and how he balances culinary creativity with time-honored technique.

In part 2 of our interview, we dig into Ososky’s winning strategy, chat about LloydPans and hear what’s potentially next for DTown’s ever-evolving menu.

We caught up with Ososky to talk about competition strategy, his partnership with LloydPans and what it takes to keep pushing the limits of pizza in L.A.

Nicole Bean, World Pizza Champion and industry trailblazer, is gearing up for an exciting Pizza Expo. Nicole, who will be demoing LloydPans at the show, shares her insights, experiences and predictions for the year ahead.

National Pizza Day, celebrated on February 9, offers an opportunity for pizzaiolos, home bakers and enthusiasts to indulge in their favorite slices and explore new flavors. (As if we needed even more of a reason!).  

At LloydPans, we’re always looking to connect with the biggest voices in the pizza industry, and few are as passionate as Eamonn Murphy @TheMayorOfPizza. Whether you're a pizzeria owner, a home cook or just a die-hard pizza fan, you won’t want to miss what The Mayor of Pizza has to say.

The San Francisco stop of the sold out Proof Supper Club Tour showcased Chefs Rasheed Philips and Chrissy Tracey, who baked an outstanding sunbaked tomato and za’atar focaccia with butter candles. Thanks to LloydPans 12x14 Detroit-Style Pan and Gozney Pizza Ovens, the untamed night of outdoor dining was a huge success.

We turned the microphone over to the What’s Good Dough? entrepreneur and spoke with him about his rise in the pizza industry — which happened relatively from scratch.