LloydPans has strengthened its regional pizza pan offerings with the introduction of pizza al taglio pans. The company also makes popular regional pans for Detroit, Sicilian-style deep dish and Grandma-style pizzas.

The pans are two centimeters deep and feature a double-thick folded rim to increase durability. LloydPans also has developed two cutting boards to complement the pizza al taglio pans. Both the pans and the cutting boards are available for purchase at www.lloydpans.com and will be on display at the International Pizza Expo on March 4-7 in Las Vegas, Nevada.

Pizza al taglio has its origins in Rome, but is quickly gaining popularity in the United States behind restaurants such as Bonci in Chicago. The Roman-style pizza is rectangular in shape, served by the slice and designed for a grab-and-go eating experience.

To make its pizza al taglio pans, LloydPans merged traditional Roman-style pizza pans with its proprietary pan technology. To determine pan sizes, LloydPans replicated the size of authentic Roman pans, even changing the company’s standard measurement from inches to centimeters for accuracy. To ensure durability in a commercial operation, the company uses a heavy 12-gauge aluminum to construct the pan, anodizes it and then applies the company’s proprietary PSTK® coating. This permanent, stick-resistant coating does not require seasoning and it will never rust.

“We’ve carved out a niche in the pizza industry by expertly developing and crafting regional-style pizza pans,” said Traci Rennaker, LloydPans’ president and chief executive officer. “Pizza al taglio is destined to be the next big restaurant trend, and these pans give pizzaiolos, retail bakers and commercial foodservice operators with the perfect pan to deliver a light, airy crust with bite.”