Beginners or seasoned pros in pizza making, you've probably asked yourself at some point: how to use pizza trays correctly? It's one of those simple questions that can make a difference in your bake, from having a soggy base to a perfectly crisp, golden crust. At Industry Kitchens, we've seen firsthand how the proper techniques turn simple dough into standout pizzas.
A perforated pizza pan can give you that crunch, while a non-perforated pan keeps toppings juicy. Choosing the right one, prepping it properly, and understanding your oven are essential. In this guide, we'll show you how to use pizza trays to get professional results, share expert tips, and troubleshoot common mistakes, so your pizzas come out perfect, slice after slice.
TL;DR: Here's how to get a perfect pizza quickly with a pizza tray
Choose the best pizza pan or tray: Use a perforated pizza pan or tray for thin, crispy pizzas, a solid pan for thick, juicy pizzas, or a pizza stone for extra crunch.
Prep and bake correctly: Lightly oil or line trays with parchment paper, shape your dough properly, and preheat the oven to cook pizzas evenly.
Fix common issues quickly: Dealing with soggy bases or uneven cooking? Try lowering the oven temp, give the trays a turn midway, and make sure your pans aren’t worn out or warped.
Understanding Pizza Baking Surfaces
The surface you bake your pizza on makes a big difference. Using a pizza tray or stone helps crisps your crust, cooks everything evenly, and ensures your toppings are perfectly done.Â
If you are wondering what a pizza tray is, it is basically a flat surface for your dough and is usually made from aluminium, steel, or cast iron. It can be a perforated type or a solid tray, each with a different result.
For the materials you'll use, aluminium is best because it heats fast and is great for thin crusts. On the other hand, steel trays hold heat for a crispy base, while cast iron is perfect for thick pizzas.
In commercial kitchens, pizza trays are durable, dishwasher safe, and let hot air circulate for consistent cooking. You've also got choices between pizza pans and stones, and we'll tackle those next for a better understanding.
Comparing Pizza Pan, Baking Tray, and Pizza Stone
When it comes to baking pizza, it is essential to choose the tools that will suit your style. Pizza trays, pans, baking trays, and stones all give you a flat surface, but each works a little differently and affects the crust and toppings. Knowing how they differ helps you pick the right tool for the pizza you want to make.
A pizza pan is a bit different from a pizza tray. It can also be a solid or perforated pizza pan, but often with slightly raised edges, and is designed to hold the pizza while baking. Essentially, a pizza tray is simpler and flatter, while a pizza pan gives a bit more structure and versatility for different crust types.
A baking tray is a general-purpose flat tray for baking or roasting anything from cookies to vegetables. It usually has raised edges and is not designed for airflow under the pizza so that crusts can come out softer or unevenly cooked compared with a proper pizza tray.
On the other hand, a pizza stone is a thick, heat-retaining slab made of ceramic, cordierite, or stone that you place in your oven before baking. It absorbs moisture from the dough and provides evenly distributed heat, giving your pizza a crispy crust. Unlike trays or pans, it mimics the effect of a traditional pizza oven and works best for multiple pizzas or thin, crispy bases.
Types of Pizza Tray to Choose From
Not all pizza trays are the same, and the type you choose affects how your pizza cooks. Perforated trays help get a crisp crust, while solid trays keep toppings juicy. Knowing the difference makes it easier to pick the right tray for the pizza style you're aiming for.
Has small holes that let hot air circulate under the dough.
It produces a crispy crust that is perfect for thin-crust pizza.
Let's escape the excess moisture so toppings don't get soggy.
2. Non-Perforated Pizza Tray / Solid Trays
Keeps moisture in, giving a softer, chewier crust.
Works well for thick-crust pizzas or pizzas loaded with cheese, meat, or vegetables.
It can be a non-stick pan or a heat-resistant pan, making cleaning easy.
Choosing the right pizza tray depends on the crust texture and pizza style you want. Both types work well in commercial kitchens and can be paired with a pizza stone if you want an extra crispy base.
How to Use Pizza Tray Effectively
Prepping your pizza tray correctly helps your dough cook evenly and your toppings finish just right. Adding small touches, like a light oil or parchment paper, stops sticking and keeps the crust texture consistent. These simple steps and tips make pulling out a perfect pizza easy every time.
1. Preparing the Tray or Pan
Lightly spray or brush the pizza pan or tray with oil using a soft brush so the dough doesn't stick.
Place some baking or parchment paper on it for easy cleanup and smoothness of the pizza base.
Preheat the oven so the tray is hot. This helps the crust cook evenly and produce a nice crispy crust.
Doing these steps makes it easier to handle the pizza and keeps the crust texture just right.
2. Shaping and Placing the Dough
Roll your pizza dough to the right thickness for your pizza pan or tray.
For thin-crust pizza, spread the dough evenly to the edges.
For thick-crust pizzas, leave a small rim to hold your toppings in place.
Proper alignment of the dough helps it cook evenly and gives a consistent crust texture.
3. Baking Tips
Preheat your oven to the right temperature for the pizza style you're making.
A perforated pizza pan cooks faster and gives a nice crispy crust.
A non-perforated pizza pan keeps moisture, giving a softer, chewier crust.
Placing a pizza stone under the pizza tray adds crunch to the pizza base.
These tips help the crust and toppings cook evenly and prevent burning, so your pizza always comes out perfect.
4. Adding Toppings
Add pizza sauce, cheese, and toppings after pre-baking the base slightly for thin-crust pizza.
Add toppings before baking for thick-crust pizzas so they cook along with the dough.
Spread toppings evenly to avoid excess moisture or soggy spots, keeping the crust crispy.
Fixing Common Issues
Even when you use the right tray, pizzas don't always turn out perfectly. A few minor adjustments can fix common problems and keep your pizzas consistent.
Soggy bottoms: Try using a perforated pizza pan or preheating the pizza tray before placing the dough. This way, hot air circulates, keeping the crust crispy.
Uneven cooking: Check that your oven is fully preheated and that air circulation is not blocked. Rotating trays can also help cook the pizza base evenly.
Sticking: Use parchment paper, lightly brush the tray with oil using a soft brush, or use a non-stick pizza pan to prevent the dough from sticking and keep your pizza intact.
Conclusion
How to use a pizza tray correctly is a skill that improves both your bake and your workflow. From choosing the right tray to simple prep tricks, mastering this helps maintain consistency, speed up service, and keep pizzas looking and tasting their best in a commercial kitchen.
At Industry Kitchens, we know that understanding your equipment and how it interacts with dough, heat, and toppings is key to professional results. Take these ideas into your kitchen, experiment, and watch your pizzas consistently reach that next level of quality.
Frequently Asked Questions
How do you cook a pizza on a pizza tray?
Using a tray ensures even heat distribution and a nicely cooked base every time. To cook pizza on a tray, start by preheating your oven to the right temperature. Then, place your prepared dough on the tray, add your sauce and toppings, and sprinkle some cheese, and bake until the crust turns golden and the cheese bubbles.
Does a pizza tray need holes?
Perforated trays aren't mandatory, but many chefs swear by them because they circulate heat, giving a crispy crust for thin pizzas. Solid trays, on the other hand, retain moisture and keep toppings juicy, which works best for thick or heavily loaded pizzas. Picking the right tray really comes down to the pizza style you're making and the crust you prefer.
Should you preheat a pizza tray?
Yes, preheating a pizza tray is a good idea because a hot tray helps the dough start cooking immediately, giving you a crisp base and even cooking. It's especially important for thin-crust pizzas or when using steel or cast-iron trays, as preheating enhances the crust texture and overall pizza quality.
Do you put oil on a pizza tray?
You don't always need oil, but a light coating can prevent sticking and make cleanup easier. For solid or cast-iron trays, brushing a thin layer of oil ensures the pizza lifts off smoothly. Avoid over-oiling, as it can make the base greasy or affect crispness.
Can we use a pizza tray in the microwave?
It depends on the tray material. Aluminium, steel, or cast iron trays should never go in the microwave, as they can spark or damage the appliance. For microwaving, use microwave-safe trays or plates. For baking in ovens, stick to metal trays for the best crust and even cooking.
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