So, what is pizza tray and why does it matter in a busy kitchen? Put simply, it's the tray, round, rectangular, or square, that holds pizzas during baking, helping them cook evenly and emerge with a crisp, reliable base. In commercial kitchens, pizza trays aren't just cookware; they're tools that keep pizza-making smooth and pizzas looking and tasting good every time. 

Across Australia's hospitality industry, chefs and bakers rely on the right tray to handle high heat, heavy use, and large orders without slowing down the kitchen. At Industry Kitchens, we know from experience that not every tray is built to meet the demands of cafés, restaurants, and pizzerias.

That's why this guide cuts through the confusion and shows you what a pizza tray is, how it works, and what to look for before you buy one for your kitchen.



TL;DR: Choose the Right Pizza Tray for Your Pizza

  • Choose your style: Go for a perforated tray for extra crunch, solid trays if you like a softer base, or aluminium when you want speed and durability in one.

  • Match your pizza: Deep-dish pans, classic trays, or screens, every style bakes better with the right fit.

  • Plan: Look for durable trays that are easy to clean and simple to reorder when you need more.



What is Pizza Tray?

A pizza tray is the base tool you use to hold and bake pizzas in the oven, which can be round, rectangular, or even perforated. Its job is simple: support the dough, spread heat evenly, and help every base cook to the right texture. In commercial kitchens, that consistency is gold.

Now, you’ll hear terms like pizza pans or pizza screens, and they're not the same thing. Pans are deeper, great for deep-dish or heavier pies, while screens are mesh-style, letting more air hit the dough for an extra-crisp base.

There’s also another use of the word "pizza tray" you'll come across: deeper perforated trays made from durable PE. These aren’t for baking, but for storing, moving, or staging pizzas in a busy kitchen. Both types matter, but when it comes to oven performance, you'll want the metal baking tray designed for high heat.

Pizza trays are a go-to in wood-fired, deck, and convection ovens; versatile, reliable, and built for everyday use.



Baked pizza in a aluminium pizza tray.



Types of Pizza Trays and Their Uses

Not all trays give the same results, so the type you choose depends on the pizzas you’ll make. Each type of pizza tray changes how heat flows through the base and how the crust turns out.

  • Perforated Trays: These trays have little holes that let heat flow through. If you’re making a thin-crust pizza, and want your pizza base to be crunchy, this one is for you.

  • Solid Trays: There are no holes here, so the dough stays softer and holds more moisture. This is ideal if you're making pizzas with thick bases. 

  • Deep-Dish Trays (or Pans): With taller sides, these trays can hold more dough and heavier toppings. This is ideal if you’re making a pan-style pizzas.

Materials also make a big difference in how trays perform:

  • Aluminium – with this material, the tray heats up fast, stays light, and is easy to handle, making it a popular pick in commercial kitchens.

  • Carbon Steel – pizza trays with this kind of material holds heat longer, which helps when baking pizzas one after another.

  • Stainless Steel – this is strong and durable, though it doesn't spread heat as evenly as aluminium.

  • Non-stick Coated – Makes cleaning simpler, especially when cheese or toppings melt over the edge.

For most commercial kitchens, aluminium trays are the most suitable. They balance speed, durability, and easy hand-wash cleaning. Once you know the different types and materials, it's much easier to compare your options and choose the right tray for your kitchen.



Buying a Pizza Tray? Here's What Matters Most

Picking a pizza tray means more than which size or shape to choose. You also want something that can handle the heat (literally) and keep up with your kitchen's pace.

Quantity and Size Options

Think about how many pizzas you bake in one service. For example, if you're handling large restaurants, you may need trays in batches, while in smaller operations, like cafés, you might only need smaller quantities.

Heat and Performance

A pizza tray has to handle high heat without bending or losing shape. Thin trays heat up fast, which is great for a quick bake, but they also cool down just as quickly between orders. On the other hand, thicker trays hold heat for longer, so they're better when baking pizzas one after another.

Cleaning and Care

A clean tray lasts longer. Many trays are best kept by handwashing, as dishwashers can damage coatings. Rinse, dry, and stack them properly to save time during service.

Durability and Availability

Before you buy, check the tray's SKU, product details, and availability. In commercial kitchens, replacements are common, so being able to order the same model again is essential.

Perfect Fit for the Kitchen

Think about your menu and your space. A pizzeria that does thin-crust pizzas all day will need different trays than a café offering just a few pan-style pizzas. The tray you choose should be suitable for your style, your quantity, and your oven.

Keeping these points in mind makes it easier to review your options and disregard trays that don’t suit your needs. Once you've narrowed it down, you'll know exactly which tray to buy for your kitchen.



Conclusion

A pizza tray is more than just a flat base for baking. It helps pizzas cook evenly, keep their shape, and give you the crust you're after. Even if you use perforated, solid, thin, deep, aluminium, or non-stick, every tray affects how your pizzas turn out. With that being said, choose a pizza tray that depends on your oven, your menu, and the quantity you're serving daily.

Aluminium trays are often the go-to in commercial kitchens. They heat fast, last long, and are simple to handwash. At Industry Kitchens, we know the right tray makes service smoother and more consistent. Before buying, review your options, check availability, and order the most suitable tray for your kitchen and long-term use.



Frequently Asked Questions

What is a pizza platter?

A pizza platter is used for serving. Once your pizza's out of the oven, you bring it to the table on a platter. Platters are usually flat, sometimes decorative, and make it easier for customers to grab slices. Think of them as a presentation tool rather than cooking.

Can I make pizza without a pizza tray?

Yep, you can. Some people use a pizza stone or screen or put it straight on the oven rack, but above all, a tray keeps things tidy and consistent. If you're cooking more than one pizza at a time, a tray makes life much easier and stops toppings from making a mess.

Can I put pizza directly on an oven tray?

Yes, you can bake pizza on a regular oven tray, but the results won't always be as good. Pizza trays are lighter, heat up faster, and give a better bake across the crust. If you’ve got one, use it and it'll save you from bases that come out soggy or uneven.

How to keep pizza from sticking to the tray?

To keep pizza from sticking to the tray, lightly oil it or dust it with flour or semolina before adding your dough. Some bakers also use baking paper for extra safety. Aside from that, non-stick trays help, too. Just keep the tray clean and dry before baking to achieve better results. 

What is the best oil to put on pizza?

Olive oil's a go-to for pizza since it stops the base from sticking, adds a golden colour, and brings out flavour. Just brush a thin layer on the tray or dough, and you're good. If you don't have olive oil, other options like sunflower work fine, too.



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