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All pizzerias have a series of different sized pans on which to bake, and sometimes serve their pizzas. Your service style will dictate which type of pizza pan you need. When selecting different sizes, be sure to get pans form the same manufacturer.
The first thing you will want to consider when looking for a pizza pan is whether it has a solid or perforated cooking surface. Solid pans are most common and often preferred because the pizza can go straight from the oven to the table. Pizzas made on a perforated may cook a little faster, but if you have in-house dining, another separate pan should be used for serving.
Though most pizza pans are made from the same metal, aluminum, having a hodge-podge assortment of brands may result in differing product quality. Not because one manufacturer is necessarily better than another, but because there are subtle differences in the pan thickness and manufacturing process that may result in a slightly different cook time.