If you are setting up a pizza kitchen, whether that is a dedicated pizzeria, a restaurant adding pizza to the menu, or a takeaway looking to do it properly, understanding your pizza equipment is the starting point. Pizza screens, pizza covers, and pizza pans all do different jobs at different stages of the pizza-making process, and confusing them is one of the most common mistakes new pizza kitchens make.
Getting it right will produce a consistent, professional pizza every time. Getting it wrong will give you soggy bases, poorly proved dough, and covers that do not fit the pans. This guide covers each piece of equipment separately, explains exactly how to use it, and answers the most common questions about how everything works together.
Pizza Screens
A pizza screen is a flat, round, mesh cooking surface. The small holes punched across the entire surface are what make it different from a solid pizza pan. Cooksmill stocks pizza screens in sizes from 9" to 18".
What Is a Pizza Screen Used For?
Pizza screens are designed for cooking, not proving. You build the pizza directly on the screen, add your toppings, and place the whole thing into the oven. The holes allow hot air and direct heat to reach the base of the dough during cooking, rather than the dough sitting on a solid surface where moisture can get trapped underneath.
What a pizza screen does:
- Allows direct heat to reach the dough base through the perforations
- Creates a thin, crispy crust by allowing moisture to escape during cooking
- Continues to vent moisture while the pizza rests after cooking, preventing a soggy base.
- Distributes heat evenly across the dough
- Reduces cooking time compared to a solid pan
The result is the kind of thin, crispy base associated with Italian-style pizza. If that is the style you want to produce, a pizza screen is the right tool for the job. They are widely used in commercial pizza ovens across pizzerias, restaurants, and takeaways throughout the UK precisely because they produce a consistent, fast, high-quality result.
What Type of Oven Do Pizza Screens Work In?
Pizza screens are most commonly used in conveyor ovens. The continuous belt and consistent, even heat of a conveyor oven suits the screen format particularly well. The pizza moves through the oven at a set speed and temperature, and the screen allows heat to reach the base from below throughout the full bake. This is the standard setup in most high-volume commercial pizza kitchens.
That said, pizza screens can also be used in a standard deck oven. The screen still allows direct heat to the base, but conveyor ovens are the more common choice where volume is the priority.
Other Uses for a Pizza Screen
Beyond baking whole pizzas, screens have a few other practical uses in a commercial kitchen worth knowing about:
- Reheating pizza slices - placing a slice on a screen in a hot oven or conveyor keeps the base crispy rather than steaming it soft on a solid tray
- Warming sides - garlic bread and similar items bake well on a screen, with the same even heat distribution that works for pizza
- Baking calzones - the perforated surface works just as well for folded pizza as it does for flat
How to Use a Pizza Screen
- Lightly oil or flour the screen to prevent sticking.
- Stretch or roll your proved dough to the size of the screen.
- Lay the dough on the screen and press it gently to fit.
- Add your sauce, cheese, and toppings.
- Place the screen directly on the oven rack in your commercial pizza oven. For best results, ensure the oven is fully preheated.
- Bake until the crust is golden and the cheese is bubbling, typically 8–12 minutes at high temperature.
- Remove from the oven and allow to rest briefly on the screen before cutting. The perforations continue to vent moisture during this stage, keeping the base crispy.
Cleaning Pizza Screens
Hand washing is strongly recommended. Dishwashers can cause aluminium to corrode over time. Wash with hot soapy water and allow to dry thoroughly before storing. Screens stack neatly on top of one another when not in use.
Pizza Pans
A pizza pan is a solid baking pan. Unlike a screen, a solid pan traps heat and moisture underneath the dough, which produces a thicker, chewier base rather than a thin, crispy one. This makes pizza pans the right choice for deep-dish, thick-crust, or pan-style pizza.
Pizza pans are also the tool used during the proving stage, where the dough is placed in the pan to rise before it is stretched and topped. This is where pizza covers come in, which are covered in the next sections.
Cooksmill stocks aluminium pizza pans in both solid and perforated versions across a wide range of sizes. We also offer hard anodised pans and mild steel pans. Perforated pans give a result that sits between a screen and a solid pan, with some crispness from the structure of a pan, and are a good option for kitchens that want a slightly lighter base without committing to a full screen setup.
Pete, Operations Manager at Cooksmill, says, Our aluminium pizza pans are high-quality and made right here in the UK. Customers are getting a well-made, durable product that’s built to handle the demands of a commercial kitchen every day
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| Feature | Pizza Screen | Solid Pan |
|---|---|---|
| Crust Result | Thin and crispy | Thick and chewy |
| Best For | Italian-style, Neapolitan | Deep-dish, pan pizza |
| Used for Proving? | No | Yes |
| Goes in the Oven? | Yes | Yes |
| Cooking Speed | Fastest | Slowest |
How to Use a Pizza Pan
- Lightly oil the pan to prevent sticking.
- Place your proved dough into the pan and press it out to the edges.
- Allow the dough to rest in the pan for 10–15 minutes if you want a thicker, airier base.
- Add your sauce, cheese, and toppings.
- Place into a commercial pizza oven and bake until the crust is golden and cooked through, typically 12–18 minutes depending on thickness and oven temperature.
- Remove from the oven and leave to rest briefly before slicing.
Cleaning Pizza Pans
As with screens, hand washing is recommended. Dishwashers can damage aluminium over time. Dry thoroughly before storing and stack neatly to save space.
Pizza Covers: Indented Covers
The indented pizza cover is an aluminium lid with a rim that features an indentation around its edge. This indentation sits over the rim of our 1.5-inch pizza pans, creating a snug, secure fit that traps air above the dough while it proves and rises.
What Is an Indented Pizza Cover Used For?
Indented pizza covers are used exclusively during the proving stage. They are placed over a pizza pan containing portioned dough to keep air in and allow the yeast to work. They are not used in the oven and are not compatible with pizza screens.
Key features:
- The indented rim fits securely over the pan edge, keeping the cover in place
- Another pan can be stacked safely on top of the cover without it sliding off
- It allows multiple doughs to prove simultaneously, saving counter space and speeding up prep
- The cover keeps the dough away from air drafts and maintains a consistent proving environment
How to Use an Indented Pizza Cover
- Place your portioned dough into a Cooksmill 1.5-inch pizza pan.
- Press the indented cover over the rim of the pan so it sits securely.
- Stack further pans and covers on top if proving multiple doughs at once.
- Leave to prove until the dough has risen to the correct size.
- Remove the cover; the dough is ready for stretching and topping.
Sizing: Indented Covers
Indented covers must be the same size as the pan. These covers are designed to match Cooksmill's pizza pans specifically. A 12" cover fits a 12" pan. A 15" cover fits a 15" pan. The indented rim is designed to fit the pan rim exactly.
Shop all sizes of indented covers and flat discs in thepizza covers section at Cooksmill.
Pizza Covers: Flat Aluminium Discs
The flat aluminium pizza disc is a more versatile piece of pizza supplies than the indented cover. It has two distinct uses in a pizza kitchen, one during proving and one during shaping.
What Is a Pizza Disc Used For?
- Use 1 - Covering dough during proving: The disc can be placed over a pizza pan to cover the dough while it proves. Because the disc has no indented rim to grip the pan edge, it needs to be approximately 2 inches larger than the pan to overlap the rim and keep air trapped inside.
- Use 2 - Shaping the dough: The disc can also be used as a shaping guide after proving. Stretch the dough out onto the disc to the right size and thickness before adding toppings. This is a useful technique when training staff who are new to making pizza.
How to Use a Pizza Disc as a Cover for Proving
- Place your portioned dough into the pizza pan.
- Lay the disc on top of the pan; it should overlap the rim on all sides.
- Stack further pans on top if needed.
- Leave to prove until the dough has risen to the correct size.
- Remove the disc and the dough is ready for the next stage.
Sizing: Flat Pizza Discs
When using the disc as a cover for proving, it must be approximately 2 inches (50mm) larger than the base of the pan. This ensures it overlaps the pan rim sufficiently to keep air trapped above the dough. For example, a 12" pan requires a 14" disc.
Browse the full pizza covers range at Cooksmill, including both indented covers and flat discs in a full range of sizes.
FAQ Common Questions About Pizza Screens and Covers
What is the difference between a pizza screen and a pizza pan?
A pizza screen has a perforated mesh design that allows hot air to circulate beneath the dough, creating a thin, crispy crust. A pizza pan has a solid base that retains more heat and moisture, making it ideal for thicker, chewier, or deep-dish pizzas.
Do you build the pizza on the screen and put it straight in the oven?
Yes. The pizza screen is your cooking surface. You stretch the proved dough onto the screen, add your toppings, and place the whole screen into the oven. The perforations allow direct heat to reach the dough base, which is what gives you a thin, crispy crust. The screen stays in the oven for the full bake and then comes out with the pizza on it.
Can you cook a pizza directly on a pizza screen?
Yes. Pizza screens are designed for baking. Simply stretch your proved dough onto the screen, add your toppings, and place the entire screen into the oven. The perforations help produce an evenly cooked, crispy base.
Are pizza screens suitable for conveyor ovens?
Yes. Pizza screens are commonly used in conveyor ovens because they allow consistent airflow and even cooking as the pizza moves through the oven. They can also be used in deck ovens.
Can pizza screens be used for proving dough?
No. Pizza screens are only intended for cooking. Dough should be proved in a pizza pan with a suitable pizza cover before being transferred to a screen for baking.
What is a pizza cover used for?
A pizza cover is used during the proving stage to protect dough from drying out while creating the ideal environment for yeast to work. Pizza covers are not designed for cooking and should never be placed in the oven.
What's the difference between an indented pizza cover and a flat pizza disc?
An indented pizza cover fits securely over the rim of a pizza pan and should always be the same size as the pan. A flat pizza disc sits over the top of the pan without locking onto the rim, so it should be approximately 2 inches larger than the pan when used as a proving cover. Flat discs can also be used as dough shaping guides.
Can pizza covers be used with pizza screens?
No. Pizza covers are designed to fit pizza pans during proving. Pizza screens are flat and have no raised rim, so covers cannot be used with them.
What size pizza cover do I need?
It depends on the type of cover:
Indented covers: Choose the same size as your pizza pan.
Flat pizza discs: Choose a disc approximately 2 inches (50 mm) larger than your pizza pan if using it as a proving cover.
Do perforated pizza pans cook like pizza screens?
Perforated pizza pans offer a balance between solid pans and pizza screens. The holes allow some airflow for a crispier base while still providing the support and structure of a traditional pizza pan.
Should I oil a pizza screen before use?
A light coating of oil or a dusting of flour can help prevent dough from sticking, particularly when using a new screen or baking high-hydration dough.
How do you clean pizza screens and pizza pans?
Hand washing with warm soapy water is recommended. Avoid dishwashers, as they can damage aluminium over time. Dry thoroughly before stacking and storing.
Can pizza screens be used for anything other than pizzas?
Yes. Pizza screens are also useful for reheating pizza slices, baking garlic bread, warming sides, and cooking calzones while maintaining good airflow and crispness.
Which is better for a crispy pizza base: a pizza screen or a pizza pan?
If you want a thin, crispy, Italian-style base, a pizza screen is the better choice because its perforated design allows moisture to escape. For thicker or pan-style pizzas with a softer, chewier crust, a solid pizza pan is more suitable.
Can pizza pans be used in commercial pizza ovens?
Yes. Pizza pans are designed for use in commercial pizza ovens and are ideal for baking deep-dish, thick-crust, and pan-style pizzas.
How do I choose the right pizza equipment for my kitchen?
Consider the style of pizza you want to serve. Pizza screens are best for thin, crispy pizzas, while pizza pans are ideal for thicker bases. During proving, use correctly sized pizza covers with your pans to ensure consistent dough development and avoid sizing issues.
| Cover Type | Sizing Rule | Example |
|---|---|---|
| Indented Cover | Same size as your pan | 14" pan = 14" indented cover |
| Flat Disc | 2 inches larger than your pan | 12" pan = 14" flat disc |
Shop Pizza Equipment at Cooksmill
Getting your pizza equipment right from the start makes a significant difference to the consistency and quality of what comes out of the kitchen. A professional pizza operation runs on the right tools used in the right way. The right screen for the crust you want, the right pan for the style you are making, and the right cover in the right size so your dough proves properly every time.
Buying the wrong size cover is one of the most common and easily avoided mistakes in a new pizza setup. Use this guide as a reference when ordering, and if you are not sure which size or type is right for your pans, the Cooksmill team can help. We have been supplying professional pizza equipment to pizzerias, restaurants, takeaways, and catering businesses across the UK for over 35 years. Everything is available online with free delivery on orders over £60, or visit us in store in Salford or Bradford.
