Generally, a metal baking tray or slate is used as a carrier to bake pizza. Because the baking tray or slate is made in different ways, the effect is completely different, so whether you use slate or not depends on what effect you want.

Slate baked Naples Margaret pizza

Pizza baked on a baking tray.

Why do you need slate?

The function of slate is not to raise the oven temperature, but to provide stable low temperature for food after preheating and absorbing heat. However, how much heat is stored in the thin metal baking tray is completely lost when the oven door is opened, which means that the oven is not preheated. Don't use slate. The surface temperature of the slate only fluctuates in a relatively small range, and the dough can expand in a relatively short time, thus shortening the baking time.

The bottom of the cake baked with slate is dry, and it can be baked with crisp taste at a proper temperature and use (except for Neapolitan pizza baked in the kiln), as shown in the following figure:

However, not all pizzas are suitable for baking on slate. First, the dough should be less oily, then the bottom of the cake should be thin and the topping should not be too much. If the bottom of the cake is thick and the middle is not fully baked.

Chicago deep-dish pizza baked on a baking tray.

So it won't be crisp with a baking tray? Of course, it can be crisp. As long as the dough is oiled enough and the baking pan is soaked with enough oil, it will be crisp, just like the principle of frying.

So the key depends on what flavor you pursue.

So throw the thick greasy bottom of the cake into the baking tray to bake.

If you want a crisp taste, use slate, and the bottom of the cake needs to be thin without oil;