I am aware of the American Metalcraft anodized screens but have not tried them, so I can’t really comment on them other than to say that I have read very little, if anything, about them on this forum or even at the PMQ Think Tank forum where professional pizza operators congregate.
However, my personal favorite pan is a dark, anodized cutter pan. I have both a perforated version and a non-perforated version, but if I had to pick just one, I think it would be the nonperforated version because I deem it to be a bit more versatile than the perforated version. For example, with the nonperforated version, I can oil the bottom without having the oil seep through the holes and onto the bottom heating element of my oven. That is of value to me when I want to get a good crispy, almost “fried”, bottom crust. With the nonperforated cutter pan I can also use cornmeal or semolina flour if I'd like.
What I also like about the cutter pans in general is that they have sides (sloping). This means I can put ingredients right out to the edge of the pizzas without worrying whether the ingredients will fall off of the edge. I can also use the cutter pans to make several different styles, including just about all of the thin styles (thin and soft, thin and crispy, and cracker-style) and pan pizzas (including the Greek style as shown at Reply 20 at http://www.pizzamaking.com/forum/index.php/topic,691.msg27482.html#msg27482
). I also use the cutter pans for pre-baking crusts, which I did extensively for the pizzas I described at this thread: http://www.pizzamaking.com/forum/index.php/topic,5762.0.html
. The same cutter pan was also used to make a Donatos clone pizza at http://www.pizzamaking.com/forum/index.php/topic,2711.msg27952.html#msg27952
(Reply 22). A recent use of the perforated cutter pan was for a Round Table clone pizza as shown here: http://www.pizzamaking.com/forum/index.php/topic,1911.msg51105.html#msg51105
In a pinch, cutter pans can also be used to make “shallow” deep-dish pizzas. I have some roughly 7” cutter pans that make nice personal “thin” deep-dish pizzas (for example, see the photos in Replies 6 and 7 starting at http://www.pizzamaking.com/forum/index.php/topic,560.msg5138.html#msg5138
I bought my cutter pans from pizzatools.com
). I believe that the CAR pans offered by American Metalcraft are intended to be equivalent to the pizzatools cutter pans although I cannot say from personal experience since I have not tried the AM cutter pans.
I might add that just as with the AM anodized screens, I have not read much about the use of cutter pans by professionals. Most professionals tend to use screens and disks, usually in association with conveyor ovens where they are a necessity. It could be that the cutter pans are too expensive for even professionals. I have several dark anodized disks but, for some reason, I have not had as good success with them as I have with my cutter pans. Over time I will do more experimenting with the disks and hopefully will have more to say on the subject after giving the disks a greater chance to show their value.
About the only negative I can think of for the cutter pans is that they are expensive. The ones from pizzatools are made in the U.S. and, hence, will reflect higher domestic labor costs. But they will last a very long time if properly maintained. They don’t require any seasoning and the finish is a baked finish that won’t chip, scratch or peel. And the heat transfer characteristics are very good. I think you will see from all of the photos I referenced how versatile the cutter pans are. For now, I will leave to others to share their experiences with you on the merit of disks and/or screens.