A good quality anodized, black colored pan or baking disk will probably serve you just fine. Optional, and recommended, is a nonstick finish. You can see pans of this type at Lloyd Pans <www.lloydpans.com
>. Some of their pans and disks are to some extent product specific, meaning that they were designed to provide a superior bake to a specific type of pizza. For example, their cloud pattern, Hearth Bake Disks are designed specifically for use with the newer air impingement ovens operating at temperatures of 475F and higher using dough formulas devoid of any browning agents, such as sugar, milk or eggs. The Hex Disk is well suited to making a Domino's type of pizza as well as use in reheating certain types of pizza slices. This company also has a bunch of neat gadgets specific to the pizza industry. Take a look at their offerings. The Lloyd pans and disks are about as close to "bullet proof" as one can get.
Tom Lehmann/The Dough Doctor