Pizza screens and perforated pans and disks were all developed for the pizza industry, and if you go to a place like pizzatools at http://www.pizzatools.com
and look under Pans and Disks, you will see the applications for which they are intended. For example, perforated cutter pans are intended more for thick crusts, and perforated baking trays are particularly suitable for deck oven usage. Perforated disks are more analogous to pizza screens than the pans and are intended primarily for thin crust applications. A primary disadvantage of the disks is that they are considerably more expensive than screens, especially the disks with the dark anodized PSTK coatings.
According to Tom Lehmann, about the only way to achieve a decent hearth-like bake within a conveyor oven is to use a perforated disk. Because a perforated disk is thicker than a pizza screen and has fewer openings than a pizza screen, the bake time will be increased (all else being equal) and provide round "spots" of bottom crust browning where the holes are located. With the proper oven temperature, it should be possible to get a crispiness to the crust characteristic of a deck baked pizza.
Perforated disks can also be ordered with different hole patterns to address particular bake problems. For example, if a crust has a rim that is too hard, a perforated disk can be used that has most of the openings at the center and none at the edges.
Other advantages of perforated disks, especially the PSTK variety, is that they are better heat conductors than typical aluminum pizza screens--at least until the screens have been well seasoned--and they are easier to clean. Within the profession, health departments also favor the disks over the screens. Of course, this in not an issue in a home application.