Witt, as mentioned above I lived in the H-F area, too, for a very long time and recall Joe Aurelio making many pizzas for me personally when he was alive (in his pizzeria's earlier days). Aurelio's did not use any pan for their pizzas when baking pizzas in the deck oven (and there is no conveyor belt in a deck oven). The pizza is laid straight onto the deck of the deck oven with a use of a peel. Most of the old timers at the Homewood location always order their pizzas cooked in the old deck oven, which makes for a much better pizza IMO.
They have a conveyor oven there, too, but cook pizzas in it only for those who make no special request (because it's easier and uses less labor). I recall them putting the pizzas straight onto the metal conveyor without a pan, but think after a while they started to use screens in the conveyor oven. Pans and disks I think are more recent developments used at some of the franchises, some of which are good . . . but most of which are not unfortunately. The original in Homewood is still one of Chicago's finest, however.
Using a pan in a conveyor oven doesn't make much sense to me as I think it would be difficult to heat the bottom of the pizza skin adequately as the hot air is blown underneath the pizza as it travels through the conveyor oven. But the franchisees have been free to do things a lot differently from the original location. In the beginning the franchises were tightly controlled, but have turned into a more loose association of sorts in which they can now even source a lot of the pizza supplies on their own. But being far away from Homewood, all that counts is that you enjoy the pizzas at their far flung locations. I get to enjoy one every now and then at their Naples, Florida location.
Don't forget to save your pizza box coupons . . . --BTB