Believe it or not, out of all the pans, screens, stones, and general baking surfaces I have at my disposal, I prefer using my 14 year old Chicago Metallic perforated pans for hand-tossed pizzas. Needless to say, they are dark and well seasoned, and the only cleanup required is a quick wipe with a paper towel. How I use them is perhaps a little different. I place a pizza stone on the rack just bellow the middle rack of the oven and preheat it. I place the pizza on the rack just above it. This is to provide a more even baking on the bottom due to a solid source of heat, in addition to the moisture absorbing qualities of the stone still being in partial effect at close distances. As a result, the top and bottom of the pizza are browned and crisped identically.