Whether they are shiny silver or dark black, pizza pans are notorious for causing dough to stick while baking. Untreated pans have microscopic pits in them that dough loves to fill and then burn into. Treat your pans with a process called "seasoning" before you use them for pizza making. Seasoning creates a thin coating of baked-in lubricant that keeps foods from sticking. You'll avoid having to grease the pans before every baking session and you'll never have a stuck crust again.
Wash the pizza pans to remove any dust or fibres from packing materials. Use regular dish soap and a sponge to prevent scratching the surface of the pans.
Coat the entire inside surface of the pans with a thin layer of peanut or canola. These oils have a higher smoke point, so you won't get a kitchen full of smoke during the seasoning process using these.
Wipe out the inside of the pans with a paper towel to remove any excess oil. Leave a very thin layer of oil all over the interior of the pans.
Place the pans on the middle rack of a 350 degree Fahrenheit oven. Leave the pans in the oven for one hour.
Remove the pans from the oven after one hour and allow them to cool. Wipe out the inside of the pan to remove any excess cooked oil.
Repeat the oiling and baking process twice more to create a thorough seasoning on each pan. Allow each pan to cool completely between baking sessions.
Wipe out your pans with a paper towel and wash with hot water only, if needed, after use. Do not use soap to clean a seasoned pan, or you will have to repeat the seasoning process.