The reason you season a pizza tray is to make it dark on the bottom so the tray will absorb heat rather than reflect heat, therefore giving you a more consistent result with the quality of your pizzas. It has nothing to do with creating a non-stick surface which is what most people will assume. When you season a pizza tray or pan, you want to season the bottom of the tray, not so much the top – although you won’t do any harm by seasoning the top as well.

Step 1: Wash the trays. This might be the last time you will ever need to! A good scrub with hot soapy water will remove any machine oil residue that remains from manufacturing. Then rinse them well to remove all detergent used.

Step 2: Ideally seasoning should be done on a gas grill – if you have a gas grill, go outside & start the grill, setting all the burners to high so it will heat up quickly. Alternatively, you can use an oven, whether it be domestic or commercial, wood fired or otherwise BUT it will need to be set to 205°C or more. Either way it will need to be very hot so the oil burns into the trays to form a protective layer.

Step 3: Using a pastry brush, generously spread oil all over the try right to the edges & do the same on the bottom of the tray. Pop the tray into the oven or on the grill & leave for 10 minutes.

Step 4: Remove tray/s & allow to cool. Repeat this process 3-5 times until a good coating is achieved. You can then heat up once or twice more to achieve a good burn if need be.

Only use oil occasionally when cooking & only a thin coating (maybe 10-15ml) to maintain the coating if you notice any sticking. DO NOT cut pizzas on the trays or scrub them with scourers.