In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, 

a wood- or coal-fired brick oven. On deck ovens, pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen 

(a round metal grate, typically aluminum). Prior to use, a peel may be sprinkled with cornmeal to allow pizza to easily slide onto and off of it.   

When made at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven. Another option is grilled pizza, 

in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.

When it comes to preparation, the dough and ingredients can be combined on any kind of table. 

With mass production of pizzas the process can be completely automated. 

Most restaurants still use standard and purpose built pizza preparation tables. 

Pizzerias nowadays can even opt for hi tech pizza preparation tables that combine mass production elements with traditional techniques...