It's better not to have a hole in the pan
A perforated baking pan produces a better crust than a non-perforated baking pan.
It is identified by several small holes along the bottom of the disk. While the holes don't look like anything special, they allow heat to reach the entire crust as it bakes, resulting in a crisper crust.
If you use a perforated pizza pan to make a thin-crust pizza, you will not only end up with a crispy pizza, but you will also reduce the total calories compared to a traditional or deep-dish pizza.