Pizza Slice Paper Trays.

It depends on how you cut, which varies more between pizzerias than people expect. A slice from an 18" New York pie is a very different object from a slice off a 12" pizza cut into eight.

The practical method is to send us an actual slice outline, or the pizza diameter and how many cuts you make. We size the wedge to that, with enough margin that the crust edge is supported rather than overhanging.

The dimension that matters most is the length from crust to tip, because that is the axis the tray flexes along. A long slice on an under-specified tray folds at the middle and drops the point.

Usually not, and for opposite reasons.

A pizza box is built around insulation and steam management — corrugated flutes, vent holes, a closed lid. A slice tray is open, eaten from directly, and needs rigidity above all. Its grease exposure is also more concentrated, because a slice sits on a small area of thinner board.

In practice most slice trays are clay-coated flat board at a decent caliper, moving to E-flute corrugated for large or heavy slices. Both need a PFAS-free grease barrier, but the tray needs it working harder.