Something to consider? Baking steel

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The Baking Steel is a 1/4-inch steel plate designed to replace your baking stone.



The pie baked in just under 4 minutes (a good 2 to 3 minutes faster than my typical stone-and-broiler bake for a NY pie), and had one of the finest crusts and hole structures I've seen come out of my crappy home oven.

More: http://slice.seriouseats.com/archives/2012/08/early-word-on-baking-steel-it-works.html?ref=excerpt_readmore

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Anyone try this? Note that comments above are taken from the article.

On edit: I realize this is a kickstarter project, but I also meant just trying a 1/4" steel slab in general.

[Warpy]

1. Anything less thick than 1/4 inch wouldn't hold heat long enough

to work well, at all. The advantage to steel is also its main detraction: it's a great conductor that heats and cools very quickly.

I'd probably go up to 1/2 inch steel from a metal shop without the fancy schmancy packaging, it would work a lot better. However, as a practical matter, unglazed tiles were it for me.

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2. Comments to that thread seem to bear your statement out

And if I recall correctly, you are in the equipment biz, right? Or is that Stinky?

But yes, comments trend to the 1/2".

For me personally, and my equipment, I'm okay with unglazed tiles (cheapter than a stone) although I have a Stok gas grill and that comes with a pizza stone insert, and I get pretty darn good results with that too.