>A stone would be better, IMO.

The latest hot (pi) cooking research recommends a 1/4-inch thick steel
plate heated as high as your oven will go, and then positioned right
under the broiler. Pop the pizza on, and it cooks in 1-2 minutes at
temperatures comparable to the hottest wood-fired pizza oven.

See the Wall Street Journal from last weekend: "Mr. Myhrvold's Weird
(Kitchen) Science." The book is entitled "Modernist Cooking" -- five
volumes, 2,400 pages, by Nathan Myhrvold. Only $625. 8

http://online.wsj.com/article/SB1000...S=myhrvold%27s

-- Larry