Modernist cuisine has gotten a lot of people interested in using 1/4 to 1/3 A36 carbon steel plates for cooking pizza. (Some people even claim it makes big green egg pizza even better though that is hard to believe :- ) )
A company now sells this "baking steel" although it wouldn't be too hard to wander down to a local metal store and pick up a sheet of what is, after all, ordinary structural steel, I suspect for a lot less.
Anyone try this??