I recently bought an aluminized steel pizza pan by USA Pan. I've only made one pizza on it so far so I can't draw any conclusions yet. Does anyone have any thoughts on it? It's light and it's not supposed to go higher than 450. Even at 450 it warps visibly despite its corrugated design.
I've learned a lot more about pizza stones and pizza steels since I bought it and I'm wondering how they compare to what I already have. While I've never used either one, it seems that the prevailing opinion is that a 1/4" pizza steel is ideal for home pizza making, being even better than a stone. Stones are commonplace but steel plates are hard to come by. The only one I can find online here in Canada is the one in the link.
It's quite thin though, only .14" thick. I'm not sure if a steel plate that thin would still conduct heat better than a thicker stone.
So my questions would be if anyone has experience with the aluminized steel pan, how it compares to a stone or steel plate, and whether a .14" steel would be better or worse than a stone. The USA pan was cheap so I have no problem buying something else if it would be better.