I have been on a quest to make truly great pizza in my home oven. A decade ago I bought a pizza stone and my results were dramatically improved. A few years later I figured out that finishing the baking under the broiler yielded better results still. Well, I found something called a "baking steel" when I was reading posts on the "Slice" section of seriouseats.com. It has changed my life (: I put my old baking stone, inverted, one level above the shelf with the steel and heated everything to 550F for a good hour. The results speak for themselves.