3 hours ago, Katie Meadow said:We purchased the Dough Joe steel a year ago and couldn't be happier. We got the 3/8 inch thick (it measures 15 inches square) and the Amazon price is $59. We preheat the oven with the steel in it for close to an hour. Our max temp on the dial is 500 degrees. I certainly don't feel like I should have gotten the 1/2 inch thick. We like a thin crispy crust with a little char on the bottom, and this works like a charm.
Oh, it cooks about 7 or 8 minutes.
While I fiercely disagreed/disagree with Nathan and Kenji on particular aspects regarding steel, we all agree on one thing. Steel's primary purpose for the home pizza maker is reducing bake times. Heat is leavening, so a faster bake produces a puffier crust. Within this paradigm, 7-8 minutes is really not that fast.
I used to talk about how, out of the (at the time) hundreds of people I knew who had used steel, not one, when they successfully achieved a 4-5 minute bake, ever went back to the 7 minute bakes they were getting on stone. And then a couple people went back 
Still, though, 99% of the folks that achieved that elusive 4-5 minute bake continued on that path.
You sound extraordinarily pleased with your current pizzas, but, should you ever get the itch and ask yourself "where do I go from here?", assuming you have a broiler in the main compartment of your oven, you can hit that magic 4-5 minute bake with thick aluminum plate.
Aluminum is going to be the next stage in home pizza making. The modernist team's days of trailblazing faster bakes appear to be over, and without their stamp of approval, Kenji won't go anywhere near it, so it might take as long as a decade to match steel's ubiquity, but any entrepreneurs reading this might want to get their hands on the bakingaluminum.com domain now 
Also, the bakingaluminum.uk and bakingaluminum.de addresses as well, as aluminum is poised to explode in Europe where 250C (482F) is a very common peak temp- and where interest in making better pizza at home is on the rise.
