29 minutes ago, Orbit said:
OK, stupid question here: I cook pizza on a baking stone in my (electric) oven. Would I get noticeably better results with a baking steel?
extremely not a stupid question at all.
sort of depends on what you want to invest in time, effort, and money, and whether the results you'd get are important enough for you to care. there is a noticeable difference, but it's less revolutionary (imo) over a stone than using a stone tends to be over a simple pan.
kenji has some good side-by-sides here if you're looking for pictures showing the explicit differences you can get between them; just search for "stone vs" in the article to jump to the comparison:
there are some aficionados here and around the net which will also try and suggest using aluminum in place of steel. really it comes down to what you can get and how you'll use it. i admit i do like having the steel and wouldn't really want to go back without it.