While reading my comments recently, I came upon the address for Stoughton Steel Company. Run by a man named Andris Lagsdin, they offer a baking steel surface tool to replace the traditional homebaker pizza stone. Curious, I let out a fish line to ask if I could get one to test. A few tweets and emails later, he was kind enough to give me one to try.
And so I tried it with some lievito pizza dough. Previously I've used the cast iron pan-broiler method, which has given good results. But it's haphazard and sort of dangerous. With this new tool, I got both a perfect bottom crisp dough. And using my old stone,it concentrated the heat, which in a normal oven only reaches 500 faranheit. Though my dough didn't billow and have my usual curnicione, I got some deliciously crisp and perfect specimens.