Give me some feedback. I use quarry tiles on my oven rack instead of a stone. The advantage is that I can come close to lining the whole rack, giving me lots of surface area, and when I cook pizzas elsewhere, I can bring tiles in a variety of sizes (thickness being constant) to maximize coverage in someone else's oven even if its dimensions are different from my own. I have been looking online, and steel tiles are available in a variety of sizes. Don't you think this would be a great idea as a portable solution? I haven't tried steel at all yet, but frequently when I bake pies in someone else's oven, I don't get the bake times, and browning/charring that the Glutenboy oven provides. This might improve those results. What do you think? Anybody gone the steel-tile route yet?