Jusapena, many people bake pizzas on kiln shelves. They perform as well or better than commercial baking stones and are usually less costly.
This being said, if you're looking to produce NY (or Connecticut) pizzeria results in a home oven, kiln shelves generally aren't ideal. You have to go very thick (an inch or more), as well as incorporate some sort of oven tweak that will buy you a minimum of 50 more degrees. Thick steel plate is superior/cheaper and removes the need for any oven mods. At least, for the majority of ovens with broilers in the main oven compartment. If you've got an older gas oven with a separate broiling compartment, then that requires a completely different approach.
