The potential for burnt bottoms (aka char) is in direct proportion to a stone's thermal mass. A 1/8" thick cast iron pizza pan will only produce marginally more char than a Williams Sonoma stone. Chris, if you really want to get into wood fired oven levels of char, your best option is thick steel plate- 1/2" and above. 3/4", at 550, will match wood fired oven char to a T, but it's so heavy that you have to build a shelf for it and it's close to impossible to remove from the oven to bake other things. 1/2" is not that light, but it's light enough to sit on a shelf and will give you coal oven char, which, if you were looking at a clock, and your current char is 12, and wood fired oven char is 6, coal oven char would be about a 5.