No problem, Aditya
$53 isn't the rock bottom price for steel, but it's not that horrible. Even if I only had $85 options available, I'd still pay it- it's worth it for steel.
When it comes time to purchase your new and hopefully Neapolitan friendly oven, there's no way you're getting an oven with the smaller shelf size you have now, so my suggestion is to buy the stone when you buy the oven so that it can be sized for that shelf and not this one.
Btw, if you get a strong enough broiler, you don't need fibrament at all. Marlon does all his NP pies with cordierite:http://www.pizzamaking.com/forum/index.php/topic,16227.msg167250.html#msg167250
Now, his undercrust could be a bit on the dark side, depending on one's char preferences, but, I think, if you had his oven or something comparable, you could bump up the leoparding a skitch more and work with a slightly lower stone temp by raising the stone closer to the broiler.
Lastly, you never know what kind of stone materials will be available when you start shopping for ovens. For Neapolitan pizza in a home oven, Fibrament is one of the best options that we have now, but something better could come along. If, say, someone were to start selling traditional firebricks in a 1/2" or 3/4" thickness, those would own Fibrament- at least, they'd own Fibrament for those willing to mod their ovens to 800-900 degrees.