Kenji likes the baking steel

[TXCraig1]

They posted a more thorough review of the Baking Steel today: http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html?ref=title

[scott123]

The folks over on the pizzamaking.com forum have been talking about using steel plates to bake pizza for a number of years

[buceriasdon]

I thought it was a good follow up article. I think the bake off between 1/4" and 1/2" plate in a few weeks will be more interesting. I know what conculsion I have my bet riding on.
Don

[Pizza3.14]

Here is the 1/4" vs 1/2" showdown-
 http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html?ref=excerpt_readmore

[pizzaneer]

One of those "diminishing return on investment" deals, huh?

For the purists (and you know who you are, Scott ), 1/2" mandatory.
For those who just want a really good pizza that won't hurt their back while making it, 1/4".  Is that accurate?