The metal shop in my neighborhood quoted me $15 for a 16 X 16, 1/4" A36 steel plate (16 X 20 is the largest size my stove can handle, leaving an inch or so free on the sides). That is the thickest they sell. Assuming the steel is perfectly flat, would it be almost as good as a 1/2" piece, or should I hold out for a 1/2" piece? It would certainly be easier to handle. Or should I get a stone?
I have a generic gas oven, goes to 500 or 550, unfortunately with the bottom broiler drawer. I want to make 16" NY style pizzas.
Thanks for the help,
Jeff from Brooklyn