Pizza is a thin, fast food to cook. My pizza`s, I thought cooked from the oven temp. Not sure what you mean by "........ IR heat from the broiler". If copper helps transmit that temp to the food faster, more even. etc..... Seems all the better.
ďoven tempĒ is a misnomer for the radiation (thermal IR) from the oven walls and convection (natural or forced). A stone, steel, copper, etc. adds meaningful conduction to the mix, and as you noted, helps transmit that [heat] to the food faster.
Home ovens are inherently imbalanced for pizza. You need more heat below the pie than above unless you want a limp, soggy crust or a terribly overdone top. Adding a pizza stone helps because it speeds heat transfer below the pie such that the bottom is done at the same time as the top. Pizza stones are not particularly conductive Ė typically in the 1-3 W/(mK) range.
Steel is much more conductive than a stone Ė around 40 W/(mK) or 13-40X more conductive. Depending on what you want to accomplish, you may or may not use the broiler (IR) to increase the heat above the pie. Some folks that have a very powerful broiler have been able to get surprisingly close to Neapolitan with stone and steel.
Copper is even more conductive Ė 400W/(mK) or 130-400X more conductive than a typical stone and 10X more conductive than steel. This is not necessarily a good thing. Itís possible to be too conductive and burn the bottom before the top is done. In a Neapolitan WFO, a 1W/(mK) deck may be too conductive.
Notwithstanding, the real problem with a copper pan is it wonít store much heat. A stone, steel, or copper plate doesnít focus the ovenís heat on a pie Ė rather it stores heat and then transfers it to the pie when the two come in contact. The amount of heat stored is a function of 1) mass and 2) heat capacity. Pound for pound, a typical pizza stone can store on the order of 2X the heat of either steel or copper, and steel can store about 25% more heat than copper. A copper pan has very little mass and thus will store very little heat. Would it be better than nothing? Maybe. Will it be better than a typical pizza stone? Doubtful.
If one was to use a stainless lined copper pan, how much different would it be than a steel pan? You would simply gain some conductivity, no?
I donít remember seeing many folks use a steel pan to cook pizza. Cast iron, yes, but it is the mass and associated heat capacity in addition to the conductivity that makes a difference. Realistically, even a heavy cast iron pan does not have anywhere near enough heat capacity for baking pizza.
I say any doubter's that copper is a bad idea, with a hankering to use copper, go for it. Try it. Experiment. The worse that can happen is you made a bad pie that, my guess, will taste good anyway. Maybe copper warrants a certain technique? The best thing that can happen is you learned something and you can teach the rest of us!
I agree 100%. If you have a copper pan and think Iím wrong go for it, and please post pictures. I didnít get the impression that the member had a suitable copper pan and would have to buy one which I think would be an expensive mistake.