Wow, AJ, you're not messing around
It was your previous questions about steel plate that prompted me to finish writing the steel plate buying guide.http://www.pizzamaking.com/forum/index.php?topic=31267.0
Before I had the chance to get it up on the site, though, you jumped the gun and bought aluminum. I didn't expect you to be quite so motivated. I should have told you an answer was forthcoming, but I didn't want to commit and then not deliver the goods. Sorry.
The bad news is that most 500 deg. ovens run a bit hot, and you probably could have gotten away with steel, and steel, right now, at 525ish, might make a slightly better pie with less fussing around/formula adjustment than aluminum. Mabye. The good news is that aluminum, thanks to John (Seven) has made some tremendous strides recently.http://www.pizzamaking.com/forum/index.php?topic=31172.msg311305#msg311305
and, while steel presently has the longer track record, aluminum is showing tremendous potential. No matter what, aluminum is going to produce a far superior pie to the 9 minute Fibrament pies you've been doing.