For most pizzas of this type, I go with the cutterpan.
Yes, stone only. With all respect to ME, no cutter pan.
Here's my perspective regarding use of a pizza stone vs. cutter pan for baking Chicago style thin crust pizzas. Nearly all of the great Chicago thin crust pizzerias that I experienced baked their pizzas in a metal-based deck ovens, some revolving, some stationary. And of course with such, you never need to use a pan, disk or screen. Not until lately with the upsurge and increased interest in some Chicago pizza circles in "gourmet" Neapolitan and NY and Eastern U.S. style pizzas were there "wood-fired" and/or stone and brick based pizza ovens in much use around Chicago, at least that I can recall. All the ovens of the great thin and pan Chicago area pizzerias were metal-based (probably all steel) and remain to this day with most -- but not all -- of them. But now there are numerous types of different conveyor and variant types of ovens. But to a traditionalist like me, the old fashion, metal-based deck oven was and still is the best.
Use of my non-perforated metal cutter pan comes closest
in my estimation to matching the baking effect and characteristics of a Chicago style thin crust pizza crust for home oven
pizzamaking that I prefer and the results more closely match the job done in most of the great Chicago pizzeria's deck ovens. I know our home ovens can never
hope to get the same kind of bake that the commercial ovens do, but the metal cutter pan has done better for me than my pizza stones ever can do -- again at least as far as Chicago style thin crusts are concerned . . . maybe not other styles. That may be just my experience, who knows. And the pan should be placed low in the home oven, which in my Florida home electric oven (w. no heating elements visible) is the absolute bottom level. (This is not the case if you have heating elements visible in your oven.) You can lightly oil or crisco the pan to aid in color/crispnest, altho not essential, and/or also put down some corn meal or semolina under the pizza skin for a special unique effect.
For "traditional" Chicago style thin crust pizzas, baking on a pizza stone would not be "typical" but instead "unusual," at least on a commercial basis. I'm sure, however, that in many instances the results could be very good. Rosati's, of which I was in the past very familiar with, originally used only metal deck ovens, but I guess like their mass produced counterparts (Little Cesar's, Domino's, Little or Papa John's, etc.), the mass produced pizza products all now utilize the discredited conveyor style ovens -- but not pizza stones or bricks.
So to many of you out there, please don't dismiss use of a cutter pan. In the opinion of many -- like me -- it does as good or better than use of a pizza stone or screen for home use, at least on some style pizzas (i.e., Chicago thin). But if a pizza stone works good for you, then great cause that's what counts. Just one man's opinion and it's probably not worth much. --BTB