I've only ever used the Lodge cast iron pizza pan for NY. Now that I've got my dough and other parameters dialed in it gives me exactly what I want for my pizza; great spring and the perfect amount of browning on the the bottom for me, which also consists of a very thin eggshell layer of crunch followed by a soft billowy crumb the rest of the way and is great for folding. And though very thin it does not flop down, but cantilevers. In a 550° electric home oven in 6min.
But it has this lip on it that drives me nuts. I can't always just slide my peel under to retrieve the pie mid bake to rotate it 180° if the pie nearly occupies the full 14" of the pan surface; it's usually a three hand operation and involves some Macgyvery as I work to retain the oven heat since my oven door doesn't stay put/open on its own except for those few useless inches in broiler position. I just need to make a smaller pie, but I guess I don't want to.
For those of you who use a stone for your NY pies in a 550° electric home oven - and especially those of you who use/used the Lodge or similar cast iron in the same environment - how do they compare? Will a good stone give me the same results I described above with the cast iron? I've got about 20" x 15" oven room and been checking out the 14.5" x 16.5" Old Stone. Idk, maybe it's not worth the hassle getting a stone for an extra 1/2" of lipless surface depth. All I really stand to gain is an up to an inch larger pie and a little easier retrieval and that's assuming AOTBE.. I mean if they made a flat cast iron plate like that Old Stone I'd get that in a heartbeat, as it otherwise gives me exactly what I want, and if it weren't for that lip I wouldn't even think about bothering with anything else.
(pics of a simple pie from the cast iron, 550° electric home oven in 6min)