baking pan material for pizza

[BigDaddy69]

Hello I like to make pizza dough extremely moisturous and pour it on the baking tray.

Tray is definitely not optimal and I thought of buying a baking pan of some sorts to put the pizza dough in there.

I know that pizza stones are preferred when making pizza because it gets extremely hot and burns the pizza from the bottom to get a nice crust.

My question is if I buy a baking pan does it make a difference if its steel glass ceramic or stone? I am thinking all of them should heat up and store some heat but thats why I ask this question here.

Any suggestions? Thank you

[Pizza_Not_War]

For my wetter doughs I use a black steel pan for Focaccia. You build up a non stick coating from repeated uses with oil in the pan. https://www.equippers.com/detroit-style-10-x-14-rectangular-steel-pizza-pan

For wetter bread doughs I like a stoneware covered https://www.amazon.com/dp/B08XQ994CX/?tag=pmak-20