First of all, I apologize for starting so many threads. I've just moved across the continent and am replacing everything, and want to put in some thought before buying some new pizza stuff.
I've been making pizzas for maybe about 10 years now (boy am I getting old). I've always just been working with super cheap pizza stones in the $10-$15 range, but I want to get something a bit better this time around. I will be baking in a gas range, which seems to be underpowered compared to the ranges I've used in the past (because of this, I usually increase the oven temp another 25 F when baking).
I've been reading about cordierite and steel stones. There is actually a metal shop just about 2 blocks away from my house that sells the A36 hot press steel. I' haven't inquired about price yet. I'm just not sure if a steel plate would be best for my needs. I usually make Chicago thin crust and american pizzas, with only the very occasional NYC, so I'm not sure a steel plate is necessary for me.
So, I'm leaning towards a cordierite stone. However, I'm not sure what is the best bang for my buck. I've found a local pottery supply shop that sells a mulleite/cordierite blend (5/8 " thick and 16x16" octogon) for $25. However, I don't know if it is food grade, and I don't have any information on % composition since they are closed today.
Here is a 1/2" round cordierite stone from amazon, $31.16 with free shipping https://www.amazon.com/dp/B005IF2ZNM/?tag=pmak-20
and here is a more expensive 1/2" round stone for $42 https://www.amazon.com/dp/B0000E19MW/?tag=pmak-20
Can anyone offer any advice on what would be the best stone for the best price? Is there another online supplier that sells a good stone for a good price?