stones need 10-15 minutes between bakes to regain their heat. steel is better but takes a different kind of bake to not burn the bottom. high temp ovens offer a good balance between them but need a lot of care to not burn and be cooked through
i use all 3 and it’s nice to have options. my most common is a basic stone in the oven
With this weird form of temp surfing I have been able to
make good pizza:
.25” steel at second from
top position, 550 warmup, turn off oven and open oven for a second, switch on to hi broil, pop in pizza after a few minutes. Steel gets to 650 but I think it’s thin enough to exhaust some of it’s heat.
I've not noticed trouble with stones and a fast turnaround—bigger problem's the loss of heat in the air, in the time it takes to remove one and put another in—but may be that I'm just not watching close enough. I'll keep an eye on that, thanks for the pointer.
i use all 3 and it’s nice to have options. my most common is a basic stone in the oven