I am using a 16"x16"x7/8" aluminum plate, preheated at 550F for an hour, to cook pizza in a similar way to a brick oven. Works great on 80% hydration dough!
For an additional hack if you don’t have a top broiler, buy food safe black tile and place it face down on the second rack above the aluminum cooking surface. If you cover the entire rack as best you can and leave a gap over center of where you will put your pie you get a good convection effect while also radiating heat downward on your pie.
You can also fashion a metal guard to trap more heat above that, essentially turning it into a bakers deck.
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For an additional hack if you don’t have a top broiler, buy food safe black tile and place it face down on the second rack above the aluminum cooking surface. If you cover the entire rack as best you can and leave a gap over center of where you will put your pie you get a good convection effect while also radiating heat downward on your pie.
You can also fashion a metal guard to trap more heat above that, essentially turning it into a bakers deck.
Pictures of my setup and results…
https://imgur.com/gallery/PW8NYWS
What made you go with aluminum over steel ?