Inspired by an article I read a few years ago, I had a local metal fabricator cut a 1/4" piece of carbon steel sheet cut to fit an oven rack with around 2" clearance on all sides. The edges were a little rough so they were nicely smoothed with a grinder in a few minutes. After a thorough cleaning and seasoning it was good to go and I was out of pocket $25.
I've used a variety of stones, cast iron utensils, and God knows what else over the years to make pizza and nothing comes close to the results I get with the steel sheet. It comes to heat faster than the other devices, and holds the heat longer as well. In use, I place the steel on the rack closest to the broiler than then heat the oven to it's max. temp. I then turn on the broiler, wait a couple minutes, then insert the pizza. Two to three minutes later I remove a perfect pizza.
At 20 around lbs. some might consider it a bit heavy but that doesn't concern me. For storage when it's not in use I keep it on the oven floor. It also serves as an excellent stove top griddle when laid over a couple burners. Though I've never used it for breads I think someone with more baking than I could get some outstanding results.
