That looks pretty neat. I can't afford the steel, but would otherwise love to try it. I do get a nice crispy pie by preparing the pizza on a standard (round) aluminium baking pan which I put on the floor of a 500 degree oven for around 2 minutes (standard bottom-heating oven). I then transfer the pizza to a stone on the middle rack (slips right off of the aluminium pan) and cook for another 4 -5 minutes, a little more if there are toppings. This produces a beautiful, crispy crust and bubbly cheese top. I use KA Bread flour. Great result.

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