[raisin]

There is Much discussion on the matter over at Pizzamaking.com, if you're doing home pizza they are your go-to source.

But in brief, as mentioned above, 3/8 steel plate is what you want as its a good balance between weight and heat capacity. (aluminum transfers heat much quicker, but holds much less energy than steel) If you like to to back to back pizzas, then you might want to go with 1/2 steel, but thats a heavy lift.

Bakingsteel.com has all the options, and custom orders, too. Beats doing all the research and running around...