We love pizza and usually make it on the grill, but this looks like a good idea for making it in the oven. It even looks like it's better than a pizza stone.
I'm thinking I can just buy a piece of 14"x22"x1/4" A36 steel, bead blast the mill scale off, round the edges, season like a cast iron skillet and be off to the pizza races for less than the advertised price of $99 plus shipping for a comparable "baking steel".
I read elsewhere that if you leave the steel in the oven all the time, it will help eliminate the hot spots and you can also put it in the freezer and then use it as a cold plate for buffet items.
The only drawback I can see would be keeping it rust free and dealing with the weight (2.13 SF@10.3 pounds per SF =22.03 pounds) which is really not that bad.
Anybody have any experience with this method?