According to the very knowledgeable folks on the pizzamaking.com forums, the best surface to bake pizza and/or bread is between 0.5 and 1" of cordierite, which is the kind of ceramic you find in pottery kilns. That's what I use with excellent results.
Previously the only hankering I got from reading HN was to acquire some technical book. Now I'm nearly shopping for cookware after reading these posts on best cookware.
