At my house we have this thing that's 8 ceramic tiles in an aluminum tray, that we got as a gift. The tiles have gradually cracked over ~ 20 years, but they sti

At my house we have this thing that's 8 ceramic tiles in an aluminum tray, that we got as a gift. The tiles have gradually cracked over ~ 20 years, but they still work. The rest of the family likes them better, they transfer heat to the bottom of the pizza quickly when it goes into the oven. You do have to figure out how to slide a pizza on and off of them. They "season" kind of like an iron pan -- we don't wash them after every use. Then again our perforated aluminum pizza pan is also heavily seasoned and we don't scrub it either. When the tiles finally crumble to bits, if I don't find identical replacements, I'll probably get a piece of steel. I wonder how aluminum would work... I sometimes see pieces of it in the scrap bin, with small holes drilled and tapped, but I don't think that would adversely affect pizza. I've read a lot about pizza making, and have satisfied myself that the home cook needs to give themselves some leeway as to how "authentic" or "particular" they want to be about it. Depending on where you live, it might be better than commercial pizza by default. You can make it as heavy or light on cheese as you want, and maybe not feel bad about having it more often. You can surround it with salad, wine, and the company of your fellow humans. As one who really doesn't enjoy restaurants at all, the home cooking experience is just better. Similar dough and process leads to nice foccacia and bread sticks. And, how would Italy have risen to greatness as a nation if there was no margin of error on making pizza at home? Experiment and enjoy!