thinner pizza steel? Basically, the thicker your pizza still the longer it takes to heat up, but the more pizzas you can cook back to back to back without it, depleting the heat stored in the steel. For example, if you get a quarter inch steel it will only do two or three pizzas for you in a row before you have to give it a significant amount of time to heat back up. if you get a half inch steel you have to heat it up longer, but you’ll be able to do 10 or 12 pizzas in a row on that baby. I settled on a 3/8 inch steel because it’s the best of both worlds not too thick but also thick enough that I can get seven or eight pizzas out of it