Lodge pizza pan or Big Green Egg Stone or something else?

[coupster]

I'm way way down the pizza rabbit hole. I've tried and own terra cotta stones, cordierite stones, steel plates and have cooked in CI pans. And I've got a Ooni Koda pizza oven that I'm still trying to master. My current set up is a 1/4" baking steel on top of a cordierite stone in a gas oven (It really cuts down on the reheat time between pies and I already owned it.) I've never tried anything but the grates in my kettle for grilling a pizza and you don't say what you intend to use as a heat source. With all that IF you don't plan or need to move your cooking surface while hot, I would recommend a flat surface without any kind of lip. Launching, turning and removing a pizza with a peel (pretty much a necessary tool) is all but impossible with a lip - so you're pretty much limited to a CI pan with a handle. I've made acceptable to good pizza on stones and in a CI pan. I've made great pizzeria pizza on a steel. A steel is about twice the cost and weight of a stone or CI pan, but it is multi purpose. I've successfully used mine on the stove top as a double griddle and under the broiler - something I wouldn't try with a stone. In the end it pretty much comes down to intended use and budget - anything homemade is better than store bought and you'll be successful with whatever tool you use. All it takes is practice to perfect your technique.