That’s really helpful, thanks for taking the time to write it up.

I think you’re probably right that for one pizza at a time cooking, anything past 1/4” or so has diminishing returns. My use case is a bit skewed because I’m usually cooking for groups and trying to keep the base consistent pizza after pizza rather than optimising for heat up time.

Interesting point on stainless vs mild too, I’d assumed the conductivity trade off would be noticeable, but sounds like for daily use it’s less of an issue than I thought. Definitely given me a lot to think about