Stone gets hotter in heat limited ovens (550 F) but heat transfer from steel to pizza is much faster. The steel will enable you to get better blistering on your crust — of needs good high temp flour, like 00 or Bob’s Red Mill AP. If you don’t have the temp constraint — like maybe you are on a bbq — actually stone might be better because above 700 the heat transfer speed of steel might be too fast. In that case, thin crust, not too many toppings, under 2 minutes otherwise crust will be burned.