Wood is easier for building and launching a pizza, and thin metal is better for turning it and pulling it out. The one to get first depends on where you bake: a regular oven or a backyard pizza oven.
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Most home ovens top out around 500 to 550°F. A stone or steel, a long preheat, and a minute or two under the broiler will still get you a crisp, browned crust.
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