at transferring stored heat. You'll get a more browned crispy crust with the steel than you ever would with a pizza stone.

For more on the science, see http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html.

As for crust, I usually use Jim Lahey's no-knead recipe (http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html). Unless I don't plan ahead. The truth is that planning ahead and fermenting the dough for at least two days will work wonders for your pizza, no matter how you bake it.