There are discussions of pizza stones and general baking here and there on this forum. Those of you who are interested in such may want to read Baking With Steel, primarily written by Andris Lagsdin. You may want to explore a different method.
We decided to do pizza Sunday, after Thanksgiving, and I only had 500g of Anna Napoletana Tipo 00 flour, so I did a second dough using Bob's Red Mill Artisan bread four. Both made Thursday (Thanksgiving) at 65% hydration, split and refrigerator aged. Baked six pies in no specific order.
Noticed a consistent doughiness from the Artisan flour pies. Did a cross section and was surprised by what I found.
(Top: Artisan , Bottom: Tipo 00)
The lower pie has (from the bottom) three layers, nice open bread dough, a red sauce layer, and toppings dominated by white cheese.
The upper pie has four layers, bread dough topped by a dense, white layer, then red sauce and toppings.
It appears that the bread flour doughs absorbed moisture and formed an interface layer that doesn't cook, even at 800F. None of the three Tipo 00 pies had this layer, despite using the same pot of sauce, bowl of grated mozzarella, and toppings on most pies. A "leftover" pie made using turkey gravy as sauce was especially doughy.
Looks like I need to stock more Tipo 00 in the pantry.