It's $72, but it's 1/4" food-grade stainless steel and weighs about 30lbs, so it has a lot of mass to store heat energy and transfer it to the pizza. High heat + a cooking surface with plenty of mass = lots of oven spring for the dough.

I'm with you on the merits of Lodge cast iron products though. I have a really well seasoned 10" Lodge skillet that has almost reached the level of being a non-stick cooking surface. It's not quite as good as the shiny-smooth cast iron skillet that was stolen from my dying grandmother by one of the bitches "taking care" of her, but it's still quite good.

I also have a nice 12" square Lodge griddle that I use when I make blackened salmon, but I left it outside and it rusted. It was covered under my grill, but I guess the ambient humidity was still high enough to cause it to rust. I need to get some steel wool, scrape off all the rust and re-season it. Cooking on a rusty surface is bad for you, right? Or does it just give you an boost of extra iron? They sometimes recommend that people with anemia cook their food on cast iron skillets because it can greatly boost one's iron intake.