I have a 3/8" dough joe baking steel slab and even preheating it to 550 for an hour in a "regular" oven never turns out as good as my Roccbox was capable of. I can never get my crust and cheese to match in baking times at 550 degrees. Either the crust isn't cooked enough for my liking or I end up cooking the cheese more than I'd prefer. The only times I've been able to make perfect pizza with my baking steel is when I used it in a friend's professional kitchen with an industrial convection oven that could go up to I think 700 degrees.