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salad
I'd recommend a cast iron griddle plate or a big skillet as well.
The thermal properties of stone/ceramics are great for storing heat, but for giving it shocking the dough and getting a nice crust you'd be better off with iron.
(Ideally you'd have a copper or aluminium plate, but the first one would be very expensive and the second would have to be too big for your oven - sorry about the engineer-splaining)