Owning several pizza restaurants in the past and making our own dough, sauce, you learn that every aspect of making a great pizza is everything combined! The stone, or in this case, steel, helps give the crust a nice, airy crusty rise after properly proofing your dough.
I feel the stone that i have does a slight superior job as far as turn around if you are making pizza for guests. The heat loss seems quicker with this, vs the stone. The one thing I do not need to worry about is, I cant break this like i have with so many retail stones brick/stones. This thing is HEAVY!
I actually leave it in the oven for baking in general as the more mass the better. P.S. if you are wondering, no, my home pizza is still a little off from when we had the restaurants, but everyone raves about them. Think water, altitude, ovens, etc.
One other thing, I have an Ooni but have not fired it up with this, yet! I will post some pictures/videos when i do!