Ive been making homemade pizzas for 10+ years. I make everything from scratch - dough, cheese, and sauce. Never loved the traditional stone as they have broke on me and while they produced a good pie it wasnt perfect, especially from my Ooni Koda Oven.
My steel stone always produced the best results in my home oven but that didnt fit inside the Ooni. I figured to find a pizza steel that did fit inside the Ooni, and this is it. While it preheats very quickly (2 minutes to 650), you should still let it absorb all of the heat for a good 20 to 25 minutes as the 650 is purely surface temp only and the heat needs to work its way through the steel. My stone gets up to over 850 in this time frame and produces a nice char on the bottom of the crust while the top of the Ooni takes care of the rest.
Ive only had it for two weeks so I cant speak to durability yet.
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!