re: Pizza steels; which one should I buy?

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Guess I need to research the steels a little more. I've owned like 5 pampered chef pizza stones. We take them out of the oven with pizzas on them when theyre hot, then actually cut them on the stone. Only issue is if you put them on a semi hot burner accidently, or put them in sink hot, they break. Just tired of buying them. I figured the steel would work the same but wouldn't have to worry bout breaking them. What do most people cut pizzas on, fresh cooked or frozen cooked? Hate to dirty a big arse cutting board, plus don't have one that big. Looking for tips how others do it. Hell I even want to be able to dishwash my stone or steel, laying flat on bottom rack. Thanks

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If you're cooking pizza correctly, your stone/steel is as hot as possible (550+).

Also are you only cooking one pizza?

But a large enough plastic or wooden cutting board once, and transfer the pizza there to cut. Then you wont break your stone? It's a simple rinse when done.