Pizza ovens. Steel deck versus stone deck. Does it matter?

We're trying to decide between this and this. Almost everyone uses stone, but the steel one, while being slightly more expensive, has better temperature controls, and the glass doors mean leaking less heat when checking on progress.

The fact that we don't know of anyone locally who uses a steel deck oven is not a sign in its favor, but I haven't heard coherent arguments against them. Besides that. Which is not nothing.

I'll bet you guys know every bit as much about ovens as you do about ffmpeg, right?