The role of a pizza stone is to provide heat from the bottom. The important part is how much heat is released over what time. If you have an oven that is very hot, you find yourself needing a stone that doesn’t transfer as much heat (e.g. made from clay) , because your bottom will burn (with a coridierite stone for example). In ovens, you need all the heat you can get. From what I’ve heard baking steels work best for ovens.