Steel deck or stone deck or brick lined deck?

I am asking for advice on pizza deck ovens. I am trying to recreate the thin crust, tavern style pizzas that were famous in Chicago during the late 60’s, 70’s, and early 80’s. It was a thin crust that was usually crisp and could handle the weight of a heavy amount of toppings. It was not a cracker crust not a NY crust. They used a lower temperature bake anywhere between 475 and 575 degrees F. The ovens need to be fully insulated and the sides and ceiling lined with brick. Gas or electric. After reading near everything on The Pizza making Forum, PMQ magazine, and Modernist Pizza, I am still confused. Does this style of pizza want a steel deck oven or a brick lined deck oven? Thanks for any help.