The type stone only affects taste by how rapidly it Cooks the pizza.
The Idea that a stone absorbs water doesn't affect the cook,at these temps the surface water of the dough is almost instantly vaporized.
I would recommend either a cordurite stone or a steel.
I got stone because half the price & I neede to trim to fit & it's easier to saw 1/2 in ceramic than heavy steel.
Pizzacraft 15" Square Cordierite Baking/Pizza Stone - PC0100