First, a pizza stone doesn't require seasoning. All it requires is a wiping down with a damp cloth to remove any dust particles.
Second, quarry tiles, unless you do your research, may contain poisonous lead. And lining the bottom of a regular oven with tiles is problematic at best, because many have an irregular, sheet steel pressed bottom that will not hold tiles evenly.
And third, a 17" pizza stone (medium pizza size) can easily be purchased in any kitchen store for under $20, and it even comes with a steel rack with handles for removal. I've never found it too small for any purpose, even baking artisan bread.
I suggest you stick with something already designed for that use - baking pizza. Just a little looking will give you satisfactory results at an inexpensive price.
"Food is our common ground, a universal experience." - James Beard