I think I am going to us cast iron to bake pizza, I have broke many stones usually just when I think this one is going to last for ever! Most break when I use my sauce, the water boils on to stone and it cracks.

Has anyone used this stone http://www.centralrestaurant.com/Pizza-Stone-15Wx20D-c106p5463.html for $54? Seems like a good deal, if its legit. I've been doing alot of reasearch and decided soapstone was out due to low porosity, quarry tile out cause of thickness, and pottery stoneware is probably out cause of inability to find any.

Love the forum, and I've been learing alot.

Thanks

-Mark

Does anyone know what this stone is made of, or how well it holds up? Linens & Things has it on sale right now, and there's no shipping if you do an in-store pickup. Interestingly, it's still $19.99 if you just buy it in the store.

http://www.lnt.com/product/index.jsp?productId=1356043

I've read a few references to using a pizza stone on the grill.  I've also read advice not to do so. Has anyone here used a pizza stone on a gas grill?  I'm hoping that using some woodchips would give it a bit of a smoky flavor.  I'm just getting a baking stone and will try it inside first anyway.

I did a little experiment for dinner the other day. I wanted to bake some calzones using Alton Brown's pizza dough recipe, bake it on my pizza stone, and see if the bottom browns as well using parchment paper instead of being put directly on the stone. The results were faboo.