Once again, getting a baking stone, please help me choose!
I know this has been discussed to death but as time passes more people with more collective experience appear so I am bringing up this topic again:)
I have scoured this site and the internet trying to determine what I want in a baking stone and which I should buy. Somebody always has something to say that makes me unable to decide what I want to get. (I do realize that this is my partly my personality getting in the way!)
Anyway in the next few days I will decide on a stone, hopefully with a little bit of further input from you.
I have sort listed myself to the following (not necessarily in any order):
1) Cordierite, http://www.sheffield-pottery.com/Square-Cordierite-Kiln-Shelves-s/320.htm 
2) Fibrament, http://www.bakingstone.com/order.php 
3) Something from fantes.com http://fantes.com/pizza.html  which is actually this one from Dacor http://www.dacor.com/Our-Products/Accessories/In-the-Oven/Baking-Stone.aspx  (I have some misgivings about the lip at the back, maybe this won’t matter? Otherwise I like this one quite a bit)
4) There is also these two from Amazon http://www.amazon.com/Old-Stone-Oven-Pizza-Rectangular/dp/B000QJDBRY/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1257962485&sr=1-4  and http://www.amazon.com/Old-Stone-Oven-14-Inch-16-Inch/dp/B0000E1FDA/ref=sr_1_5?ie=UTF8&s=home-garden&qid=1257962485&sr=1-5 
5) And this from William Sonoma http://www.williams-sonoma.com/products/sku1242981/?pkey=x|4|1||4|baking%20stone||0&cm_src=SCH 
Money is always an issue but if it lasts and gives me years of convenience and joy then it’s always worth it.
Then the thickness issue….thicker retains a lot of heat a lot longer but takes a lot of energy consumption to get hot (I am thinking green here). Since I will probably baking only one or two pizza or ciabatta etc or few naan at a time what is the best thickness for me, ½ inch?
I greatly appreciate any comments!
Thank you so much.