November 17, 2013 - 2:50am
Pizza "Stone"
Has anyone tried 1/2 in stainless for a "stone"? I am having problems with stones breaking if liquid coming from pizza comes in contact with stone and cracking them. Thought about steel or maybe even stainless steel. Think it would have to be at least 1/2 in to keep from warping when using highest setting of home oven.
Any feedback would help.
Bud