"limey" > wrote in
:

>
> I don't own a pizza stone but just use a perforated pizza pan. Not
> too satisfactory for a crisp crust.
>
> Wandering around the kitchen store the other day, I saw a pizza stone
> with two handles (good idea). However, the stone was only about
> 1/3-inch thick. Any opinions? Would it fracture? Others I've seen
> have been quite thick.

Go to a home center, buy an unglazed floor tile, they are about $6.
I leave mine in my oven all the time as it evens out the heat of my oven.
When cooking a pizza, set the oven to your highest setting and let the
oven heat at least 45 minutes.



--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein