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Default Pizza question, please

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.

Dora
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