On Tuesday, September 23, 2003 5:25:48 AM UTC+5:30, drei wrote:
> Hi,
>
> I bake sourdough bread and pizza on a pizza stone in my home oven.
> Recently, I bought a 1/2-inch round stone from a local store, but it
> cracked after just a few months. Although my store replaced it, I am
> now looking for a sturdier stone. I want something that I know will
> last a very long time without needing to be replaced, and am
> especially interested in products that are safe to use with a steam
> pan.
>
> Does anyone have any suggestions? I've searched Usenet archives and
> facts going back several years, and I can't find a clear answer to
> this specific question.
>
> Thanks very much in advance.

The Copper Quartzite stone could be a better option for you. These stones have great compressive strength that allow it to bear weight easily. We are a renowned <a href="http://www.mstone.us.com/products/quartzite.php">suppliers of Copper Quartzite stones</a> available in different colors and shapes. Hope this info will be very useful for you.

On Tue, 28 May 2013 03:06:08 -0700 (PDT),
wrote:

>On Tuesday, September 23, 2003 5:25:48 AM UTC+5:30, drei wrote:
>> Hi,
>>
>> I bake sourdough bread and pizza on a pizza stone in my home oven.
>> Recently, I bought a 1/2-inch round stone from a local store, but it
>> cracked after just a few months. Although my store replaced it, I am
>> now looking for a sturdier stone. I want something that I know will
>> last a very long time without needing to be replaced, and am
>> especially interested in products that are safe to use with a steam
>> pan.
>>
>> Does anyone have any suggestions? I've searched Usenet archives and
>> facts going back several years, and I can't find a clear answer to
>> this specific question.
>>
>> Thanks very much in advance.
>
>The Copper Quartzite stone could be a better option for you. These stones have great compressive
>strength that allow it to bear weight easily. We are a renowned <a href="http://www.mstone.us.com/products/quartzite.php">
>suppliers of Copper Quartzite stones</a> available in different colors and shapes.
>Hope this info will be very useful for you.


A tad late in replying, aren't you?...by almost 10 years.

Besides.....the tried and true stone in Fibrament, and I don't have
any connection to the company, I just own and use them and have for
well over 10 years.

Boron

> On Tuesday, September 23, 2003 5:25:48 AM UTC+5:30, drei wrote:
>> Hi,
>>
>> I bake sourdough bread and pizza on a pizza stone in my home oven.
>> Recently, I bought a 1/2-inch round stone from a local store, but it
>> cracked after just a few months. Although my store replaced it, I am
>> now looking for a sturdier stone. I want something that I know will
>> last a very long time without needing to be replaced, and am especially
>> interested in products that are safe to use with a steam pan.
>>
>> Does anyone have any suggestions? I've searched Usenet archives and
>> facts going back several years, and I can't find a clear answer to this
>> specific question.
>>
>> Thanks very much in advance.

I use a common 12" x 12" ceramic tile that I got for free from my brother
after he tiled his bathroom. It's not as big as most commercial pizza
stones but I'm single and I make smaller pizzas so it works out great for
me. I've never checked but you might be able to buy individual tiles at
your local home improvement store. Get the style with the most regular
surface, it doesn't have to be mirror smooth, but you don't want wood
grain or rough stone type irregularities.
My other tip is to use the stone with parchment paper. It keeps the
stone clean and you don't have to mess with a pizza peel, just drag the
parchment off the stone and onto your pizza pan when it's ready.