jkn wrote:
On Wednesday, 8 August 2012 12:58:50 UTC+1, The Natural Philosopher wrote:

SWMBOS nice baking stone cracked the first time it was put in an oven...


I had a thin pizza baking stone that cracked after a while. I have higher
hopes for this one ... it's 40mm thick for a start. I take over an hour
to raise it to full temperature.

No one in Italy uses such a thing. Does that tell you how essential they
are?