"Siggy" wrote in
m:

One thing about a pizza stone vs a piece of SS is that the stone will
absorb any grease drippings so your crusts will be a bit crispier.


The primary reason for using unglazed ceramic in baking ovens is for heat
regulation beyond the capability of the thermostats normally installed.

The ceramic retains enough heat to even-out the fluctuations. This, in
addition to the elimination of "hot spots", provides far better control of
the finished product.

The ceramic tile is light weight, easy to clean, and inexpen$ive.