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[Ev]

I bought a Metalcraft cordierite stone yesterday and gave it a test run today. I only made one pie. I'll be making a couple more tomorrow.
 The stone measures a full 16 inches in diameter, and 5/8 inch thick.
I just figured out how to post photos here, so I'll be playing with that, now.
The pizza is a basic Lehmann NY style. I gotta say, I believe it's my best, so far. I've only been making pizza for a couple months but they keep getting better all the time. I also believe the new stone made a big difference over my old cheap thin ones.

[norma427]

Steve,
You pizza looks absolutely delicious.  Your open air crust is something I still am trying to achieve.  Good to see you are posting pictures now. Happy to see you like your new stone. I will be looking to see your pizza creations. 
Norma

[Robizzaiolo]

That's a great looking pie. I just ordered  the 16x14 rectangular stone from metalcraft. I have used these before when I had my own pizzeria, Bakers Pride includes them in their counter top hearth bake ovens. I was used to using BP deck ovens for years, but when I used their counter top models, I got the same result as a deck oven.

So I'm confident this will work for my house, I live in the Seattle area and most places are charging up to $26 for a 16 inch pizza, it's getting ridiculous and the pizza isn't nearly as good as I used to make in my restaurant days, so once again, excited about enjoying good, true Italian pizza at a major fraction of the cost!

Hey, check the oven!!!!!!

[gijoe985]

So I'm confident this will work for my house, I live in the Seattle area and most places are charging up to $26 for a 16 inch pizza, it's getting ridiculous and the pizza isn't nearly as good as I used to make in my restaurant days, so once again, excited about enjoying good, true Italian pizza at a major fraction of the cost!

Where do you like to go in Seattle? I grew up there, now live in Ellensburg. My old favorite was th House of Pizza, on Aurora near Greenlake, but they closed down a few years back...

[Robizzaiolo]

There's a place by the needle that's called Bambinos, they have a pretty good pie. I live in Issaquah so it's a drive, all the pizza sucks here on the eastside. I'm really looking forward to making my own pies at home.

[NY pizzastriver]

Very nice looking pie. I just got my new stone too! I love it already. Fibrament 15x20x3/4. The sales rep told me what to do to cure it, lowest temp for an hour, raise 100 degrees 1 hour at a time, stay at 500 for 2 hrs. I was happy to see they also put it in writing, and warned me of the stone smell to come. Unlike my old crap stone that said wash with warm water only, no soap, he told me no. Never use water at all, reverse it if it's really bad and the bottom side charcoals off. Congrats on yours too, have fun. I'd have went round but I can't see me getting a 15" circle on a 15 1/2" round stone. Too much like a ring toss game for my clumsy ways.

Here's mine! Fills the whole oven, with just enough room to breathe. I even have room on the side for a loaf of bread, garlic rolls, a side salad perhaps, the sky's the limit! 

[Matthew]

Very nice looking pie. I just got my new stone too! I love it already. Fibrament 15x20x3/4. The sales rep told me what to do to cure it, lowest temp for an hour, raise 100 degrees 1 hour at a time, stay at 500 for 2 hrs. I was happy to see they also put it in writing, and warned me of the stone smell to come. Unlike my old crap stone that said wash with warm water only, no soap, he told me no. Never use water at all, reverse it if it's really bad and the bottom side charcoals off. Congrats on yours too, have fun. I'd have went round but I can't see me getting a 15" circle on a 15 1/2" round stone. Too much like a ring toss game for my clumsy ways.

Here's mine! Fills the whole oven, with just enough room to breathe. I even have room on the side for a loaf of bread, garlic rolls, a side salad perhaps, the sky's the limit! 

You can even stone bake some beets, your favorite!