I bought a pizza stone and paddle for $24.99 Canadian, about $19 American,
it worked great for about a month, but last week, while doing some pizza, I made 3 that night - had a gang over and we were drinking and partying, anyway I was on my 2nd pizza and was about to put it into the oven and noticed the thing had split in 2.
Any pizza stone you buy that is not made with a fiberous material will indeed crack overtime, no matter how thick they are. All professional ones from my reading are very heavily fibered, - just like cement is in certain areas where there is a lot of temperature distortion.
Anyway live and learn, thing is, I can't afford the $229 price tag of a pizza stone that is intended for the pros. It will never crack, but yikes, what a pricetag.
I think I'm going to go with Steve's idea of putting 4 unglazed tiles together, - this seems the thing to do.
Btw, this is the 2nd pizza stone to crack on me. The last one I bought was several years ago and it cracked after a few weeks.
By the way, if you are baking at low temps of say 425, your stone may last you much longer, or forever ( doubht that but who knows ) ... I use my stone at 550 temps for extended periods of time, - for example the night my latest pizza stone broke the oven had been going for about 2 hours.