I went out this AM and took another look at that beautiful soapstone all cooled down. Everything looked perfect.
Unfortunately looks aren't everything. The crack test is pour a little water on the top, wipe it off, turn the stone over and look for wet lines. One such line appears in the photo below. Bugger.
Given I'm half-smart and know that most cracks tend to grow because the endpoint is a high stress concentration area, I'll probably try drilling a very small hole to see if I can "save" the stone. This is an old time trick on car windshields so ovens are the same, right?
FWIIW, I think cracks are a necessary part of life for soapstone bakers. It's not a problem where the bottom of the stone is supported in some way - e.g. sitting on an oven rack. But in my rotisserie, I'm probably better off with that reliable cordierite stone that has survived hundreds of hot/cold cycles already with nary a scratch.
Forum member jgame also has a rotisserie pizza grill setup, but his design incorporates a circular wire frame setup from a weber-style grill. If someone wants to venture into the soapstone baking environment, I'd advise supporting the stone. I've seen some soapstone slabs cut exactly to fit the width of an oven without secondary support, and if/when that cracks, there could be a nasty noise in the oven. Sure it could cause damage to the oven, but think about the damage to the pizza...