Pizza stone + sheet

[rym]

I will be buying a ~15x15x2 in chamotte (grog / firesand) stone this weekend and I was thinking of getting a sheet as well, as I do not have a peel and I'd like to keep the stone clean and also make it easier to place/extract pizza's from my oven, the thing is I only seem to find a different type of sheet here in holland. Would any of these two negatively affect the baking of my pizza?

http://www.dille-kamille.nl/nl/shop/c/1102/a/170/pizzabakplaat-zwart-metaal-anti-aanbak-33-cm

or

http://www.conrad.nl/ce/nl/product/665549/Pizza-bakplaat-voor-pizzas-tot-30-cm

Interesting already is that the second one says you cannot use it above 250c (482f), no idea why, the thing which got me though was the fact that they look different from the sheets I was seeing here.

Finally, are there then some other DIY solutions to a sheet or just keeping your stone clean? Thanks!

[henkverhaar]

Temp limit is for the teflon anti-stick coating - it will start decomposing at higher temperatures. Since the dille en kamille pan also sports a non-stick coating, this will likely be a limit for this one too. I would recommend investing in a peel instead...