Pizza stone broke into 3 pieces, what to replace with?

[Janus]

So in what appears to have been a misguided attempted to get a crispier base on my pizza, i attempted to heat my pizza stone on an open flame before putting the pizza on it and into the oven.

My oven goes to 300 deg C (572F), which is not quite hot enough, i give the stone a good 20 minutes at full temp before cooking to ensure it's hot.  Still the base doesn't get any char.
So i figured what if i put the pizza on a 400 deg stone, then into a 300 deg oven to cook, i might get a crispier base.
The stone didn't like it at all.

Are there stones you can use on an open flame, I've searched for foundry stone etc, but not finding much in my area.
The other option is the A36 steel i guess which i've been reading about, not sure where to get it though either.

Thanks for any advice people

[mkevenson]

I own this one and it works over direct flame very nicely. There are others. Do a Google search for BBQ pizza stones.

http://redskygrilling.com/

Mark

[JD]

i give the stone a good 20 minutes at full temp before cooking to ensure it's hot.  Still the base doesn't get any char.

20 minutes is not enough time for preheating. Without knowing what stone you're using, or what dough forumlation, or what type of pizza you want, my only advice is its not the stone but the pre-heat (or lack-of)

[Pizzaboyo]

Hi Janus, I use this in a home oven http://www.amazon.co.uk/Pizza-Baking-Stone-inches-delivery/dp/B0039S44TI/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1355081959&sr=1-6 and have reached 600f using the grill to preheat. Here's the thread that Chicago Bob & Scott123 helped me out with my problems http://www.pizzamaking.com/forum/index.php/topic,22352.20.html

[Janus]

Thanks Pizzaboyo, will check it out