Adam, after I posted, I thought about it some more, and you absolutely need a 1 inch corderiete stone or you oven WILL NOT WORK AT ALL. This may seem like a total coincidence, but I have a left over 1 inch stone in my garage that will fit your oven that is priced to move. Just kidding of course, I bought a 1 inch stone when I had a Bakers Pride - the main benefit was when you opened the door, while it let out some of the hot air, having a 1 inch stone meant that I had a large thermal mass, and opening the door did not cool down the oven all that much. With a thin 1/4 stone, there would be more air leaving the oven. With the BS, and your oven, you have such a high heat input, you don't even need a closed door, much less the large thermal mass of a 1 inch stone. I agree with Dave that you don't want those thin cheap ceramic stones, but anything thicker will work fine.