Best Pizza Stone?

[husker3in4]

Is there a difference? Ive come to the conclusion my little 12" round stone is half my problem. I am trying to slide a 12" pizza onto a 12" round stone which leaves no room for error. Now if I had a nice 16" square stone, I would be much better off. Now the question is, which brands are better, and where can I get them. I know the local stores such as target or walmart may carry them, but likely only the same thing I already have. Any of you buy your stone online or can give me some input on what to look for when buying a stone? Id like to get one for $30 or less. Thanks

[chiguy]

 Husker,
 A bigger stone will help,at least with confidence using a peel.  I am no expert on stones but it should be a stone intended for baking. I have had 2 Villaware stones which i currently use without a problem. Some people here even use unglazed quarry tiles found at Home Depot.            Chiguy

[tonymark]

People on the forum have good things to say about the Firbrament stones.  Check out this thread http://www.pizzamaking.com/forum/index.php/topic,1634.0.html.

Their site:  http://www.bakingstone.com/index.php

[Pete-zza]

husker3in4,

A good overall thread for reading about different stone/tile possibilities is this one: http://www.pizzamaking.com/forum/index.php/topic,1488.msg13540.html#msg13540. In the last post you will also find many other links to other relevant threads/posts.

Peter

[husker3in4]

thanks, ill check them out!

[007bond-jb]

I bought mine here its way heavier than the wally world stones. I got the #3355 rectangle one
http://www.fantes.com/pizza.htm#round

[JPY]

The stones by this Fantes company look like a medium grade Cordierite...If any of you want a thicker stone I can get you 11 3/4" x 11 3/4" x 1 1/2" with a higher grade material. 

[DNA Dan]

I found a decent sized one at Bed Bath and Beyond. It was fairly cheap too. I think it's about a 16 x 14 square, perfect for my oven.

[Boy Hits Car]

I bought the round 16" stone from Fantes for $29.99.  I can't say anything negative about it; I absolutely love it.  The bottom of my crusts have been nicely browned and crisp.  It is very solid and looks like it will last for a very long time.  I easliy fit 14 and 15 inch pies on it, no problem.

[PizzaEater]

I have 2 pizza stones, both are retired.  Unglazed quarry tiles are now what I use.

[SemperFi]

I found a decent sized one at Bed Bath and Beyond. It was fairly cheap too. I think it's about a 16 x 14 square, perfect for my oven.

I bought the same one.  It works great.  I almost bought the All-Clad one, for $105, thinking it has to be better, just being an All-Clad, but there is just no way I needed the serving tray that it came with.  Who serves their pizza on a 500 degree stone.  And could you imagine cutting on one, by the time the first slice got off of it, it would have to be burned.  On the same token, the $15 ones seemed to be a lil too cheap in my book.  They were too thin, and I figured heat retention would be less.  Very pleased so far though.  Stone in nicely seasoned, and makes great pies.  And the square size does give some extra play when loading a pie into the oven and allows an oversized 12" some room.  When it finally goes, I do plan to line my bottom oven area with thick tiles, I would love to crank out a 16" or if there is a heaven, an 18".  Now that is sexy in my book!

[Art]

I got the 15"x20" Fibrament stone ($66 delivery incl) in November and, although some will say I should have saved money and bought cheap tiles, I am very pleased with my purchase. There is a marked improvement in my crust (especially the bottom) and the quality of my breads is equally better.
Also, the size allows me to make larger (albeit somewhat ovalish) pies.    Art

[Jack]

I got the 15"x20" Fibrament stone ($66 delivery incl) in November and, although some will say I should have saved money and bought cheap tiles, I am very pleased with my purchase. There is a marked improvement in my crust (especially the bottom) and the quality of my breads is equally better.
Also, the size allows me to make larger (albeit somewhat ovalish) pies.    Art

I'll second the positive vote for Fibrament.  I purchase the 19 inch round stone and used a grinder to make it fit my 18.5 inch deep oven.  Crusts are markedly improved, as the heat from the 3/4 inch thick, engineered material, stone is very uniform.  I can bang two 17 inch pies out in a row and they are identical, with no need for heat recovery between the two pies in my electric oven.

Jack