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I wouldn't be without mine they are great. Like Jennifer I make the pizzas up on silicone sheets so that I just have to lift them on to the stone, before I used the silicone sheets I had all sorts of problems trying to get a floppy pizza on to a red hot baking stone. I use mine for bread as well.

I love my pizza stone, used it last night for our Sunday night pizza meal. Sourdough base, roasted vegetables and goats cheese...beautiful. A big leafy salad with avocado and pine nuts and a good bottle of wine, anyone hungry?
Must admit to using a circle of baking paper it makes the movement easier and doesn't affect the base. I also use it for baking my Sourdough loaves too. Would recommend it.

Just pop along to your local tile warehouse or DIY shed and buy a few loose terracotta floor tiles. Put them on your oven shelf and wang the thermostat up to max for 20 minutes before sliding your home made pizza directly onto the hot tiles from a floured baking sheet. In about ten minutes you'll have an authentic crispy bottomed pizza. To get it off the tiles just slide the oven shelf out halfway and put your baking sheet under the edge of the pizza. A determined flick with a fish slice will slide the rest of it out and straight to the table with it whilst you put the next one in onto the hot tiles. I make three varieties and cook them in turn whilst we all share the one that's ready.

I have a big terracotta plate that you use as a pizza stone, heat it up in the oven and then cook the pizza on it. What you get is a really crispy base without an overcooked topping. Lovely!

Rachael