limey wrote:
> I don't own a pizza stone but just use a perforated pizza pan. Not too
> satisfactory for a crisp crust.
>
> Wandering around the kitchen store the other day, I saw a pizza stone with
> two handles (good idea). However, the stone was only about 1/3-inch thick.
> Any opinions? Would it fracture? Others I've seen have been quite thick.
>
> Dora
I've been using a stone for a long time and happy with results. I did
though recently get one of those perforated pans and have been cooking
the pizza in the pan on the stone and get great crust results.