Both my 15" round pizza stones cracked in the oven on the weekend. I had not used them for quite a while. Not impressed...
Upon reading about it I discovered that this is common and independent of the price paid.
I like making pizza, any advice on a replacement. One online "review" is glowing about the 'mario batali' cast iron pizza 'griddle'...which begs the question - then why do i need a stone to crisp the crust?
Ideally this would be a $25 item - I need to buy two (or it all goes too slowly). The Batali thing would obviously be $$$ - especially in Toronto. What is a simple, practical, inexpensive solution?