Title: Heavy, nice size, and helped my pizza crust and bread bottoms
Product review: Though it has to preheat longer than an oven without it, the pizza crust really is cooked better, especially in the middle that often is the most affected by moisture from all of the ingredients. I start my pizza on a pan, placed on the stone, then, after 10 minutes when it has firmed up, slide it off the pan onto the stone with parchment paper on it (or the reusable cookie sheet liner) just so I don't have to clean it later.
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