For years, I've baked pizza on an unglazed, 15" terra cotta stone that cost around $30. It radiates heat more evenly, which seemed to do the trick (What do I know? I grew up on Boboli). Then my pal Jon, a pro pizzaiolo, starting coming around.
Have you an opinion, used or been to this object or place? Tell us what you like don't like about it, or post any specs/info about it:
