Round Glazed Pizza Stone with Handle

Much better than the more expensive Emile Henry I got. I place pizza dough and then put it inside the preheated oven. No problem of breaking like others may have experienced. I think their situation may have been unique because of water vapor already inside the stone. Watch out, do not wash the stone and place it in the oven - could crack as the bottom portion absorbs a lot of water. The hot oven may boil the water inside the porous bottom and could lead to cracking (purely my theory) After washing do not leave the bottom portion down un-areated..it slowly gives out the absorbed water vapor. Left it in my basement on top of a cardboard box and found mold on the box. When I make multiple pizzas, I just pull out the stone to my cooktop, take out the done pizza and load up the next dough while this is still hot before returning to oven. Do not cut pizzas on this stone as the cheese residue may be a pain to remove if it goes back to oven.