Goodness gracious, a blast from the past. Zombie post from 2015 reawakened! All good responses, and still holding true.
Biggest takeaways are:
1. pizza stone is a great addition to the stove: not only does it help cook a great pizza (even frozen), but it also evens out the heat, and acts as a heat battery to mitigate the effects of opening and closing the oven door.
2. You don't need one that says PIZZA STONE (though you also don't want glazed or decorative inclusions in a tile from Home Depot). Another forum I am on loves the PIZZA STEEL (which works the same way, just metal). Don't burn yourself!
3. You need a little room around the stone itself for circulation, AND we've found you can cook at a slightly lower-than-marked temperature. An in-stove thermometer is an easy addition to make sure your temps are on target (we have one that hangs from the grating, so it's not in the way).
4. The air bake sheets are a double layer, standoff cooking surface (like a multipane window) that provides some insulation from excess heat being migrated through the cooking sheet and into the bottom of your chocolate chip cookies. The way a pizza stone works is the EXACT OPPOSITE (to ADD even, controlled heat to the bottom of your pizza), so if you're using an airbake sheet, make sure you know what effect you're going for. Also, if your cookie sheet has a nonstick coating on it, you might consider not keeping it in the oven. They're designed for USE in a high temp environment, but that being used intermittently, not STORED in there (which may take a toll, like too much use of a non-stick pan).
Hope this helps. Buon appetito, and mange bene!
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