Resulted in nice crusts and I got a dozen+ pizzas and several baguettes out of it in the 7-mos I owned it - before it cracked almost in half.
There will be many reviews and comments of one form or another about how to properly handle stone. Mine was well seasoned, with the usual use stains (but not excessive). I never water washed or wiped the stone after the initial seasoning, just scrapping of any excess drips with a bamboo brush. I never shocked it with cold or wet, since all my doughs are from scratch and risen at room temperature. And I always preheated oven with the stone in the oven, which is how it's meant to be used.
On the contrary, it actually cracked during cooling because it was still intact when the pizza came off. I only noticed that it was cracked the next time I went to use it.
No more stones for me. If the cast iron frying pan we've owned for over a decade is any indication, a cast iron pizza pan should hold up better.
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