Quote:
Originally Posted by WV
They are part gimmick part good tool. I like ours, but the key is preheating them. When people buy them and follow the directions which involves preheating the stone it gives you nice crust. You can get similar results with a good metal pizza pan though in my opinion.
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I read somewhere that you need to preheat it for like an hour. My own experiences say that's true, too.