Hi,
Posting my recommendation for a home baking stone. After several months of use for a wide range of applications and at temperatures from 200F/93C to 600F/315C, I highly recommend the Fibrament-D (http://bakingstone.com) for those who are looking for a baking stone for home use. I am in no way affiliated with this company or any of its employees.
I'm just providing this recommendation because I found it frustrating to sort through the endless opinions on this topic out there on the intertubes and you can trust that I've used this extensively from sourdough, to rye, to focaccia, to french breads, pitas and pizza. The results you can achieve with this far surpasses any stones I've used in the past. Here's my pizza result. I no longer have to be tortured by sub-par Chicago pizza.
This is a 15" thin crust Neapolitan style.
