I broke it.
Somehow I managed to break my pizza stone right in half, on Wednesday, in the middle of baking the second pizza. It was already hot, so it wasn't a sudden temperature change.
I guess I have to blame it on more frequent use than a stone that thin could handle.
Oh and my peel is broken too, although that happened awhile back. Eric managed to snap off 1/5th of it, which makes it hard to slide a pizza into the oven. Instead I've been making do with the back of a cookie sheet.
Now the question is this: do I replace them both or just keep making do?
Does anyone know of a place (local to me in the Boulder/Denver area) that cuts tile? I still have an old stone that is about 1" too long to fit into my oven and if I can get it trimmed, it will work.
Right now, for instance, I'm cooking an Asiago cheese bread on the back of a cookie sheet. I bet it will still taste good.
At least, I hope so!