I do NOT like and don't use the large stone with handles. I've heard of soooooo many problems with people having to do exchanges for their customers......I've only had to do a couple. Honestly, it's probably because I just don't promote that stone!

 

I don't want to hijack this thread, but I have a related question.

Years ago, when frozen rising crust pizza just came out, we told people not to use the large round stone to bake them. Because the outside of the crust was frozen more solid than the inside. I never buy them, I prefer thin crust pizza. But now I'm wondering if you all use that same advice. I talk about thermal shock, but it has been years since I thought about the rising crust pizzas. Especially with the thinner stone now.

 

We make the frozen rising crust pizzas all the time on the small stone with handles and haven't had a problem, and before I got that I used the lg stone w/handles and didn't have a problem. I usually put the pizza on the stone while the oven is heating and then put it in when it comes to temp and it's fine...

 

I think it's time for HO to step up to this issue with the stones with handles--every time you talk to them about returning them (and I have returned at least 10 since they came out), they act like it's a big surprise and practically blame the host because it wasn't covered 2/3 of the way, yada yada....we never had this problem until the stones had handles....

 

Wow, I just saw this thread. I'm a new consultant and my neighbor had her large stone w/handles break right in front of her eyes! They weren't even making pizza either! They were heating chicken nuggets or patties. They opened the oven door to take it out and she said the stone started shaking and then split into 3 large pieces, right before here eyes. She said it was like an earthquake with the ground splitting open.

 

Here here! I Totally agree!