I heard the older two inche stones are the best? Is anyone familar with these and know what they are made out of? Any opinions on the options out there and the “history” of the various stones in the modern deck oven?
I think the old stones were a mixture of cement and asbestos.
Mmmmmm Nothing sets off the flavor of a fine pizza like some asbestos!
No asbestos was ever transferred from the stones to the pizzas. They are still safe to use.
The reason they were band is that in cutting them to the various sizes the saw dust crated was toxic.