Al's right -- no water on stone, and Home Depot tiles work fine.

I've done pizzas with and without cornmeal. I don't use it any more --
it burns and flavors the bottom of the pizza with an "off" flavor
(corn's a New World crop, not part of the Old World flavor palette).
Using a peel, my pizzas come off the stone w/o difficulty. When the
stone is cooled I clean it with the scraper edge of a BBQ cleaning brush
thingy.

I prefer simple southern Italy pizzas made with few good-quality
ingredients Margherita, Napoletana, aglio e olio, etc.) not the
overloaded-with-toppings type popular in some American pizza joints, so
I don't have to worry about drippings turning into "epoxy." YMMV.

Serve with a good Cabernet or Chianti. Invite us over.

--
Mike "Rocket J Squirrel" Elliott
71 Type 2: the Wonderbus
84 Westfalia: Mellow Yellow ("The Electrical Banana")
74 Utility Trailer. Ladybug Trailer, Inc., San Juan Capistrano
KG6RCR

Pensioner typed:
> A square unglazed 'quarry tile' available at various home improvement
> places, tile purveyors, flooring companies and so on, makes a fine pizza
> stone.  Don't forget the polenta (coarse corn meal) to sprinkle on the stone
> to prevent any pizza epoxy deposits.  You can heat the pizza stone/ quarry
> tile in a pyromid.  The square quarry tile also works as a reg'lar baking
> stone of course.  Muffings, cathead biscuits, cornbread in cast iron... the
> opportunities are limited only by your imagination.
>
> Word of caution, do not WASH the stone.  Unglazed as it is it can absorb
> enough water than when heated it can a poor imitation of an IED and self
> destruct.  Just scrape it off occasionally or replace it when it's deemed
> unsuitable.
>
> Heat the stone first, using your IR thermometer purchased at RatShack, the
> one you use to find hotspots in your radiator, to check the temperature,
> then put on polenta and the pizza.
>